Hearty Chicken Pot Pie

What’s the first thing that comes to mind when you think of a hearty comfort food?

Pie

Mine has always and will always be chicken pot pie. Chicken, veggies, cream, and a crunchy, flaky pastry? Yes please! You know how sometimes you crave certain foods based on weather? For me, hot days mean sushi and fresh seafood. For cold, rainy days, I crave noodles, soup, and pot pie. Do you have those cravings too? Pot pie is one of those recipes that warm the soul and honestly leaves you with a happy belly. Most times I cannot have more than just once slice!

I have a cooking tip for those of you reading.

Cook multiple chicken breasts and keep them in the fridge! 

It’s hard to put dinner on the table throughout the work week because when you get home, you’re tired. You want to veg out on the couch, eat something, and go to bed. I get it. I’ve been there! I get it so much that I make food on the weekends and keep everything in the fridge, so that when the weekday comes along and you need to make dinner, it’s basically microwaveable. Chicken breasts is perfect for this!

I typically cook 3 chicken breasts on the weekend because I can make so many different meals – chicken salad, chicken in pasta, chicken stir fry, chicken tenders, and yes, chicken pot pie. So many different options!

This savory pie recipe is one that I often make for cold days, for dinner guests, and for pot lucks. It’s great for 4-6 guests, if you’re able to stop eating after one slice. The most difficult part is the crust, but that’s only because you need time to refrigerate the dough. That’s not even hands-on! Make this simple recipe, and it will not disappoint!

Crust

Hearty Chicken Pot Pie Recipe

Ingredients for crust (makes 2 pie crusts):

  • 2 1/2 cup flour
  • 1/2 teaspoon of salt
  • 1 cup of butter, chilled and diced
  • 1/2 cup of cold water

Ingredients for the filling:

  • 1 chicken breast, cooked and shredded
  • 1 cup of frozen carrots
  • 1 cup of frozen peas
  • 2 ribs of celery, sliced
  • 1/2 onion, chopped
  • 1/3 cup of butter
  • 1/3 cup of flour
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1/3 teaspoon of celery seed
  • 1 3/4 cup of chicken broth
  • 2/3 whole milk

Directions for crust:

1. Let’s make the crust first since it needs to be refrigerated. In a bowl, combine the flour and salt. Then mix the diced butter into the dry mix until it resembles crumbs. Stir in water a tablespoon at a time, until the mixture is tacky and can form a ball. Cut dough into two pieces, and wrap each piece in plastic. Refrigerate for 2-3 hours or overnight.
2. Roll out dough to fit your 9 inch pie dish. Press the dough evenly onto the bottom of the dish and sides. Roll out the second piece of dough, and this piece will go on top of the pie, after the filling is complete.

Directions for the filling:

1. Preheat the oven to 425 ° F.
2. Add water to a saucepan and boil the carrots, peas, and celery for 2-3 minutes. Drain and set aside.
3. In the same saucepan, melt the butter and cook the onion until soft and translucent. Stir in flour, salt, pepper, and celery seed. Once combined, stir in broth and milk. Simmer until mixture thickens, and add chicken and veggies.
4. Pour the filling into the bottom pie crust, and cover the filling with the other rolled out crust. Cut away excess dough, and make small slits to allow steam to escape.
5. Bake the pie for 30-35 minutes, crust should be golden brown. Cool for 10 minutes then serve.

Ingredients

Filling
This filling is making me hungry!!!

Served
Filling spilling out ^^^

This makes me miss the cold, rainy, winter days in the Bay Area. Unfortunately, this west coast has been in a drought this whole winter season, but I might just have to make this pie even on a sunny, hot day!

Is this something you can make? What’s your favorite savory pie? Better yet, can you share the recipe?

Happy belly,
Jay

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Original crust recipe

Homemade Vanilla Extract

It’s Fall, which means we’re heading towards the season of food, food, and more food! I’m ready for the pumpkin, the cinnamon, and the peppermint! Baked goods galore!

Fall-2012

If you bake at home you know that many, actually more than many, recipes call for vanilla. Did you know that the vanilla extract you buy at stores is watered down with simple syrup? I think paying $5 at the grocery store for a 2 ounce bottle of watered down extract is so expensive!

So I want to let you in on a little secret. Vanilla extract is extremely easy to make at home. It takes a bit of time for it to sit, but after you’ve made the extract, it will last you up to 5 years!

Ingredients:

Instructions:

1. Cut one vanilla bean lengthwise, leaving about an inch intact on the ends. Do the same for the other two beans.
2. Place all three beans into a mason jar, and fill the jar with vodka until the beans are submerged.
3. Close the lid tightly, and let the jar sit in a dark area for 2 months (mine are in a cabinet under the sink). Shake the jar about once a week.
4. Once two months are up, it’s ready for use! Every time the extract is used, pour more vodka into the jar to ensure that the beans are always submerged.

Homemade Vanilla

The second picture looks like I got some weird pets right? Ha!

Tips:

  • Use cheap vodka! I tested Smirnoff vs. Kettle One, and it does not make a difference.
  • Different beans have different flavors. Madagascar, also known as Bourbon vanilla, has a strong flavor and it’s very fragrant (this is what I bought). Mexican vanilla has a bit of a richer taste.
  • Use a permanent marker and write down the date of when you made the vanilla on the lid so that you know when 2 months have passed. Plus, it’ll be helpful for when your 5 years is up.

It’s perfect timing to make the extract now because in two month it will be November! Primetime for sweets! Another reason to make the extract? No more going to the grocery store for vanilla for 5 years.

Are you going to try this? What are some of your favorite recipes that require vanilla extract?

Secrets, secrets are no fun,
Jay