Thursday, February 13, 2014

About That Flowered Surface

Chicken pot pie is a fine comfort food whilst one's waiting for a winter storm.  When I saw THIS RECIPE on Facebook Tuesday I thought that the crust looked interesting and decided to try it using some leftover cooked chicken and English peas I had on hand.  

I liked the fact that the crust included Parmesan cheese and that it was made in the food processor. I followed the recipe for the crust- mostly. ( I left out the sugar and the herbs but added some hot paprika.)


I pulled the chicken off the bones and put it, along with the leftover English peas, into a casserole. (There is no bottom crust on this pot pie which suits me fine as bottom crusts tend to be soggy.) I added red and orange pepper rings (raw) and onion, garlic, and mushrooms (sauteed in butter.)  

Next I made a white sauce with about 3 tablespoons of butter, 3 tablespoons flour, and a can of chicken broth. To this I added dried thyme and a dash of Worcestershire sauce.  When the sauce was thickened a bit, I poured it over the chicken in the casserole dish.


I was charmed to see that the recipe (see LINK) instructed me to roll out the crust on a flowered surface.  In spite of this, I just used plain brown parchment paper.

Top the casserole, cut some slits for steam to escape, and bake at 350 for about 45 minutes.


It was delicious. Now I'm thinking about a version that uses fish and shrimp instead of chicken, with dill instead of thyme....


18 comments:

Brian Miller said...

dang. that looks good. i love pot pie. we are in the thick of it...about 8 inches on the ground and wont stop til morning.

Thérèse said...

That sounds as an excellent idea for tonight...thks

Alan Burnett said...

As someone living in storm-battered Britain all I can say is that if you insist on sending us your storms at least you could have the common courtesy of sending us your pies as well.

Cathy Keller said...

My but that looks good! Cathy

Jean Baardsen said...

I think, actually, that I'm only about 8 hours away from you....

Suz said...

ha ha...flowered paper...what? you don't have that kind?
I checked out the original...yours looks mouth watering good...I think I'll try yours...
Yours reminds me of the look of the peach pie in the movie Labor Day
...a good thing

NCmountainwoman said...

Comfort food is definitely the order of the day.

Frances said...

Vicki, you've certainly given me an inspiration (and the recipe to go with it) for some comfort food to prepare in advance of our Next Snow Storm.

However, today I am staying indoors while The Current Snow Storm does its thing. Heavy snow, followed by sleet, rain, and then more snow overnight.

Sticking to my knitting and very grateful for efficient radiators, and for having a day off. xo

B. Rogers, Living in Black Mountain said...

Yummy looking, and I can imagine how good it smelled and tasted. I worked on lentils yesterday. Wish I had buttermilk to make my fav cornbread. Yep, snowed in means cooking something comforting.

Jim Egerton said...

Oh yeah! It does look so good.

Martin Hodges said...

Mmm, yum yum.

Sam Hoffer @ My Carolina Kitchen said...

I didn't realize you could improve on chicken pot pie, but by golly I think you did with this Parmesan crust. What a great way to pass the time while it snows.

I really got a big smile out of Alan's comment. I too would love to be sent a pie.
Sam

FOLKWAYS NOTEBOOK said...

It not only looks good it must taste delicious! -- barbara

L. D. said...

It does look really good to eat. I like pot pies and the one you made looks grand.

Kath Marsh said...

YUM!

Pat Ball Morrison said...

oh this looks grand...and easy. I love pot pies, hubby not so much, but this just might work with out the bottom crust....got me there at flowered paper too.

Sam Hoffer @ My Carolina Kitchen said...

Well, I'm back to report I've been smiling to myself all day about rolling out the dough on a flowered surface. And there's the blonde, when told to separate the eggs, put them on opposite ends of the counter...oh, the joys of writing recipe instructions :)
Sam

Merisi Vienna said...

Yummy, yummy, my children's favorite!

It's top crust only also at my house. I use Jacques Pepin's recipe from "Julia and Jacques Cooking at Home", adding thyme to the crust, unless I forget about it. I think there's no mention of more than a top crust in that recipe either. Makes sense, we all like top crust, don't we?

Stay warm,
Merisi