Pot Pie!

11 Jul

So I had a good day today (7-9-14) – woke up at 3pm, lazed around, checked my email at about 4:30p, found out/remembered I had a BarCampGR meeting at GRMakers at 6p, and a social afterwards, so I got dressed and ready to go and headed to GRMakers. I was only planning on staying for an hour or two – for the meeting and to hang out a bit. I ended up staying till about 9:30, and Jelly brought me to Meijer (he needed to do some shopping as well) and then he brought me home as well. Thanks Jelly!

Once home, I put groceries away, then decided to make Pot Pie! I used Ree Drummond’s recipe.

I started by prepping/cutting my veggies – onion, celery, and carrots. All had to be finely diced, and 1/2 cup of each.

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(Hint: to get finely diced carrots, i started out with matchstick carrots)

 

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Prep everything else while you’re at it – get your broth poured, the cream poured, chicken cooked/thawed if you already cooked it ahead of time like you were supposed to (oops!), take your frozen pie crusts out of the freezer, find the salt and pepper, chop/de-leaf the thyme, etc.

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Melt your butter, add your veggies, saute them for a bit.

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Make sure your chicken is cooked, shred it.

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Add shredded meat to the veggies, dump the flour on, mix it up, cook it for a bit.

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Add broth, wine, and heavy cream. Add frozen veggies here as well (I added frozen peas and frozen beans).

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Salt, Pepper, Thyme go in next.

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Let it boil for a bit.

Taste test it to make sure it’s good. Alexia did that.

Put it pie plates, and put crusts on top. If you own a deep dish pie plate, you’d be able to get it all done at once.

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Cook at 400*F for 30-40 minutes.  Mine were done at 30 minutes each.

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Enjoy!

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