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I have never been a fan of chicken pot pie…. It’s the filling I don’t like. I truly dislike mixed frozen veggies with cream of whatever soup and a little chicken hidden under a pie shell. When I was little I would eat the pie crust and leave the filling, which brings me to this recipe.
The other day I made my incredible Chicken and Wild Rice soup, which is one of my favorites. As I was enjoying it with some warm crusty French bread, I realized how deliciously thick and creamy it was. So, I got to thinking….(seems I’m always thinking about creating new recipes while I’m eating)…OMG this thick delicious soup would be so good in a Pot Pie! So with a few modifications I think I created the best pot pie I’ve ever eaten.
Chicken and Wild Rice Pot Pie
2 tablespoons olive oil
3 cloves garlic, minced
½ cup diced onion
1/2 cup carrots, diced
1/2 cup celery, diced
3 cups chicken broth
2 cups cooked chicken breast, chopped (rotisserie is good)
1 (6.2 oz.) Uncle Ben’s Fast Cook Long grain Wild Rice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
1-1/2 to 2 cups heavy cream
1 ready made pie crust round or puffed pastry sheet.
1 large egg, beaten
Filling
Add olive oil to a large pot. Sauté garlic, carrots, onion and celery for a few minutes until softened.
Sprinkle the half cup of flour in the pot and stir to combine. Using a whisk, add the chicken broth slowly, stirring constantly.
Next, slowly whisk in the cream until combined. Bring just to boiling. Stir in the rice and the seasoning packet. Cover the pot and turn heat down to low.
After about 10 minutes, stir to make sure rice is not sticking and is incorporated into the liquid. Taste for done-ness and seasoning. Add salt and pepper as needed. If too thick add more chicken broth. To thin, add more cream.
Drop in chopped chicken and stir to combine. Reduce heat to a simmer and continue to cook for another 15 minutes until thick and creamy. Set mixture aside and let it cook for about 10 minutes.
Next, spray your ramekins with non-stick spray. Then fill with the filling to just beneath the rim. Brush egg along the rim and just outside the ramekin to keep help the top of your pie to stick.
Pie Crust
Lay out your pie crust or puffed pastry. Trace around you ramekin making sure you add about an inch all the way around to hang over. Lay your pie crust on top and press down and crimp all around the rim. Cut a small slit across the top. Then brush the top with egg. Bake at 350 degrees until top is golden brown.
NOTES:
I use a rotisserie chicken to save so much time. If you choose to cook your own, use two boneless skinless chicken breasts.
I pour my liquids in slowly watching to make sure I get the correct consistency. You want your sauce thick and creamy.
Photography is the property of and copyrighted to Welcome Home.
I truly enjoy this breakfast. The extra crispy potato cake and that cheesy center are perfect with that smooth velvety egg yolk. YUM!
Eggs Over Cheesy Potato Cakes
4 red potatoes
½ cup butter, melted
1 cup shredded cheddar cheese
2 eggs, whisked
¼ cup fresh chives, chopped
1 tablespoon garlic salt
1 teaspoon dried oregano
½ teaspoon pepper
Preheat oven to 400°
degrees. Spray a baking sheet with non-stick cooking spray.
Peel and grate the potatoes. Drop shredded potatoes into a large bowl of ice water. This will remove the surface starch. Then with your hands, squeeze the shredded potatoes and move to a large bowl.
Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Using your hands again, mix until well combined.
Take a handful of the
mixture and pack it on a baking sheet into desired hash brown shape. I like to make oval shapes but you can do any
shape you want.
Bake for 40-45 minutes or until brown and crispy. Allow to cool for 5 minutes.
Over Easy Eggs
1 tablespoon butter
1 large egg
Salt and pepper to taste
Small nonstick frying pan
Flat spatula
Melt the butter in a small nonstick frying pan over medium heat. Tilt the pan so the butter films the bottom.
Add a large egg and season with salt and pepper.
Let the egg cook undisturbed until the white is almost completely set and opaque except for the 1/2-inch area around the yolk, about 2 minutes.
Carefully flip the egg. Use the edge of a flat spatula to cut and separate the egg if needed. Gently slide the spatula under the egg, making sure it is centered under the yolk, and carefully flip the egg.
Cook until the white is completely set, about 30 seconds more. Gently lift the egg onto your potato patty. Enjoy!
Photography is the property of and copyrighted to Welcome Home.
Tender, moist chicken, thinly sliced potatoes, and onions are smothered in a creamy sauce that’s absolutely amazing. It’s a little bit addictive; it’s a dish that makes it nearly impossible to stop after the first serving.
Creamy Chicken Scalloped Potato Bake
2 tablespoons butter
2 cloves garlic, minced
1 small white onion,
peeled and thinly sliced
¼ cup flour
2 cups half and half
½ cup of chicken stock
3-4. Yukon gold potatoes, very thinly sliced (no thicker than 1/8″)
2 lbs. boneless, skinless chicken thighs, cut into pieces
2 cups Monterey Jack Cheese, divided
½ cup shredded cheddar cheese
Preheat oven to 400 degrees. Spray a 9 x 13 baking dish with non stick spray. In a medium skillet add the olive oil and butter and sear the chicken on medium heat until lightly brown. Remove to a plate and set aside. Add the onions and garlic to the same skillet and cook over medium low heat until the onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes, stirring to make sure it doesn’t burn.
Reduce heat to low. Combine half and half and chicken broth and add slowly to the skillet whisking the whole time as it thickens. The mixture will become very thick so continue adding a little bit of liquid at a time whisking until smooth.
Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. Stir in salt and pepper and let boil 1 minute.
Reduce heat and stir in one cup of the Monterrey Jack cheese and the half cup of cheddar and stir until completely melted.
Pour a little sauce on the bottom of the greased baking dish. Just enough to cover. Place ⅓ of the potatoes in the dish and season with salt and pepper. Add pieces of the chicken on top of the potatoes in an even layer.
Pour ⅓ of the cream sauce over top. Next, add another layer of potatoes, chicken and cream sauce. Repeat layers ending with sauce. Sprinkle remaining cheese on top.
Cover with foil and bake for 45 minutes. Test the potatoes with a fork….they should be fork tender. If not, continue to bake for another 15-20 minutes. Once they are tender, uncover and bake for another 10 minutes until the cheese is golden and bubbly. Remove from the oven and serve immediately.
