Episode 5 of SKG-TV: Chicken Pot Pie with Fresh Herbs

This classic Southern comfort food dish doesn’t disappoint. I use a store bought pie crust to save time, and the fresh herbs in the filling really make this chicken pot pie stand out. Enjoy!

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Use a store-bought pie crust to save time in the kitchen without sacrificing flavor.
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My little Shih Tzu, Ewok, loves to hang out in the kitchen with me, always hoping for a taste of what I’m cooking up.

Chicken Pot Pie with Fresh Herbs
Ingredients:

  • 3 celery stalks, diced
  • 3 medium carrots, peeled and diced
  • 1 large yellow onion, diced
  • 4 Tablespoons of bacon grease or butter
  • 1 Whole rotisserie chicken, shredded with skin removed
  • 1/4 cup All Purpose Flour
  • 2 cups low sodium chicken broth
  • 1/4 cup white wine, such as Pinto Grigio
  • 1 cup heavy cream
  • 1 Tablespoon each of fresh basil, thyme and oregano, chopped
  • 1 9-inch store bought refrigerated pie crust
  • Salt and Pepper to taste

Directions:
Pre-heat the oven to 400 degrees. In a cast iron skillet over medium heat, get the bacon grease hot. Add in the celery, carrots and onions and saute for about 5 minutes until softened. Season with salt and pepper. Add shredded chicken and flour, stirring to combine. Cook for a few minutes. Pour in the chicken broth, white wine and heavy cream. Allow the mixture to cook and thicken for about 4 minutes. Season again with salt and pepper, and add in the fresh herbs. Remove mixture from the heat. Taste to make sure the dish is seasoned properly. Using a rolling pin, roll out the pie crust in a circle wide enough to drape over the edges of your pan, not too thin. Gently lay the crust over the top of the skillet, tucking the edges over the sides of the pan. Cut an x in the center of the crust to vent. Bake for 30 minutes until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes before cutting. Garnish with thyme if desired. Serve with bread and salad to round out the meal.


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Food Enthusiast
Rebekah Faulk Lingenfelser

Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC TV’s “The Taste,” she is the Statesboro Herald food columnist and host of SKG-TV on Youtube. A public relations graduate of Georgia Southern University, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahFaulk.wix.com/RebekahFaulk.

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Pot Pie Low Country Boil Style

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Here in the coastal plains of Southeast Georgia where flip-flops are perfectly acceptable in December, we don’t have many extremely cold nights during the winter season. So, over the weekend when the temperature got down to 22 degrees, dinner called for something warm and earthy. Inspired by an incredible photo in Bon Appetit magazine, I set out to make pot pie–only instead of using chicken, I served it up low country boil style with baby shrimp, roasted potatoes and canned corn, seasoned with none other than Old Bay.

Here’s what you’ll need to create my spin on the classic chicken pot pie:

  • Baby Salad Shrimp
  • Kale
  • Roasted Red Potatoes
  • Canned Corn
  • Chicken Broth
  • Splash of Red Wine
  • All-Purpose Flour
  • Green Beans
  • Chopped Onions
  • Puff Pastry or Pie Pastry
  • Old Bay Seasoning
  • Shrimp & Crab Boil
  • Salt & Pepper to taste

wpid-20130202_194626.jpgIt was like a Shepherd’s Pie remix. In the fridge, I had some red potatoes that I had roasted just a few days before and a few fresh green beans I needed to use up. This dish is fun because you can really use whatever you like. To start, pre-heat your cast iron skillet on medium heat with extra virgin olive oil. Saute the potatoes and chopped onions together, then throw in your remaining vegetables including the kale and cook, seasoning with salt and pepper as you go. Feel free to get creative.

wpid-20130202_195221.jpgOnce the vegetables have married together (for about 5 minutes or so), add in 1/3 cup of all-purpose flour, stirring constantly. Quickly add in your liquid. I deglazed my pan with a splash of red wine for flavor, then added in 2 cups of chicken broth, 1 cup at a time.

wpid-20130202_200359.jpgToss in your baby shrimp. They’re perfect because they’re already deveined and have no hulls. They make the perfect bite! Bring everything to a simmer. It will thicken up nicely. Almost done!

wpid-20130202_200416.jpgI used pie pastry. Sit the dough out on the counter for about 15 minutes before unrolling. With a rolling pin, smooth out any creases. Then, slap that puppy over that beautiful filling in your cast iron skillet, letting the dough drape over the sides. Whip one egg with about a teaspoon or so of shrimp & crab boil. Brush it all over the pastry. Just enhances the flavor! 😉

wpid-20130202_200710.jpgCut four slits in the dough, so the steam can escape. Dot it with butter. Then pop that puppy in the oven at 425 degrees for 15 minutes. Turn the heat down to 350 degrees for another 15 minutes until the top is a rich, golden brown.

100_7922What’s not to love about pie pastry and warm, comforting vegetables with all the flavors of the coast? An added bonus is easy clean up! It’s a one pot meal that feeds an army.

100_7933A glass of red wine like Cabernet Sauvignon or Shiraz will compliment the dish nicely and when consumed together, they’ll leave you longing for snow.