Chicken Pot Pie, Redux!

February 3, 2011 at 12:36 pm (cooking) (, , , , , , , , , , )


Alright. I was frustrated with my failure last time.

This time, I was sure I could figure out how to do it!

Chicken

Start with a large chicken breast.. or two smaller ones, whatever. This was big and chunky.

In a pan, I used a little extra virgin olive oil, and dusted the chicken with garlic powder and parsley. Then, I cooked the breast til it was done. (You can see the thermometer sticking out lol…sorry. I used a frozen breast.)
And now… onto making the Pot Pie part!

Ingredients:
6 taps of nutmeg (my secret ingredient mwa ha ha)
fresh ground black pepper
kosher salt
1/3c flour
6tbs butter
1/4 stalk celery, minced
1/2 lg sweet onion, kinda diced/minced
2 handfuls of baby carrots, sliced into rounds
the cooked chicken breast, cubed (after a rest)
2/3c half and half
1 and 3/4c chicken broth
frozen corn

frozen peas
frozen green beans
a roll thingy of Pillsbury pastry crust
Also, preheat the oven to 425 Fahrenheit! 🙂

I put the flour, about 12 grinds of pepper, a healthy pinch of salt, and 3 taps of nutmeg in one bowl, the celery, onion, and carrot in another.  I also prepped the butter, half and half, and the chicken stock.

So. I didn’t even bother cleaning the pan… why lose the delicious chicken-y goodness?

I turned the heat up to medium, and melted the butter.

Once the butter was melted, I added the bowl of flour. After that was incorporated, I added the bowl of sliced’n’diced veggies.

Once they had cooked down, and it was all happy and bubbly (nothing like a lovely golden roux to make me happy), I started adding broth and the half and half in batches, mixing it in all the way before adding more.

I tasted, and wound up adding more pepper and 3 more taps of nutmeg.

Once it was all in, I cooked it up to a happy boil, stirring the whole time.  After about a minute, I added the cubed cooked chicken, and frozen veggies. Don’t really know how much veggies… maybe about half a cup each?? I like green beans in my chicken pot pie, Mom requested corn… worked out, I think. 🙂

After that, I shut off the heat.

Got out my ramekins, and cut out 4 rounds of pastry dough.

Dished out the goodness.

Oh yeah. That looks good. (Don’t mind my shoe!)

Then, I put the rounds on top, brushed with melted butter, and sprinkled it with salt.

Ain’t it purty?!

Then, I cooked them for 15 minutes at 425 F.

Hot and bubbly and smells great!

What’s this? I made a FIFTH one for myself as a lunch?? Why goodness, how did you get there, my creamy luscious delicious chicken pot pie-y goodness?

Oh yes. You were delicious….
I am SO happy that it worked out!!!! 😀  It is perfect and tasty and I am SO happy!!

And I REALLY like the salt on the crust. Tastes SO good lol!!

Definitely want to make it again and recommend it!!

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Chicken Pot Pie

January 26, 2011 at 12:48 am (cooking) (, , , , , , , , , )


I love Chicken Pot Pie. I wanted to learn to make it from scratch, but, me being me, this means mucking about the kitchen instead of finding a recipe to follow lol.

For next time – less herbs, more liquid, less flour, more pepper.

Anyways, this time was…

Ingredients:
2 half-frozen chicken breasts, cut into small bite-sized pieces
1/3 stick of butter
flour
1/2 pint of half and half
chicken stock
1 large red potato, cubed
1/2 cup carrots, cubed
1 stalk of celery, minced
1/4 onion, diced
1/2 cup peas
1/2 cup green beans
garlic powder
sage
thyme
rosemary
salt
pepper
some melted butter
1 Pillsbury roll-out pie crust

Alrighty. First, I cubed the massive red potato (washed, skin on!), and set water on to boil.

While the water heated, I put the peas and green beans (both frozen) aside, and cut up the carrots, onions, and celery. I put those in a separate bowl.

Then I cut up the chicken, and turned on the big skillet to melt 2 pats of butter while I shook the chicken in flour, added salt and the potatoes to the water.

Then I upended the chicken and flour into the sizzling hot butter. In retrospect… need less flour.

When the chicken was about halfway cooked, I pushed it to the edge of the pan, and dumped in the carrots/celery/onion. When those were partially cooked, I added another pat of butter.

As it cooked, I added half and half in bursts, and also some chicken stock.

I used about 4 pinches of rosemary, rubbed between my hands. I used several grinds of black pepper (by that I mean 7.), and sprinkled over thyme, sage, parsley, and garlic powder twice over the pan. Next time, I think I will just do the garlic powder and parsley.

About now, the potatoes were fork-tender, but not fall-apart, so I strained them and put them aside.

I added the peas and green beans next, and more half and half, as well as the chicken stock.

Then the potatoes.

Mmmm… doesn’t that look tasty??

It needed more liquid, though, I know that now lol.

After it was all cooked together, I spooned it into ramekins, and topped with rounds of a Pillsbury pie crust, and cut venting slits, like so.


Aren’t they purty??

Then I nuked a bit of butter til it was melty, then brushed it over the tops and sprinkled them with kosher salt. <–THAT turned out epic, I totally recommend doing that. Was SO flaky and salty and delicious in every bite!!

And here they are, out of the oven!! 🙂

 

So. More pepper. No herbs (tasty more stew-y than chicken pot pie-y), and less flour/more liquid. All in all, it was thick and tasty and chunky, I just want to adjust it!!!!

 

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Quick’n’Easy Salisbury Steak

November 8, 2010 at 8:45 pm (cooking) (, , , , , )


I like easy-to-make meals, especially on a Monday.  I mean, it’s Monday… who wants to spend all day working on what broke all weekend, then come home and have to make an entire meal?

And yet, I’m not much of a fan of “premade’n’nuke” meals you can buy, and I am really trying to avoid fast food.

So! Last week, I made burgers for my mom and I; I made four patties, and put two in the fridge. Last night, we went out of Chinese and got an order of the string beans (SO delicious, we LOVE leftovers). And someone out there makes handy gravy mixes and just-add-water mashed potatoes.

Hamburger Patty Ingredients:
1lb ground beef (the leaner the better!), made into 1/4lb patties
worchestershire sauce (a few splashes on each patty)
a pinch of kosher salt sprinkled across all the patties
a grind of pepper over each patty
a sprinkle of garlic powder over each patty

All you have to do is cook them until they are done. 🙂 My mom’s burger I did medium, mine I prefer well done, and I did the extra patties well done as well, since I was saving them for later.

The chinese leftover green beans seem to be cooked quickly over high heat with oil, salt, onion, and garlic. The garlic has given it a bit of sweetness.  They’re delicious! If I hadn’t had leftovers to nuke, I would have just nuked some frozen green beans, then tossed them into the pan I used to make mushrooms and onions in with garlic salt and olive oil. 🙂

Ah, yes… to top the hamburger patties, I chopped up some sweet onion and some mushrooms, and sauteed them with a tiny bit of olive oil, a pinch of salt, some garlic powder, and black pepper, to compliment the meat.

I mixed up a quick packet of brown gravy, and made a package of golden russet buttered mashed potatoes (from Knorr and Idahoan respectively ), nuked each plate (patty and green beans) for 1:45 each, added taters and gravy and BAM!
Instant delicious dinner with veggies, starch, and protein. How delicious is that?

Total time this took? Less than 20 minutes… and most of that was boiling water!!!

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