Showing posts with label chicken pot pie. Show all posts
Showing posts with label chicken pot pie. Show all posts

Wednesday, February 25, 2015

Chicken Pot Pie #recipe from author @DarylWoodGerber




One of my favorite memories as a girl is having chicken pot pie. Yes, the frozen kind that you pricked the top with a fork and baked until the insides goo'ed out. Swanson's, I think. And then I graduated to Marie Calendar pot pie. The crust was so fabulous!

And then I had to learn to eat gluten-free. Boo-hoo. But last year, while writing AS GOUDA AS DEAD, I was determined to come up with a great chicken pot pie, gluten-free. Yes, you can make the crust with gluten, if you can eat it, but you don't have to. There's nothing in the filling that has gluten. Yay! 

My husband says the insides are perhaps the best he's ever had. In fact, he asked me to make it just as a "stew" one night, no crust, and it was delish!

So enjoy away. This one is a keeper (for me, anyway).


THE COUNTRY KITCHEN DINER CHICKEN POT PIE

(Serves 4-6)

4 cups chicken broth (gluten-free, if necessary)
1/2 cup butter (one stick)
1 onion, chopped
2 large carrots, peeled and cut into thing rounds
1 celery stalk, diced
1 tablespoon dried parsley
1/2  teaspoon dried sage
1 clove garlic, chopped fine (if desired)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup cornstarch
1/4 cup heavy cream
3 tablespoons white wine
1 pound skinless chicken breasts, pre-cooked and shredded
1 cup frozen peas
1 recipe pastry dough (see below)

[Note: Make pastry dough first *recipe below, and refrigerate, then precook your chicken breasts. To cook chicken breasts, I wrap them in foil and pop them in the oven at 300 degrees F for 35-40 minutes. Remove from oven and let cool.]

Preheat your oven to 375 degrees F.

In a 6-quart saucepan, heat the chicken broth over medium heat for 2 minutes.




Meanwhile, in large stockpot, melt butter over medium heat. Add onions, carrots, celery, parsley, sage, and garlic. Sauté until tender, about 10 minutes. Add salt and pepper. Stir.

To the hot broth, add the cornstarch and whisk together until it thickens, about 5 minutes. Add the mixture to the vegetables. Stir in the heavy cream, white wine, chicken, and frozen peas. Bring to a boil then reduce to a simmer for 5 minutes.




With a ladle, fill 4-6 ovenproof ramekins or bowls with the filling. (This recipe made 4 in my ramekins.) Place the ramekins on a baking sheet. Top with pastry dough, pinched around the rim of the ramekin.



[Note: For the crust, you can use store-bought pastry dough, or you can make it from scratch using this recipe below. For gluten-free, substitute your favorite gluten-free mixture for the flour. I use a blend of sweet rice flour and potato starch.]


PASTRY DOUGH

(Yield one crust)

1 ¼ cup sifted flour
1 teaspoon salt
6 tablespoons butter or shortening
2 to 3 tablespoons water
1 egg beaten with 1 tablespoon water, for egg wash on pastry (see below)
Kosher salt

Put flour and salt into food processor fitted with a blade. Cut in 3 tablespoons of butter or shortening and pulse for 30 seconds. Cut in another 3 tablespoons of butter. Pulse again for 30 seconds. Sprinkle with 2 to 3 tablespoons water and pulse a third time, for 30 seconds.

Remove the dough from the food processor and form into a ball. Wrap with wax paper or Saran wrap. Chill the dough for 30 minutes.

Sprinkle flour on a countertop or board. Remove the dough from the refrigerator and remove the covering. Place a large piece of parchment paper on a countertop. Place the dough on top. If desired, cover with another large piece of parchment paper. This prevents the dough from sticking to the rolling pin. Roll out dough so it is 1/4-inch thick. Using a biscuit round or mold (or be daring and go freehand), cut out dough large enough to cover the tops of the ovenproof ramekins, leaving about 1/2-inch hangover. Place each round on top of the individual bowls and crimp the dough over the edge.

Brush with the egg wash and, IMPORTANT, make 4 small slits on the top of each to let out steam. Sprinkle with kosher salt. Place the baking sheet with ramekins in the preheated oven. Bake for 15-20 minutes. Remove from the oven and serve hot.


******************

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Thursday, June 12, 2014

Chicken Pot Pie Topped with Herbed Biscuits #recipe

LUCY BURDETTE: As I mentioned a couple of weeks ago, John and I celebrated our anniversary at the end of May. But we were delighted to have a visit from my Uncle Don that weekend, so we postponed our usual restaurant meal for one at home. Not only is Uncle Don a warm and lovely conversationalist, he reminds me so much of my dad--whom we still miss every day. I decided to make a biscuit-topped chicken pot pie to celebrate all my favorite guys.

For the filling:

2-3 Tbsp butter
1/2 sweet onion, chopped
2-3 Tbsp flour
2 cups chicken broth and or milk
3-4 carrots, sliced
1 cup frozen peas or limas or green beans
1 cup broccolini
1 cup cubed potatoes or mashed potatoes
1 cup shredded, cooked chicken or turkey

Melt 2-3 Tbsp butter in a medium saucepan and saute the chopped onion until soft. Add the flour and continue cooking for several minutes. Now slowly add the broth as you would with a white sauce, stirring as it thickens. (May substitute milk for broth for a richer taste.) Add the chicken.

Steam the vegetables until tender, but not quite cooked. Add these to the sauce and keep warm. (I had a cup of mashed potatoes left over from the night before, so I added those too!)






For the biscuits:

Combine 2 cups flour (I used 1/2 cup white whole wheat) with 2 and 1/2 tsp baking powder and 1/2 tsp celery salt. 

Cut 5-6 Tbsp of butter and a tablespoon of fresh herbs into the flour, using a pastry blender. (I used fresh dill.) Add 3/4 cup milk and stir. Knead briefly until the mixture holds together and then roll out and cut into desired shapes. I was using a round casserole so I tapped the dough into a circle and cut it into triangles that would fit the dish.

Bake at 400 for 15-20 minutes until the filling bubbles and the biscuits are brown. 












Serve with a green salad.









MURDER WITH GANACHE, the fourth Key West mystery, is in stores now. DEATH WITH ALL THE TRIMMINGS will be out in December.

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Thursday, March 28, 2013

Marriage-Worthy Chicken Pot Pie with Cornbread Crust


LUCY BURDETTE: I dated my hub for about two years before we were married. At the time, my sister and a couple of her friends were gathering recipes for a homemade cookbook and I shared this chicken pot pie. Most of that period, I had been plying John with homemade meals and treats. I think this is the dinner that finally captured his heart:).



Marriage-Worthy Chicken Pot Pie with Cornbread Crust

Ingredients

Filling:

2 large carrots, peeled and sliced into 3/8" rounds
1 large potato, peeled (or not, your choice) and cut into 1/2" dice
1 onion, chopped (red is nice for the color contrast)
1 bunch leeks, cleaned, white parts chopped
1 cup (or more) frozen lima beans, thawed
4 cups shredded, cooked turkey or chicken
1/4 cup plus 2 tbsp flour
4 tbsp butter
4 cups chicken or turkey stock
Tabasco sauce to taste

Crust:

1 cup flour
1 cup cornmeal
2 tbsp sugar
1 tbsp baking powder
1 tsp salt
1 egg, lightly beaten
1 cup plus 1 tbsp milk
3 tbsp vegetable oil, like saffron

Preheat the oven to 425. Steam the carrots, then the potatoes, 5 minutes each. Melt the butter and cook the onions and leeks for 5 minutes. Then add the flour, cook that for a minute, not allowing it to brown, but stirring to be sure you don't leave lumps. Slowly whisk in the stock and cook over low heat until it thickens. Season to taste with salt, pepper, and Tabasco. (You may not need much salt, depending on your stock.) Set this aside.

In a 9 x 13 pan, layer in the chicken or turkey, carrots, potatoes, and limas. (three layers is nice!) Pour your thickened onion stock over the top.

In a separate bowl, mix together your dry ingredients. Then mix your egg, milk, and oil together, and whisk the wet ingredients into the dry. Pour the batter over the top of the casserole and bake until the top is golden and the sauce is bubbling, about 35-40". Let cool 5 minutes before serving.

And with this pot pie, may your dreams come true!

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Tuesday, April 26, 2011

Easter Egg Salad and More Tasty Ideas for Your Holiday Leftovers from Cleo Coyle


Easter eggs are so very pretty.
Bright with spring colors,
they're fun to dye
and equally fun to photograph.



They're also delicious to eat. Will you be eating your Easter eggs? How? With a dash of salt or Tabasco? Or (ironically) as deviled eggs?

Here's how my husband
and I like to eat them:





Cleo Coyle, who always
appreciates a good egg, is author
of The Coffeehouse Mysteries




Cleo Coyle's
Easter Egg
and Bacon Salad
To download a PDF of
this recipe that you can print,
save, or share, click here.


Makes 4 servings


 

INGREDIENTS:

8 hard boiled eggs
4 slices bacon
2 teaspoon fresh parsley, chopped
1/3 cup mayonnaise
pepper to taste (optional)
1 teaspoon lemon juice 
   or white vinegar (optional)


DIRECTIONS: Peel the hard boiled eggs and chop them into a bowl. Set aside. Place a small skillet over medium heat. Using kitchen shears, cut the bacon into slivers, fry them up in the skillet, and drain them on paper towels. Toss the bacon bits into the bowl with the chopped eggs. Add the fresh, chopped parsley, and mayonnaise. Because the bacon is salty, I never add salt to this salad. A bit of pepper is a nice addition. I sometimes add 1 teaspoon of lemon juice or white vinegar. This brings a slight bright tanginess to the salad that you might like, as well.



Would you like a few more leftover ideas?
Click the links below for some
of my past recipes . . .  


Do you have extra potatoes and carrots on hand? My Autumn Potatoes are a healthier version of garlic mashed potatoes. The addition of carrots (and the use of very little butter) make it a tasty recipe with more nutrition and fiber than regular mashed potatoes. They're prettier on your plate, too. But the best part is this: The creamy, buttery potatoes are still the star of this side dish. You hardly taste the carrots.

Click here for the PDF of this recipe.



Is your fridge still full of holiday ham? Here are two ideas. Above is a classic ham salad recipe. Try it on crackers with an olive or slice of jalapeno. Click here for a PDF of my Ham Salad recipe.

Below is a picture of my Italian Easter Pie Palmiers, a very easy appetizer made with frozen puff pastry, a few other ingredients, and your leftover ham. The recipe is based on the flavors in my late aunt Mary's annual Easter pie. Click here for a PDF of my palmiers recipe.


Finally, if you happen to have extra turkey or chicken in the house, try my quick and easy pot pie with cheddar cheese crust. For a PDF of one of my favorite post-holiday leftover meals, click here.




Do you have a favorite
idea for leftovers?

Let us know in the
comments below, and . . .

Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries



To get more of my recipes, win free coffee,
or find out more about my books, visit me
 at my *virtual* coffeehouse:

 
Click on the book covers above
to learn more about Cleo's culinary mysteries.