my brother has made it clear that it is not nice to have a blog and not write in it, so here goes. all is quiet on the homestead front, trying to get the kids over the sniffles. i've been treating them with herbs for bronchial issues, thinking the cough was all chest related. apparently it is a sinus thing (thank you dr.!) so we are now on a nettle/eyebright combo. we've never used this so i'm interested to see how well it works. as with anything else, herbs work differently for individuals. so between that, watching my peas grow (beautifully by the way) and waiting for baby chicks to arrive, all that i have to write about is tonight's dinner: chicken pot pie. mmm! i like to make chicken pot pie after i've roasted a big chicken. we eat on it for a couple of days and then i use the leftover chicken to make a pie. it is probably the most involved thing i make, but it is in no way difficult. don't be disheartened by all the steps- it really is worth it!
this is the order i do it in. i find it best to make the crust last because it is most pliable right out of the food processor.
filling:
olive oil in pan
saute: 3/4 cup onion
1 large garlic clove
after these are soft add:
2 cups diced potatoes
1 cup diced carrots (about 2)
1 cup chopped cauliflower
1 cup peas
(if you don't have-or like- these veggies, just substitute whatever you have. tonight i have no potatoes so i doubled the cauliflower and added a cup of corn)
sauce:
in a bowl mix
1 1/2 cups water or veggie stock
1/4 cup nutritional yeast flakes (optional)
3 tblsp thickening agent ( i use arrowroot powder)
1 tsp mixed spices (sage is nice with the chicken!)
salt and pepper to taste
add sauce and leftover cooked chicken to veggie mix on stove top and let it slowly thicken
crust:
blend in a food processor until it all holds together when pressed into your hand
1/2 cup cornmeal
1 cup whole wheat pastry flour
4 tblsp cold butter
4 tblsp cold water
put veggie/chicken/sauce mix in a greased pie pan. roll out crust and lay over mixture. vent with a fork.
bake on 350' for 40-45 minutes.
this filling mix makes enough for me to make 2 pies. i just make an extra crust and i have one to freeze (before baking)!
this is the order i do it in. i find it best to make the crust last because it is most pliable right out of the food processor.
filling:
olive oil in pan
saute: 3/4 cup onion
1 large garlic clove
after these are soft add:
2 cups diced potatoes
1 cup diced carrots (about 2)
1 cup chopped cauliflower
1 cup peas
(if you don't have-or like- these veggies, just substitute whatever you have. tonight i have no potatoes so i doubled the cauliflower and added a cup of corn)
sauce:
in a bowl mix
1 1/2 cups water or veggie stock
1/4 cup nutritional yeast flakes (optional)
3 tblsp thickening agent ( i use arrowroot powder)
1 tsp mixed spices (sage is nice with the chicken!)
salt and pepper to taste
add sauce and leftover cooked chicken to veggie mix on stove top and let it slowly thicken
crust:
blend in a food processor until it all holds together when pressed into your hand
1/2 cup cornmeal
1 cup whole wheat pastry flour
4 tblsp cold butter
4 tblsp cold water
put veggie/chicken/sauce mix in a greased pie pan. roll out crust and lay over mixture. vent with a fork.
bake on 350' for 40-45 minutes.
this filling mix makes enough for me to make 2 pies. i just make an extra crust and i have one to freeze (before baking)!
1 comment:
pictures of pot pie?
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