Filed under: Food and Recipes, Main Dishes | Tags: anne burrell, butternut squash, chicken pot pie, green beans, ina garten
It’s been rather busy here in Memphis. Our house here seems to be a hot-spot for visitors, including family and friends. Of course, as my hair guy pointed out, it’s a good kind of busy. It’s always nice to see faces of loved ones that aren’t too often seen. But, between work and visits on days off, it has been busy. It hasn’t left much time for me sharing recipes on here, but mainly time to work, eat, sleep. For my abscence, I am sorry…
My husband and I have had our first un-adulterated days off together, and it was so nice to be able to relax in our way, and cook the kind of food we like. This, of course, included lots of grilling by my husband, and meals that were comforting that required no slaving over the stove. We watched lots of Netflix movies, all our recorded shows from TV that we had been missing out on, and searched for an early deal on a new Christmas tree. Between the shopping and cool weather, it made me very ready for the holidays.
Comforting food epitomizes the holidays for me. I crave meals that I curl up with. One meal in particular that comes to mind is Chicken Pot Pie. My husband, not normally being a Chicken Pot Pie lover, was rather reluctant to the idea, but with a few flavorings from autumn flavors, this pie turned out to be the best one I’ve made yet, and one that even my husband could not quit raving about. It made lots of leftovers, which we gleefuly ate and then mourned when they were finished off. This recipe is definitely one to save to make year after year. I hope that it makes you as comforted and excited for the holidays as it was for our family here in Memphis. Enjoy!
Autumn Chicken Pot Pie
Recipe adapted from Anne Burrell and Ina Garten
1 large onion, diced
2 ribs of celery, diced
2 small carrots, peeled and diced
2 bone-on chicken breasts
1 small butternut squash, peeled and cored and diced
1 and 1/2 cups fresh green beans, cut in half lengthwise
1 tsp garlic, chopped
2 1/2 cups chicken stock, reduced sodium
1 chicken bullion cube
1/4 and 1/8 cup all purpose flour
3/4 stick butter
1/4 cup fat free half and half
1/4 cup minced fresh parsley
2 tsp dried sage (not ground, but dried…if you use ground, use slightly less)
1/4 tsp nutmeg
1 box refrigerated pie crusts (the type you have to roll out and mold yourself)
1. Preheat oven to 350. Sprinkle chicken breasts with salt and pepper and drizzle with olive oil. Bake on a foil lined baking sheet (for easy cleanup) for 40 minutes. Meanwhile, toss diced butternut squash with olive oil and salt and pepper and bake at 350 also for about 25-30 minutes, or until soft depending on the size of the pieces you are roasting. Remove both and allow to cool.
2. In a small saucepan, heat chicken stock and dissolve the bullion cube in the chicken stock. In a separate large pot, melt butter. Add onion, celery, and carrots and saute in butter until the onions are translucent. Add garlic and saute until fragrant. Add all purpose flour, stir to combine, and cook stirring constantly for 2 minutes. Slowly add heated chicken stock to the flour, butter, and veggie mixture, stirring to combine. Cook over low heat until thickened.
3. To the mixture, add half and half, parsley, sage, and nutmeg. Add the cooled roasted butternut squash, trimmed and cut green beans. Shred cooled chicken and add to the mixture as well. Season mixture with salt and pepper. Mix well.
4. In a large baking dish, line the bottom of the baking dish with one pie crust. Pour in pot pie filling. Top with remaining pie crust and crimp edges to seal. Beat egg and a tsp of water with a fork and brush the top of the pie crust, covering all exposed areas. Cut vents in the top of the pie, season the top of the crust with pepper.
5. Bake at 375 for 45 minutes to one hour or until the crust is all browned on top and inside is bubbly.
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