In article 7>,
Wayne Boatwright > wrote:

> A local Phoenix supermarket chain sells organically grown, additive free
> and very lightly seasoned roasted chickens. I had bought one once before
> and made a wonderful chicken salad from the meat.
>
> Tonight I bought one to use in a chicken pot pie. I skinned and boned the
> chicken and tore the meat into bite sized pieces. From homemade chicken
> stock I had in the freezer, I made a veloute sauce to use in the filling,
> lightly seasoned with tarragon, salt and pepper to taste, and a good splash
> of heavy cream.
>
> I precooked sliced carrots, sauteed onion and celery, along with a small
> clove of garlic. I lightly steamed some asparagus tips and thawed some
> frozen green peas. Also cut a pimiento into small slivers.
>
> I used shortcrust pastry for both the bottom and top crust. Just before
> baking, I combined the chicken, sauce, and vegetables, filled the bottom
> crust and fitted the top crust, brushed with butter and cream. Baked until
> the crust was deep golden brown and the filling was bubbling.
>
> It was a really delicious pie, albeit very simple. DAvid ate around the
> parts he doesn't like. :-)
>
> I'll take some to nuke for lunch tomorrow...

That sounds really good! Perfect winter food. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe: