The Hippo


May 26, 2020








 Chicken Pot Pie

Recipe courtesy of Tasty Latest and Greatest
1 tablespoon olive oil
1½ pounds boneless, skinless chicken breast, cubed
Salt and pepper to taste
½ white onion, chopped
2 garlic cloves, minced
1 Yukon gold potato
2 cups frozen peas and carrots
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups chicken broth
1 frozen prepared pie dough, thawed
1 egg, beaten
Preheat oven to 400 degrees. Heat the oil in a cast iron (or oven-safe) skillet before adding the chicken and seasoning with salt and pepper. Cook until the chicken is golden brown and no longer pink in the center. Remove the chicken and set aside. In the same skillet, add the onions and garlic and sauté until translucent. Add the potatoes and sauté for an additional 5 minutes before adding the peas and carrots. Add the butter and allow it to melt, and then sprinkle the flour on top of the vegetables, quickly stirring to avoid any lumps. Pour in the chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper to taste before removing from the heat. Place the pie dough over the mixture, carefully sealing the dough to the edges of the skillet. Coat the pastry with a light egg wash and cut at least 3 slits in the top to release the steam. Bake for 25 to 30 minutes or until golden brown.

Chicken Pot Pie
From The Pantry


 For years I’ve been on a quest to find the perfect chicken pot pie recipe. I’ve shared some of those recipes here, while others weren’t worth mentioning. But I finally found the recipe I will use for chicken pot pie from now through eternity. The one-pot dish is complete with a silky, smooth sauce, hearty chunks of chicken and savory vegetables. Plus, after numerous failed attempts, I finally found a fool-proof and pantry-friendly crust that finishes off the pot pie beautifully. 

I’ve made chicken pot pie in some form or another in slow cookers, casserole dishes and now cast-iron skillets. No matter the vehicle for the meal, the perfect crust has always eluded me. I’ve tried homemade, I’ve tried puff pastry and phyllo dough, and I’ve even opted for no crust and served the chicken and veggies with noodles instead. I had figured I’d tried just about every way to make a sauce, and my veggie combination was always changing. 
But as it turns out, the simplest recipes sometimes are the best. All the recipes have been edible, certainly, but none really screamed hearty and comforting chicken pot pie. The crust wouldn’t be fully cooked, or the sauce was too soupy. So initially, I had doubts about this recipe with a store-bought pie crust and a simple roux-based sauce. But not only did it prove pantry-friendly, the finished product exceeded my expectations. 
I liked this recipe because there weren’t any crazy ingredients; it doesn’t call for any exotic spices or expensive salt blocks — just simple staples most of us have at home on a given day. From potatoes to frozen peas and carrots, and from salt and pepper to olive oil, the ingredients are pantry- or freezer-friendly. 
But the ingredients aren’t so simple as to lack flavor. Each bite of chicken is coated with a luscious sauce that is seasoned with only salt and pepper, but they prove to be all you need. The prepared pie dough, when used for the crust, doesn’t provide much flavor, but breaking through the crunchy exterior is part of the overall experience of eating this dish. 
I followed the recipe pretty precisely, only substituting a mixture of frozen corn, peas and carrots I had in my freezer for the latter two vegetables the recipe called for. I also used two potatoes instead of one, as the spuds I had were on the smaller side. And overall, the preparation was easy, making this a great option for a home-cooked meal if you’re short on prep time. 
Regardless of my minor alterations, this recipe was exceptional. Each bite packed a punch of flavor that’s not soon to be forgotten by dinner guests. 
— Lauren Mifsud 

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