SECRETS SERVED: Chicken Pot Pie

When you go to the Science Center, you can expect a good work out for your brain but the Food Chain Café can offer something for your gastronomical senses, too. And it’s also relatively healthy!

On this week’s Secrets Served, Megan gets to sample the chef Dan Eliss’ chicken pot pie. He may have gotten rid of all the deep-fat fryers in his kitchen but this recipe hasn’t lost any of its flavor.

Chicken Pot Pie

CRUST  

  • any pie crust will work 

or

  •  2 cups flour
  • 1 cup cold butter or Crisco
  • Pinch of salt
  • ¼ cup ice cold water

Cut butter, flour, and salt together until you have pea sized crumbles.  Add enough cold water to form crust into a ball.  Wrap in plastic and refrigerate for one hour.

FILLING

  • 2 or 3 cups cooked chicken chopped
  • ¼ cup celery
  • ¼ cup onion
  • ¼ cup carrot
  • ¼ cup broccoli
  • 2 strips bacon cooked and copped
  • 1 garlic clove chopped

 

SAUCE

  • 1 cup heavy cream
  • ½ cup parmesan or mozzarella cheese   
  • Salt, Black pepper and Italian seasoning to taste

Sauté celery, carrots, onion, garlic and set aside.  Reduce cream and cheese in a sauce pan until it starts to thicken.  Combine all filling ingredients in large bowl.  Roll out half of the pie crust slightly bigger than your pan. Place crust in pan and leave edges hanging over.  Add filling.  Add top crust and pinch the edges to seal.  Poke 3 holes in top and BAKE 325 oven for 30 to 40 min.  Let cool 5 min. before serving.



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