What's Cookin': Chicken "Hot" Pie

Because that's what my kiddos called it. I thought it was adorable.

I got this recipe originally from ... Uh... Robin Miller, I think. I've had it for a long time. But I've omitted a lot of the things she called for. (Seriously, who puts tomatoes and corn in pot pie?? I would get shot.) So, here is my simplified version.

I love using Robert Mondavi Chardonnay as my cooking wine. I enjoy the flavor greatly once it is cooked down and intensified. It's also not terribly expensive. I think the last time we bought it, it was $9 for a bottle. Pretty good deal considering I only use 1/4-1/2 C per recipe. If you wish to omit the wine for whatever reason, just add an extra 1/4 C of chicken stock to make up the liquid.

Why yes, I was feeling goofy. Why do you ask?

Chicken Pot Pie - makes about 6 servings

2 Tbs oil

1/2 large onion, diced

2 C cooked chicken, cubed or shredded

2 carrots, diced

2 celery stalks, diced

2 Tbs flour

1/2 tsp dried thyme

1/2 tsp salt

1/4 tsp pepper

1/4 tsp paprika

1 C chicken stock/broth (homemade if possible)

1/4 C dry white wine

1 tsp dijon mustard

2 pie crusts (homemade if possible)

Heat oven to 425 degrees.

In a large pan, saute onions in oil until soft. Add chicken and mix together. Combine flour and spices, then sprinkle over chicken. Allow to heat until flour is cooked, about 2 minutes. Add carrots, celery, broth, wine and mustard. Stir to combine. Heat to boil and let simmer until veggies are soft. 

Pour into prepared pie pan and top with second crust. Bake 10-12 minutes, or until crust is golden brown. Allow to sit 5-10 minutes before serving.

Ben Rating: 4! It's good stuff.

Happy eating,