Stuck on My Mind: Chicken Pot Pie

Others, Poultry Recipes

Have you ever thought of one specific thing and all of a sudden you started to see it everywhere?  It could seem like the thought was following you and catching your attention every chance it got. Well it happened to me the other day. On one cloudy morning I thought about how great it would be to have some chicken pot pie. Sure enough when I checked my email I got an update from this food blog I subscribed to about… chicken pot pie. Then when I tuned into Cooking Channel later on that same day I saw two different shows presenting…chicken pot pie! I guess the chicken pot pie goddess must have wanted me to make the dish badly.

So I surrendered to the chicken pot pie calling and found a few recipes online and decided to  follow Rachael Ray’s: (click the link) Creamy Chicken and Mushroom One-Pot with Pie Toppers.

I did a little tweak to the recipe:

  • I used a frozen mixed vegetables (corn, carrots, green beans, and peas)
  • I opted out of using butter, heavy cream, and wine
  • Instead, for the broth, I mixed the poaching liquid, chicken stock, three tablespoons of flour, and a tablespoon of dijon mustard in a bowl. Whisked the broth well (until, as the author said, it “thickens to a light gravy consistency”) and then returned it back to the pot where the vegetables were cooking. Then I added the chicken back to the pot along with some salt and pepper

The meal was delicious, full of flavors, and fragrant. I especially enjoyed the peppery taste that came from the dijon mustard and the sweet aroma of sage. What a perfect winter meal!

So plan a movie night at home with loved ones, cozy up on the couch under a blanket, and enjoy a nice bowl of chicken pot pie. Have a good Monday!

Food Talk: Shepherd’s Pie

Baking, Beef Recipes

The conversation about Shepherd’s Pie seemed to have appeared out of nowhere when we were at the Rose Garden at the Chicago Botanic Garden. It was one of those gorgeous days in September when the air was crisp and the sun was bright and warm—a sign of fall’s arrival. My friend Leena, her toddler, and I just had to take advantage of the beautiful weather and strolled around. The food talk went on for a while mainly because of the pretty distractions. We kept marveling at the beautiful flowers and sceneries, the very cool English Walled Garden, and the serene Japanese Garden. Before I knew it the image of the delicious dish haunted me for the rest of the day, into the next, until I decided to make one.

Maybe the food talk was inspired by the change in seasons, the chilly weather, or the butternut squash soup we had earlier that day at the garden’s café. No matter how the conversation came about, it was a great motivation to cook something I have never done before. One more thing to add to my recipe collection!

My version comes with a little curry and cayenne spice kick. This spice-infused meat and vegetable hot pie makes a great dinner choice during colder months.

Here’s how I prepare mine:

  • Boil three (peeled and quartered) smaller Yukon or Russet potatoes until fork tender
  • In a deep skillet add a tablespoon of canola oil and cook chopped garlic (three cloves) and onion (one) until they turn yellow
  • Brown half pound of ground beef or ground turkey in the skillet with the garlic and onion
  • Add a pinch of salt and pepper, one teaspoon of ginger powder, one teaspoon of curry powder, and one tablespoon of cayenne powder
  • Add a small bag of (thawed) frozen carrots and peas mix and chopped scallion to the meat
  • Turn the heat off
  • Mash the potatoes
  • Add one egg and two tablespoons of canola/vegetable oil to the mashed potatoes and mix well
  • Top the meat and vegetables with the mashed potatoes and place the pie into a 400F preheated oven for about 20 minutes. Broil to brown the potato if necessary.
Serve 4