Basic Comforts

When I set about doing this blog, I wanted to share the recipes that my family and I love most.  Those meals or treats that make you feel warm and loved.  Those recipes you return to time and time again.  Now that winter has shown up here in the northwest, those meals and treats seem more important than ever.  Who doesn't love coming in from the cold to the warmth and aroma of something wonderful  baking?  Yesterday was a gray day and the baking bug hit me in full force so I decided to make one of our all time favorite comfort foods, chicken pot pie.  This takes some time to make from scratch, but it's sooooo worth it.  My husband took his first bite and his eyes literally rolled back in his head.  His verbal reaction, "I just want to sit here and savor this bite for the next 30 minutes".  It made the constant battle I have with rolling out and transferring pie crust from counter top to pan, in its whole form, worth it. 

The crust recipe is from my mother-in-law.  It's the ONLY one I've ever experienced success with.  The rest, I made up as I went along, using my favorite flavor combinations.  I thought it might be nice to have a pot pie recipe on hand for some of those turkey leftovers this week.  Another great tip, learned from my mother-in-law - cinnamon pie crust swirls.  Using the leftover pie dough, roll it flat, spread with butter, sugar, cinnamon, nutmeg and ginger, or anything you like (I've used all kinds of fruit inside too!)  Roll the dough and cut into slices.  Bake until golden!  So yummy!!!

Get cooking and get comfortable!!!

Chicken Pot Pie     
Ingredients:
Crust
4 cups flour
1 1/2 cup shortening
1 1/2 tsp salt
1 tsp. baking powder
1 beaten egg
1/2 cup cold water
1 Tbsp. vinegar

Filling
3 Tbsp. Olive Oil
1 large onion, chopped
3 large carrots, sliced
4-5 celery ribs, sliced
2 cloves garlic, minced
1 1/2 cups corn
1/2 cup white wine
1/4 cup flour
1/4 cup broth
1 cup milk
1/4 cup sour cream (or add to milk amount)
2 lbs. chicken (or more if you like it meaty), cooked & diced to preferred size
1 1/2 tsp. sage
1 tsp. rosemary
1/2 tsp. thyme
1/2 tsp. salt
1/2 tsp. pepper

Method:
Crust
1.  Sift together, flour, salt & baking powder.
2.  Add shortening and cut in until dough is crumbly.
3.  Add 1 beaten egg, 1/2 cup cold water & 1 Tbsp. water.
4.  Mix until all ingredients are just blended (too much mixing/kneading will make your dough tough & heavy instead of light and flaky)

Filling
1.  Heat olive oil in large pan. 
2.  Add onions, carrots and celery, saute for 5 minutes
3.  Add garlic and saute for 1 minute more
4.  Add corn and saute for 1 minute more.
5.  Add flour and mix in well.
6.  Slowly add broth, milk and sour cream, stirring constantly while adding.
7.  Cook until liquid thickens (once it boils it's as thick as it will get)
9.  Add in cooked, diced chicken
10.  Add in sage, rosemary, thyme, salt & pepper, stir & simmer for a few more minutes
11.  Pour filling into a 9X13 inch baking dish.
12.  Roll out dough (about 3/4 of the dough) to preferred size to cover dish.
13.  Cover filling with dough and pinch edges.
14.  Bake at 375 degrees until golden on top (can brush with egg wash or milk for extra golden and crispy top) - about 30-40 minutes.

Here is a photo of the cinnamon pie dough swirls we love!!    


Enjoy!

For printable version click here.