Saturday, October 6, 2007

Chicken Pot Pie

I made this dish over a week ago, and now I'm catching up while my cinnamon rolls rise. (See next post for that deliciousness)

The weather turned a little bit cooler and the leaves are just starting to change, signaling the approach of the best-of-all-seasons; fall. Aside from the fact that it's the season of my birthday, I love fall because Iowa is staggeringly beautiful this time of year. Roosevelt Street has treated us very well since we've moved in, and it continues to become more and more pleasant as the season changes. The canopy of trees reminds me of my childhood neighborhood in CR

The side yard has been getting a lot of use with bocce and croquet. This shot shows the ancient tree that graces our front yard with shade and rain cover.

I snapped this beauty in our little flower garden earlier this week.

All this outdoor beauty spurred some creativity in the kitchen. I begun thinking of warm and fuzzy foods, and this came to mind. The temperature dipped to 60 degrees and I had a rotisserie chicken to use, so chicken pot pie seemed in order. This is great in individual portions, but would be fine as a casserole. (See leftovers, below)

6 tbsp. butter

1 yellow onion, diced
5 carrots, peeled and sliced into coins or half-moons
6 stalks celery, sliced

Once soft, (approx 10 minutes) stir in
1/2 c. unbleached a.p. flour

Cook while stirring for two minutes.

Whisk in
1 c. warm chicken stock

Cook while whisking for another two minutes until thickened.

Stir in meat from
1 rotisserie chicken, shredded

Once combined, put into individual oven-proof bowls or casserole.

Cover with puff pastry

Bush with egg wash. (1 egg beaten + 1 tsp. water)

Baken in a 350 degree oven for 25 minutes, or until the pastry is golden brown.

It ought to look something like this

Crack into the puffy pastry and scarf the chicken stew inside.

1 comment:

MrsPresley said...

i love chicken pot pie! your recipe is very similar to one that i use :)

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