Friday, February 8, 2013

Chicken Pot Pie - Valentine's Dinner Ideas






What better way to weatha a massive stawm (24"??) than over a bowl of homemade chicken pot pie?!  New Roots bird, Meadow's Mirth carrots, Brookford's whole wheat flour (crust), and Wild Miller's spuds...the only way to fly, er, eat, er love the one you're with!



Whip up a double pie crust recipe.  Use one half for the base crust, and the other for stamping out your heart's delight.  haha.  My crust was made with 2 sticks of butter, 2-3/4 c whole wheat flour, pinch of salt, and 1/2c of ice water with a tsp of white vinegar and one egg mixed in.  Tender, wholesome, delicious.  And damn good for the farmer whose land provided me that flour.


I poached my bird slowly, skimming at first, then added my aromatics and herbs, and veggies all chopped up and ready to be eaten, and simmered for a good 45 minutes.  Carrots and celery first for 30 minutes, then spuds for 10.  Be sure to poach in rock-solid stock for added flavor.  This will make for a scrumptious gravy base.


When veg are tender, slot them out into a baking dish.  Pick the meat off the bones, chop and add to the veg.  Strain your stock if necessary, set aside.  In a saucepan, melt 1/2 stick of butter, whisk in 4 Tbsp of flour, and follow with 4 cups of poaching liquid.  Season well, cooking until thick and creamy.  Pour all over the veg/chicken.  Check for seasoning.  Slurp excess gravy out of the corners of the dish if necessary.  Moan with delight.  Share with hubby/wifey/whomever.  Top with first crust, brush with beaten egg, and complete the picture with the addition of eggwashed cutouts of whatever shape you choose.  Poke a few holes in the base crust to release steam while baking.  Baking at 400 degrees for an hour almost overcooked my crust, so consider 50 minutes.

Miss me?  :)

No comments:

Post a Comment