Spring Chicken

Sometimes I like to fancy myself an accomplished chef who creates new and interesting dishes. I made this for lunch today; it’s a very slight twist on the classic chicken pot pie – sans pie. 

The Players

You’ll need some cooked chicken, onion, celery, carrots, potatoes, peas, broth or bullion, water, milk, white wine, salt, pepper and fresh rosemary. 

The Game

 Heat some butter and olive oil in a large pot. (That’s a trick I learned from The Pioneer Woman, the butter and oil thing. Best of both worlds.) Finely chop your onions and celery and toss them in the pot. Sauté until the onions begin to brown. 

Add some water & bullion, or broth, along with potatoes (I diced mine, but whole baby ones would be lovely) and carrots. The liquid should just cover the veggies. Throw in a sprig of crushed fresh rosemary, some salt and pepper, and boil until the potatoes are translucent. Turn down the heat. 

Now add your peas and chicken. Use whatever kind of peas you like best – fresh are superior to frozen. Put the peas in first, toss the chicken on top, and simmer a few minutes. 

When the peas are bright green, stir the pot. Add some milk, a splash of white wine and more rosemary. Cover and simmer for 5 minutes or so. 

The potatoes should be soft enough to thicken the sauce when you stir the dish. The carrots and peas should be bright and tender-crisp. Don’t overcook!

Serve with biscuits or toast or cornbread stuffing if you’re weird like me. Garnish with rosemary if desired.