Chicken Pot Pie, Minus the Pie

This recipe is one of my best. It’s modified from Rachel Ray’s recipe.  This dish is definately best served in the winter, but it’s so fun to find fresh peas and lima beans at your local farmers market. How fun! It’s perfect for out of town guests on their first night in your home because it’s serves easily and is very welcoming (and they’ll think you’re the best cook ever after their long drive). AND, my 16 month old daughter, Maggie, loves it, and that’s saying something. I serve them with Paula Deen’s Sour Cream Muffins (a triple bypass in a muffin tin). Salty, savory, comforty goodness!

Sour Cream Muffins (I usually bake these first because they’re so easy and have to bake for 30 minutes)

2 cups self-rising flour

2 sticks melted butter

1 cup sour cream

Preheat oven to 375. Mix all ingredients together in a bowl and spoon  into ungreased muffin tin (there’s plenty of grease in these babies so they’ll pop right out of the tin).  Bake for about 30 minutes

Chicken Pot Pie, Minus the Pie

3 chicken breasts, seasoned with poultry seasoning and cooked, then pulled apart (with your hands!) into a seperate bowl

2 tablespoons olive oil

2 tablespoons butter

2 medium size potatoes (I like yukon gold, but any will work) skins left on, diced

2 carrots peeled and diced

1 teaspoon poultry seasoning (recommended Chef Paul Prudhomme’s Magic Seasoning’s Blend. Don’t get the grocery store brand! It’s green and terrible!)

onion powder to taste

1 bay leaf

salt and pepper to taste

3 tablespoons of all-purpose flour

1 cup dry white wine

5 cups chicken stock

1/2 cup or generous handful fresh or frozen green beans

1/2 cup or generous handful fresh or frozen lima beans (I bet speckled would be really fun!)

1/2 cup or generous handful of fresh or frozen corn

1/2 cup or generous handful of fresh or frozen peas

couple pinches of tarragon (optional)

Heat large soup pot over medium-high heat and add olive oil and butter. When the butter melts, add the potatoes, carrots, bay leaf, onion powder, and poultry seasoning and season with salt and pepper. Cook 5-6 mintues to soften.  Add flour and cook 1 minute. Whisk in wine and cook 1 minute (wine will bubble and ingredients will get gooey!). Add chicken stock and put a lid on the pot, raise the heat, and bring to boil. Add chicken and simmer for 5 minutes. Slide in the green beans, and lima beans and simmer for 5 minutes. Stir in corn and peas and simmer for about 3 minutes.  Stir in tarragon, season with salt and pepper (if necessary) and let sit for just a couple of minutes. Serve with sour cream muffins by placing them in the bottom of your bowl and ladling this soup over top.  Maggie says “Delicious!”


7 thoughts on “Chicken Pot Pie, Minus the Pie

  1. since you werent able to cook this for me while i was recovering, i tried it myself and it wasnt great. you must redeem this recipe by making it for me! because i love chicken pot pie.

  2. Love the blog……can’t wait to make this recipe. This is definitely a week of making some comfort food for me! Thanks Jen!

  3. Just made this last night…….was so great and easy! You are correct, Jen that the poultry seasoning really does make a difference. Thanks, so much for sharing this recipe.

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