Saturday, September 6, 2014

Thyme for Chicken Pot Pie

I invented this recipe as a spin-off of Wolfgang Puck's Classic Chicken Pot Pie. His recipe is fantastic and indescribably delicious, but it is also labor-intensive and time consuming. One fall evening after work, I wanted the same flavors but didn't have the time required, and so Thyme for Chicken Pot Pie was born.

What you'll need:
I forgot to take a pic,
so let's pretend this is my chicken pot pie
and not Wolfgang Puck's. 
  • 1 large chicken breast, cooked (from Baked Brined Chicken, if you have it.) Remove meat from bone and pull apart.
  • Pan drippings from Baked Brined chicken (If you did not keep the pan drippings use 2 T butter and 2 T olive oil instead.)
  • 3 T flour
  • 1 medium onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 medium carrot, finely chopped
  • 6 sprigs fresh thyme
  • 2 c chicken stalk
  • ¼ c heavy cream
  • 2 cans refrigerated crescent rolls dough
  • Salt and pepper to taste
How to make it:

Preparing the crust:
  • Preheat oven to 375 degrees
  • Roll out each piece of crescent dough so you can get a six inch circle and a three inch circle out of each piece of dough.  
  • Spray a muffin pan (12 muffins) with nonstick spray.  
  • Place the six inch dough circles inside of each muffin cup leaving just a little hanging over the edges.  Spray a cookie sheet with nonstick spray and place the three inch dough circles on the sheet.  These will be the tops to your pot pies.  
  • Place prepared muffin pan and cookie sheet in the oven. After five minutes remove the cookie sheet from the oven.  
  • Allow the muffin pan to remain for another five minutes. 
  • Remove the muffin pan and press down the centers and sides of the mini pie shells.  Allow to cool.  FYI: these are rustic!  They look really silly, but taste wonderful!  
  • Place a skillet over medium-high heat and add drippings (or butter and olive oil.)  
  • Once it this is melted completely add the carrot, celery, onion, and garlic, about five minutes.  
  • Add flour and stir in thoroughly.  
  • Once flour is well combined begin slowly adding chicken stock stirring the entire time to prevent lumps.  
  • Next add heavy cream and stir until combined.  
  • Add thyme and salt and pepper to taste and allow mixture to come to a simmer, stirring occasionally.  
  • Turn off heat and add pulled chicken. Combine thoroughly.  
  • Let stand for 20 minutes to thicken.  
  • Remove pie shells from pan.  
  • Generously fill each pie shell with the filling.  
  • Place a circle top over each filled pie shell.  Enjoy!
Yields 4-6 servings!

Change it up:
  • Add ½ cup sliced mushrooms and ¼ cup frozen green peas when you add the veggies to the skillet.
  • Sprinkle parmesan cheese over the dough before you roll it out, then roll the cheese into the dough.
  • For a quicker dinner, use frozen pie shells instead of making your own mini shells. 

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