Last week I made a crazy roasted chicken recipe. The poor chicken had to do the Hokey Pokey in the oven… ”You cook the right wing up, you cook the right wing down, you stick the breast up in the air and you cook it all around… Then you clean the oven for hours ‘cause it splattered everywhere, and that’s what it’s all about!” I cleaned my oven 3 times. Trust me when I say this, when the can of oven cleaner directions say, “Do not use in a self clean oven” believe them. I cleaned the oven twice with the the spray cleaner and thought I had completely rinsed it out of my oven but the oven still wasn’t clean. I decided to use the self-clean function. Big mistake… all the residue from the oven cleaner came out white. Now my oven looks spotted, like a Dalmatian!
This is not a crazy recipe, just good home cooking. The aroma is mesmerizing. If you like, shorten the preparation time by using frozen vegetables and pre-made pie or puff pastry.
Chicken Pot Pie
1 tablespoon Canola oil
3/4 cup each- onion, celery and carrots, 1/2 inch dice
3/4 cup unsalted butter cut into 24 pieces
3/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
6 cups low sodium chicken stock
1/2 teaspoon poultry seasoning
3/4 cup potatoes, 1/2 inch dice
1 and 1/2 cups cooked diced chicken
3/4 cup frozen peas
Top Crust: Pie or puff pastry – 9X 13 inches
Preheat oven to 350 degrees. Heat 1 Tablespoon canola oil in a skillet. Add onions, celery, and carrots to pan and cook until onions are translucent. While the vegetables are cooking make the roux. On medium high heat, in a stock pot, melt 3/4 cup unsalted butter. Add flour, stirring constantly with a wire whisk. Lower heat to medium and continue stirring for so the roux won’t burn for 4 minutes. The roux will be light in color. After 4 minutes, whisk in the seasonings and stir for a few seconds until the flavors bloom. Add chicken stock. Increase heat to high and bring to a boil. Continue whisking until the gravy is smooth. Lower heat, bring to a simmer then add the celery, onion, carrots, and potatoes. Simmer 10 minutes. Add the chicken and peas then simmer 5 minutes more. Pour filling into a 9 X 13 inch glass glass or ceramic baking dish. Place pie or puff pastry on top of filling. If you choose puff pastry, brush with an egg wash made of one egg beaten with 1 tablespoon of water. Bake chicken pot pie on 350 degrees F for 30 to 40 minutes (depending on which crust is used), or until crust is golden brown.
Recipe Printed in The News and Neighbor on February 16, 2013