Chicken and Vegetable Pot Pie

The ultimate in comfort food – Chicken Pot Pie.  Fall has given me a need for rich, warm foods.  Foods that fill your belly and your soul.

This recipe is from Real Simple, February 2009.

Substitution and addition made, noted below.

chicken pot pie Collage

Chicken and Vegetable Pot Pie

1 lb boneless, skinless chicken breast
1 tblsp olive oil
2 onions, chopped
4 carrots, diced
3 tblsp all-purpose flour
1/2 c dry white wine
2 c 1% milk – I used 2%
1 10oz package frozen peas
1 tblsp fresh thyme
Kosher salt and black pepper
1 9-inch pie crust
* Addition – 1 med diced zucchini

Heat oven to 400 degrees.  Cooke the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.  (I diced mine.)

Meanwhile, heat the oil in a saucepan over medium heat.  Add the onions and carrots and cook, stirring until they begin to soften, 6 to 8 minutes (do not let them darken).  Sprinkle the flour over the vegetables and cook, stirring for 1 minute.

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Add the wine and cook until evaporated, about 5 minutes.  Add the milk and simmer until the sauce thickens, 2 to 3 minutes.  Stir in the chicken, peas, thyme, 3/4 tsp salt, and 1/4 tsp pepper.  Transfer to a shallow 1.5 to 2-quart baking dish.

Lay the crust on top, pressing to seal.  Cut several vents in the crust.  Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

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cartoon-strawberry-9What a wonderful and easy dinner.  Took a little over an hour for prep to dinner, and it was so good.  I don’t think I’ll ever want or need to learn how to make pie crust, Pillsbury does it better than I ever could.

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Summer Squash & Corn Chowder

My friends and family in California are dealing with fires and ridiculous heat, meanwhile, I’m making soup for dinner.  But it’s soup with ‘Summer’ in the name, so it’s not as bad, right?

This recipe is from Cooking Light, August 2010.

Substitution made, noted below.

squash corn chowder 1

Summer Squash & Corn Chowder

2 slices applewood-smoked bacon
3/4 c sliced green onion – divided
1/4 c chopped celery
1 lb yellow summer squash, chopped
1 lb frozen white and yellow baby corn kernels, thawed and divided
2 1/4 c 1% low-fat milk, divided – I used 2%
1 tsp chopped fresh thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp salt
1/4 c shredded extra-sharp cheese

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Cook bacon in a large Dutch oven over med-high heat until crisp.  Remove bacon from pan, reserving 2 tsp of the drippings in the pan.  Crumble bacon, and set aside.  Add 1/2 cup onions, celery and squash to the drippings in pan; saute 8 minutes or until vegetables are tender.

Reserve 1 cup corn; set aside.  Place the remaining corn and 1 cup milk in a blender; process until smooth.  Add remaining 1 1/4 cups milk, thyme, 1/2 tsp salt and pepper to the blender; process until just combined.  Add pureed mixture and reserved 1 cup corn to pan.  Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly.  Stir in 1/8 tsp salt.  Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tblsp bacon, 1 tblsp onions and 1 tblsp of cheese.

squash corn chowder 4

cartoon-strawberry-9The sweet corn makes this soup.  Know how a good Pina Colada tastes like the beach?  This soup is a tastes like the best of summer produce.  Forget the heat and have some soup for dinner!