January 02, 2009

Two Spoonfuls: Comfort Foods

What could be better, when the weather's cold, than a hot chicken pot pie? I found this recipe in one of my old, circa 1997, Pillsbury mini cookbooks. These pot pies are super easy to make and can be thrown together with stuff you probably have on hand. The only thing I had to buy was 2 10oz. ramekins. I got mine at Sur la table because it's right near my house.

Let's get started.

Chicken Pot Pies
1 (15 oz.) package refrigerated pie crusts (one circle of crust)
1 tsp. all purpose flour
2 Tbs. butter or margarine
2 (additional) Tbs. all purpose flour
1/8 tsp. poultry seasoning
dash pepper
1/2 cup chicken broth
1/3 cup milk
1 cup cubed cooked chicken
1 cup frozen mixed vegetables, thawed

1. Let 1 pie crust stand at room temperature for 15-20 minutes. Refrigerate the remaining crust for a later use.


2. Preheat oven to 400ºF. Roll out pie crust on cutting surface and sprinkle with 1 teaspoon flour. Turn crust, flour side down, onto ungreased cookie sheet or a sheet of wax paper. Invert 2 10oz. oven safe bowls or baking dishes over crust. Using a sharp knife, cut a circle 1/2" larger than rims of bowls. Remove bowls from crust. Line each bowl with crust, flour side down. Gently press crust into bowls. From remaining crust, cut desired shapes with a small cookie cutter to place on top of pies.

I used frozen pre-cooked grilled chicken strips. I always have them in my freezer and it keeps me from having to handle raw chicken...ewww.

3. In a small saucepan, melt butter (or margarine) over medium heat. Stir in 2 tablespoons flour, poultry seasoning and pepper; cook until mixture is smooth and bubbly. Gradually add broth and milk. Cook until mixture boils and thickens, stirring constantly. Stir in chicken and vegetables; cook until thoroughly heated. Divide mixture evenly into crust-lined bowls; top with pastry cutouts.

One of the greatest things about this recipe, for me, is that it makes just 2 pot pies.


4. Place bowls on cookie sheet to catch any spills. Bake at 400ºF for 20 to 30 minutes or until crust is golden brown.
___________________________________________________________________

Ginny's Notes:

1. These little pies are so easy to make and they're really good too. Yummy!!!

2. This recipe makes 2 pot pies but would be easy to double or triple to make more.

3. I've made these twice, and the 2nd time I wiped a little egg white over the pastry cutouts so they'd brown a bit more. I think it worked out well.

4. You can use any vegetables you want. I happened to have cauliflower, broccoli and carrots...and a bag of peas. Once the veggies were thawed, I cut some of them into smaller pieces so they'd be uniform in size.

5. We love gravy in my house. Next time I make these, I think I'll make a second batch of the "gravy" to use on mashed potatoes. mmmm

__________________________________________________________________

A Bit About Pies (According to Wikipedia)

"A pot pie is a type of baked savory pie with a bottom and top completely encased by flakey crusts and baked inside a pie tin to support its shape."
The pot pies in this recipe don't, technically" have a top crust, so I guess it's not a real, traditional American pot pie.






When in the UK, Nick and I love to eat Cornish Pasties. A Cornish pasty is a filled pastry case, commonly associated with Cornwall, United Kingdom (where Nick's dad is from). It differs from a pie as it is made by placing the filling on a flat pastry shape, usually a circle, and folding it to wrap the filling, crimping the edge to form a seal. The result is a raised semicircular package. The traditional Cornish pasty is filled with diced beef, sliced potato and onion, and baked.
Our friends the Brits also love a good Steak and Ale pie, which is more like a pot pie, but with ale in the gravy. Also a yummy treat.


__________________________________________________________________

Now, I need something to go with my pot pies. Let's see if Jenn has something yummy.

4 comments:

Meg said...

That looks very very yummy!

I haven't been able to eat a Marie Calendar's Chicken Pot Pie since I was little, my brother had a terrible experience that scared the whole family. But I love those!! I can't wait to make one... I'll probably get everything ready and make them when we get back from Yosemite on Sunday.

Cascade said...

OMG, your photos are beautiful - I could eat this from the screen (and I'm vegetarian!). I'll have to suggest this to my husband (the cook)!

LizzieJane said...

Oh my, how delicious looking is this pot pie, just perfect for the cold weather we have been having around here, thank you so much.
x

sa said...

AV,無碼,a片免費看,自拍貼圖,伊莉,微風論壇,成人聊天室,成人電影,成人文學,成人貼圖區,成人網站,一葉情貼圖片區,色情漫畫,言情小說,情色論壇,臺灣情色網,色情影片,色情,成人影城,080視訊聊天室,a片,A漫,h漫,麗的色遊戲,同志色教館,AV女優,SEX,咆哮小老鼠,85cc免費影片,正妹牆,ut聊天室,豆豆聊天室,聊天室,情色小說,aio,成人,微風成人,做愛,成人貼圖,18成人,嘟嘟成人網,aio交友愛情館,情色文學,色情小說,色情網站,情色,A片下載,嘟嘟情人色網,成人影片,成人圖片,成人文章,成人小說,成人漫畫,視訊聊天室,性愛