Rad Resort Recipes
BRING A BIT OF VACA TO YOUR TUMMY
The recipes we highlight are greats for your time here at the resort or while at home. Better yet – practice at home for the big reveal during your time at POV!
Next Up | Homemade Chicken Pot Pie
So. Winter. Comfort Food after a long day out in the winter wonderland out there. I recently re-discovered the joy of pot pies, and I ventured to make one of my own. HUGE hit. I can’t say enough good things about how easy this was and how delectable it is. Five stars for sure!
Below is a modified recipe from Pioneer Woman, making it a bit tastier and vacation-easy-friendly.
Ingredients
- 4 tbsp. butter
- 3/4 c. finely diced onion
- 1/2 c. finely diced carrot
- 1/2 c. finely diced celery
- 3/4 c. thawed green peas
- 3 c. small diced cooked chicken (Perdue Pre-Cooked Grilled Chicken is the WAY TO GO — sold at Pick n Save in town)
- 1/3 c. flour
- 3 c. low-sodium chicken broth, plus more as needed
- Splash of white wine (optional)
- 1/4 tsp. thyme (add more to flavor as needed)
- 1 tbs. minced garlic (buy the pre-chopped to make it easy)
- Smoked salt (yep – the taste makes a difference)
- 2/3 c. heavy cream
- 3 whole unbaked deep dish pie crusts (one for bottom, one for top, and one optional one to make cut out shapes to decorate (see picture here)
- 1 whole egg (for egg washing the pie crust top)
Directions
Option – for vacation ease, pre-make the pie filling and put in tupperware. Then all you have to do is do the crusts and put it all together!
- Preheat oven to 400 degrees.
- Chop the pre-cooked grilled chicken smaller.
- Chop your carrots, celery, and onion into small bits.
- In a saucepan, melt butter over medium heat. Add onion, garlic, poultry seasoning, and thyme. Cook until softened, about 3-4 minutes.
- Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn. Sprinkle flour over the vegetables and cook for 1 minute.
- Sauté for 8 to 10 minutes, or until the carrots are just cooked (stirring often). Add the flour.
- Gradually add the chicken broth and heavy cream, whisking until smooth after each addition to prevent lumps. Once all of the liquid is added bring to a boil and let boil while stirring for 1-2 minutes.
- Stir in the chicken and peas and cook for 1 minute more. Stir in parsley.
- Taste and season with salt and pepper.
- Roll out the pastry crust and cut out shapes for the top decoration (bring cookie cutters).
- Thaw one pie crust and leave in the foil pan it came with.
- Pre-bake the crust in the foil for 4-5 minutes (if you do this step, put pie weights in parchment paper in bottom so it wont bubble up).
- Pour the filling into the crust once done. Roll out the second pastry crust and place it on top of the filling. Crimp the edges to seal.
- Add decorative pie crust shapes to the top crust.
- Whisk egg yolk with 1 tablespoon water and brush it over the pie crust.
- (Optional: Sprinkle with fresh herbs and/or a pinch of kosher salt if desired). Use a small knife to cut a few slits into the crust to allow steam to escape.
- Bake 35-40 minutes.
- Important – cover the edges or whole top of the crust with foil during the last 15 minutes if needed to avoid over-browning.
- Let the pie rest 10-15 minutes before cutting to thicken.
- EAT!
