Chicken Pot Pie

It's that time of the year.

I used a rotisserie chicken from Fresh Market and had an extra pie crust in the freezer for the Easter Pies.

Chicken Pot Pie 

Ingredients -
1 pound boneless, skinless chicken breasts  or cooked meat from a rotisserie chicken
1 tablespoon olive oil
2 onions, chopped
4 carrots, diced
3 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups 1 percent milk
1 10-ounce package of frozen mixed vegetables
1 tablespoon fresh thyme
3/4 tsp kosher salt
1/4 tsp black pepper
1 9-inch pie crust

Method -
Heat oven to 400° F.

If not using a rotisserie chicken cook the chicken breast as follows-
Cook the chicken in a pot of simmering water until cooked, 10 to 12 minutes; let cool, then shred.

Meanwhile, heat the oil in a saucepan over medium heat. 

Add the onions and carrots and cook, stirring, until they soften, 6 to 8 minutes (do not let them darken). 

Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. 

Add the milk and simmer until the sauce thickens 2 to 3 minutes. 

Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

Transfer to a shallow 1 1/2- to 2-quart baking dish.
Lay the crust on top, pressing to seal. 

Cut several vents in the crust. 

Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

Dinner Basics: Winter Nights Comfort Food

Monday. Chicken Pot Pie.

Pate Brise
Ingredients -
1-1/2 cups unbleached all-purpose flour

1/2 tsp salt
1 pinch granulated sugar

5-1/2 Tbsp (2/3 stick) sweet butter, chilled

3 Tbsp vegetable shortening, chilled
1/4 cup ice water

Method -
Sift the flour, salt, and sugar together into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until the mixture is like a coarse meal.

Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.

Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap, and refrigerate for at least 2 hours.

Chicken Pot Pie from RealSimple.com

Ingredients-
1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
2 onions, chopped
4 carrots, diced
3 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups 1 percent milk
1 10-ounce package frozen peas
1 tablespoon fresh thyme
3/4 tsp kosher salt
1/4 tsp black pepper

Method -
Heat oven to 400° F.
Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stir-ring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer to a shallow 1 1/2- to 2-quart baking dish.
Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

Tuesday. Mom's Baked Macaroni.

Dinner really does not get easier than this...

Feel free to substitute any cheese you prefer.

The recipe -
Boil 1/2 pound elbow macaroni
Grease Pyrex loaf pan.
Alternate layers of macaroni and American cheese starting with the macaroni.
Break 3 eggs and pour over macaroni. Fill a baking dish with milk to almost cover macaroni.
Top with bread crumbs, and parsley. Bake 350 degrees until set, usually about 45 minutes to 1 hour.

Enable GingerCannot connect to Ginger Check your internet connection
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Chicken Pot Pie

Let's see how many times I do a Chicken Pot Pie post now until next April.

This is a family favorite. I have been making this recipe since Feb. 2010. I found it on RealSimple.com. Over the years the only thing I have changed is the amount of milk I use to make the sauce. Be forwarned. This will boil over in the oven.

Chicken Pot Pie

Ingredients -
1 pound meat from roasted chicken
1 tablespoon olive oil
2 onions, chopped
4 carrots, diced
3 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups 1 percent milk
1 10-ounce package frozen mixed vegetables
1 tablespoon fresh thyme
3/4 tsp kosher salt
1/4 tsp black pepper
1 9-inch pie crust

Method -
Heat oven to 400° F.
Remove the chicken meat from the chicken carcass. Save those bones for stock!
Heat the oil in a saucepan over medium heat. 

Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). 

Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. 

Add the milk and simmer until the sauce thickens 2 to 3 minutes. 

Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer to a shallow 1 1/2- to 2-quart baking dish.
Lay the crust on top, pressing to seal. 

Cut several vents in the crust. 

Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

The crust is the Pate Brisse recipe from The Silver Palate cookbook, which I got as a shower gift for my wedding. This is the only crust recipe I use.  

Pate Brisee -

Ingredients
1-1/2 cups unbleached all-purpose flour

1/2 tsp salt
1 pinch granulated sugar

5-1/2 Tbsp (2/3 stick) sweet butter, chilled

3 Tbsp vegetable shortening, chilled
1/4 cup ice water

Method-
Sift the flour, salt, and sugar together into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until mixture is like coarse meal.
Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.
Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap, and refrigerate for at least 2 hours.
I love this crust!

The crust was decorated with leaf cutouts and a squirrel. 

An autumn theme!

Chicken Pot Pie

One of our favorite dinners, especially when I have extra crust in the freezer. When I was prepping for the Easter Meat Pies I made a couple of extra batches of crust. It's like money in the bank.

Pate Brisee Recipe, with Pepper -

Ingredients -
1/2 tsp salt
1 pinch granulated sugar


1 tsp black pepper
5-1/2 Tbsp (2/3 stick) sweet butter, chilled

3 Tbsp vegetable shortening, chilled
1/4 cup ice water

Method -
Sift the flour, salt, pepper, and sugar together into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until the mixture is like a coarse meal.
Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.
Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap, and refrigerate for at least 2 hours. 

The Pot Pie -

Ingredients
1 pound Rotisserie Chicken, cut into bite-size pieces
1 tablespoon olive oil
1 onion, chopped
1 carrot chopped
1/2 cup dry white wine
1 3/4 cups milk 
1 10-ounce package frozen mixed vegetables
1 tablespoon fresh thyme 
3/4 tsp kosher salt
1/4 tsp black pepper 
Pate Brise dough

Directions 
Heat oven to 400° F.
Heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer to a shallow 1 1/2- to 2-quart baking dish.
Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden brown.

Favorite Chicken Pot Pie

It was 10 years ago this month that I first used this recipe for Chicken Pot Pie. The recipe is from RealSimple and it one of our go-to recipes. We use rotisserie chicken. We have a Fresh Market in our area and on Thursday they have a special, $5.00 Rotisserie Chicken. It is not one of those heavily hormone injected birds.

For the crust of the Pot Pie, we use that Pate Brisse recipe. The CB and LB are used to differentiate the inside of the Pot Pie. One side, the CB side, does not have any of the lima beans that are part of the mixed frozen vegetables. The side that has LB has all the lima beans!

Pate Brisee Recipe -

Ingredients -
1/2 tsp salt
1 pinch granulated sugar

5-1/2 Tbsp (2/3 stick) sweet butter, chilled

3 Tbsp vegetable shortening, chilled
1/4 cup ice water

Method -
Sift the flour, salt, and sugar together into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until mixture is like coarse meal.
Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.
Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap, and refrigerate for at least 2 hours. 

1-1/2 cups unbleached all-purpose flour


The Pot Pie -

Ingredients
1 pound Rotisserie Chicken, cut into bite-size pieces
1 tablespoon olive oil
2 onions, chopped
1/2 cup dry white wine
2 cups 1 percent milk 
1 10-ounce package frozen mixed vegetables
1 tablespoon fresh thyme 
3/4 tsp kosher salt
1/4 tsp black pepper 
Pate Brise dough

Directions 
Heat oven to 400° F.
Heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer to a shallow 1 1/2- to 2-quart baking dish.

Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden brown.

That Chicken Pot Pie Recipe... Again

That Chicken Pot Pie Recipe... Again

Ingredients

1 tbsp olive oil

2 onions, chopped
4 carrots, diced
3 tablespoons all-purpose flour 
1/2 cup dry white wine
2 cups 1 percent milk

1 lb. cooked chicken, leftover rotisserie chicken   

1 10-ounce package frozen peas 
1 tablespoon fresh thyme 
3/4 tsp kosher salt
1/4 tsp black pepper 
1 9-inch store-bought piecrust, thawed if frozen****

Directions 
Heat oven to 400° F.
Heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer to a shallow 1 1/2- to 2-quart baking dish.
Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

****Please make your own pie crust if you can!!! Click here for the recipe.

Fresh Market Chicken Pot Pie

This was the best Chicken Pot Pie I have had in a long time. It has been a while since I have made one of my own but damn this was so good! It may have been that it had the top and bottom crust that gave it the over the top taste. Next time I will try it on my recipe. This was not bad at all for a store made meal.

2018: The Year Of the Unboring Crust

 The best part of a crust are the crispy ends. 

– Lucia Borzillo

Chicken Pot Pie + Pate Brise = Happiness

The Pot Pie Recipe -

Ingredients

1 tbsp olive oil

2 onions, chopped
4 carrots, diced
3 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups 1 percent milk

1 lb. cooked chicken, leftover rotisserie chicken  
1 10-ounce package frozen peas
1 tablespoon fresh thyme
3/4 tsp kosher salt
1/4 tsp black pepper
1 9-inch store-bought piecrust, thawed if frozen

Directions
Heat oven to 400° F.
Heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer to a shallow 1 1/2- to 2-quart baking dish.
Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

 

Pate Brisee Recipe -

Ingredients -
1-1/2 cups unbleached all purpose flour

1/2 tsp salt
1 pinch granulated sugar

5-1/2 Tbsp (2/3 stick) sweet butter, chilled

3 Tbsp vegetable shortening, chilled
1/4 cup ice water

Method -
Sift the flour, salt and sugar together into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until mixture is like coarse meal.
Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.
Turn dough out onto you work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap, and refrigerate for at least 2 hours. 

 

Chicken Pot PIe

Our favorite recipe from RealSimple.com did not disappoint us tonight. The crust was store bought that I had the freezer. You should always have a pie crust in the freezer, homemade or store bought.
This is one of our favorite comfort foods. And after driving home in some pretty bad weather conditions, comfort food a welcome dinner choice.

Ingredients -
1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
2 onions, chopped
4 carrots, diced
3 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups 1 percent milk
1 10-ounce package frozen peas
1 tablespoon fresh thyme
3/4 tsp kosher salt
1/4 tsp black pepper
1 9-inch store-bought pie crust, thawed if frozen

Method -
Heat oven to 400° F.
Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.

Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.

Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer to a shallow 1 1/2- to 2-quart baking dish.

Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

Chicken Pot Pie

Yes, there was lots of chicken leftover from last night. So tonight we had Chicken Pot Pie. I even added the leftover potatoes! Oh, it was delicious. I used my usual Pate Brise recipe and my go-to Chicken Pot Pie recipe from Real Simple.

Pate Brise
Ingredients -
1-1/2 cups unbleached all purpose flour

1/2 tsp salt
1 pinch granulated sugar

5-1/2 Tbsp (2/3 stick) sweet butter, chilled

3 Tbsp vegetable shortening, chilled
1/4 cup ice water

Method -
Sift the flour, salt and sugar together into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until mixture is like coarse meal.
Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.
Turn dough out onto you work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap, and refrigerate for at least 2 hours.

Chicken Pot Pie from RealSimple.com

Ingredients -
1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
2 onions, chopped
4 carrots, diced
3 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups 1 percent milk
1 10-ounce package frozen peas
1 tablespoon fresh thyme
3/4 tsp kosher salt
1/4 tsp black pepper
1 9-inch store-bought pie crust, thawed if frozen

Method -
Heat oven to 400° F.
Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stir-ring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer to a shallow 1 1/2- to 2-quart baking dish.
Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

A Different Chicken Pot Pie

This was suppose to be a Creamy Veggie Pot Pie with Rosemary but as I was preparing it I thought why not add cooked chicken meat. Well I did and while it was good it was not as good as our usual pot pie. I liked the idea of using the cannellini bean and vegetable broth for the gravy. It tasted good and Chris did not even realize what it was until I told him. But it was the crust. We both prefer my Pate Brisee to puff pastry.

The original recipe was from Foodista.

My version of Creamy Veggie Pot Pie With Chicken And Rosemary

Ingredients-
1 can (15 ounce) white beans, rinsed and drained

1 tablespoon rosemary, finely chopped

2 tablespoons butter

1/4 cup vegetable stock + extra

1/4 yellow onion, roughly chopped

1 medium carrot, washed, trimmed, chopped into bite-sized pieces

1 celery stalk, washed, trimmed, chopped into bite-sized pieces

1 medium white potato, washed, chopped into bite-sized pieces

1/2 cup string beans, washed, chopped into bite-sized pieces

1/2 red pepper, washed, cored, chopped into bite-sized pieces

1/2 broccoli floret, chopped into bite-sized pieces
 
1 zucchini, sliced
2 cups cooked chicken, from rotisserie or from preparing chicken broth, cubed
1 pastry sheet, room temperature and brushed lightly with butter
sea
salt and pepper




Method-
Preheat oven to 425F degrees.

Place white beans and rosemary into a food processor with vegetable stock. Purée until smooth and creamy. Add additional vegetable stock to thin, if desired. This white bean purée will be your “gravy”. Set aside.

Heat butter in a large saucepan. Cook onion, carrot and celery in butter for 3 to 5 minutes, stirring frequently. Add potato, beans, bell pepper,broccoli and zucchini. Sauté until vegetables are just slightly cooked and the edges are slightly brown. Add the cooked chicken. Season with salt and pepper.

Put the roasted vegetables and chicken in a baking dish. Pour white bean and rosemary gravy over the bowl.

Take the pastry sheet and lay half of the sheet across each of the top of the baking dish. Seal and tuck the edges. Bake in preheated oven for 30 minutes, or until the crust is brown.

It's All About The Crust

Yes I love pie crust. The flaky layers of flour and butter and shortening. And I added some dried thyme. Put a pie crust on anything and you have bought dinner up a notch. It has to be homemade. Really is it too easy not to make it. You can make the dough when you have a few free minutes and then pop it in the fridge when it is time to bake you pot pie. Chicken Pot Pie. Beef Pot Pie. Short Rib Pot Pie. Vegetable Pot Pie. And did you see the recipe for Chock-A-Leekie Pie in this month's magazine! We had our usual Chicken Pot Pie. Click here for my favorite Chicken Pot Pie Recipe.

Don't you want to make this crust?

Pate Brisee

 Ingredients -
1-1/2 cups unbleached all purpose flour

1/2 tsp salt
1 pinch granulated sugar

5-1/2 Tbsp (2/3 stick) sweet butter, chilled

3 Tbsp vegetable shortening, chilled
1/4 cup ice water


Method -
Sift the flour, salt and sugar together into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until mixture is like coarse meal.
Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.
Turn dough out onto you work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap, and refrigerate for at least 2 hours.

If It Is Chicken Pot Pie It Must be September

My favorite Chicken Pot Pie recipe!!!

This recipe was copied from RealSimple.com

Ingredients -
1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
2 onions, chopped
4 carrots, diced
3 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups 1 percent milk
1 10-ounce package frozen peas
1 tablespoon fresh thyme
3/4 tsp kosher salt
1/4 tsp black pepper
1 9-inch store-bought pie crust, thawed if frozen

Method -
Heat oven to 400° F.
Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stir-ring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer to a shallow 1 1/2- to 2-quart baking dish.
Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

 Yes those are cat cut outs you see in the crust!

A Weekend Wrap Up

Yes we had dinner this week.  We actually had some very good dinners this week. Just could not find the time to post so here we go...

Monday, September 17

French Onion Grilled Cheese

Yes you read that correctly! I found this recipe on TasteSpotting. Caramelized onions. Actually Wine Braised Onions. It tasted like a bowl of soup! So comforting.


So what did we have for dinner a year ago?
I am not cooking tonight.

So what did we have for dinner 2 years ago?

No Post!  : (

So what did we have for dinner 3 years ago?

No Post!  : (

Tuesday, September 18

Farro Soup With Chorizo

First let me say, "Happy Anniversary Stephen and Ann!"
Farro Soup with Chorizo. This was from Real Simple. I do love that site for easy but very good recipes. Today it was stormy out so the soup hit the spot. And best part is there was enough for another meal so we have soup in the freezer!


So what did we have for dinner a year ago?
Red Wine-Braised Short Ribs

So what did we have for dinner 2 years ago?

Jalapeno Popper Dip followed by Sole Meuniere

So what did we have for dinner 3 years ago?

Chicken and Thyme

Wednesday, September 19

Pork Meatballs

     

What? Pork Meatballs! Oh wait... first HAPPY BIRTHDAY HEIDI! Okay back to dinner. I found this in a Tasting Table newsletter. Something completely different. Who would have thought to have meatballs without sauce! We had it with the grainy mustard the recipe recommends. Loved this. The spiciness of the paprika and the crushed red pepper. Really nice.


So what did we have for dinner a year ago?
Baked Macaroni

So what did we have for dinner 2 years ago?
Quinoa with Ground Meat and Soy Sauce

So what did we have for dinner 3 years ago?

Fresh Mozzarella Cheese

 

Thursday, September 20

Chicken Pot Pie

Happy Anniversary Carlo and Tara!
And it is the time of year that we can start eating meals like Chicken Pot Pie. First off I cheated. I was rushed and I had to make a quick Pot Pie. I felt bad but what could I do? Yes I used Cream of Potato soup. Sigh. I did not have time to make the roux and the thought of the pans was something I was not ready to jump into. The result was a damn good pot pie. LOL! Of course the crust was perfect, that is the best part. But the next pot pie will be truly homemade... I promise.


So what did we have for dinner a year ago?
Butternut Squash Soup

So what did we have for dinner 2 years ago?
Pasta with White Sausage and Greens

So what did we have for dinner 3 years ago?

Roasted Chicken Purses

Chicken Pot Pie

 

Happy February! Let's start with an oldie but a goodie. Chicken Pot Pie. Recipe from RealSimple.com. I used leftover roasted chicken but I followed their recipe for the sauce. And it was good! But honestly the best part of this was the crust. I made a Pate Brisée and added some thyme to the dough. I used cookie cutters for the steam vents!

What we ate for dinner a year ago...
Stir-Fried Beef with Onions and Ginger

What we ate for dinner 2 years ago...
Manicotti with Chicken Sausage 

Chicken Pot Pie

Instead of making the crust I usually make for the pot pie I used puff pastry. The recipe for the pie was from the Real Simple site.