Warm and Cozy

After much begging, pleading, and promising on my part, my mom has finally decided to share her chicken pot pie recipe. I am so excited because now that I live away from her, I never get to eat it. I have a chicken pot pie recipe that I make, that I like very much, but there is something about that comfort food that you have been eating since a child. I don't like one over the other, it would be like comparing two pieces of art. They are both unique and delicious in their own way.

But I have to say, when I am in the mood for chicken pot pie, I'm in the mood for my mom's. I usually make mine when I am trying to use up leftover chicken. I want my mom's when I want pot pie. Now, I am so glad she has shared the recipe here, so you can enjoy the deliciousness that I have been enjoying.

From Mom: Chicken Pot Pie
This recipe a favorite of mine and has been used in our home for about 25 years! It originally came from my sister, Michelle, who had given it to my Mom. I don’t know where my sister got it, but a few of the ingredients were different and have been changed and adapted over time to suit us. Enjoy!


Chicken Pot Pie

Ingredients list:

Pie crust for top and bottom of pie

1 cooked chicken, with meat cut into bite-sized pieces, or 1-12.5 oz can white chicken meat

2 ½ cups cooked vegetables, cut into bite-sized pieces or 1-12 oz. bag frozen mixed vegetables

6 Tb butter

½ cup flour

½ cup evaporated milk

1 envelope Lipton Soup Secrets dry noodle soup mix

2 ½ cups chicken broth

Directions:

If you are using a fresh chicken, then cook, clean and cut into bite-size pieces, before starting the filling. Set aside. Cook vegetables, draining off water. Melt butter in large pot on low heat. When melted, whisk in the flour, followed by the evaporated milk and dry soup mix, thoroughly mixing each before adding the next. Add broth, chicken and cooked vegetables. Stir and continue cooking on low heat, until filling has thickened. (Appx.5 minutes) Place bottom crust in pie pan. Pour prepared filling into pie pan. Place top crust over filling, sealing edges. Cut at least 3 slits in top of pie. Bake pie at 450* for 25 minutes or until lightly browned.

and more chicken

There are some meals that, no matter how many times you make them, they never grow old. Everybody has favorites, but I haven't met a person who isn't impressed with this dish. I discovered it quite a while ago in a magazine, which was demonstrating a technique for sear roasting, a method of cooking that has you sear a piece of meat over high heat, then finish it in the oven. This is the way I cook most often. It is quick, the flash of heat ensures you seal in the juices, preventing the meat from being dry, and you can finish it with any sauce you want. I cook white fish, salmon, beef, and chicken this way quite often. The sauce that was showcased with this recipe is very versatile, and can be adapted to many meats and drastically changed with just a few minute substitutions. It is basically a take on buerre blanc, the French butter sauce.

The original recipe called for white wine, but chicken stock is an acceptable substitution. This is the dinner my sister wants on her birthday, and my husband requests almost every time I am planning meals. It's a hit every time. There is some lemon juice and rosemary in the sauce, which, in my opinion, are perfectly complimentary flavors. The sauce is also great on salmon, and feel free to mix it up a bit for beef-it would be delicious with some dijon and tarragon for a zippy beef dish.

This is also great for company, because you can fry up all the chicken pieces, place them on a baking sheet and finish them in the oven. Everybody's food will be ready at the same time no matter how many you have.

Chicken with Lemon Butter Sauce
Serves 4

4 4-oz chicken breasts (if they are large slice them in  half lengthwise, or pound them into cutlets)
salt and pepper to taste
1 Tablespoon minced rosemary
2 Tablespoons minced shallot (about one clove)
1/2 cup chicken stock
juice from 1/2 a lemon
4 Tablespoons butter

Preheat the oven to 450. Sprinkle the chicken with salt and pepper. Heat a few teaspoons of vegetable oil over high heat. When the oil is shimmering add the chicken pieces and cook for about 3 minutes on each side, or the edges are brown.
Move the cooked chicken pieces to a glass baking dish, laying each piece flat (don't overlap them). Place in the oven for 5-10 minutes, depending on the thickness of the chicken cutlets (the temperature should be 165 F.)
Meanwhile, add the rosemary and shallots to the pan and saute for 2-3 minutes. Add the chicken stock and continue cooking until the stock is reduced to a few tablespoons. Add the lemon juice and remove from the heat. Add the butter a tablespoon at a time, whisking until it is incorporated. The sauce will begin to look lighter and thicker. Spoon sauce over cooked chicken.