Country cookin' at it's finest! That's what I'm going to share today.
I was given Ree Drummond's book "The Pioneer Woman Cooks" a few months ago from my mom. I had a little collection of cookbooks already, but this book fit me right to a T! Under the title of the book it reads, "recipes from an accidental country girl". That was me! Maybe not the 'accidental' part, but the 'country girl' was all me!
I am all about comfort food, I could eat a casserole just about everyday and be happy about it. As I started leafing through the pages of the book I saw recipe after recipe that I couldn't wait to try, the first being Leftover Turkey Pot Pie. I didn't have any leftover turkey, but I had some chicken and I couldn't wait to try the recipe.
Let me tell ya- this recipe is to die for! It is creamy, filling, and most of all TASTY!
Oh and by the way, the book is more than just a cookbook. Ree tells about her life, how she met her husband, and how much she loves country life (being a city girl). I would recommend the book, for the yummy recipes and the story that is woven throughout.
Okay, so on to the recipe.
Chicken Pot Pie (picture from Ree's cookbook)
1 pie crust (she also has an amazing pie crust recipe that you can freeze and take out as needed)
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups chopped, or shredded chicken
1/4 cup flour
2 cups low-sodium chicken or turkey broth
1 cup heavy cream
Frozen peas (optional)
Fresh thyme, chopped
salt and pepper to taste
Preheat oven to 400 degrees.
Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
Add chicken and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
Pour in chicken or turkey broth, stirring constantly. Pour in cream. (May add frozen peas at this point if you’d like.)
Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
Pour mixture into a casserole dish or deep pie pan.
Roll out crust so that it’s about 1 inch larger than the pan you’re using.
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
Bake for 30 minutes or until very golden and bubbly.
Allow to cool for a little bit before serving.
I'm telling you ladies- you've got to try this recipe! This is country cookin' at it's finest!