Thursday, June 4, 2009

Chicken Pot No Pie

I made this recipe this week. It is basically the inside of chicken pot pie without the bread topping... I liked it, but would likely add some garlic... Oh, and I would probably save it for winter or at least cooler weather to make it again as it felt like cool weather comfort food...

1 TBS extra-virgin olive oil
2 starchy potatoes, skin left on and diced (recommended: Idaho)
1 medium onion, chopped
2 ribs celery with leafy green tops, finely chopped
2 carrots, peeled and diced
1 bay leaf, fresh or dried
Salt and pepper
1 tsp poultry seasoning
3 TBS all-purpose flour (85 calories, 0.7 g fiber, 0 g fat)
1 cup dry white wine (194 calories, 0 g fat, 0 g fiber) OR 1 cup chicken stock (I used chicken stock)
5 cups chicken stock
1.5 lb chicken tenders, chopped
1 small bunch pencil asparagus, trimmed of woody ends and cut into 2-inch pieces
1 cup frozen peas, a couple of handfuls
2 to 3 tablespoons fresh tarragon, 4 to 5 sprigs, chopped, OR 1 TBS dried tarragon

Serve with crusty whole-grain bread - a lot easier than making pastry! (I didn't use bread in mine...)

Heat a large, deep skillet or a medium soup pot over medium high heat. Add extra-virgin olive oil. Add the potatoes and allow them too cook for a few minutes. Then add the onions, celery and carrots, adding them to the pot as you chop them. Add bay leaf and season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook another minute then whisk in wine and cook off a minute more. Add remaining stock and put a lid on the pan or pot and raise heat to bring to a quick boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir to combine and adjust salt and pepper, to your taste. Ladle into bowls and serve with crusty bread for mopping - if you are using.

Serves 4-6

- adapted from Rachael Ray,

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