Potpie Perfection

A picture of the chicken potpie. The recipe can be found in the March issue of Country Living, but I’m also including it here. The article it’s a part of, Simple Skillet Recipes, was written by my good friend—and fellow food lover—Monica Michael Willis. I omitted the celery, because Johnny isn’t a huge fan and I didn’t want to buy a whole bunch, and I also forgot to brush the top of the crust with egg, but it seemed to be ok without it.

Chicken Potpie

2 tablespoons unsalted butter

1 medium onion, chopped

4 medium carrots, sliced into 1/4 -inch-thick coins

2 ribs celery, sliced

2 garlic cloves, finely chopped

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoons all-purpose flour

3 tablespoons heavy cream

2 cups chicken broth

4 cups shredded cooked chicken

1 cup frozen peas

1 1/2 tablespoons chopped fresh dill

1 (9-inch) store-bought pie crust, such as Pillsbury

1 egg, beaten

1. Preheat oven to 400˚F. Heat butter in a 12-inch ovenproof skillet over medium heat. Add onion, carrots, celery, and garlic
and cook until carrots begin to soften, about 6 minutes. Season with salt and pepper.

2. Reduce heat to medium-low and stir in flour. Cook for 1 minute. Stir in heavy cream and broth, using a whisk, until smooth. Stir in chicken, peas, and dill and bring to a boil.

3. Remove from heat, place dough, rolled to 1/8-inch thickness, over chicken mixture and brush with egg. Cut vents in dough and transfer skillet to oven; bake until crust is browned and flaky, about 35 minutes.

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3 Comments

  1. Sarah said,

    March 10, 2010 at 5:55 am

    You post the best looking recipes- total comfort food!

  2. May 25, 2010 at 8:20 pm

    […] the oven and back again. I have the 12 inch size and I love, love, love it, as readers of this blog know.  Anyway, back to the quesadillas. Once the cheese was sufficiently melted, I plated the […]

  3. November 26, 2010 at 6:37 pm

    […] the oven and back again. I have the 12 inch size and I love, love, love it, as readers of this blog know.  Anyway, back to the quesadillas. Once the cheese was sufficiently melted, I plated the […]


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