This nasty illness has me craving comfort food though and I thought chicken pot pie sounded like a wonderful remedy for the soul. There is one way to solve the yucky vegetable dilemma. I would make it myself and only use vegetables I like.
For my chicken base I used broccoli, onions, and mushrooms in a while sauce flavored with sherry. I didn't bake it in a full crust, but baked it in a dish covered with homemade biscuit dough. Sir Pickypants and I both love our biscuits!
Nice, thick, puffy crust. Mmmmm. Too puffy perhaps? That should be everyone's problem!
My pot pie might not be as colorful as your typical pea-and-carrot-studded number, but I think it looked very attractive in its own way and it tasted even better. Hubby's comment was that is was delicious and I ought to make it more often. Best of all he said it was "Better than any Swanson pot pie I ever had." Remember, this is a man who loves peas.
The Short (dis)Order Cook's Chicken Pot Pie
2 cups all-purpose flour
1 tsp salt
1 Tbsp baking powder
1 tsp baking soda
1 cup buttermilk
1/3 cup butter
Oil for sauteeing
1-2 onions, finely diced*
2-4 cloves of garlic, minced**
8 oz mushrooms, sliced
1 10-oz package frozen broccoli cuts, thawed***
1/4 cup butter
1/4 cup all-purpose flour
1 cup milk
1 tsp salt
1/2 tsp white pepper
2 Tbl dry sherry.****
2-3 cups diced cooked chicken (I used the meat of two roasted breasts)
To make the filling saute the onions in a little olive oil until soft. Add the garlic and cook until fragrant. Add the mushrooms and keep cooking until they give off their liquid. Remove from pan. You can mix them together with the thawed broccoli at this point.
Melt butter in the pan and whisk in flour. Cook until it loses some of that raw flour taste. Whisk in the milk and cook over medium heat until thick (this should happen pretty quickly). Add the salt, pepper, and nutmeg to taste, adjusting amounts as you see fit. Add the veggies and chicken to the sauce and then mix in the sherry. Pour into a baking dish and cover with the crust.
Now make your crust. Heat oven to 400 degrees. Mix together dry ingredients. Cut butter into flour using pastry blender, your hands, or a food processor (my preferred method). Gently stir in buttermilk until ingredients are moistened.
Place the dough onto a floured work surface and gently knead, no more than 10 times. Roll out to the length needed to cover your filling in the dish. Lay gently over the filling. It doesn't have to look perfect and even (at least I keep telling myself that). Slice some ventilation holes in the top. Place in oven and bake for 15 minutes or until crust is nice and golden.
*Depending on size or how much you like onions
**Depending on size of cloves or how much you like garlic
***Yes, I said frozen. If you're that big of a purist, chop up some fresh broccoli and cook it ahead of time. But I don't think there is anything wrong with frozen vegetables. Look, I said frozen, not canned, sheesh!
****Made you look! Ha ha!