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Monthly Archives: December 2013

Chicken Pot Pie

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On a cool day  , Chicken Pot Pie is a satisfying warm, protein and vegetable rich hearty meal.  My kids like that we get biscuits with pot pie – just one more conduit for honey!  It’s also become a favorite for me to take to families when we deliver meals.  It’s an easy meal to scale, larger or smaller and easy to freeze.

So the basic idea is to cook up some chicken, make a roux (butter, flour and milk), cook some vegetables and mix it all together.  Put it into a pan, top with your crust of choice, bake until bubbly and serve.  I recently picked up some sweet potatoes (just after Thanksgiving, when they were on sale), and thought they would make a nice addition, so I peeled, cubed and roasted a sweet potato and added that in.

Chicken Pot Pie
2 large chicken breasts
3 thighs
1/4 cup butter
1/2 cup flour
3/4 cup milk

1 Tablespoon olive oil
3 large celery stalks
3 large carrots
1 small onion
1 cup frozen peas
1 sweet potato

1 cup chicken broth

1 1/2 teaspoon dried parsley
1/2 teaspoon sage
1/4 teaspoon dried thyme
1/2 teaspon salt

Braise chicken in hot oil.  Cook in 2-3 Cups chicken broth.  (cook about 30-45 minutes).  Strain, reserve.  Let the chicken cool and cut into small pieces.

Preheat oven to 450.  Peel and cube sweet potatoes.  Spread on a lightly sprayed cookie sheet.  Bake about 10 minutes or until lightly browned and crispy on the outside.

At this point, you can prepare biscuits or spciy crumble or crust to top the pot pie with (see recipes for options below)*

On the stove, heat oil over medium high heat.  Add carrots, onions, celery.  Saute about 5 minutes.  Set aside.  Melt butter, add flour, cook.  Add in milk, chicken broth, lemon juice, spices.  Bring to boil, cook about 5 minutes.  Remove from heat, add vegetables, frozen peas and diced chicken.

Pour mixture into pie dish, bake at 425 for 15 minutes until bubbly.  Add topping.  Bake another 5-10 minutes.

Spicy Crumble
3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 cup cold butter, diced in small cubes
1 cup packed parmesan
1 3/4 cup cream

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Preheat oven to 450.  Whisk flour, powder, salt, pepper, garlic and cayenne.  Cut in butter.  Stir in Parmesan.  Pour in heavy cream and mix until combined.  Drop on to baking sheet (2-3″ size – mini biscuits).  Bake 10-12 minutes.

Alternative: sweet potato or traditional plain biscuits.

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Posted by on December 22, 2013 in Uncategorized

 

Crockpot Chili

When the weather gets cold, I always think about chili.  This batch is probably my easiest.  I will admit that I do cook all of my beans from dry, which is easy enough, just time consuming.  Growing up, we mostly had vegetarian chili, so I’m used to beans, and lots of them.  Then, typically I add in peppers and corn.  I was keeping it simple, so just frozen corn this time. So, I prefer a variety of beans.  I had about 2 cups of black beans still – cumin flavored.  Then I cooked about 4 cups total of red kidney beans, pinto, cannellini, navy and small red beans.  Some tomatoes (pureed and diced), some ground turkey, chili powder and 8 hours in a crock pot.  I warn you, this makes a ton of chili.  Make freezer space, or plan to share.  But if you can prep the various things in advance, it’s so easy to just dump, simmer and enjoy.

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Crock Pot Chili

6 cups beans (any variety)

1 28 ounce can whole peeled tomatoes

1 14.5 ounce can diced tomatoes

1 6 ounce can tomato paste

1 4 ounce can green chiles

1 pound ground turkey (or beef or bison)

1 large onion, diced

1 cup liquid ( I keep my cooking juice from black beans and mix that in now, or you can add water, or any other appropriate flavor – beef broth, red wine or chicken broth would also work nicely)

1/4 cup chili powder

Other spices as you like them – oregano, garlic, cumin, onion powder, etc.

1 small bag of frozen corn

Cook meat and diced onion until meat is cooked and onion is soft.

Puree whole tomatoes with juice in blender, VitaMix or food processor.

Mix tomatoes, beans, meat, onions, green chiles, tomato paste and diced tomatoes (with juice) in crock pot.  Add additional cup of liquid.  Add spices and give one stir.  The pot will be full, the beans should be just barely covered by liquid.  Turn the pot on low and simmer at least 6 hours (or on high for about 4 hours).  30 minutes before eating, add in the bag of corn, stir.  Serve with rice or corn bread.  Top with cheese or sour cream.  Yum.

 
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Posted by on December 11, 2013 in Hump Day, Seasonal Soups and Salads

 

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