I’ve gone through a cookbook and put markers to show her what things she ought to try. . .
~ Joel did this Saturday at 9:30p.m.
This wasn’t one of them, but it would definitely fit in with the classic recipes found in the Women’s Home Companion cook book that he was paging through last night:
Chicken Pot Pie
2 chicken breasts cooked and sort-of shredded into chunks
2 large carrots, peeled and sliced
1/2 medium onion, chopped
1 large baking potato, peeled and cubed
1 can condensed cream of chicken soup
1 c water
1 pie crust:
2 c all-purpose flour
1/3 + 1 T butter flavored shortening
1 t salt
2-3 T cold water
I cooked the vegetables before combining them with the chicken and cilantro in a glass pyrex pie plate. After mixing the condensed soup with water, I poured the mixture over the meat and vegetables.
The pie crust was relatively simple to place on top, because I rolled it out on a piece of parchment paper and just had to flip it on. Fingers worked fine to pinch the edges closed, and a sharp knife easily slit the top for steam to escape.
425*F for 25 minutes didn’t brown the crust. I left it out to cool for an hour or so, because I was planning on reheating it Sunday while we were at church.
In the morning I pulled the pie out of the refrigerator and placed it in the oven at 250*F. We were gone for more than 3 hours and the crust still didn’t brown, although the pie was heated through. The edges were protected with strips of almuminum foil, so I turned the oven setting to "broil" for 3 minutes. That did the trick: the crust browned enough not to be soggy.
We had peas with butter, garlic powder and salt on the side, but they joined the rest of the pot pie in the end. Zuchinni bread and a small glass of Old Orchard 100% juice berry blend completed the meal.
The minute tapioca that I made last night at 8:30 is in the refrigerator if Joel wants "dessert" later in the afternoon.
We’ll have chili dogs for supper.