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:
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!
- 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.