One sometimes wonder how we find ourselves enjoying something that not long ago we would not be interested as a dinner entree. Chicken pot pie is one of those dinners that I never was attracted to until some two years ago my wife Dottie made it and it was actually very good. This is the type of recipe that is great for a Sunday Dinner expecially if snow is falling. Yet Its actually good in the middle of summer even during a week day or a Sunday. Another time when we were at Bob Evans Restaurant my mother decided to have chicken pot pie and I also had it. The menu price is actually one of the least expensive dinners (especially for people over 55). The meal is also very filling and most of the time you have enough to take it home for the next days lunch. The recipe that follows is a version of both Dottie and a littlte Bob Evans. I suggest you try it and let me know what you think, ENJOY
INGREDIENTS:
INGREDIENTS:
1 whole frying chicken boiled in about 2 to 3 qts of water over moderate heat that you add 3 tab of Millers or equiv chicken base and a slight handful of parsley,cook for about an hour. Remove chicken and save some of the stock for this recipe and save the rest for a future soup.
After the chicken has cooled cut up both the white meat and dark meat into 1 to 1 1/2 inch chunks
1/3 cup of virgin olive oil
2 cups chicken stock
2 medium yellow onions peeled, cut in half and then cut into 1/4 inch slices or minced
4 medium large carrots, peeled and cut into 1/4 inch slices
3 stalks of celery cut doen the middle and then into 1/4 slices
1/2 box of frozen large peas
2 lg potatos, peeled, boiled about 1/2 hour or so until you can
put a fork in them easily (don't over cook)
1 tab of Millers or equiv Chicken Base (no salt as chicken base is salty)
1 tab of coarse pepper
1/2 stick of butter or soy margarine
1/3 cup of flour
DIRECTIONS:
1. after the chicken is cooled, cut pieces (both white meat and dark)
into one inch pieces and use about 4 cups of meat (use the rest of
the meat for chicken salad
2. pour the 1/3 cup virgin olive oil and butter over moderate heat
3. when oil is hot saute the onions and celery and carrots
about 15 minutes until almost done (remove and set aside
4. add all the vegtables including potatos together
5. pour the 2 cups of chicken stock into the pan with the oil over moderate heat
6. mix the flour with 3 tab of chicken stock to make a paste; then
add 1/2 cup more chicken stock until the thickness of heavy cream
7. add this mixture into the fry pan with the chicken stock and stir until it
is all incorporated
(optional add 3 drops of yellow food coloring to make the sauce a creamy yellow)
8. pour into pie crust and then add the top crust and flute the edges
PIE CRUST RECIPE:
INGREDIENTS:
2 cups all purpose flour
1 1/2 tsp salt
2/3 cup Crisco
1/4 cup ice cold water
1 egg for top crust wash
DIRECTIIONS:
1. mix the flour and salt together in a lg bowl
2. mix in the Crisco a little at a time with a
fork (never a spoon) until the dough is crumbly
3. add the cold water a little at a time (but don't
overwork the dough as the less fooling around
the flakier the crust) split the dough into balls in two
equal parts
4. roll out the dough out on a floured surface
about an 1/8th inch thick (preferably on a
a large wood cutting board)
5. mix the egg with about a 1/4 cup of water for
the top crust wash
6. again, pour the mixed vegtables and chicken
into the bowl with the bottom crust until filled
and then add the top crust (remove any excess
dough then flute the edges
7. wash the top crust with the egg mixture and bake
at 425 degrees for 45 minutes with aluminum foil
around the top edges then remove and bake an
additional 15 minutes until golden brown
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