We have been having unusually cold weather here in Hawaii. Except for the few months that I went to cooking school in Paris, I have always lived in Hawaii. I have never experienced it to be so cold and for such a long time as I have the last few weeks. I guess global warming is cooling off Hawaii. I know a lot of people that live in colder areas don’t feel sorry for me being here in Hawaii in the upper sixties (I have gotten a lot of grief from my Facebook friends). I have to defend myself. I live in a single wall construction house with no insulation, a lot of my windows are stuck open because I never have to close them (I even have one window in my kitchen that is only screen), and our living room is basically and outdoor lanai. So to warm up I have been making lots of comfort food hence the Pot Pie.
This could easily be made vegetarian by not adding the chicken and just using vegetables. I topped it with and unsuccessful biscuit recipe (my husband says that I over worked it), so I am not including that.
Chicken Pot Pie
4 Chicken Breast, poached and diced in 1 inch cubes
2 Tablespoons Butter
1 Medium Onion, diced
1 Large Sweet Potato,
peeled and diced
2 Carrots, peeled and diced
4 Ribs Celery, diced
½ Red Bell Pepper, diced
6 Jerusalem Artichoke, peeled
and quartered
1 Teaspoon Thyme
Salt and Pepper
3 Tablespoons Flour
¼ Cup White Wine
1 Cup Milk
½ Cup Peas
Sauté onion, sweet potato, carrots, celery, bell pepper, and Jerusalem artichokes in the melted butter for 5 minutes. Add thyme, salt and pepper. Sprinkle with flour and stir, add wine and milk and stir. Add chicken and peas. Let sauce thicken for 5 minutes. Place in a casserole and top with your favorite pie crust of biscuit dough. Bake in a 380 oven until crust is golden.
