Thursday, January 19, 2012

Chicken pot, chicken pot, chicken pot pie!!

Don't you love to try new fruit? Especially in the winter when everything is blah? The girls and I got some blood oranges last week and had them and they were good! They were purplish/orange and tasted more like grapefruit than oranges. Soph ate them and Ava and Brandon were leery of the color.

Pier One had some cute large white ramekins for 2.50. I purchased four for indiv. chicken pot pies that I saw on the Barefoot Contessa. You could also do individual lasagnas as well. We had the Coffey's over for dinner so I tried it out then. The adults got large ramekins and the smaller ramekins were for the kids.

Chicken Pot Pie!
preheat oven to 400
  • I used Martha Stewart pie crust recipe
  • Sauce-a half broth/bechamel (2 table butter, 2 table flour f0r a roux then add 2 cups broth and stir and cook for 10 minute add 1 cup of heavy cream, with a dash of lemon juice, nutmeg and a bay leaf steeped in it. Season with salt, pepper.
  • For the filling I used sautéed carrots, celery, onions, parboiled potatoes and sweet potatoes, frozen peas and corn for the kids and cooked chicken breast (bone-in chicken breast seasoned with olive oil, kosher salt, pepper, bake at 350 for 40-45 minutes then tear apart. Don't use boneless chicken breast as it can be dry).
  • Fill ramekins and make circle and add little pie crust overhang so that they will completely cover ramekins. Make a little slit on top, brush with milk and add a sprinkle of kosher salt, opt. Put on a baking sheet and cook until middle of crust is completely cooked, around 50-55 min. Let cool for 10 min. Enjoy!
  • Can also make veggie with veggie stock and veggie filling or adding beans.

1 comment:

Jamie Walker said...

I LOVE blood oranges -they're such a great winter fruit!