Chicken Pot Pie2
It’s me Chef Scott…. bringing you yet another entry from the “They Said It Couldn’t Be Done” file.
Chicken Pot Pie? In my Magic Bullet?? Why would you do that? Why WOULDN’T you do that?!
Okay… disclosure alert: Although I am well established in my pastry prowess, I admit that some things in the kitchen continue to flummox and baffle me. For example, Gravy. What is it that I can’t seem to grasp? How can something so easily prepared by my mother and countless other home cooks fail in my hands so reliably? Dish water or old school paste… take your pick.
So when a friend asked me to make him a Chicken Pot Pie, I shuddered. Crust, easy. Chicken? Yummy. Fresh Veg? No Prob. Delicious creamy smooth gravy? uh… what was that last part again??
I knew I couldn’t give him a paste pie… so I scoured the internet. I rarely (well, never really) use a recipe just as it is. Often I don’t have just the right ingredients… or the flavor seems weird even though the overall recipe sounds good. So goes the gravy.
But I put them all together and made 3 different batches. All delicious…. Got It! Know how? My Bullet! This project would not have been possible save for that silver gleam on my counter.
So here is the result of my labor. It’s more a guideline really… but it goes to show that a little imagination will take you far. I used my gravy in Chicken Pot Pie… but you will find other uses for it.
This goes out especially to some of my veg-head friends. They, like me, often have no drippings with which to even begin a gravy. This is for you Bothers and Sisters… join the gravy train and climb on board!
- A sauce pan
- Tall Cup
- Cross Blade
- 2 Cups Water (but I didn’t use water did I? I used Organic Veggie Stock. You could also sub in some beef or chicken stock if you like it better)
- ½ Onion (minced in your bullet short cup)
- 1 Stalk Celery roughly chopped
- 1 Cup Garbanzo Beans (Chick Peas, or substitute white beans… or whatever you have on hand, bean wise)
- ¼ tsp Salt
- ¼ tsp Cracked Pepper
- 3 or 4 leaves of Fresh Basil
- 2 TBS Soy Sauce
- 1 TBS Flour
Chicken Pot Pie
This recipe is enough for 2 pot pies.
- Pie Dough (you can find my Magic Bullet pie dough here… Or go ahead and use frozen. I promise not to tell)
- Chicken Breast (use a large one)
- Assorted Veggies cut roughly (I used broccoli, corn, celery)
- Your delicious gravy
- Preheat your Oven to 425
- Cook your chicken breast. I marinated mine in olive oil, some wine vinegar, garlic and rosemary. Then baked it at 350 for 25-30 minutes until it was done but still moist. Set it aside to cool. Chop.
- Put the pie dough in 2 pie tins. If you are using frozen pie sheets, make sure you buy enough to cut out 2 pie bottoms AND 2 pie top crusts as well. If you made the pie dough… My Props. I assume you know what to do with it
- Prep all of your selected vegetables by chopping them to fit in the pie shell.
- In your saucepan add the water (or rather the stock) and the beans, onion and celery.
- Bring to a boil and continue until beans are softened.
- Strain and reserve juice. Put the bean mixture in the tall cup. Add enough juice to make it saucy. About ¼ cup.
- Blend until smooth.
- Add Salt and Pepper, Basil, Soy Sauce , and Flour to Tall cup. Blend until smooth. If the mix is to stiff or paste-y add more of the juice.
- Return to the sauce pot and return to a boil stirring frequently (all the time)
- Remove from heat.
Build It and they will come:
- Add chicken and vegetables to the lined pie tin. Top with gravy. Tap the tin to make sure gravy travels throughout.
- Top with Second layer of pie dough. And cut decorative vent holes.
- Bush crust with egg wash, or milk if desired (I did so desire at my place)
- Bake at 425 for 10 minutes.
- Reduce heat to 350 and continue to bake for 30-45 minutes until crust is deeply golden brown.
- Cool Briefly.
- Mack Heartily!!
Don’t get freaked out by the prep work. This would be fine with a bag of frozen mixed veggies… makes a special meal easy midweek!
See Y’all next time…