I am always amazed (and then reminded!) that I start to crave rich, warm food when winter kicks in. I find myself trawling the internet for soups, casseroles, and savoury pies; really anything that will match the chunky sweater and scarf I’m wearing, and well, keep me warm.
One of our go-to winter meals is Chicken Pot Pie. It’s easy to make, it freezes well, and frankly, it tastes good. I received this recipe from one of my friends, and at the bottom of the recipe was this statement: It’s not going to make anyone skinny, but it is good.
And she is right.
Chicken Pot Pie
- 3/4 cup butter
- 1/2 cup onion, chopped
- 1-2 ribs celery, chopped
- 3/4 cup flour
- 3 cups chicken broth
- 1 1/4 cup milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 3/4 tsp poultry seasoning (or seasoning salt)
- 1/2 tsp hot sauce
- 4 cups cooked chicken, shredded or cubed
- 3/4 cup carrots, diced and cooked
- 3/4 cup frozen peas
Melt the butter in dutch oven (or large pot), add the chopped onion, and chopped celery. Saute over medium heat for 3-5 minutes are until veggies are soft.
Add the flour to the butter mixture, along with the chicken broth, milk, salt, pepper, poultry seasoning, and hot sauce. Increase heat to just below boiling, then add cooked chicken, carrots, diced and peas. Stir constantly until thick, 3-5 minutes. Pour into a deep pie plate or oval casserole and top with puff pastry, tucking edges into the side to prevent boiling over. (Pie crust is fine too but not as fluffy/yummy – here’s a great gluten free option.) Bake at 400F (200C) for 30-40 minutes. Be sure and place the pie plate on a cookie sheet to catch any overflow.
What’s your favourite winter dish?