Friday, February 6, 2009

Food Bloggers Challenge: Johnna's Cheesy Chicken Pot Pie

Food Bloggers Challenge: Comfort Food Part 1
All of the challengers have a passion for food, but one of the challenges of starring on a cooking show is being comfortable in front of a camera. You not only have to love your subject matter, but you have to be able to present it on film. Most would say that is harder than it looks. "Camera Ready" is one of the categories that the judges used to pick their winner. What did you think of each challengers' on-stage presence? It's amazing how fast the time flies when you start cooking! Johnna managed to finish her cheesy version of chicken pot pie within the eight minutes. Try her recipe at home and make sure to vote for your favorite!

Cheesy Chicken Pot Pie
By Johnna Rowe
1 tbsp. butter
2 tbsp. garlic (minced)
1/4 cup diced onions
2/3 cup diced carrots
1 tsp. salt
1/4 tsp. pepper
1 1/2 cup chicken broth
2/3 cup corn
2/3 cup chopped broccoli
2/3 cup of milk and heavy cream, whisked together
1/2 cup flour
1/2 cup cheddar cheese
1/2 cup of Italian mix cheese (can be found at your local grocery store near the mixed and shredded cheeses)
1 tbsp. 4-cheese Alfredo sauce
2 boneless, skinless chicken breast (cooked and chopped)
1 tbsp. olive oil
1/4 cup potatoes (chopped)
1 can of crescent rolls
Preheat oven to 325 degrees. In a pan over medium heat, add in the butter, onions, carrots, garlic, chicken broth, salt and pepper; stir. Bring to a boil and simmer until carrots and onions are softened. In another pot, fill with about 1 to 1 1/2 cups of water and bring to a boil; add in the potatoes and cook until softened. Add in the corn and broccoli to the carrots and onions mixture; stir and cook for about 5-6 minutes. Whisk together the milk/heavy cream and flour and add to the carrots and onions mixture; stir and cook for 1-2 minutes until the mixture has thickened. Add in the chicken, cheeses, potatoes and Alfredo sauce and stir. If you want more salt, this is the point where you taste and add more salt and/or pepper. Remove from heat and set aside. Roll out the crescent rolls and cut in half so that one half can serve as the base and the other half can serve as the crust on top of the pie. Place the rolled out dough in your baking dish and spoon in the carrots and onions mixture; top with the other half of the crescent roll dough (*slice about 2-3 small holes in the top) and bake for 15-20 minutes until done and crisp on top. Enjoy!
Photos by Shauna Alexander

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