I think I’ve mentioned it before, but if not I’ll mention it again, I’m horrific at making decisions. If life came with a flow chart complete with “if <x> do <y>” my life would be so much easier. Compounding this problem is that I desperately love planning. I tend to over think things. So when it comes to picking recipes to do it can definitely be a chore. Generally, when making recipes for The Secret Recipe Club I take three weeks to decide on something (and more often than not I narrow it down to about six and then email a friend saying “Which one do I choose?!”) and then the Saturday before the post needs to go up I make the recipe. Well that’s just what happened with this recipe.
Have I mentioned I thrive on short deadlines? Doing everything and completing the task by a quick upcoming deadline always gives me a overwhelming sense of triumph.
This past Saturday was one of my closest friend’s, Molly, birthdays, so naturally I sent her Easy. Everyday. Eats. by Erin a blog with sections for food, crafts and bits about her life. She has cats. I adore her already. And please go look at her new kitchen, the amount of envy I have is overwhelming.
Anyway, I sent Erin’s blog link to Molly to have pick out a recipe for me to make. Delegation – totally worthwhile. So Molly then, who also can’t make decisions (watching us try to pick some place to eat drives her boyfriend crazy), sent me back some links. Five links. Le sigh. Once we figured out that Molly, another friend of ours – Jordann, and I were going to watch what’s perhaps one of the best song contests shows ever – Eurovision – together I knew we’d need a meal before the actual party started so I settled on the chicken pot pie.
One of the best things about this pot pie was that all three of us made it. We used Erin’s recipe for Chicken Pot Pie as a starting point. We ended up adding two Granny Smith apples, some cinnamon, mushrooms and some sage to the mixture. One vegetable that I always look forward to in pot pies, was the one vegetable I forgot about – the peas! So sad. Although, clearly not that sad since I didn’t remember they hadn’t been added until I saw the bag of frozen peas still in the freezer…the next day.
The Granny Smith apples and cinnamon really added a nice sweet touch the pot pie which was a nice complement to the savory basil and sage. We used store bought puff pastry, and a store bought rotisserie chicken as time saving measures. Both worked wonderfully.
While making the filling part we thought that there wasn’t going to be enough gravy, so we added some more water but completely forgot to up the amount of flour to help thicken everything as it cooked. So the filling part wasn’t all that thick and creamy, but it was still delicious and made a wonderful soup to dip bread into; which is exactly what we did!
Even though none of my favourite countries (France, Malta, and Ireland) won, Eurovision was a fun 3 hour diversion capped off with a delicious pot pie that made the house smell like heaven. Even one of the housemates mentioned that even though she wasn’t hungry in the slightest the smell was making her want to eat some. Next time California experiences some unseasonably cold weather I’m going to whip this up again because it really doesn’t take very long at all!
Chicken Pot Pie
From Erin at Easy. Everyday. Eats.
3 1/2 cups chicken stock
2 large chicken breasts (about 3 cups shredded)
1 1/2 carrots, diced (about 5 carrots)
1 cup celery, diced (about 3 stalks)
1/2 pound mushrooms, sliced
2 large granny smith apples
1/2 a large onion, chopped
3 cloves garlic, mined
4 tablespoons butter
1 1/2 tablespoons flour
1/4 cup heavy cream
1/2 teaspoon pepper
1 teaspoon kosher salt
1 teaspoon basil
1/2 teaspoon cinnamon
1 puff pastry sheet, thawed
1 tablespoon water
extra salt and pepper to taste
Preheat the oven to 350.
In a large pan over medium heat add a tablespoon or two of olive oil. Add the mushrooms, onions, carrots, salt, pepper, and cook for about 5 minutes. Add in the garlic and apples. Cook until the apples have begun to soften, but are still firm when poked with a fork. About another 5 minutes.
Remove from heat and mix in celery, and chicken. Pour into a 2 quart casserole dish*.
In a microwave safe dish, heat the heavy cream for 20 seconds.
In a sauce pan, over low heat, melt the butter and then add in the flour whisking constantly for about two minutes. Add in the heavy cream whisking until smooth. Slowly pour in the chicken stock. Bring to a simmer for a few minutes.
Pour over the vegetable mixture. Place thawed puff pastry sheet over the casserole dish and cut off the excess leaving about an inch all around the edge. Gently pinch the edge to seal the casserole dish.
In a small bowl mix together the egg and a few tablespoons of water. Brush over the top of the puff pastry.
Bake for 30-35 minutes.
*I found it helpful for placing and removing to have the casserole dish on a baking sheet.