Chicken Pot Pie

October 15, 2008 at 6:28 am (Uncategorized) (, , , )

Chicken Pot Pie

I am still in my freezing mode. I made two of these pies, we had one for dinner and leftovers and the other is in the freezer. For the one that I knew that I would freeze I lined the pan with foil so that I could get it out. Since the filling was hot (I did not bake it, I’ll save that for when I serve it) I waited for it to cool down before I put it in the freezer. Once it was frozen I took it out of the pan and wrapped it in plastic as air-tight as possible. To reheat my plan is to defrost it the day before in the fridge and then put it in the oven to bake. It may take a bit longer than before, so we’ll see.

Chicken Pot Pie
Adapted from All-Recipes.com.

Ingredients

1 pound skinless, boneless chicken breast, cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1 potato, cut into bite-sized pieces
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour 1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon poultry seasoning
garlic
2 cups chicken broth
1 cup milk

2 9″ Buttery Flaky Pie Crust, following (make in advance)

Directions

  1. Preheat oven to 425.
  2. In a saucepan, combine chicken, carrots, peas, celery, and potato. Add water to cover boil for 15 minutes. Note: I added a bit of chicken stock in with the water as some other reviewers recommended.
  3. In a second saucepan over medium heat cook onions in butter until soft and translucent. Stir in garlic, flour, salt, pepper, and poultry seasoning. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in the bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away extra dough. Make several slits in the top to allow steam to escape.
  5. Bake in preheated oven for 30-35 minutes, or until pastry is golden-brown.
  6. Cool for 10 minutes, then serve and enjoy!

Butter-Flaky Pie Crust
Adapted from All-Recipes.com.

This makes one 9″ pie crust.

Ingredients

1 1/4 Cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and grated (I put the butter in the freezer and then grated it using a cheese grater, I then put it back in the freezer so that it would be nice and cold)
1/4 cup ice water

Directions

  1. In a large bowl combine flour and salt.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Stir in water, a tablespoon at a time, until mixture forms a ball.
  4. Wrap in plastic wrap and refrigerate for 4 hours or overnight.
  5. Roll dough to fit a 9″ pie plate. I rolled the dough out twice, first roll out is crumbly and uneven, gently gather in edges and form another ball and roll out again producing a smooth, round, even crust. Note: This was the first time I have ever had a pie crust be this pretty and smooth on the edges!
  6. Place crust in pie plate, press the dough evenly into the bottom and sides of the pie plate. Note: I baked the bottom crust before filling it.

This was a good, basic chicken pot pie. I don’t know if it was my favorite, but it was good. I’ll probably keep on playing with the veggies and the filling. I was surprised with the pie dough though. I normally HATE making dough and rolling it out. This one went so much easier than the others. I was thrilled.

We now have a few dinners in the freezer. Now all we have to do is start eating them. =)

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Potato Cheese Soup

October 13, 2008 at 7:36 am (Uncategorized) (, , )

Potato Cheese Soup

This is one of our favorite recipes, we used to make it in college all the time. It is a popular one so I always double it so that we have lots of leftovers. This time I froze all the leftovers for some easy dinners.

Potato Cheese Soup
Adapted from Top Secret Recipes.

Ingredients

2 large russet potatoes (I always use a version of russet but they never end up being the large kind. Though I usually almost double the potatoes).
2 tablespoons finely minced celery
1 tablespoon finely minced onion
1 tablespoon grated carrot
2 cups chicken stock or chicken broth
1 teaspoon salt
2 teaspoons white vinegar
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup shredded cheddar cheese, plus 1 tablespoon shredded cheddar cheese
1 tablespoon shredded monterey jack cheese (omitted)
2 slices bacon, cooked and crumbled (omitted, trying to make it a tad healthier)
1 tablespoon chopped green onion

Directions

  1. Peel the potatoes and chop them into bite-size pieces.
  2. Make sure that the vegetables are minced into very small pieces.
  3. In a large saucepan combine vegetables with the chicken stock, salt, and vinegar over medium heat.
  4. Bring to a boil, then turn down heat and cover. Simmer for 20 minutes.
  5. In a medium bowl whisk together flower and milk.
  6. Remove saucepan from heat and add flour and milk mixture.
  7. Return the saucepan back to the heat and simmer, uncovered, for 5 to 8 minutes or until soup has thickened.
  8. Add 1 cup of shredded Cheddar cheese to soup and simmer until melted.
  9. By now the potatoes should be falling apart. If not, continue cooking until soup is as thick as you would like it.
  10. Serve with a sprinkle of cheese, green onion, and crumbled bacon.
  11. Enjoy!

I love this soup, it is simple but it just takes a while to cook.

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Quick Chicken-Corn Chowder

October 13, 2008 at 5:44 am (Uncategorized) (, , , )

Corn Chowder

I am working on getting more ready-to-go dinners in the freezers so on the nights that we don’t feel like cooking we don’t go out. I was in a soup mood and while asking about Potato Cheese soup someone sent me this recipe. It sounded good, and easy, and perfect for some leftover chicken I had that I wanted to do something with.

Quick Chicken-Corn Chowder
Adapted from Cooking Light.

Ingredients

2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
2 potatoes, peeled and diced into bite-sized pieces
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn

Directions

  1. In a large saucepan melt the butter over medium heat.
  2. Add onion, celery, and potato, cook for 3 minutes or until tender stirring frequently.
  3. Add flour, cook 1 minute stirring constantly.
  4. Stir in milk and remaining ingredients.
  5. Bring to a boil, cook until thick (about 5-10 minutes).
  6. Serve and enjoy!

This was a fairly simple corn chowder and both DH and I liked it. I think DH’s favorite part was the chunks of chicken in it. It made about 6 servings, I froze two dinners in a ziplog bag in the freezer.

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