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Monday, September 24, 2018

Childhood Dishes and a Pot Pie Recipe

Some of my childhood memories include the foods that we ate. As I look back I recall several meals of Banquet potpies and T.V. dinners. Oh they were super tasty except for the peas and carrots. Perhaps, that is why mom chose to serve us those meals or perhaps it was the fact that she was very busy as well as suffered from depression, knew she had to feed her children and did the best she could.

I love to cook and bake for my children so I try to recreate many of the childhood meals. Take for instance pot pies, they are not as hard to make as some would think. I love the flaky crust and I can put my choice of ingredients into the pie. Pot pies are great at allowing you to explore your freedom by using whatever ingredients you like best. The most important tip to keep in mind is to use quality ingredients.

Keep in mind that you don't want mushy veggies in your pot pie so don't use veggies that don't hold up to the heat after being heated for a while. Try different things for example mix up what the crust is made up of. From cornbread to the traditional crust will work. Its your pie make it your way.

4 Tablespoons butter
2 medium potatoes, peeled and cut into 1 in pieces
3 medium carrots, cut into 1in pieces
1 medium onion
1 rib of celery
2-3 garlic cloves, minced
6 Tbsp all purpose flour
3 cups chicken broth (or veg broth for veg version)
4 cups cooked chicken meat, shredded or cubed
2/3 cups frozen peas
1/2 cup plus 1 Tablespoon heavy cream, divided
1 Tablespoon minced parsley
1 teaspoon salt
1/4 teaspoon pepper
1 package (15 oz) refrigerated pie pastries (2 will be in the package)
1 egg

In a large pot, add butter, potatoes carrots, onion, celery and garlic. Sauté until tender. Stir in flour until blended.
Gradually add broth.Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in peas, ½ cup cream, parsley, garlic salt and pepper. Stir in chicken.
Spoon into two ungreased 9 in pie plates. In a small bowl, whisk egg and 1 Tbsp or cream, set aside.
Roll out the pastry to fit the top of each pie. Place over filling and trim, seal and flute edges. Cut slits in pasty to vent. Brush top of pies with egg mixture. Bake at 375 for 40-45 minutes or until golden. Let stand for 10 mins before cutting.

NOTE: You can bake both pies, or cover and freeze one potpie for up to 3 months. To use frozen potpie, remove from the freezer 30 minutes before baking. Cover pie loosely with foil. Place on a baking sheet. Pre heat oven to 375-degree F and bake until lightly browned and bubbly, about 30 to 45 minutes. Oven times will vary.

NOTE: Place on a baking sheet. Bake at 425 for 30 minutes. Reduce heat to 350, remove foil. Bake 55-60 minutes longer or until golden brown.

recipe source here 

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1 comment:

  1. Angie, I've loved chicken pot pie since childhood! But I'm allergic to garlic, so no garlic for me. #BloggersPitStop


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