Is it just me or is there alot of talk right now about meat pies?
When we were at DD’s about a month ago, she made us a really delicious shepherd’s pie. Who would have thought that a meat pie with parsnips as one of the ingredients could be so good? But it was! Because we liked DD’s so much, Hubby made a version of shepherd’s pie that we got off the internet (not quite as good as DD’s original) when Gunny and his teenagers were here a few weeks ago. They loved it too.
Then I happened to turn on the TV about a week ago to see a chef named Sunny making what looked like a great chicken pot pie, so I went to her website and got that recipe. I made it a few days ago and we really liked it.
And then, one of my favorite bloggers, Beth at C. Beth Blog posted a recipe for Irish Beef Pot Pie that also looked wonderful. You can see her recipe here.
So, it just seems to me that pies that are meals are coming on strong right now, and I’m jumping on the band wagon!
Here is Sunny Anderson’s recipe that I used:
Easy Chicken Pot Pie
1 1/2 lb. chicken tenders (about 10 tenders)
1/2 t. sweet paprika
1/2 t. dry sage
1/4 t. dried oregano
salt and freshly ground black pepper
3 T. olive oil
1 C. frozen pearl onions
1 C. frozen peas and diced carrots
2 cloves garlic, minced (I used 2 t. of minced garlic in a jar)
2 T. flour
2 C. low-sodium chicken stock
1 C. heavy cream (I am going to try using fat-free half and half next time)
1 store bought pie crust, unbaked and thawed if frozen
1 egg slightly beaten
Use a 10″ cast iron skillet (I don’t have one so just used an oven-proof skillet I do have.)
Preheat the oven to 400 degrees F.
Sprinkle chicken with paprika, sage, oregano, salt and pepper. Heat the skillet on the stove over medium high heat and add the olive oil. Add the chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken with tongs to a plate, leaving the oil in the pan. After the chicken has rested for a few minutes, chop it into 1/2″ cubes.
In the same pan add the onions, peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3-5 minutes. Add the garlic and cook about 1 minute longer. Sprinkle in the flour and stir until it dissolves into the vegetables and juices. Add the chicken stock and simmer until thickened. Then stir in the heavy cream and add salt if needed.
Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges into the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 (*small) vents in the crust.
Place in the pre-heated 400 degree oven and bake until the crust is golden brown, about 20 minutes.
*The reason I specified small vents above is because I think I made my three vents too large and it allowed alot of the gravy to escape. I don’t imagine it changed the flavor, but it would have looked alot nicer if the crust hadn’t looked like it was drowning in gravy.
I had never had shepherd’s pie until a month ago, and I’ve never had kidney pie either. Well, I liked DD’s shepherd’s pie, but I’m not a fan of kidney’s in anything, so I’m not planning to try kidney pie any time soon. But, never say never. It could happen. And, of course, if it does, I’ll be sure to tell you about it!