Weekend Recap

It was frigid this past weekend and am I ever glad my winter clothes were available. Soccer was cancelled and unfortunately, so was my time to spend with Kate at Feed the City this month. I was disappointed about that, but a friend passed away last week and the memorial service was held on Saturday morning. It was a pleasure (that's probably the wrong word choice) to attend not only for the sake of my friend's family, but in sweet memories of our friend, Carlos. What a godly, kind and compassionate man he was and one who could be silly as well. We first got to really know him on our trip to Israel back in 1998. He sat in front of us on the bus and we got to visit a lot. The memorial service was beautiful. He will be greatly missed by everyone who knew him.

When we got home, I baked a chicken pot pie for dinner before church and what a perfect meal that was on a cold and blustery evening.

Sunday morning was church again and afterwards, was a cozy afternoon spent dozing, reading, and that's pretty much it until watching Call the Midwife last night. Sunday afternoon also was just perfect for a Farmer Brown kind of supper - pinto beans, fried potatoes and cornbread!!! We really feasted this weekend. 

So, I always enjoy the month of April when it refuses to let go of winter and doesn't let summer rush in too quickly. There's still time to hide in the house in your sweats and not have to get out and tend to the yardwork!! 

Tasting Snow!!

It's still snowing where she lives!

And these two certainly cozy up together!

Last week, a roofer came to the door to advise us we have quite a bit of roof damage!!! Gee whiz, and just last week we forked out a bunch of dollars for repairs to the Toyota. As I've said before, it seems the last couple of years we have had major expenses and you have to wonder when it will end! Mainly, I remain thankful that we are able to cover them, and I guess it's a good thing I had the carpet cleaned because new carpet may have to wait until next year. My feelings are mixed as to disappointment and relief!

Here is the recipe for the chicken pot pie and as well as the link to the website.

Double Crust Chicken Pot Pie

Yield: serves 6

Prep Time: 2 hours, 50 minutes (includes crust chilling)

Total Time: 3 hours, 25 minutes

This double crust chicken pot pie is perfect when you're looking for comfort food and don't have all the time and energy in the world to whip it up! Make sure you check out the step-by-step photos at the bottom of the page, as well as my notes at the end of this recipe.

Ingredients:

• 1 recipe homemade pie crust*
• 1 pound skinless boneless chicken breast, cubed
• 1 cup sliced carrots (about 2 carrots)
• 1/2 cup sliced celery (about 1 stalk)
• 1/3 cup unsalted butter
• 1/3 cup chopped onion
• 1 teaspoon minced garlic
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 and 3/4 cups chicken broth
• 2/3 cup half-and-half*
• 1 cup frozen peas
• 1 large egg, beaten
• sprigs of fresh thyme for garnish, optional

Directions:

1. Prepare the pie crust as directed in my recipe, including chilling for at least 2 hours. I usually make the crust the night before. The pie crust recipe makes 2 crusts and you'll be using both crusts.
2. In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
3. In a large skillet, cook the butter, onions, and garlic over medium heat, stirring occasionally. Cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside.
4. Preheat oven to 425°F (218°C).
5. After the pie dough has chilled: On a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the chicken mixture on top. Top with frozen peas. Pour gravy over top. Roll out 2nd half of pie crust dough just as you did the first. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With a small and sharp knife, slice a few small slits in the top crust for steam to escape. Using a pastry brush, brush crust and edges with beaten egg.
6. Bake for 32 - 38 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes before serving. Makes amazing leftovers-- the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.

Make ahead tip: Filling and gravy can be prepared 1 day in advance, cover and chill in the refrigerator. Assemble, fill, and bake the next day as directed. The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using. The unbaked OR baked pot pie freezes well for up to 2-3 months. Allow to thaw overnight in the refrigerator and bake as directed or bake to warm through.

Recipe Notes:

1. Two 9-inch frozen (and then thawed) store-bought pie crusts are just fine instead of homemade. Puff pastry works too.
2. Heavy cream or whole milk works instead of half-and-half to make an extra rich filling. I wouldn't use lower fat milks; the gravy will be too thin.

This is a wonderful recipe if you have extra meat or leftover veggies to use up. Turkey works wonderfully instead of chicken. You can use precooked meat. Simply skip the boiling and cook the carrots and celery with the onion and butter. Add some corn (frozen or fresh) when you add the peas. Feel free to add 1-2 Yukon gold potatoes, diced. You can cook them until soft with the onion and butter. Mushrooms are great too; you can add 1 cup sliced mushrooms when you cook the onion and butter. I wouldn't add ALL of these veggies though; you will weigh down the pie.

Feel free to add fresh chopped parsley, a pinch of celery seed, or even a little rosemary. As long as there is salt and pepper (definitely thyme too), the extra seasoning in the pot pie is up to you. Taste and season how you like!

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This delicious recipe brought to you by Sallys Baking Addiction
https://sallysbakingaddiction.com/2014/11/12/double-crust-chicken-pot-pie/