Monday, September 26, 2011

Comfort Food

It looked so much like fall on my walk this morning...leaves are changing and falling to the ground.  In some places there were enough leaves to actually "swish" through them.  Even though it was warm I started thinking about fall comfort food...soups, casseroles, chili...POT PIE!  Pot pie is probably my favorite comfort food.  I think I could eat it for 3 meals a day!  I even like the cheap Banquet brand...with the crust on the bottom as well as the top...yum!  I love the really artery clogging ones like Pepperidge Farm or Marie Callender's...they are soooo goood!!  Boston Market has a good one too.  Yes, I've tried them all!! 

I found this lighter version recipe that truly rivals the full fat ones...really!  I've tweaked it a bit to make it easier and less time consuming to make.

POT PIE
Refrigerated Pie Crust
1 1/2 cups chopped cooked chicken
3 - 4 cups of vegetables
1 12-ounce can evaporated skim milk
1/4 cup all-purpose flour
1/4 cup water
1 teaspoon instant chicken bouillon granules
1/2 teaspoon dried sage, marjoram, or thyme crushed (fresh herbs if you've got them)
1/8 teaspoon pepper

I buy one of the grocery store's roasted chickens, pick it clean shredding the chicken and use about half of the roaster for the pot pie (you need at least 1 1/2 cups of chicken) and reserve the other half for some other comfort food casserole.  You can then use the carcass to make some chicken stock if you are so inclined.  Spread out the chicken pieces covering the bottom of a 12 x 7 1/2 x 2 inch rectangular baking dish that you sprayed with nonstick cooking spray.

Prepare your vegetables...if you are using fresh you'll need to saute them until just tender.  I used the frozen Alexia Saute Vegetables for this one...they come with an herb infused olive oil to saute them in.  With this pot pie I used the Saute Reds in a thyme infused olive oil.  I also had some leftover roasted butternut squash and red onions.
Meanwhile, reserve 1 tablespoon of the milk.  In a small mixing bowl gradually stir the remaining milk into the flour till smooth.  Stir this into the vegetable mixture in the saucepan.  Stir in the water, bouillon granules, pepper and any other herbs you might like...I added some fresh sage from my garden.  Cook and stir until it's just thickened...not too long or your pot pie will be dry after baking.


Transfer mixture to the baking dish (on top of the chicken).  Roll out your pastry dough to elongate it so it will cover your pot pie mixture.  You'll need to vent the crust...I have a tiny heart cookie cutter...too cute!  Tuck in the edges of the dough...you can crimp the edges with a fork if you like or leave it.  Brush pastry with reserved milk.  Add pastry cutouts and brush them as well.


Bake in a 375 F degree oven for 30 minutes or until the mixture is heated through and the pastry is golden brown.  Makes about 5 - 6 servings. 


Since I walked for 45 minutes this morning AND did my free weights, does that mean I can have a second helping?  Better not...gotta dump the plump!  Enjoy!

Bon  ~*






1 comment:

  1. Yum - oH!!! Love chicken pot pie too! Deeeelish!

    ReplyDelete