For the one half of A Charmed City whose company does not deem un-plowed city streets a reason to shut down the office, today will be business as usual. But that doesn't mean that I have to be happy about it. In fact, I'm about 30 different shades of green at the thought of my partner in crime and our friends feasting on mimosas and french toast whilst I enjoy luke warm tea and Triscuits. Life is truly good.
Pity party aside, last night's thundersnow (who knew that such a thing could happen) proved to be the perfect time for some comfort food. We hit the grocery store before the hoards of milk and toilet paper hungry crazies ransacked the ailes, and we were ready to go. Our Chicken Pot Pie (albeit a bit more time consuming than the frozen variety) is filled with fresh veggies, and roasted chicken, substantially lessening the cream sauce induced guilt. The finished product was everything that you could ask for in a classic comfort food; rich sauce, crunchy shell, and pipping hot chicken. Oh, and don't you dare forget the hot bourbon cider, it's a snow day must.
Recipe after the jump
Chicken Pot Pie
3 boneless, skinless chicken breasts
2 cups unpeeled russet potatoes, cubed
2 cups carrots, cubed
1 cup finely chopped onions
1 cup finely chopped celery
1 glove garlic, minced
1/2 stick butter
2 cups chicken stock
1 cup half and half
store bought pie dough (2 rounds)
Preheat oven to 375. Season chicken with salt and pepper. Roast on a foil lined cookie sheet for 30-40 minutes. Set aside to cool, and raise oven temperature to 400. In a large pot melt butter over medium heat. Saute all veggies, and garlic for about 15 minutes, stirring often. Add flour and stir until combined. Cook for 1 minute. Gradually pour in chicken stock and half and half, stirring to incorporate. Cook over medium heat for 15-20, stirring often. While sauce is cooking, cut chicken breasts into cubes. When sauce is thick and bubbly, add chicken and salt and pepper to taste. Pour filling into prepared deep dish casserole dish (1 crust already lining the bottom). Lay second pie shell over dish and crimp edges to secure. Brush top of crust with egg wash. Bake for 20-30 minutes.