Wednesday, November 10, 2010

Chicken pot pie, with a Lily twist


Chicken Pot Pie, with a Lily Twist

Throughout my life, from time to time, some of my departures from the what's been considered as normal practice has been considered significant or quite different. I'm not just talking about food. On the topic of food, this is one of those deviations. That signature pie crust that sits on top of chicken pot pie is missing is this unique recipe of mine. But, I am not worried, and I believe this is a tasteful change. Using Panko instead of the pie crust is my signature stamp on this creation.

Want the recipe? Please keep in mind that when it comes to providing recipes, I'm horrendous about remembering exactly how much I used of most any given ingredient. I use my senses to cook, so when I cook something, I never cook it the same exact way twice.

  • family size of chicken tenders (this happened to be on sale at one of the grocery stores I frequent) - 3.24 lbs - tendons cut off, cut into small pieces
  • 1 bundle of celery - leaves taken off, rinsed, and cut into thin slices
  • 1 small package of mini carrots - quartered
  • 2 red onions - diced
  • 6 cloves of garlic - diced
  • 6 red potatoes - washed (I left the skin on) and cut into small squares
  • 1/3 c. of butter
  • a bit of olive oil
  • parsley flakes (several tbsp)
  • a bit of soy sauce
  • a bit of Worcestershire sauce
  • sea salt
  • pepper, from a pepper mill
  • approx. 1/2 c. of frozen corn
  • chicken broth (1-3 cups? sorry, I really am not sure) - cooking the chicken tenders will draw a decent amount of broth
  • milk (2-4 cups? again, sorry about the really rough estimate)
  • Panko bread crumbs - 1/2 to 2/3 of a package


Preheat the oven to 400 degrees.

1. I first caramelized the red onions. On low heat, I cooked diced red onions with a bit of olive oil, until the onions were more transparent. I added a bit of salt towards the end.

Leaving behind the juices & oil (in the pan), I set the onions aside.

2. Then I dumped in the cut chicken tenders. Somewhere in the cooking process, I added sea salt, a bit of soy sauce, and a bit of Worcestershire sauce for flavor. Once the chicken was almost thoroughly cooked (remember the dish is going to bake in the oven, so we don't want the chicken dry), leaving the juice behind in the pan, I set the chicken aside.

3. Into the pan, dump all (except the Panko) the other (uncooked) ingredients into the pan: diced garlic, chopped celery, chopped red potatoes, chopped carrots, milk, chicken broth. I also added a bit of salt, parsley flakes, ground pepper flakes from a mill, and the butter.

Let this stuff cook (let is be a bit bubbly) for at least 10 minutes. I might have let it simmer for 20 minutes; my husband doesn't appreciate crunchy cooked carrots.

4. Dish as much as you can into a large pan. I love my Pampered Chef stoneware*. Be careful to not let the juice get too close to the top of the pan or you'll have a very decorated oven to clean! I let mine heap, such that it slopes downwards and doesn't fill to the rim of the container.

5. Cover the top with Panko.

6. After the oven has been preheated to 400 degrees, bake for approximately 50 minutes.

Here's the finished product. Bon Appetit.

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