Wednesday, November 18, 2009

Comfort Food...Chicken Pot Pie

Something about the cold weather makes me want comfort food.  Maybe because it gets dark so early in the winter months, or quite possibly because I know I have until next spring to really worry about my gut. :)  As a kid I used to love those nasty chicken pot pies you get in the frozen food section in their own individual pie tins.  They are for chicken pot pie what Kraft is for Mac and Cheese.  I have tried a couple of different chicken pot pie recipes over the years, but this one beats them all hands down! 

This recipe came to me via

Chicken Pot Pie:
1 pound skinless, boneless chicken breast halves - cubed

1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.


The BEST and I mean absolutely BEST part of this recipe is the sauce/gravy.  It is so similar to the chicken pot pies I remember as a actually reminded me of HOT LUNCHES in elementary school.  I know, you probably think I have finally snapped, but this recipe completely does justice to your comfort food cravings.  And the CHICKEN!  Holy tenderness, Batman!  You have to worry....well, if you're me, you have to worry about overcooking chicken and making it tough and dry.  The chicken came out so PERFECT!  Using the premade pie crusts made this a REALLY easy recipe.  Because the pie crusts made the recipe so easy I decided to add a flourish to my top by using a pumpkin cookie cutter and placing them on top with little spaces so the heat could escape.  I highly suggest you check this recipe out. 

Wednesday, November 11, 2009

Thanksgiving Leftovers - Stuffing Pancakes

That's right...Thanksgiving leftovers.  My Dad just came for a visit and we celebrated Thansgiving with him a little early.  As a result, I already have leftovers.  The morning after, my Dad headed for the kitchen to cook himself up some breakfast.  Since he is the one that inspired my own cooking, I hurried after him.  To my horror and surprise, he told me he was going to make a stuffing pancake.  The shock and awe didn't last too long...I trust my Dad's judgement when it comes to pancakes.  When I was growing up my Dad created something called a noodle pancake (recipe to come around Christmas).  He combined eggs and ramen noodles and put spaghetti sauce on them.  I know it sounds like a pure assured it ROCKS.  We have it EVERY year at my house on Christmas morning.  I get sidetracked...BACK to Stuffing Pancakes.

Stuffing Pancakes:
1 1/2 cups of leftover Dad made stuffing with cranberries, sausage and onions...YUM!
1 egg

Mix leftover stuffing and egg together.  Heat a greased frying pan on medium heat and cook evenly on both sides about 2-3 minutes on both sides.  You want to make sure the egg is cooked through.

Serve with left over gravy and cranberry relish.

My Dad scores again.   Very tasty makes me wish I had stuffing around more often.