The weather was back to horrid again two days ago. We got snow in late March. Whatever happened to spring? Cold weather translates to time for comfort food again. Chicken Pot Pie is one of those meals that just screams comfort.
The idea was good, cold weather and warm food. However, I was having one of those moments that deters me from making a pie crust from scratch. What does one do when necessity is calling? Use a shortcut, of course. Tucked hidden in some secret spot in my freezer is a bag of frozen paratha or roti canai which I have managed to find in an Asian store in Quincy. And guess what, it is from a manufacturer in Malaysia! Music to my ears.
It was extremely easy to make the chicken pot pie with the help of the frozen paratha. My family absolutely love this.
Cheat's Chicken Pot Pie
Ingredients
1 1/2lb chicken breast, cut into chunks
1 small carrots, cut into chunks
1 stalk celery, cut into chunks
1 onion, chopped
2 1/2 cup chicken stock, preferable homemade
1 1/2 cup of milk
4 Tbsp flour
2 Tbsp oil
1 tsp rosemary
1 tsp parsley
1 bay leaf
5 pieces of frozen paratha or roti canai
salt and pepper to taste
Directions
Step 1: Season chicken with salt and pepper. Set aside.
Step 2: Cut the carrot, celery and onion. Place it in a bowl and set aside.
Step 3: In a pot or dutch oven, heat 2 Tbsp of oil over medium high heat. Brown the chicken pieces in batches. Dish out and set aside.
Step 4: In the same pot, add in the remainder oil. Turn heat to medium low. Saute the carrot, celery and onion till soft. Sprinkle in the flour. Continue to cook for 2 minutes.
Step 5: Add in the chicken broth and chicken. Stir to ensure there is no lumps. As soon as mixture comes to a boil, add in the milk and herbs. Let mixture simmer over low heat for 1 hour.
The mixture will start to thicken and look like this. Season with salt and pepper. Turn heat off and set aside.
Step 6: Heat a non-stick pan over medium heat. When pan is hot enough, place a frozen paratha onto pan, without oil and cook for 1 1/2 minutes. Flip paratha and cook for another a 1 1/2 minutes till it is golden brown.
Step 7: Continue with the rest of the frozen paratha.
Step 8: Serve chicken pot pie filling top with paratha.
The idea was good, cold weather and warm food. However, I was having one of those moments that deters me from making a pie crust from scratch. What does one do when necessity is calling? Use a shortcut, of course. Tucked hidden in some secret spot in my freezer is a bag of frozen paratha or roti canai which I have managed to find in an Asian store in Quincy. And guess what, it is from a manufacturer in Malaysia! Music to my ears.
Cheat's Chicken Pot Pie
Ingredients
1 1/2lb chicken breast, cut into chunks
1 small carrots, cut into chunks
1 stalk celery, cut into chunks
1 onion, chopped
2 1/2 cup chicken stock, preferable homemade
1 1/2 cup of milk
4 Tbsp flour
2 Tbsp oil
1 tsp rosemary
1 tsp parsley
1 bay leaf
5 pieces of frozen paratha or roti canai
salt and pepper to taste
Directions
Step 3: In a pot or dutch oven, heat 2 Tbsp of oil over medium high heat. Brown the chicken pieces in batches. Dish out and set aside.
Step 4: In the same pot, add in the remainder oil. Turn heat to medium low. Saute the carrot, celery and onion till soft. Sprinkle in the flour. Continue to cook for 2 minutes.
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