Cooking on a Boat: Chicken Pie in an Omnia Stovetop Oven

What's for dinner? Chicken pot pie is a favorite of ours, but oven cooking on a sailboat in the warm Caribbean can really heat things up. Instead we try out the Omnia stovetop oven, with good success. Our savory creamy recipe, topped with Irish Soda Bread is detailed below. Aitneamh a bhaint as do béile (enjoy your meal )!
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The Recipe:
Stovetop Oven Chicken Pot Pie
2 boneless skinless chicken breasts
1 large yellow onion, chopped medium
3 ribs of celery, chopped medium
3 or 4 nice carrots, cut into 1/2” slices
1 cup Chicken stock
1/4 cup white wine
2 tbs. Olive oil
Fresh thyme (or dried)
Salt and pepper to taste
1/2 cup Crema or heavy cream or make a white sauce.
Flour or cornstarch for thickening
Soda Bread topping
2/3 cup milk
1 tbs. White vinegar
1-1/3 cup all purpose flour
1 tbs. White sugar
1/2 tsp baking soda
1/2 tsp salt
Season the chicken with the salt and pepper and thyme.
Add 1/4 cup water, 1/4 cup white wine and the olive oil to a non-stick skillet and heat until near boiling, then add the chicken.
Turn the heat to medium, cover and poach the chicken until just done through, about 10-15 minutes depending on thickness of the breasts.
In the meantime prepare the vegetables.
Once chicken is done, remove and set aside to cool. Reserve the cooking liquid.
Add a splash of olive oil to the pan and soften the vegetables for about 10 minutes over medium heat. Season to taste with salt and pepper.
Add 3 tablespoons of flour to the veggies and cook for a couple of minutes.
Add the reserved cooking broth and simmer the thickening broth.
Shred the chicken and add to the veggie mixture, mixing in thoroughly.
Turn down the heat and add the Cream or cream. Mix well Don’t over-cook! Turn off the heat, and set aside while you
Prepare the soda bread topping:
Combine milk and vinegar and set aside for 10-20 minutes. This creates a buttermilk substitute.
Mix dry ingredients in a bowl. Stir in the milk slowly, mixing with a fork, until a sticky dough is formed.
Turn dough onto floured board and knead lightly 3 or 4 times.
Now add the chicken- veg mixture to the Omnia oven cooking ring, either in the liner or directly to the metal pan. Make golf-ball sized chunks of dough, flatten and place onto the chicken mixture that’s in the preheated Omnia Oven. Put the lid on and cook on the stovetop on low for 35-40 minutes until the bread is nicely browned.
Thanks to Linnea Sailing for the tip on the Omnia! www.linneasail...

[@rebeccajohnson8769]

From other videos, a lot of people use 1 liner for sweet dishes and 1 for savory, as the silicone sometimes takes on odors over time from cooking in them. I haven't used my Omnia enough yet to have that be an issue.