Well hello, strangers! Apologies for the long absence, but it’s a very long story, and all I’m going to say is that I’m happier and healthier, and 2024 is a good year for a good year. While I did take a break from posting here over the past few months, I did not take a break from cooking. So let’s dive into some of my latest creations, shall we??
Like most of the country, we’re experiencing winter weather here in Seattle which for us means lots of gray, rainy days. I’m not a huge outdoorsie person, so the gray weather doesn’t really bother me from inside my cozy home, but it does motivate me to make cozy, home cooked meals for my loved ones. This is especially true when it comes to cooking for my daughter, who (luckily) is pushed outside multiple times a day at school for recess. She’s a tough cookie, but she never turns down a warm meal or a hot cup of tea in weather like this. Hygge is kind of my life’s MO, so during this time of year I love to spread anything that makes me or others feel cozy. And when it comes to food, chicken pot pie checks all those boxes for me.
Chicken pot pie means a lot of different things to a lot of different people. If you’re from the Northeast, like me, you might think of Willow Tree chicken pies. At least, they were the go-to in my family. And while the are delicious and the sauce is fantastic, I was always bummed that it was just sauce and pulled white meat chicken. Chicken pot pie is supposed to be a delicious, albeit imperfect, manifestation of love, and IMHO, that calls for the robust flavor or chicken thighs. And, I’m sorry, but if there’s ever a place to sneak veggies in, it’s when they are drowning in a savory, creamy sauce, amirite? But even when it comes to veggies, camps are divided as to which veggies make the cut (ha, see what I did there? Didn’t even mean to). Carrots? Peas? Corn? GREEN BEANS?! Ya’ll probably know my take on this by now, which is if it works for you, it works. But personally, if I have a choice, I go traditional with peas and carrots, onion, and maybe some sweet corn if I’ve got some frozen laying around. And don’t shy away from frozen veggies, my friends. These days, thanks to flash freezing, they are just as fresh! Plus, it’s winter; ain’t much growing out there right now. Ain’t no shame in that game.
While I do ascribe to traditional veggies, in our house the scales really tip for seconds if I turn a regular chicken pot pie into an untraditional bacon ranch pot pie. So that’s going to be my take on this cozy dish below.
Finally, I have a VERY simple pie crust recipe to share, if you’re feel really want to knock your family and friend’s socks off and trust me, it’s super simple and pretty much fool-proof. (It can also be frozen or pre-baked.) But a store bought crust will serve you just fine — just make sure the package has two crusts, since you need a topper for the pie.
One final note — for my chicken broth, I once cobbled together a broth that has since become my go-to for this recipe. After pressure cooking the chicken, I take the leftover broth in the bottom, it’s about 1 and 1/2 cups, and combine it with hot water to make 3 cups total. I then add 1-2 Knorr seasoning cubes to the broth and BAM! Easy (partially) homemade broth. So that’s what I’m referring to when I reference the broth below, but you’re of course welcome to use box broth.
Bacon Ranch Chicken Pot Pie
Equipment: 1 pie plate, greased, 1 large sauce pan, optional: crust shield
Ingredients:
Crust*:
3 cups flour
pinch salt
1 1/2 cup + 2 TBSP butter, cold and cubed
1 egg
1 TBSP vinegar
5 TBSP water
*(this makes enough for TWO 9”crusts - top and bottom of a pot pie. If you’re making a “topless” pie, you can cut this recipe in half. Just use the full egg still, and add a bit less water)
Pot Pie:
3 slices of bacon
1-1.5 lbs cooked chicken thighs
1 onion, diced
1/2cup peas
1 cup carrots, diced
optional: additional 1/2 cups of other veggies, such as broccoli or corn
2 cloves (2 tbsp) garlic
3-4 cups hot chicken broth*
3 tbsp sherry vinegar
1/4-1/2 tsp each: parsley, thyme, rosemary
1 TBSP dried ranch seasoning, such as Hidden Valley, or a homemade version (this one from Sally’s Baking Addiction is really good)
3 tbsp chives
1 stick of butter
1/2 cup flour
1/4 heavy cream
Directions:
Pie Crust:
1) Mix flour, salt, and butter in a kitchen mixer until crumbly
2) in a second bowl, whisk egg, vinegar, and water, then add this wet mixture into dry mixture and mix into a shaggy dough.
3) Divide dough in half, a roll out into two circles, about 11-12” in diameter. Place one crust into a greased pie pie, pressing down to the edges.
4) Gently place second dough on top for now, cover with plastic wrap, and chill for 30 minutes while you prep the filling.
Note: there is no need to pre-bake the crust for this recipe, but if you do, here are my instructions for a blind pre-bake.
Pot Pie:
1) Pressure cook chicken for 30 minutes on manual setting.
2) Meanwhile, cook bacon in a large sauce pan, and set aside. DO NOT remove bacon fat from pan!
3) Next, melt butter (yes, on top of the bacon fat!). Add onions if using, cooking until translucent, about 5 minutes. Then add all remaining all veggies, garlic and spices (including ranch seasoning) and cook through - about 5 more minutes.
4) add bacon back in, along with hot broth, cooked chicken, and vinegar, and simmer for about 10 minutes.
5) add heavy cream, simmer and reduce to desired thickness.
5) Preheat oven to 425. Remove crust in fridge, take of top, and pour filling into crust.
6) carefully place top crust back on pie*, using your fingers to secure the top crust to the edges of the bottom crust.
*(make sure that you cut out any fancy designs you want BEFORE you place the crust bake on. If you’re just doing slits to release the steam, see below. And for a nice finish, trim the dough that hangs over the edges and either scallop the edges with your fingers, or use a fork to press down on the edges for a nice pattern.)
7) Finally, using a sharp knife or a lame, cut six slits into the pie, about 2” each, around the pie like a clock face.
8) Place your crust shield over the pie so the crust doesn’t burn, then cook until top is golden, about 30 min.
