Monday, December 15, 2014
Em's Mini Meals(and sweet treats!): Chicken Pot Pie for 2
Em's Mini Meals(and sweet treats!): Chicken Pot Pie for 2: Happy Holidays fellow foodies! I have finally taught myself how to make pot pie for 2. Or pot pie for one with leftovers for lunch or anot...
Chicken Pot Pie for 2
Happy Holidays fellow foodies!
I have finally taught myself how to make pot pie for 2. Or pot pie for one with leftovers for lunch or another dinner!
This is a hands on meal and not one for the early learner.
I can tell you that I made this start to finish on a week night and ate by 7pm. Not bad!
Ingredients:
1 pre made pie crust(I recommend Pillsbury and not store brand, whoa what a difference)
1/4 cup frozen butter beans
1/4 cup frozen corn
1/4 cup frozen green beans
1/4 cup frozen peas
1/4 cup fresh diced carrots
1 chicken breast
1/4 cup white wine
2 Tbs butter
2 Tbs olive oil
3 Tbs flour
4 garlic cloves, smashed
1/2 small onion, diced
1 1/2 cups milk OR chicken stock
salt/pepper to taste
1 small casserole dish(mine is 6x9)
Directions:
Preheat oven to 350.
Place chicken in small pot and cover with water. Bring to boil, reduce to medium. Cook chicken until fork tender.
While chicken cooks, proceed with rest of recipe. :)
Spray casserole dish with cooking spray. Roll out pie crust as thinly as possible and cut in half. Place one half in bottom of casserole dish.
Combine peas, beans, carrots, and corn in microwave safe bowl. Add about 1/4 cup water. Microwave for 5 minutes. Put aside.
Preheat medium saucepan to medium heat. Add olive oil and onion. Cook onion for about 1-2 minutes then add garlic. Continue to cook for about 2-3 more minutes. Add white wine and cook another 2-3 minutes or until wine reduces.
Add butter to pan and once melted add flour. Cook for about 3-4 minutes. Its important to allow flour to cook to get rid of flour taste, otherwise your sauce will taste like flour. Add stock or milk. You may want to add more stock or milk depending on how thick you want your sauce. Salt and pepper to taste.
Once chicken is cooked, take out of water and dice/shred into bite sized pieces.
Combine veggies, sauce and chicken in bowl. Taste again for seasoning. Add salt/pepper if needed. Pour into pie crust lined dish and top with other half of crust.
Seal edges together and cut about 4 small slits into top of crust.
Bake at 350 for 30-45 minutes or until top is golden brown and bubbly.
Tips!
I have finally taught myself how to make pot pie for 2. Or pot pie for one with leftovers for lunch or another dinner!
This is a hands on meal and not one for the early learner.
I can tell you that I made this start to finish on a week night and ate by 7pm. Not bad!
Ingredients:
1 pre made pie crust(I recommend Pillsbury and not store brand, whoa what a difference)
1/4 cup frozen butter beans
1/4 cup frozen corn
1/4 cup frozen green beans
1/4 cup frozen peas
1/4 cup fresh diced carrots
1 chicken breast
1/4 cup white wine
2 Tbs butter
2 Tbs olive oil
3 Tbs flour
4 garlic cloves, smashed
1/2 small onion, diced
1 1/2 cups milk OR chicken stock
salt/pepper to taste
1 small casserole dish(mine is 6x9)
Directions:
Preheat oven to 350.
Place chicken in small pot and cover with water. Bring to boil, reduce to medium. Cook chicken until fork tender.
While chicken cooks, proceed with rest of recipe. :)
Spray casserole dish with cooking spray. Roll out pie crust as thinly as possible and cut in half. Place one half in bottom of casserole dish.
Combine peas, beans, carrots, and corn in microwave safe bowl. Add about 1/4 cup water. Microwave for 5 minutes. Put aside.
Preheat medium saucepan to medium heat. Add olive oil and onion. Cook onion for about 1-2 minutes then add garlic. Continue to cook for about 2-3 more minutes. Add white wine and cook another 2-3 minutes or until wine reduces.
Add butter to pan and once melted add flour. Cook for about 3-4 minutes. Its important to allow flour to cook to get rid of flour taste, otherwise your sauce will taste like flour. Add stock or milk. You may want to add more stock or milk depending on how thick you want your sauce. Salt and pepper to taste.
Once chicken is cooked, take out of water and dice/shred into bite sized pieces.
Combine veggies, sauce and chicken in bowl. Taste again for seasoning. Add salt/pepper if needed. Pour into pie crust lined dish and top with other half of crust.
Seal edges together and cut about 4 small slits into top of crust.
Bake at 350 for 30-45 minutes or until top is golden brown and bubbly.
- store your frozen veggies in freezer ziploc bags for longer life span
- when you bring your chicken home from the grocery, store in individual freezer bags
- stock up of frozen veggies when on sale, these guys make great go-tos for casseroles or any meal!
- Save your time dicing garlic and just smash the clove, pick the cloves out of the sauce before mixing with other ingredients.
- freeze your butter for longer shelf life, still able to cut off whatever you need when cooking
- buy Publix snack size bags of carrots. these make GREAT servings for any meal, AND they keep longer in their individual packages. I used one full bag for this recipe
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