DINNER IS SERVED

 from Sloane Taylor

The Farmer's Almanac is predicting a snowy winter we'll not soon forget. Warm up your family with a hearty dinner that tastes great and satisfies the hungriest of appetites.

Chicken Pot Pie

CHICKEN 

1 lb. chicken breast, boneless, skinless

Celery chunks

Carrot chunks

Onion chunks

Tap water

Fill a medium-size saucepan with water. Add celery, carrots, and onion. Cover and bring to a boil. Add chicken. Cover pan. Turn off heat and let the chicken sit in the hot water 1½ hours.

Remove chicken from pan to a plate. Discard water and veggies. Don’t wash the pan. Allow breast to cool then cut off any excess fat. Slice meat into bite-size pieces.

FILLING 

⅓ cup butter

½ cup celery, sliced

½ cup carrots, chopped

⅓ cup onion, chopped

⅓ cup flour1

⅔ cups chicken stock

¾ tsp. garlic powder, not salt

¼ tsp. ground thyme½ tsp. dried sage

½ tsp. dried parsley

½ tsp. salt

Freshly ground pepper to taste

⅔ cup heavy cream*

1 cup frozen peas, thawed is fine

Melt butter in the same pan you used for the chicken breast. Stir in celery, carrots, and onion. Sauté on medium heat until veggies are semisoft and onion translucent, 7 – 9 minutes.

Stir in flour. Cook for 1 minute, stirring frequently.

Carefully pour in stock while stirring. Scrape pan bottom and sides to capture flour residue. Add garlic, thyme, sage, parsley, salt, and pepper. Stir in cream then simmer on medium low until mixture thickens, 5 – 10 minutes, stir often to prevent burning.

Add chicken and peas. Remove from heat and allow mixture to cool.

ASSEMBLING THE PIE

2 premade refrigerated pie crusts

1 egg yolk

1 tbsp. milk

Preheat oven to 425° F.

Follow the directions on the pie crust package to prepare the pan for a two-crust pie.

Scroop filling onto bottom crust. Lay the other crust on top. Seal the edges by pressing the two crusts together around the rim. Trim off excess crust.

Mix egg yolk and milk in a small bowl. use a pastry brush to spread mixture across the top crust including the rim. Score the top crust with 4 – 6 thin slices. This allows the pie to cook better by releasing a little steam.

Bake 10 – 15 minutes then remove from the oven then cover the edges with aluminum foil so they don’t burn. Return pie to the oven. Continue for 30 – 35 minutes longer or until the top is golden brown.

Allow the pie to cool 10 – 15 minutes before serving. This allows the filling to set properly.

*No need to run out to buy heavy cream. The following recipe is easy and works great for a any cooked dish that requires heavy cream.

Heavy Cream Substitute

¾ cup milk

⅓ cup butter 

Pour milk into a small bowl then set aside. Don’t use milk fresh from the fridge or this recipe won’t work right.

Melt butter in a saucepan over medium-low heat or in the microwave until melted. Allow butter to cool at room temperature.

Combine milk and butter with a hand mixer until well blended.

Use this substitute 1 for 1. Don’t use it as whipping cream. It won’t work.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane