Chicken pot pie on a weeknight? Yes! I even made my own pie crust, although you don’t have to. The Good Enough Gourmet will never judge you for buying the pie crust, although when you see how easy it is to make yourself, you might save yourself a few bucks (and have the satisfaction of knowing exactly what’s in your crust). The sweet potatoes add a sweetness (no kidding) that keeps the dish from tasting dull. They also make you feel virtuous since they’re more nutritious than regular potatoes (aren’t they?).
- Pie Crust:
- 1 1/4 c. flour
- 1/2 t. salt
- 1/2 t. sugar
- 1 stick cold butter
- 1/4 c. ice water
- Chicken Pot Pies:
- 1 c. chicken broth
- 1 small sweet potato
- 1/2 c. chopped carrots
- 1/2 onion, chopped
- fresh thyme (a few sprigs)
- salt and pepper
- 1/2 c. milk mixed with 2 T. flour
- 1 c. cooked chicken (about 1 chicken breast)
- frozen peas
1) If making your own pie dough, do this first. This should be done in advance, e.g. the day before or in the morning, so it has time to chill (at least 1 hour). Combine flour, salt, and sugar in food processor and pulse a few times to combine. Add butter (cut into small pieces) and pulse for a few seconds until the mixture looks like coarse meal. Add ice water a little at a time, until mixture holds together. Dump the mixture out onto some plastic wrap, mold into a disc, wrap up, and stick in the refrigerator until you’re ready to make the pot pies.
2) If you’re not using rotisserie chicken, cook your chicken first. I put 1-2 boneless chicken breasts (depending on their size) in a small Pyrex pan and coat with olive oil and some salt and pepper and bake at 375 for about 20 minutes or so. It doesn’t really matter how you cook your chicken, as long as it’s cooked when you add it to the pot pies.
3) Preheat oven to 425. (Or if you’re using your oven to cook the chicken at a lower temperature, just remember to turn up the oven to 425 when you take out the chicken.)
4) Peel and dice your sweet potato, chop your onion, carrot, and thyme.
5) Bring chicken broth to a boil in a medium saucepan, and add potato, onion, carrots and thyme. Simmer for about 15 minutes until veggies are tender.
6) Add milk/flour mixture and stir into the vegetables until thick. Add salt and pepper.
7) Remove from heat, add cooked chicken (cut into small pieces) and peas.
8) Pour the mixture into a pie dish or individual ramekins. (I have fantastic oven proof bowls – perfect for pot pies!)
9) Roll out dough, cut into circles slightly larger than your pies, drape over the pie and press the edges around the side of the bowl/ramekin/pie dish. Cut a few slits in the crust.
10) Bake about 20 minutes for individual pies or 30 minutes for a large pie.
Serve, and wait for your accolades!