NAT NESTS | CHICKEN POT PIE

I picked up this recipe from my friend Amelia, who writes the blog The Homebook, and it's very quickly become a cold-weather staple at our place. One of my dreams is to someday nail a great roast chicken all on my own--is there anything more blissful than the idea of assembling your own root + herb bed!! ??--but until that happens, I've been picking up cooked rotisserie birds at the local market, which makes this recipe incredibly, if not far less romantic. I also use a frozen pie crust, which is a travesty! Though I will allow that putting together the mirepoix might be traditional enough to make me feel sufficiently old-fashioned and cook-y for the time being, I'm not too worried about it.

These are my feelings on chicken pot pie, and they are weird, but I will own them. 

(One time in college I gained five pounds on Marie Callender frozen pot pies alone, if I remember correctly.) 

Is that not the prettiest mirepoix-in-the-works you ever did see? I like to imagine I'm living in a small country home with horses in the stable and smoke in the chimneys when I'm in the kitchen mirepoix-ing it up. Don't judge. 

The next-day leftovers on this baby are the whole point of the thing, I think.

(Amelia's finished photos came out way prettier than mine.)

(I'm going to be honest with you, proper capitalization in this blog is really starting to chafe my hide. ;) 

INGREDIENTS /

1 package of pre-made pie crust (enough for top and bottom) (or make your own--Amelia recommends this one)

2 cups diced potatoes

4 medium carrots, peeled and sliced

1/4 cup olive oil

1 large onion, diced

1/2 cup flour

1 1/2 tsp salt

1 tsp dried thyme

1/2 tsp dried oregano

3/4 tsp black pepper

4 cups chicken broth

4 cups cooked chicken, shredded or cubed

1 cup frozen peas

2 cups frozen corn (or 2 fresh ear's worth cut corn) 

*note: I tossed in celery because I'm a celery addict, but the original recipe didn't call for it. I also think turnips, parsnips . . . even sweet potatoes? Could be great too! Maybe not sweet potatoes, I don't know. Actually . . . 

METHOD /

1. Preheat the oven to 425 degrees. Place potatoes and carrots in large saucepan, and add water to cover. Bring to a boil. Reduce heat and cook for 8-10 minutes or until tender; drain.

2. In a large skillet, heat oil over medium-high heat. Add onion, and cook until tender. Stir in flour and seasonings until blended. Gradually stir in broth. Bring to a boil, stirring constantly, until thickened. Stir in chicken, peas, corn and potato mixture. Remove from heat.

3. Roll out half your pie dough and place into pie or casserole dish, pressing the dough up the sides of the dish. Add chicken mixture. Roll out remaining dough and place over filling. Seal and crimp edges. Cut slits into the top of the pie to let out steam.

4. Bake for 35-40 minutes, or until lightly browned. Crimp aluminum foil around the edges of the pie to prevent burning, if necessary. Let sit 10 minutes before serving.