Thursday, May 29, 2008

Chicken Pot Pie...

Everybody has been asking for the recipe and I've gotta admit I'm not joking when I say I can't remember how we did it. I spent a day online searching for 'easy recipes' and by the time we got around to making the pie - we wound up mixing 3 of them together with a few twists of our own.

We used puff pastry dough as a crust. Though it took less time during the 'prep' - a real pie crust would've been yummier - (at least that's what we decided.) So here's a recipe for the dough. It's sooo ridiculously simple.
Pie Crust:
1/3 cup cold Margarine
1 cup Flour
1/4 - 1/2 tsp. Salt
3 Tbsp. Water

Blend the margarine, flour and salt (pastry cutter makes this simple) until it's crumbly little crumbs. Add the water and mix to form a soft dough. Chill for 1 hour in the fridge. (the chilling isn't mandatory - but it makes it a lot easier to roll out.)

The easiest way to roll out the dough is to make either a ball (if using a round baking pan) or a cube (if using a square pan) and then roll it out between 2 pieces of parchment paper.

As for the chicken pot pie itself, I shall attempt to recall how exactly we went about making the deliciously creamy one dish meal...

Ingredients First:
Green Peas (we like the little ones)
Boneless chicken breast (shnitzel style is best)
1 - 1 1/2 cups stock (we used our leftover chicken soup)
Mashed potatoes (these were left-overs too)
Salt & Pepper

Cut some; onions, carrots & zucchini (into any artistic shape you
want - smaller pieces are better.) Throw them into a pan to saute' - the longer
they are in there the better. Throw some salt & pepper in to give them a bit of flavor.

Cut the chicken into smallish cubes/strips.

Throw the chicken pieces into a small pot with the stock and the peas. Let
the chicken begin to cook...

In the meantime, when the vegetables are good and saute'ed add the mashed
potatos and some of the stock (yes, you can pull some right out of the pot!) Let
it start to cook. Check if it needs more flavor - if so, a little more salt/pepper wouldn't hurt.

Mix the chicken and peas with the vegetable & mashed potato concoction.
If the mixture gets sticky and thick add some of the stock. (You don't
want it to be tooooo runny, but you do want it to be a nice consistency.) Last chance to taste for flavor! (Trust me - the tasting thing is a perk. Really!)

Pour the mixture into the crust and place top crust. Make sure that the
crust is sealed shut so that all the yummy goodness can bake inside and not ooze
all over your oven instead.

Bake at 350F or 180C or whatever possessed temperature your over bakes at
until the crust is a pretty light brown-ish color (30-40 minutes.)

So long as the chicken was mostly cooked through in the first part of the
recipe, you don't really have to worry because everything is actually cooked

I wish I could give you exact measurements and at least an official cooking time, but as I tried to explain, we made our pie from shabbos left-overs and we baked it in our fleishig toaster-oven (since that's the only oven we've got.) Plus, we are getting really really good at half-ing recipes (cause a whole recipe means left-overs and nobody wants to eat left-overs aaaalllll week long.)

Hope you enjoy and remember - in the kitchen - experimentation and flexibility are key... :)

No comments: