Yummy Chicken Pot Pie

I wanted to show my kids that Chicken Pot Pie can actually be tasty compared to the frozen 10 for $10 variety they're used to, so I used what I had on hand to make this deliciously easy pot pie. It's no 30-minute meal, but I had it done in 2 hours, start to finish, all while reigning in the fighting children and helping with homework. In my house, ease and accessibility of ingredients usually trumps a speedy prep or a trip to the store. The best part is that this meal fed my family of 6 AND the kids asked for seconds before they asked for dessert. In my book, that's the mark of success!

I've noted some short cuts at the end of the recipe because sometimes it is just easier to spend a little more to have dinner on the table in a reasonable amount of time. Also, I'm a big fan of using what I have. I used to be really nervous about not following a recipe to the T but I've come to realize that some of my best meals have been things I have just thrown together. Don't have parsley? Use something similar. Heck, sometimes I just read the backs of the spice labels in my cabinet - if it says "good with poultry", then throw it on in! It can't be that bad.

So here's what you'll need:

2-layer pie crust (I used Martha Stewart's pate-brisee)**
4 bone-in split chicken breasts with skin on
2 carrots, peeled and chopped into large chunks
1/2 large onion, chopped into large chunks
(You can also chop some celery if you have it. I didn't have any so I left it out)
Kosher Salt to taste
1 Tbsp. whole black peppercorns (or ground pepper to taste)
1 Tbsp. Parsley (I used an herb squeeze tube but use whatever yummy herbs you have in the pantry, fresh or dried)
4 Tbsp. unsalted butter
1/4 c. flour
1 tsp. dried ground thyme (or any other herb you have on hand)
1/2 c. milk
1 bag frozen peas & carrots (or any other mixed veggies), thawed

And here's what to do:

If you're not using pre-made refrigerated pie crust, make the pate brisee first. It has to chill for an hour, which is just the time you will need to prep everything else. While your pastry dough is waiting . . .

Take the peas & carrots out of the freezer to start thawing (if this wasn't in the instructions I would forget!) Place the chicken breasts into a large pot. Add the carrots, onion, 2 generous sprinkles of Kosher salt, the peppercorns, and parsley (or other herb) right on top. Add enough cold water to the pot to just cover the chicken. Put the lid on and set it on High until it comes to a boil. Turn the heat down until it is bubbling happily but not going crazy trying to jump out of the pot (about medium-high) and keep the pot partially covered.

Now you're good for a while. You can take some time to scream at the kids or read your book. The chicken will be done in about 20-30 minutes. I check mine with a meat thermometer (170*) but you can do the fork test too. Just make sure it's cooked.

When the chicken is done, take it out of the pot but leave everything else in and turn down the heat to Medium. Shred the chicken off the bones (I use a fork in one hand and my tongs in the other). Place the bones and other parts you won't be eating back into the pot with the stock and let it simmer uncovered until your pastry is ready. This will fortify the stock with extra flavor. At this point you probably have about 20 minutes left. Put some foil over the shredded chicken and check on the kids or sneak in another chapter of your book.

After the pastry has been chilled for an hour, your stock should be ready to go. Preheat the oven to 400*. Take the pastry out of the fridge and let it sit for a few. Remove larger pieces of chicken/veggies from the pot and strain (or ladle if needed) the stock into another saucepan or bowl. Roll out the pastry on a lightly-floured countertop and place the bottom part in a deep dish pie plate or a 9x13 baking dish.

Melt butter in a large skillet on Medium heat. When it begins to bubble, add the flour. Cook and stir for a minute or so until thickened and add the dried thyme (or other herb) and salt & pepper to taste. Slowly stir in the chicken stock. The mixture should start to thicken. Then add in the milk. Let it simmer for a few minutes until it thickens up a bit. Stir in the shredded chicken and the bag of peas and carrots.

Transfer chicken mixture to your pie plate and top with the second piece of pastry. Cut slits in the pastry to vent. Bake for about 40 minutes or until the crust is golden brown. Let it sit about 5 minutes before serving.

Short cuts/tips:

• Use pre-made refrigerated pie crust instead of the pate brisee

• Use 4 cups of pre-cooked chicken and 2 cups boxed stock. Then just make the gravy (starting with the butter & flour) and bake it up.

**Note about the homemade pie crust: I was intimidated as hell the first time I made this crust. It sounds much more intimidating than it actually is. And you don't need a food processor. As long as your butter is really cold, you can use a pastry blender, a fork, or even your fingers to mix it up!