Monday, January 26, 2009

Chicken Pot Pie(less)

I’m back from New York! The trip was great and I’ll have a full recap soon, but while I was gone I really missed…cooking! I ate some very tasty gluten free food in the Big Apple, but I really do love cooking my own food.

Lucky for me, a very nice new reader Ashley emailed me a new gluten free recipe from Rachael Ray! I LOVE Rachael Ray!! I’m sure you guys know that by now! :) Before my Celiac diagnosis I made a Rachael Ray recipe at least once a week and since my diagnosis…I make a Rachael Ray recipe at least once a week! Her recipes are super easy to adjust and always tasty! PLUS the recipe Ashley emailed me is perfect for a cold day! Did I forget to mention that it actually snowed last week in my little coastal town?! It rarely snows here, so it’s always fun when it does. Cold weather always makes me want comfort foods, (The February 2009 issue of Every Day with Rachael Ray magazine is all about comfort food) so it was perfect timing to receive this recipe!

I call it Chicken Pot Pie(less).

recipe adapted from Every Day with Rachael Ray magazine February 2009

chickenpotpie-less main pic

You’ll need:

1 1/2 pounds yellow-fleshed potatoes (I used Organic Yukon Gold –the best)

3 cloves garlic smashed

3 tbsp. extra-virgin olive oil

2 large skinless, boneless chicken breasts (You know I love the Smart Chicken)

1 small white onion, finely chopped

1 tsp. chopped fresh thyme

2 cups gluten free Free-range chicken broth

1 cup frozen peas, carrots, and corn

1 cup frozen or fresh small broccoli florets

2 tbsp. cornstarch

1 tsp. Dijon mustard (I used Annie’s- so good!)

Start by peeling the potatoes and slicing into thin chip-like slices. This makes it super easy to mash later. Peel your garlic and smash it. Toss the potatoes and the garlic into a medium saucepan and add enough salted water to cover the top of the potatoes. Cover and bring to a boil. Once boiling, simmer for about 15-20 minutes or until the potatoes are tender. Once cooked, drain but reserve 1/2 cup of the cooking water.

While the potatoes are cooking, rinse your chicken and then cook in a medium skillet with 3 tbsp. of heated olive oil. You’ll cook the chicken on medium heat until cooked through. (About 4 minutes on each side) It’s cool to cut the chicken to be sure that it’s cooked, because you’re going to shred it later. Once cooked, drain on paper towels and let cool. Save the oil in the frying pan for the next step. Once the chicken is cool, shred the chicken into as big of chunks as you would like in a pot pie.

In the skillet with the oil, cook the chopped onion and thyme on medium-heat for 5 minutes. Add 1 1/2 cups chicken broth and bring to a boil, scraping up any of the browned yummy chicken bits. Add the veggie mixture and broccoli, stir, and continue to cook. You’ll want the heat at about medium to medium high. You don’t want it to boil over but you do want it to bubble away. Cook the veggies for about 5 minutes. In a bowl, stir the cornstarch into the remaining 1/2 cup broth, then stir into the skillet with the veggie mixture. Bring to a boil and cook until thickened. Stir in the Dijon mustard and to the chicken. I let the mixture bubble away for about 5 minutes once I added the chicken to let the flavors meld, but you don’t have to do that. Season with salt and pepper.

In the medium saucepan you cooked the potatoes in, you can mash them with the reserved cooking water. And you’re ready to serve it up! Spoon out the potatoes in a bowl or on a plate and make a well in the center. Then spoon in the veggie chicken mixture. You won’t even miss the pie crust!

The chicken is tender and tasty. The corn gives it a nice buttery taste. Plus it’s actually pretty healthy! I asked my friend how it score with Weight Watchers points and she said it was good!

chicken pot pie-less side profile

Thanks again Ashley for sending me the recipe and THANK YOU Rachael Ray for…being you! :)

This tasty dish was the cherry on top of a great day!! Today I received SUPAH cool, SUPAH awesome business cards from Foodbuzz today!! I LOVE them!! I feel like a professional :) I can’t wait to hand them out when I go to restaurants and I ask if I can take pictures of my food!

business cards far away

Unfortunately I don’t think I let Foodbuzz know in enough time that I bought my domain name BUT it’s cool because you can still get to my website with the ‘blogspot’. Plus, I LOVE THEM, so who cares!!

business cards close up

Pics of New York coming soon!! (I promise!) :)


Meg said...

I love this recipe! Congrats on getting your cards.

LizNoVeggieGirl said...

Hooray for Foodbuzz goodies!! :-)

Brooke said...

Wow. Very cool. I guess it's time for me to ask Foodbuzz why I haven't gotten any goodies!

Katie said...

what is foodbuzz?? I can't wait to hear about your NYC trip!

GFinSF said...

We love the crust made by Breads from Anna and have made their pot pie recipe monthly for years. I love it for meat or chicken pot pies! I strongly recommend.