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.
Chicken Pot Pie
Pate Brisee (see recipe on previous post)
5 tablespoons butter
1 3- to 4 pound roasted chicken meat chopped
4 cups chicken broth
1 onion, chopped
10 ounces potatoes, peeled and chopped into half inch pieces
1 small pack of button mushrooms, quartered
5 medium carrots, peeled and chopped into half inch pieces
3/4 cup milk
6 tablespoons all-purpose flour
1 ten ounce bag of frozen peas
1 tablespoon dried thyme
1 tablespoon dried sage
1. Preheat oven to 375 degrees.
2. Melt butter in a large skillet over medium heat.
3. Add potatoes, carrots and onions. Cook, stirring occasionally, until potatoes begin to turn golden.
4. Add mushrooms and cook 5 more minutes.
5. Add flour and cook 1 minute.
6. Add chicken broth and milk; bring to a simmer.
7. Cook until thick and bubbly, stirring constantly.
8. Stir in chicken, peas, thyme and sage, and salt and pepper to taste.
9. Remove from heat and cool slightly.
10. Remove the dough from the refrigerator and let soften slightly.
11. Roll out the dough so it is larger than the pan your are using.
12. Pour chicken contents into a 9x13 pan.
13. Cover filling with dough that you rolled out. Make 6 slits with a knife into to the dough to allow for the steam to vent.
14. Bake in oven for 60 minutes, or until the crust is golden brown.