Sunday, October 5, 2008

Chicken Pot Pie*

Best. Ever. So, so, so good. 

*Ammendment: I have been informed that Chicken Pot Pie has a crust. What I have outlined here is in fact "Shepherd's Pie." Regardless: insanely good. I have eaten it for three meals in a row now. 

  • 1lb organic, free-range chicken thighs
  • 1 large onion, finely chopped
  • 2 cups sliced mushrooms
  • 3 medium carrots
  • 1 medium turnip
  • 1 medium sweet potato
  • 1 head broccoli florets
  • salt & pepper
  • 1 pint chicken bone broth
  1. Saute salted & peppered chicken thighs, remove from pan
  2. Saute onions & mushrooms in the same pan as chicken, return chicken thighs and add some stock to cover, simmer with lid on
  3. Boil peeled and cubed carrots, turnips, sweet potatoes and broccoli florets
  4. Strain veggies and reserve water
  5. Peel and cube potatoes, boil in reserved veggie water (add stock to cover potatoes). 
  6. Puree potatoes and their water in a food processor (add salt as it's running)
  7. Layer ingredients in a large casserole pan (I used a 9x13 pan) as follows: chicken cut into bite-sized pieces; onions, mushrooms & stock; broccoli, carrots, turnips, sweet potatoes; pureed potatoes
  8. Bake at 350*F for 20-30 minutes (until bubbling around edges)

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