As some of you may or may not know, my true life’s passion — aside from writing listicles about Scott Disick — is cooking and entertaining. To that end, I’ve amassed a small collection of recipes that are easy, fun, and delicious. One of my favorite dishes, both because of its extreme tastiness and its simplicity, is my inimitable chicken pot pie. I initially got the recipe from a Newlywed cookbook that I was browsing through at the house of a family I nannied for years ago, but it has changed enough over the years that I believe it is fully my own. (And yes, the image of this article is my pie, beautifully criss-crossed dough and all.) Here, the relatively light and fully amazing recipe, for you to make at home:
1. 2 large boneless, skinless chicken breasts
2. 1 yellow onion
3. 3 cloves garlic
4. one small can corn
5. one small can peas and carrots
6. 1/2 cup-ish dry white wine
7. 1 cup-ish chicken stock
8. 3 tablespoons flour
9. 2 pre-made pie crusts (You can make this from scratch, of course, but this isn’t fucking Pinterest. You can also just buy it.)
10. salt and pepper
11. 2 tablespoons olive oil
Dice your onions, mince your garlic. Put the olive oil in a large pan (the biggest you have), and put those bad boys in to brown. Add salt and pepper, and cook it all down until it’s nice and translucent and smells fantastic. Take them out, and in the same oil (add a little if you need to), cook your chicken breasts. I like to get them nice and seared (don’t forget to salt and pepper), and make sure they’re cooked all the way through.
Take your chicken breasts and, using two forks, break them up so they resemble pulled pork. Put the chicken back into the pan, add the onion-and-garlic mixture and mix it all up nice and good. Once it’s nice and combined and goldeny brown, sprinkle your flour over it so it’s all coated. Let it cook a touch more. Now add your white wine, stir to combine, and add your chicken broth bit by bit. I say “ish” on the measurements of the liquid because you want the whole thing to be fairly liquidy, like a thick soup, and depending on the size of your chicken boobs this may require more stock or wine.
At this point, you should pre-heat your oven to 425, or whatever the box calls for regarding temperature. The pie innards will already be cooked, so it’s just for doing the crust. Also, feel free to make pretty designs with your crust, do an egg wash, or butter it up. Depending on how much you want to impress your guests, you can go buckwild here. The sky is your limit when it comes to pie decoration, particularly if you did not make the crust yourself but still want to look fancy.
Once the mixture all bubbly and combined, add your canned veggies. Stir, and salt and pepper to taste. Let simmer a bit. Pour it all into the crust, and cover. Put it into the oven, and cook for 20 minutes-ish, or until the crust is all perfect and delicious.
Serve, and watch people be like, “THIS IS SO MUCH BETTER THAN ANY CHICKEN POT PIE I’VE EVER HAD.” Be smug, you’ve earned it. Blow the proverbial socks off of Marie Callendar and her freezer-aisle sham. Let the white wine mingle with the onions and create a flavor explosion that so completely exceeds everything you’ve come to expect from a pot pie. Do it.
Look, it’s me looking incredibly scrubby and eating it in my old apartment forever ago! Yay!
Send me a picture of you with the pie and I will put it on my blog. Let’s make this chicken pot pie the ONLY ACCEPTABLE VERSION OF THIS RECIPE, because it should be.