Norma Bates and the Best Ever Easy Chicken Pot PieJane Maynard
Did you watch Bates Motel last spring? It was good and creepy and, by the end of the season finale, I was completely hooked. I can’t wait for the second season to air!
Norma Bates was definitely one of the best parts of the show. (Vera Farmiga totally deserves her Emmy nomination!) Despite Norma’s total creep factor, you find yourself cheering for her all along the way. She’s beautiful, resourceful, completely bananas and, drumroll, always in the kitchen! If it wasn’t for all the craziness, I might actually like having Norma as a mom. I mean, you know you’re going to get three square meals a day, served by a beautiful if crazy mother in a cute skirt and heels! She may also be brandishing a knife or gun, but whatever. Details, details. That hot breakfast is worth it.
I like to think that Norma would love this chicken pot pie recipe. It’s cozy and beyond delicious, but quick to prepare. You know, so you can get all the other things done on your to-do list, like hiding dead bodies and whatnot. Plus, Norma already has a completely adorable pie plate to serve it in. If a recipe is good enough for Norma, it’s good enough for all of us!
Best Ever Easy Chicken Pot Pie
Adapted from America’s Test Kitchen Quick Family Cookbook
– 8 ounces white mushrooms, trimmed and sliced
– 2 boneless, skinless chicken breasts (or rotisserie chicken from the store)
– 1 (5.2-ounce) package Boursin cheese
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tablespoon cornstarch
– salt and pepper
– 1 1/2 cups frozen peas and carrots
– 1 refrigerated pie crust
Adjust oven rack to middle position and preheat oven to 425 degrees F.
Boil chicken breasts until just done. Cut/shred with a knife and fork into bite-sized pieces.
Sauté mushrooms until softened and liquid has released.
Combine broth, cream, cornstarch, 1/2 teaspoon salt, 1/2 teaspoon pepper in large saucepan. Break up cheese and mix in. Cook over medium-high heat, stirring often, until cheese is melted and mixture has thickened, about 5-7 minutes. Stir in chicken, mushrooms, peas and carrots. Season with more salt and pepper if needed. Transfer to 9-inch deep dish pie pan. My pie pan was not deep enough, so I used a 10-inch cake pan.
Carefully lay pie crust over top. Tuck overhanging dough underneath itself so crust is flush with edge of pan. Cut three 1-inch slits in top of dough. Bake until filling is bubbling and crust is browned, about 25 minutes. Rotate dish halfway through cooking. Let cool slightly when done then serve.