In all my ranting yesterday about chicken pot pie and my eye-stomach connection, I didn’t have time to squeeze in the recipe for the actual chicken pot pie we had for dinner. My long-windedness doesn’t surprise you then? The kitchen partner also pointed out that if I’m going to talk about things like the eye-stomach connection, I should probably do a bit more research into the real scientific terms. His feedback about my post yesterday:Â You can’t just make stuff up you know.
So. In order to appease my ever-skeptical spouse, here’s three other ways some fancy science folks are trying to say it:
Google Scholar has more than 4,000 results for food advertising and visual cues. In the end, they all say the same thing: when a catalog comes in the mail with chicken pot pie on the front, I’m in big trouble. On goes the apron, out comes the rolling-pin. It’s pot pie time.
Chicken Pot PieÂ
*Note: The original recipe made 2 pot pies, so I chose to split the recipe and adjust the ingredients to decrease the amount of butter and increase the veggies. If you’d like two pot pies at once, click the link above to see how it can be doubled.
2 medium potatoes, peeled and chopped
1 large carrot, peeled and chopped
1/4 cup unsalted butter, cut into larger chunks
1 medium onion
1/2 cup all-purpose flour
1 cup chicken broth
3/4 cup milk
2 cups cubed cooked chicken
1 cup frozen vegetables (I used green beans and corn, but peas would work well also)
Pie Crust for a double crust pie (Use this recipe I found for all local ingredients)
1. Preheat oven to 450Â°F and prepare the bottom pie crust in a 9″ pie plate. If desired, use a floured cookie cutter to add decorations to top crust.
2. In a small sauce pot, cover potatoes and carrots with water. Bring to a boil, reduce heat and simmer for 8 minutes or until for tender. Drain and set aside.
3. Melt butter in a large sautÃ© pan. Add onion and cook until tender. Slowly sprinkle in flour and stir continuously until evenly coated and bubbling. Slowly add in broth and milk. Bring to a boil and cook 2 minutes or until sauce begins to thicken.
4. Add in chicken, frozen vegetables, potatoes, and carrots. Â Simmer until all ingredients are warmed through. Pour into bottom crust. Cover with top crust and gently flute edges to seal.
5. Bake for 45 minutes or until inside is bubbling and crust is golden-brown.