The first time I had Chicken pot pie was at Baker's Square when I was living in Chicago . I loved it! Brazilians don't bake much and I went without pies for years. When I moved back to the states and had a good oven I decided to try and make a chicken pot pie. I've come up with this recipe, I always tweak it a little bit but today's tasted really good. Here it goes...
Ingredients (not in order of importance just in order of how I remember it)
1 half of a medium sized butter nut squash
5 chicken tenders
1 small tray of white mushrooms
2 table spoons of dried rosemary
1/2 cup chopped celery
1/4 cup heavy cream
2 table spoons of chicken bouillon
1 tablespoon olive oil
3 tablespoons Parmesan cheese
1- peal and chop up the butternut squash and put in a medium sized pan with boiling water and the rosemary. Let it simmer until it's very soft.
2-While the squash is simmering place the chicken tenders on a frying pan with olive oil. Add the mushrooms and celery after 5 minutes turn the heat down until all three are cooked.
3- Drain the squash and rosemary and place it back in the pan. Add the heavy cream with the chicken bouillon and Parmesan cheese and with a wooden spoon you can puree the squash.
4- Shred the chicken and add it to the puree mixture along with the mushrooms and celery.
Mix everything together.
The most important part of the recipe is the crust. I used the Betty Crocker pastry crust which consists of mixing 2 cups flower with 2/3 cup shortening and 2 tablespoons water. Using two butter knifes I cut the shortening into the flower and slowly added the water. I then formed two balls and set it in the fridge for 1/2 an hour then rolled it out inside a plastic bag so that the crusts wouldn't stick. I'm not attached to this recipe so just use which ever one you like. I don't think it will make a huge difference.
baking time and final touches
After you've lined the pie pan with the first crust you put all the mixture in and then add the other crust on top. Christian does a good job at making it look nice. I always have to patch it up. Let it back at 400 F for 30 minutes.
Side dish
I made a super simple side dish, green beans with garlic and sunflower seeds drizzled with balsamic vinegar.
The whole thing took me about two hours but that's because I was playing Legos with my son and talking on the phone. I've done it in less than an hour total. Sometimes I prepare a lot of filling in advance or freeze half of the filling and that cuts back on my time.
Enjoy!
Ingredients (not in order of importance just in order of how I remember it)
1 half of a medium sized butter nut squash
5 chicken tenders
1 small tray of white mushrooms
2 table spoons of dried rosemary
1/2 cup chopped celery
1/4 cup heavy cream
2 table spoons of chicken bouillon
1 tablespoon olive oil
3 tablespoons Parmesan cheese
1- peal and chop up the butternut squash and put in a medium sized pan with boiling water and the rosemary. Let it simmer until it's very soft.
2-While the squash is simmering place the chicken tenders on a frying pan with olive oil. Add the mushrooms and celery after 5 minutes turn the heat down until all three are cooked.
3- Drain the squash and rosemary and place it back in the pan. Add the heavy cream with the chicken bouillon and Parmesan cheese and with a wooden spoon you can puree the squash.
4- Shred the chicken and add it to the puree mixture along with the mushrooms and celery.
Mix everything together.
The most important part of the recipe is the crust. I used the Betty Crocker pastry crust which consists of mixing 2 cups flower with 2/3 cup shortening and 2 tablespoons water. Using two butter knifes I cut the shortening into the flower and slowly added the water. I then formed two balls and set it in the fridge for 1/2 an hour then rolled it out inside a plastic bag so that the crusts wouldn't stick. I'm not attached to this recipe so just use which ever one you like. I don't think it will make a huge difference.
baking time and final touches
After you've lined the pie pan with the first crust you put all the mixture in and then add the other crust on top. Christian does a good job at making it look nice. I always have to patch it up. Let it back at 400 F for 30 minutes.
Side dish
I made a super simple side dish, green beans with garlic and sunflower seeds drizzled with balsamic vinegar.
The whole thing took me about two hours but that's because I was playing Legos with my son and talking on the phone. I've done it in less than an hour total. Sometimes I prepare a lot of filling in advance or freeze half of the filling and that cuts back on my time.
Enjoy!
