Chicken Pot Pie II

Some might scoff that my website now has two chicken pot pie recipes. To those scoffers, I say, whatEVER. Chicken Pot Pie is wonderful in its many iterations and this weekend being a holiday, I had time to try a new variety. I wanted something more traditional this time (so no tomatillos). While I was sadly lacking in the pot department (mine was too deep and not quite ideally wide), this pot pie made up in taste for what it lacked in looks.
Here is how it went.
1 pie crust (I bought mine…feel free to make your own if you think you can do better…or have to much time on your hands.)
6 cups chicken stock
1 cup white wine
3/4 cup cream
3 tbsp flour
3 leeks, sliced (white and light green parts only)
2 shallots, diced
3 cups carrots, chopped
3 parsnips, chopped
2.5 lbs chicken (I used thighs and breasts)
1/2 stick butter
2 tbsp thyme
salt and pepper

1. Bring the stock to a boil in a large pot. Plunk in the chicken and lower to a simmer. Cook til done, about 20 mins.

2. Remove chicken from stock and let cool. Add carrots and parsnips to the stock and bring to a simmer again. Cook until the veggies are tender.

3. Meanwhile, when the chicken is cool enough to handle, tear into bite sized pieces and add them to your pot pie pot (the one you'll bake the pie in). When the veggies are done simmering, add them as well. Do NOT discard the broth! We have plans for that wonderful stuff. Now melt the butter in a large saute pan over medium-low heat. Add the leeks, thyme, and shallots and saute til softened. Feel free to swoon over the wonderful aroma.

4. Preheat your oven to 400 right about now. Add the flour to the leek mixture and stir constantly til well combined. Now add the white wine, cream, and 4 cups of the broth. Stir constantly to ensure that the flour doesn't form clumps and turn up the heat to medium high. Bring it to a low boil.

5. When the liquid is thick enough to coat a metal spoon, it's ready. Pour over the veggies and chicken in your pot pie dish. Taste, and add salt and pepper as needed. Stir it all together.

6. Unroll your pie crust and lay it on top. You can see how my dish was too deep. Oh well. Prick holes in it with a fork or slash with a knife to form vents for steam.


7. Bake until the crust is brown and golden-at least 30 mins, probably closer to 40. Here is what happened to mine without the right dish. Ummm. It looks like a reject, but…


How does it taste?


It tastes amazing. The chicken is tender, the veggies are hearty, the crust is flaky despite its unsightliness, and the broth is the richest, most deliciously fragrant concoction known to man. It's hard to go wrong with leaks, shallots, butter, cream and wine.

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