Sunday Dinner-Chicken Pot Pie with Saffron

This is a favorite around here. It’s simple. You can make it ahead of time (even freeze it if you like). And, it’s delicious!
Have you used saffron before? It’s kind of expensive as far as spices go, but you only need a little bit (too much will make it bitter). I buy it from the farmers market and it’s not quite as spendy there. Did you know that it is actually the stamens of a certain type of crocus? It looks like reddish-yellow threads.
You can make this pot pie without the saffron, but it adds something special to the flavor and the color is so pretty.

Chicken Pot Pie with Saffron

3 boneless, skinless chicken breasts, cubed
2 Tbsp. extra virgin olive oil
1 yellow onion, chopped
1 cut sliced carrots
1/2 C. frozen peas
1/2 C. frozen corn
1 C. chicken stock
1/2 C. half and half (or cream if you prefer)
2 Tbsp. flour
1/2 tsp. thyme
1 tsp. salt
1/4 tsp. freshly ground black pepper
pinch saffron
pie crust (I use Pillsbury refrigerated pie crust because I am lazy)

First thing is to cook the chicken. Cut it into bite-sized cubes and cook over medium heat until just done. Don’t overcook.
Set cooked chicken aside.
Chop the onion.
Oh! Hey! Do you want to see something I learned on Food Network? It’s a chopping trick to help you chop things faster and without hacking off your digits…. Ok, so check this out: Curl your fingers under as you hold whatever you’re chopping so the side of your knife only comes in contact with your knuckles. Your finger tips can still grip the food, but without risking cutting your finger tips.
Neat, huh?
In a large sautee pan, heat the olive oil over medium heat. Add chopped onion and cook until translucent.
Then add the carrot and cook until somewhat softened.
Next, sprinkle the flour over the carrots and onions and cook for about one minute. (this is going to thicken the sauce later.)
Add the chicken broth, thyme and saffron.
Then the half and half or cream.
Bring to a gentle bubble and cook until thickened.
Add chicken, peas, and corn.
Lay pie crust in pie pan and fill with mixture.
Top with other half of pie crust. Fold the top of pie crust under the lip of the bottom crust…
Like so…
Then, seal the crust by pinching all around the edges.
Brush top of crust with half and half,
then sprinkle with salt and pepper. Cut a few slits in top and bake at 375 degrees for about 30 minutes or until crust is golden brown.
Let sit for 10 minutes before serving.

KristyTuesday September 09, 2008 - 7:54 pm

oh my….I made this for Dinner tonight, and might I just say….YUM. Kyle and I absolutely loved it. Thanks for your culinary expertise!

KayLynnTuesday September 09, 2008 - 11:50 am

So that’s what saffron looks like?

KimbaSunday September 07, 2008 - 9:34 pm

Oh wow, if I weren’t home alone for the next few days I’d make this. Or maybe I will and wait till he gets back. šŸ™‚ I’ve been meaning to try using saffron, so this is perfect!

SallySunday September 07, 2008 - 8:36 pm

Mmmmm This is one the girls could make! DO you go to the Farmers Market at Pioneer Park? Glad Molly is home and better!

JoeySunday September 07, 2008 - 8:16 pm

I love chicken pot pie… I will have to give this one a try…Joey

AllisonSunday September 07, 2008 - 7:59 pm

Hey! I too made a chicken pot pie for dinner tonight. However, yours looks MUCH better. MMMMMMM!

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