Yep! It’s the one-hundredth post!!!!! Thank you all who have joined me for this ride. I love writing and cooking and I love that you share these passions with me. Please stay with me for the next one hundred! Who knows were it will take us!!
One of my most favorite dinners as of late, is a simple roast chicken dinner, complete with mashed potatoes and gravy. Such a simple yet elegant dinner! It is so easy, I bake two chickens at the same time. We (the family) eat one chicken and I save the other chicken for later in the week. Roasting chicken at home is a cheap and easy dinner. It does take an afternoon, but the end result couldn’t be more delicious! I will post a blog in a few days about chicken roasting techniques. I wanted to show you what can be done with the end result!
I love a good chicken pot pie. To make a perfect chicken pot pie you need three things. A great crust, a good chicken and, if possible, great friends to share it with. This chicken pot pie is a modification of a recipe I found on Martha Stewart.com. The original recipe was a double-crusted chicken pot pie, but the filling made so much. I converted it to a great big pot pie with lots of crust on top. It also called for pearled onions, but I substituted a chopped onion instead. You can make chicken pot pie however you would like, it really is simple.
The crust (my favorite part) happens to be my go- to crust that I have been using. It too is a Martha Stewart recipe. You can find the link for the pie crust below. Please take the time to make this delicious dish. There is nothing like a Saturday spent with friends, smelling this wafting from the oven and sharing it over good stories! Thank you Laura!!!!!
Pate Brisee- Perfect pie crust-http://sara826-itstartedwithone.blogspot.com/2013/01/the-buttermilk-effect-part-2-buttermilk.html. Please follow the link and scroll to the recipe portion of the sight.