Wednesday, February 9, 2011

Chicken Pot Pie

This recipe is not a "Throw a few things in a pot and call it a day" kind of recipe.
It takes some time... Like an hour. Plus baking.
But it is soooo worth it!
If I was Mr. Garten I would never leave Ina either after tasting this! :)
5 cups chicken broth warmed

2 bouilon cubes to the broth

2 medium onions chopped
or
1 half medium onion finely minced if your husband hates onions the way mine does.
BUT they are NON-NEGOTIABLE in this dish.
Don't make it if you won't use any.
There.

Carrotts - washed and chopped into large pieces

Parsley
Buy the Italiam Flat Leaf Parsley.
And don't send your husband to the store for it.
Hence the curly parsley that I do NOT prefer! :)

Cook onions in butter and olive oil till translucent...
Take the time to breath in the aroma!

Your about to be pretty busy!

Your going to add some flour and chicken broth... Wisk till smooth!

Cook till liquid thickens and coats a spoon.

Blanch your carrotts:
Cook in boiling water for 2 minutes then cool in an ice water bath to stop the cooking.
They cook plenty more.

Your going to add:
Cream, frozen peas, carrots, and frozen pearl onions.

Now for the chicken:
Ina cooks it differently, but Ina doesn't have 3 kids. :)
I figure if this method is good enough for Ninth and O's own chef(Carol Smith) then it is good enough for me!
Plus it's super easy!
Chicken in a little bit of water.
Salt and pepper on top of chicken
Cover in foil then bake at 350 for 1 1/2 hrs!


This is where you cook 3 more carrotts if you have discovered that the original 4 were not enough.
I discovered that.

Dice your chicken into bite size pieces.

Add the chicken to the pot...

Take a few bites... You want to be sure it's good, right?
You must make the topping...
It is simple and the best toppiong I've ever had.
And and it would look far prettier if I had done a better job at rolling it. :)
Topping it with course salt and black pepper helps to pretty it up a bit.

Even though it isn't pretty it looks wonderful!

Meat and veggies and bread in one dish!
PS: I get 2 8x8 pans out of this. I bake one and freeze the other.
Bake an extra 30-45 minutes when times to cook the frozen one.
 No credit for this recipe can be taken! I am in love with almost every recipe that
The Barefoot Contessa(Ina Garten) makes!
Check out her recipe for all the measuring particulars.

1 comment:

mrsannagibson said...

I have been wanting to try this for a while now. Everything Ina makes always turns out fabulous doesn't it? Thanks for the inspiration.

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