Subject: Chicken Pot Pie
From: Unicorn (unicorn@indenial.com)
Date: Thu Sep 21 2000 - 06:50:16 EDT
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F O O D F U N N Y
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Here's a good one from reader Amy Wander:
My husband and I were driving our 4-year-old niece home after a
sleep-over at our place. As we were making our way down a street
lined with shops and restaurants, we were playing a fun game of "name
that restaurant" or "name that store." While at a stop light next to
one popular eating establishment, I pointed and asked my niece, "Hey,
Jaime, what restaurant is that?" She rolled her eyes, looked at me,
and said, "Auntie Aim, that's not a restaurant, that's Taco Bell!"
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T O D A Y ' S R E C I P E
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Although I generally avoid using the term "comfort food" because it
means something different to everyone, this dish epitomizes the term
as far as I am concerned. Whether made by my mother or ordered in a
roadside diner, it never fails to please.
Chicken Pot Pie
1 lb (450 g) boneless chicken meat, cut into 1-inch (2 cm) pieces
4 carrots, cut into 1/2-inch (1 cm) slices
2 cups (500 ml) chicken broth
4 Tbs (60 ml) butter
1 cup (250 ml) sliced mushrooms
1 medium onion, chopped
1/2 tsp (2 ml) dried thyme
1/4 cup (60 ml) all-purpose flour
Salt and freshly ground pepper to taste
1 cup (250 ml) heavy cream or half-and-half
2 cups (500 ml) frozen peas
Pastry dough for 2 pie crusts, frozen or from your favorite recipe
Combine the chicken pieces, carrots, and broth in a saucepan and bring
to a boil over high heat. Simmer covered for 5 minutes, remove from
heat and set aside. In a separate saucepan, melt the butter over
moderate heat. Add the mushrooms, onion, salt, pepper, thyme, and
flour and stir to thoroughly mix. Cook over moderate heat for 5
minutes, stirring frequently. Add the chicken broth mixture and stir
until the sauce thickens. Add the cream and peas and stir for 2
minutes.
Roll the pastry into 12 circles about 6 inches (15 cm) in diameter.
Place half in the bottoms of six 5-inch pie pans and fill with the
chicken mixture. Top with the remaining dough and pinch the edges
together, trimming off the excess with a knife. Cut 2 or 3 slits in
the top of each and bake in a preheated 425F (220C) oven for 35
minutes, or until the crust is golden brown. Serves 6.
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