mossbetweentoes – adventures in homesteading, with brief forays into politics, geekery, parenting, crafting, and design
17May/120

Comfort Food

Flaky yumminess

It's been five days since my last post. I've been deeply entrenched in the Summer issue of the The Mother Connection newsletter (I am the creative director for the publication) and didn't have time to really come up for air until today. And what does today bring? A 3.5 year old with a stomach bug. Oy. It's always so sad to have a sick kiddo, since they don't really understand why and how they got sick, how long it will last, etc. And then there is the cleanup. Oh the vomit! I think I did three loads of Hunter-soiled laundry today, all before lunch. So... needless to say, I don't have much of a post for today either.

But I will share a recipe. I made a double-batch of Chicken Pot Pie last night to bring to Hunter's preschool annual potluck tonight. It's one of my favorite comfort foods. In fact, it was the first thing I made for the family to eat this past winter when we all got the (last bout of) stomach flu. I also got to try out my new solid-wood rolling pin that the boys got me for Mother's Day. It was so nice to use something heavy and substantial to roll out pie crust!  For years I've been using substandard tools: first, a hollow non-stick coated metal rolling pin, then when that got water trapped inside I started using either an empty juice glass or a mini plastic play-doh rolling pin (for the record, the latter actually didn't do such a bad job considering its size!)

Chicken Pot Pie

  • 1 pound chicken breast, cubed into bite size chunks
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery salt
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon dried sage
  • 1 unbaked pie crust (My favorite one is this all-butter pie crust from Smitten Kitchen.)

1. Preheat oven to 425 degrees F (220 degrees C.)

2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

3. In another saucepan over medium heat, cook onions in butter until soft and translucent.

4. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Stir in remaining herbs.

5. Place the chicken mixture in casserole. Pour hot liquid mixture over. Cover with crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

6. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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