- Megan Chromik - www.megan-deliciousdishings.blogspot.com
- Chelsee Adams and Susie Anderson - www.wearenotmartha.com
- Jennifer Che - www.tinyurbankitchen.com
- Meghan McGarry - www.butrcreamblondi.blogspot.com
Thursday, September 22, 2011
Last night I judged the First Home Sweet Home Amateur Bake-Off Contest with a few other local bloggers. I can't tell you who entered, who won or how it went. All I can share with you is this photo...
Monday, September 19, 2011
I don't think I need to say more than that. Except it's now getting a bit colder out and I wanted pot pie so I made it. You make all the elements from scratch if you want or you can sub in pre-made items. I've done both depending on the amount of time I have available. Below is my standard recipe. I also buy as much as I can that is low sodium or unsalted, I find adding my own salt to my taste preferences makes a HUGE difference.
- 2 sticks of butter - unsalted
- 1 cup of whole wheat flour (this gives it a nice texture and I like it better than white AP)
- Salt - to taste
- 1 quart chicken stock - low sodium
- 1 cube chicken stock - the kosher kind usually tastes better
- 1 cup hot water (to dissolve the chicken stock cube)
- 1 tsp thyme
- 1 tsp basil
- 1 tsp onion powder
- 1 tsp oregano
- Sea salt and pepper to taste
- 2 cups (approx.) shredded, grilled chicken - with a little salt and pepper seasoned but nothing else
- 5 small potatoes, chopped and cooked (sometimes I use 2 sweet potatoes)
- 1 1/2 cup of sweet peas, cooked
- 1 1/2 cup of sliced carrots, cooked
- 2 sheets of pastry dough, defrosted
- Butter to grease pan
1. Preheat oven to 400degrees F
2. Heat/cook your peas, carrots, chicken and potatoes. A quick trick to quickly steam the veggies is to pop them each individually into a bowl and add a little water to the bottom of the bowl. Then cover the veggies with a wet paper towel. Pop them into the microwave for about 2 minutes for the peas and carrots, and about 5 - 6 minutes for the potatoes.
3. In a stock pot, pour in the chicken stock and the chicken stock cube disolved in a cup of hot water. Set this to a high simmer. This should be hot when you start the next step.
4. In a sauce pan - melt the butter down on the slower side so the fats don't separate too much. Whisk in the flour slowly to make a roux. Once the mixture is set, whisk it into the stock mixture.
6. I butter the bottom and sides, then take the first piece of pastry dough and cover the bottom and sides. 7. Then I pour in the filling - as much as will fit. There is always a little leftover for those who are waiting patiently :-) then I cover the entire thing with the last sheet of dough. Poke a few small fork holes in the top just to let the air out. You can do a light egg-wash across the top if you'd like.
8. Then I pop this sucker into the oven until the pastry dough turns a golden brown - around 10- 20 minutes depending on your oven.
9. Let it cook for about 15 minutes before you serve.
The filling also freezes well also.