Fun Finds For Mom

Chicken Pot Pie in a Jar

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Have I told you what a huge fan I am of reality TV? Competition shows specifically — and cooking competition shows especially. I get a little giddy when I check my recorded shows and see new episodes of Iron Chef, Chopped, Top Chef or Next Food Network Star. SO, when I got an invitation from BlogHer to participate in a little recipe contest of my own, I got *excited* — with asterisks and everything. The prize: a ticket to the BlogHer 2011 conference (I already have a ticket, so maybe they’d let me give it away?), a flight to San Diego (yes, please) and a hotel in San Diego (oh, yeah.) The secret ingredient: Knorr Homestyle Stock. Allez cuisine!

Knorr Homestyle Stock comes in little tubs of concentrated stock, jam-packed with herb-filled, veggielicious, chickeny goodness. You just mix one tub with three and a half cups of water to make a delicious broth. More economical, and saves space in the cabinet. Here’s what the little guys look like before they’re opened…

And when you peel them open, ta da. Looks luscious, doesn’t it?

It didn’t take me long to decide what to make. I had been wanting to make pies in jars ever since seeing them on not martha. Chicken stock is essential in Chicken Pot Pie recipes. Voila. Chicken Pot Pie in a Jar. Then I thought – if I worked in marketing at Knorr, I think I might like to see my logo shown off a bit — like maybe carved out of dough on top of a Chicken Pot Pie in a Jar?

Here’s the recipe that will hopefully be chosen as one of the eight finalists. I forgot to mention, the finalists will participate in a cook-off and live selection of the final “Knorr Four” at the BlogHer conference. I will be judged on creativity of the recipe, use of Knorr stock and appeal of the recipe. What, no points for plating or taste? Sorry – just getting in touch with my inner Bobby Flay. Okay, here we go…

Chicken Pot Pie in a Jar

Prep time: 1 1/2 hours  (including dough chilling time)

Total cook time: 1 hour

Number of people recipe serves: 6

Ingredients

Pie Dough Ingredients:

2 1/2 cups all-purpose flour

1 tsp salt

1 tsp sugar

1 cup (2 sticks) unsalted butter, chilled and cut into small pieces

1/4 cup ice water

Filling ingredients:

2 bone-in chicken breasts from store-bought roasted chicken (meat pulled off in strips)

1 tub Knorr Homestyle Stock

1 1/2 cups low fat milk

2 tbsp extra virgin olive oil

1/2 large onion, diced

3 carrots, diced

3 celery stalks, diced

1 cup frozen peas

1/4 cup all purpose flour

1 tsp fresh chopped thyme

salt and pepper to taste

6 Half pint jars

Directions

1. Prepare the dough (modified from Martha Stewart’s Pate Brisee recipe). Combine flour, salt and sugar in large mixing bowl. With floured hands, mix in butter until mixture has coarse consistency. Add water a bit at a time, kneading in until dough is in a ball without being sticky. Divide dough in two balls, flatten into discs, wrap in plastic and refrigerate at least one hour.

2. Prepare the filling. Add one tub of Knorr Homestyle Stock to 3 1/2 cups of boiling water and stir until stock is dissolved. Set broth aside. Heat the olive oil in a skillet on medium high heat. Add carrots and celery and cook for 5 minutes. Add onion and cook for one additional minute. Stir in the flour and cook one more minute. Add 3 cups chicken broth and milk and whisk until it comes to a boil. Reduce the heat to medium and simmer, uncovered until thick, about 10 minutes, stirring often. Stir in the chicken, thyme, peas, salt and pepper. Continue to simmer while you fill the jars with dough.

3. Roll out the dough on a lightly floured surface. Use the lids from your jars to cut out the circle tops for your pies. Press the remaining dough to the insides of your jars. Fill jars with filling and press circle shaped dough on top. Seal edges with the back of a fork. Bake at 400 degrees for 45 minutes. Let cool for at least 5 minutes before serving.

Be sure to take them out of the oven carefully (jars crashing on the ground after all this work would be a very sad thing.) and wait those five minutes so you don’t burn your mouth on this savory, creamy deliciousness. Thanks for the inspiration Knorr — see you at BlogHer ’11 in San Diego!!

For more pie in a jar inspiration, check out not martha and Our Best Bites.

Posted Thursday, July 7, 2011 in Food & Drink

8 Comments »

  1. Kimmie on July 8th, 2011 at 1:49 am:

    WOW!! You are so going to win this. Hope someone films the cooking competition and puts it on You Tube! :D

    By the way: How the heck did you carve that logo out of dough?!

  2. Elaina on July 8th, 2011 at 10:15 am:

    Thanks Kimmie! I used an Xacto knife to cut out the logo :)

  3. sarita on July 8th, 2011 at 12:50 pm:

    how cute is this!! love the logo – and why not judge on plating???! i’m saving this and making it the fall! too hot in the so cal desert to bake right now!!! thank you for the great blog and greater ideas that you give to us.
    take care
    sarita

  4. Elaina on July 11th, 2011 at 11:08 am:

    Thanks Sarita! You’re right this is a great recipe it for the fall! (I think I might use pre-made pie crust next time to save some time, or possibly serve the filling over rice to save some calories!!)

  5. jessica on July 11th, 2011 at 12:39 pm:

    this looks delicious and the creativity is KILLLING me. love it! yum!!!

  6. Elaina on July 11th, 2011 at 1:15 pm:

    Aw thanks Jessica — I appreciate it! I wish I took a picture of the filling bubbling on the stove, because it really was delish. I just clicked over to your blog and I have to say, your scallop pasta dish looks pretty amazing too!

  7. Grilled fig pizza » Fun Finds For Mom on July 23rd, 2011 at 1:57 pm:

    [...] I wasn’t a finalist in the recipe contest. And I was surprisingly disappointed — I kind of thought I had it made with that dough logo. [...]

  8. Carrie on August 9th, 2011 at 12:37 pm:

    I LOVE this! I loved potpie as a kid and I am soooo gonna make yours! Love the Knorr logo in dough!

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