Doug’s Dynamic Drivel

Every once in awhile I get off my fat butt and do some cooking. I find the motivation to actually put some effort into cooking hard to come by while living the single life. It’s just too much effort.

Showing my support for the poor chicken farmers in the Fraser Valley (19 million chickens have been condemned because of an out break of Asian Bird Flu) I bought a barbecued chicken this past weekend. I eat very little meat these days so I had to find something to use it up. I chose Chicken Pot Pie, one of those comfort foods from my youth.

1. Pre-heat oven to 450F
2. in a heavy bottomed saucepan melt 4 tablespoons butter and add 4 tablespoons flour. Cook over medium heat stirring often until the roux has just started to brown. Remove from heat and slowly whisk in 4 cups of chicken stock. Once you have enough whisked in to make a slurry return it to low heat and keep adding the chicken stock as the sauce thickens. Once thick season with salt and fresh ground black pepper.
3. Take one recipe Basic Pie Dough and roll out 2/3 of it to cover the bottom and sides of a 2 quart dutch oven or ramekin.
4. in a bowl add two pre-cooked chicken breasts chopped into 1/2″ cubes, one large carrot peeled and diced fine, 1/2 medium white onion diced fine, 1 large stalk celery diced fine and one medium potato (try different varieties) peeled and diced into 1/2 ” cubes then blanched (parboil for about 5 minutes) and about 3/4 cup fresh or frozen peas. Season with salt, fresh ground black pepper, fresh rosemary, fresh thyme.
5. add veggies to the ramekin then cover with sauce.
6. roll out the remaining pie dough and cover the pie. Pinch the top to the side well and make certain you cut vents into the top.
7. bake at 450F for 10 minutes then reduce heat to 350F and continue baking for another 50 minutes
8. let cool 20 minutes or so
9. Enjoy

It’s a simple recipe - play with it

Related posts

• No related posts.