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Pot-Pie, Revisited! (Seafood Pot Pie)


You read that right! It’s fall, so it’s time for my yearly check-up on our favorite recipe, the Chicken Pot-Pie!

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I have been making, working on, and perfecting this recipe for 7 years now, and it’s just better and better every time.  Yesterday, Mitchell and I decided to make one to welcome fall.

We are now pescetarian, which means the only “meat” we eat is seafood. We mostly follow a vegetarian diet, with the exception when we eat out, and the occasional splurge where we make seafood at home.

So, when I had the idea to make a Veggie pot pie for the blog, as we were gathering the ingredients at the grocery store, we decided to try making one with shrimp and cod! The end result was amazing, and I had to share it with you!

(Also, if you were curious, the pot-pie recipe is still amazing, still easy, and still my favorite.)
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This recipe makes 2 pies.

Ingredients:
2 Medium or large carrots – washed and chopped to your liking.
2 stalks of celery – washed and diced.
1/2 an onion, diced.
A very small pinch of Thyme.
2 Medium or larger potatoes –  chopped, not peeled.
2 dozen small shrimp, precooked.
1/2 pound of cod (Or however much or little you prefer).
1/4th a cup of butter… make sure it’s real butter, SmartBalance will not work.
1/4th a cup of Flour.
2 cups seafood broth.
1/2 a teaspoon salt.
1/2 teaspoon pepper.
2 boxes pie crust.

Directions:

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Pre-heat your oven to 375
Put your chopped carrots & potatoes into a medium/large pot with water & cook for about 10 minutes until cooked just enough that you can poke them, but still firm.
While your potatoes and carrots are boiling, wash and pat dry your cod. Season with a little salt and pepper.
Place your cod in a frying pan that has been warmed with a little bit of oil.
Cook thoroughly, take off heat and set aside.

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Once you’re carrots and potatoes have been cooked, strain them & set them aside.
In that same pot, melt your butter.
Once it’s melted, add your flour & stir until mixed.
Now add in your seafood stock, Thyme, salt& pepper, (I added my celery now too) boil for 2 minutes. I added my shrimp one minute in. The photo below is after I started adding the carrots.

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Now it should look like a saucy soup, or stew.
Next, you’ll want to mix all the ingredients into the sauce. Stir well.

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Take your pie crusts & place in your pie plates, pour your ingredients into crust, cover with remaining crust & tossed into the oven for roughly 30 minutes until the crust is a beautiful golden brown.

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Let the pie rest for about 10 minutes (it’s actually best to let it sit about 15-20 minutes) before cutting into pieces. Serve, and enjoy!

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theREALchef: Chicken-Pot-Pie


Happy Hump-Day! Today I’m going to share with you, a wonderful all time autumn favorite.

Chicken Pot-Pie.

This recipe has been 5 years in the making… I have been trying and trying to prefect it. It’s one of EverSoLightly’s favorite dishes, so it was a big deal for me to be able to make it anytime. A few years ago (3! yikes!) I went over to his parent’s house and his mom (Urbanterra) gave me a lesson in how to make her pot pie. Obviously, this recipe isn’t exactly hers… It’s now mine 🙂 I made some changes, because no matter what I did it never turned out exactly the same (according to EverSoLightly.) 

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My adaptation of her classic recipe was a HUGE hit. He had more than one helping and it was super easy to make! So I figured, why not share it with others! Without further ado, here is my recipe!

Katie’s Yummy chicken Pot-Pie

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Ingredients:
2 Medium or large carrots – chopped to your liking (I prefer NOT to peel them, but thats up to you.)
2 stalks of celery – chopped to your liking.
3 Green onions – chopped.
A pinch (or 1/2 a teaspoon) of Thyme
2 Medium or larger potatoes – again, chopped to your liking. (I don’t peel these either.)
2 boneless skinless chicken breasts, cooked. (about 2 cups once chopped up.) You could also take the route I used…Buy a rotisserie chicken from the grocery store… This is a great idea if you’re making 2 pies, or if you’re going to have chicken for dinner later in the week.
1/4th a cup of butter… make sure it’s real butter, SmartBalance will not work.
1/4th a cup of Flour
2 cups chicken broth
1/2 a teaspoon salt
1/2 teaspoon pepper
1 box pie crust (or, if you dare, homemade.)

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Directions:

Pre-heat your oven to 375
Put your chopped carrots & potatoes into a medium/large pot with water & cook for about 10 minutes until cooked just enough that they won’t mush up in the pie.
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Once they’ve been cooked, strain them & set them aside.
In that same pot, melt your butter. 
Once it’s melted, add your flour & stir until mixed.
Now add in your chicken stock, Thyme, salt & pepper, (I added my celery now too) boil for 2 minutes.

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Now your sauce should be…well a sauce 🙂 Now you’ll want to mix all the ingredients into the sauce. Stir well.

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Take your pie crust & place in your pie dish, pour your ingredients into crust, cover with remaining crust & tossed into the oven for roughly 30 minutes until the crust is a beautiful golden brown.
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I hope you enjoy this recipe as much as we have! It’s perfect on a rainy autumn day. 🙂