My husband is always asking for chicken pot pie and I realized my avoidance is part of some bizarre personal boundary. (It has to do with the amount of work for a meal in relation to my own general enjoyment). So, both today and next week’s Fearless Friday are about me getting over myself. Today it is openly admitting to using a convenience item; next week will be the pie crust tutorial I have been avoiding for -can it be years already?
Oh, and Tara, here’s a great use for leftover chicken.
What did you do to push your boundaries this week? If you have a blog, share your link in the widget below. If you don’t, please share your story in the comments. Then take a moment and see how other Home Eccers have pushed their boundaries. We all need a little encouragement whether or not our attempt was a success.
There are many variations of this classic. This is a simple, but flavorful version.
- pie crust
- 1 batch of bechamel sauce
- 2 cups cooked and cubed or shredded chicken (white, dark, or a mixture)
- 2 celery ribs, sliced with the leaves
- 2 carrots, peeled and sliced
- 2 garlic cloves minced
- 1/2 onion sliced
- 1/2 cup frozen or fresh peas (I was out, so I omitted)
- 1/2 teaspon thyme
- 2 TBSP fresh parsley or 1 tsp dried
- salt / pepper to taste
In a large, covered skillet over medium-low heat sweat the onions, carrots, and celery. The celery leaves bring a lot of flavor, so don’t throw them out. You can use a scant amount of olive oil, if you’d like, but it’s not necessary. Stir occasionally. Soon your carrots and celery will be bright orange and green. Add the garlic and continue cooking for just a minute or two more.
Add the bechamel sauce and reduce the heat to low. If your chicken isn’t already cubed or shredded, do so now and add it to the sauce. Add the thyme, parsley, and salt and pepper. Give everything a good stir.
Preheat the oven to 400F and prepare the pie crust.