Chicken Pot Pie and a Giveaway

Last week it hit me. It was already officially meteorological spring, and I had yet to make a chicken pot pie this winter.

You’re probably thinking, no big deal. But you see, I had been practically dying to make a pot pie all through the end of last summer and into the fall. Some (perhaps some that are big Arsenal fans), suggested that I should wait until it got cold to make this soul warming piece of American home cooking. So I waited.

And then I seemingly, forgot. Not that I didn’t make lots of chicken and dumplings, which is practically chicken pot pie. But it’s not actually chicken pot pie, so it doesn’t actually count. So last week I resolved, that after we returned from our trip to Philly, but before I went to watch the Oscars (I know, but I love it, and come on wasn’t Neil Patrick Harris great??) I would make a chicken pot pie. And I did. And it was delish…

…even though it was a light recipe I got from Real Simple magazine. Normally when you say light and pot pie in the same sentence, people laugh at you. But this really works! It ups the veggies, cuts the butter, and uses white wine and flour to thicken the sauce. So give it a try, see what you think, and then once you find it delicious, file it away in your recipe file. Because this is one to come back to!

But before we get to the recipe, I want to thank Astra from Food for Laughter for giving me the Creative Blogger Award! It really made me smile when I discovered (belatedly) that Astra had thought enough of my work to share this award with me!

Astra always does such amazing and healthy things with food. I’m always inspired by the recipes she comes up with and I hope that one day I’ll meet her again (yes, we knew each other once in real life) and she’ll cook one of her amazing meals for me!

And now, in keeping with the tradition of the award, I’m going to share five things about me that you may not know. One of them is not true. Guess which one, and you might win something!

1. When I was a kid, I was a picky eater. I didn’t like food that crunched, I didn’t like things to touch or food that was mixed (especially Spam and mac and cheese!), and I most definitely didn’t like bread crusts, even though my dad tried to convince me bread crusts and french fries were the same thing.

2. The first job I seriously wanted when I was in college was to be a park ranger at a National Park. I wanted to work at a Civil War site. Now I just like to visit the sites, and I still keep track of which National Parks I’ve visited.

3. I really love weather. Growing up, I used to watch the Weather Channel for hours. I even used to do my own hurricane storm tracking with these maps I printed off my computer. Yes Mom, that’s what I did all of those hours when I was home during the summer! It’s probably a good thing we don’t have cable, because if we did, I probably would have watched the Weather Channel for the entire month of February.

4. Noel and I love to travel. We go just about any chance we get and we love seeing the different places and the different cultures all over the world. Although I love almost everywhere I’ve been, there’s one city that truly stole my heart and it’s Prague. I would pick up and move there tomorrow if I thought they would let me take claims at the embassy!

5. Although I may be hyper-cautious, and some may even say BORING in real life, in my kitchen life, I have no fear. Whether it’s making a wedding cake or baking bread, I like to just jump in there and see how it all works out!

And now a sixth (and true!) thing about me: I’m a leprechaun lady. Yep, my birthday is Saint Patty’s Day, so every year I like to spread around a bit of Irish luck and cheer to all of my friends and loved ones. And this year I want you to be part of the cheer, so I’m doing a giveaway! That’s right, for my birthday one of you will receive two things off my personal wishlist. The lucky winner will receive:

1. A set of these fantastic magnetic measuring spoons. I know you have measuring spoons, but these ones are awesome, and will change your life. Okay, maybe not change your life, but you will use them A LOT in your kitchen!
2. Your choice of one of the following cookbooks: Baked, Sky High, Martha Stewart’s Cupcakes, or King Arthur’s Whole Grain Baking. I have three of these and I desperately want the other. I know all will earn their keep on your bookshelf!

All you have to do to enter is leave a comment below with your guess as to which fact about me is not true! So easy, and there’s a cookbook at stake, so start guessing folks! I will run the giveaway through 8pm on St. Patty’s Day!

And now I would like to pass this award on to three fantastic bloggers. It’s so hard to choose because there are so many people that get me thinking everyday, but these three have been particularly inspiring of late:

Biz from Biggest Diabetic Loser
Kate from The Blueberry Files
Wendi from Bon Appetit Hon

And now, on to the recipe!

Lightened Up Chicken Pot Pie

As I said before all of that self confession, this recipe is fantastic. Go and make it before it’s too hot to have Chicken Pot Pie in your belly. Enjoy with a side of Neil Patrick Harris. May I suggest his work in Dr. Horrible’s Sing Along Blog? It’s also fantastic.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 onions, chopped
• 4 carrots, diced
• 3 tablespoons all-purpose flour
• 3/4 cup dry white wine
• 2 cups 1 percent milk (I only had skim milk and the broth seemed a bit too light, so I added two tablespoons of butter)
• 1 10-ounce package frozen peas
• 1 tablespoon fresh thyme
• kosher salt and black pepper
• 1 recipe below of olive oil pie crust or 1 9-inch store-bought piecrust, thawed if frozen

Directions:

Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; cool, then shred.

Heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, about 6 to 8 minutes until they begin to soften but do not darken. Sprinkle the flour over the vegetables and cook while stirring for 1 minute.

Add the wine and cook until evaporated, about 5 minutes (it took about 2 minutes for me). Add the milk and simmer until the sauce thickens, 2 to 3 minutes. If you’re using a bit of butter, add it now and allow it to melt in the milk. Stir in the chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a shallow 1½- to 2-quart baking dish.

Lay the crust on top, pressing to seal if you want the crust around the edges. I always just lay mine on top. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

Olive Oil Pie Crust

This recipe will make enough crust for a whole pie (top and bottom). For just a pot pie with a top crust, half the recipe!

Ingredients:

• 2/3 cup of extra virgin Olive Oil
• 2 1/2 cups of all purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1/2 cup ice water
• 1 tbsp of vinegar

Directions:

Place olive oil in the freezer until it solidifies and is of a consistency similar to thick honey. Check it every 30 minutes or so. Mine usually takes 2-3 hours.

Once the olive oil solidifies, place flour, salt and baking powder into a food processor and pulse a few times to mix. Add remaining ingredients and pulse until a dough ball forms. If your dough ball seems dry, add a bit more water. Place ball in an air tight container or plastic wrap and put in the fridge for an hour or so to chill.

Roll ball out until 1/8 inch thick and put into a pie plate. Use as you would a regular pie crust.

Oh, I look at it now and I want another one…right now!

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