Scattered thunderstorms, overcast skies

 

Peering out the window it looks like the perfect day to stay indoors, cuddle up with my puppies and pick out one of my many books awaiting to be read.  I actually look forward to these days.  There are times I long for the cooler weather I left up North.  Hibernating in the kitchen, cooking and baking and filling my home with welcoming smells.  It LOOKS like a chilly day, but I open the door and 85 degrees and humidity snaps me back to reality.  Be that as it may, I close the door and pretend.

I bought 5 lbs of chicken leg quarters yesterday, assuming I would make stock and later figure out a dish to use up the chicken.  So it was very easy this morning to decide on baking a chicken pot pie.  In fact, I made two pies, one for home and one to share!

Chicken Pot Pie can be made as effortlessly as you want.  I prepare my own stock, but you can use store-bought.  I simmer my chicken, but you can use purchased rotissere.  I make my own crust, but refrigerated rolled pie crust is good as well. 

Chicken Pot Pie

Adapted from Whole Foods Market recipe

Pie crust, enough for top and bottom (refrigerated roll crust or homemade)

1/3 cup oil
1/2 medium onion chopped
2 large carrots chopped
1/3 cup flour
2 minced garlic cloves
1 teaspoon salt
1 cup milk
2 cups chicken stock
2 teaspoons dried oregano
1/4 teaspoon dried mustard
1/4 teaspoon dried sage
1/4 teaspoon of black pepper
4 cups cooked boneless chicken, roughly chopped
1/4 cup frozen corn
1/4 cup frozen peas
1/4 cup chopped hearts of palm
3 tablespoons fresh chopped parsley
1 egg, beaten with 1 teaspoon of water

Preheat the oven to 350 degrees.  Heat the oil in a large saucepan over medium heat.  Add the onion and carrots and saute until tender, about 3-4 minutes.  Blend in the flour and salt and cook stirring constantly.  Slowly add the milk, chicken stock, minced garlic, herbs, salt and pepper.  Stir constantly until it bubbles and thickens slightly, then simmer for 15 to 20 minutes.

Add the chicken, frozen corn, peas and hearts of palm.  Cook for 1 minute, stirring to combine well.  Set aside.

Prick the bottom and sides of the pie crust with a fork and crimp the edges.  Bake the empty pie shell in the oven for 5-6 minutes, until the dough is very light golden brown.  Remove the crust from the oven and cool for 2 minutes.

Spoon the chicken mixture into the partially baked pie crust.  Brush the crimped edges with water and place the top pie crust over the filling.  Seal and crimp the edges.  With a sharp paring knife, cut 4 slits in the top of the crust.  Brush the top crust with the egg mixture.  Place the pot pie on a baking sheet and bake for about 30 minutes or until the crust is golden brown.  Serves 6.

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