Homemade Chicken Pot Pie recipe |
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01/10/2012
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Ingredients3 Slices Thick Cut Bacon (diced)2 Cloves Garlic (minced) 2 Cups Sweet Onion (diced) = 1 Large 1 Cup Red Potatoes (diced) or baby 2 Teaspoons Dried Thyme Kosher Salt Freshly Ground Black Pepper 1 3/4 Cups Carrots (diced) 1 1/2 Cups Broccoli (chopped) 2 (Large) Cooked Chicken Breasts (shredded or diced) 1 1/2 Cups Chicken Broth 1 Cup Plain Non-Fat Greek Yogurt 1/2 Package Puff Pastry (1 sheet) rolled out to be large enough to cover your dish. 1 egg (well blended) DirectionsPreheat oven to 200C.Over medium low heat, saute the bacon until most of the fat has been rendered out (the bacon won't be crunchy). Increase the heat to medium and add in the garlic and onion (stir frequently) and saute until the edges of the onions just begin to brown. (Approx. 7 minutes) Add in the diced potatoes and cook for approximately 5 minutes. The edges will start to slightly turn brown. Next add the carrots along with the thyme, a generous pinch of salt and a few grinds of black pepper. Continue sauteeing until the edges of the carrots begin to turn golden. Remember to keep stirring the vegetables as you saute them. Toss in the broccoli and chicken and stir to thoroughly combine everything. Pour in the chicken broth and continue cooking until the potatoes begin to soften. The time on this step will be determined by how small you cut the potatoes. Stir in the yogurt until it is well combined. Taste the mixture and add in any additional salt or pepper that you would like. Remove from heat and spoon into deep dish. Cover with sheet of puff pastry and cut pastry to fit dish. Cut several small slashes into the pastry to let steam escape. Brush with egg mixture. Bake for 20-25 minutes or until crust is golden brown. Let sit for 15-20 minutes before cutting into the pie so that things can cool off a bit and settle back together. ServingsServes 4Recipe courtesy of My Man's Belly. |
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