CHICKEN “POT” PIE WITH ROASTED VEG

January 24, 2019January 24, 2019Leave a comment

I wonder why Americans add “pot” in the name of a meat pie. In the U.K. this is a “chicken pie with roasted veg”, but here in the states, it is a “chicken pot pie”. It doesn’t really matter to me what it is called, as long as its delicious … which this pie is!

Pot pies or pies in a pastry crust seem to have gone out of fashion. You can’t beat them, however, when the weather is as cold and gloomy as it has been and you need something hearty and comforting. They’re also a great way to use up whatever leftovers you may have in the frig. If you want a real time saver, you can buy pre-made pie dough at the grocery store, and along with a rotisserie chicken and a package of frozen vegetables (all of which I’ve done before), just assemble and bake.

Not today though. The chicken is going to be marinated and the vegetables are going to be roasted, which gives this pie a whole new dimension and depth of flavor. Although this is a ‘from scratch’ recipe, all of it can be done ahead of time … make the dough one day (up to three days in advance) … the vegetables another … and the chicken another. But it’s a very wintry day, and I’m in the mood to bake.

CHICKEN AND ROASTED VEG PIE
Preheated oven – 400°F. Roasting time – 20 to 30 mins. Baking time – 30 mins.

2 to 3 lbs. skinless chicken (breast, leg, thigh or combination)
Pie Crust for 2 9” pies
Marinade:
1/4 cup white wine or chicken broth
2 tablespoons balsamic vinegar
1 tablespoon fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
1 teaspoon pepper
2 cloves garlic, minced
Stock:
1 cup chicken stock
1/2 cup white wine or water
2 teaspoons cornstarch + 2 tablespoons water = slurry
1/2 cup cream
Vegetables:
6 cups vegetables – cut in chunky pieces
– carrots
– sweet potatoes
– onions
– bell peppers, red and/or green
– mushrooms
(or any combination – Brussel sprouts, parsnips, cauliflower, etc)
olive oil
salt and pepper
1 egg

Early in the day (or the day before) prepare the marinade. Mix all in a bowl and set aside. Cut the chicken into cubes, about 2”. Pour the marinade over the chicken, cover and refrigerate … at least two hours. When you are ready to assemble, preheat the oven to 400°F.

Peel and cut the vegetables into chunky pieces. Put them into a bowl and drizzle with olive oil, season with salt and pepper. Spread the veg on a roasting pan and roast for about 30 to 40 minutes until tender and browned. After they are beautifully charred, let them cool and, if too big, cut into bite-sized pieces.

While the vegetables are roasting, heat olive oil in a large saute pan. Remove the chicken pieces from the marinade with a slotted spoon and brown in the hot pan. Don’t fuss with them, let them brown – 3 to 4 minutes. Then add the chicken stock, the remaining marinade and bring to a boil. Meanwhile make a slurry with the cornstarch and water. After the chicken mixture has reached a boil, add the cornstarch slurry to thicken and make a gravy. When it has thickened, take it off the heat and add the cream. (I said this was hearty … not lo-cal.) Taste for seasoning.

Add the vegetables to the chicken mixture and stir to combine. Again, check for seasoning. The liquid may have thinned. If it’s too runny, add more of the slurry to thicken it.

Spoon the chicken and vegetable filling into pie plates … one very large pie plate or casserole, two 8″ pie plates, or many individual ones.

Roll out the pastry dough. Not too thin. Cover the mixture with the pie crust. Press down slightly and seal the edges. Brush with a beaten egg and then cut little slits in the crust for the steam to escape. It’s always fun to decorate with the scraps of pie dough (which, you can see, I did.)

I made one large 9″ and two smaller, single serving pies, which are going into the freezer to be baked and enjoyed another day. Bake in a preheated oven at 375°F for 40 to 45 minutes or until golden brown and the filling is piping hot.

Serve immediately with a nice crisp salad and glass of wine. So delicious. So comforting. So good!

I hope you enjoy this comforting meal as much as we did.
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CUSTARD APPLE PIE

October 30, 2018Leave a comment

We did not go apple picking this year. I’m not sure why. It’s not as if every weekend was so busy we didn’t have time. Nonetheless, my frig is stocked with apples. How can anyone pass up those “tote bags” from local orchards in the produce aisle at the grocery store! Not only are apples delicious and nutritious, they are soooo versatile, and this time of year, very affordable.

This is one of my ‘go to’ recipes. Hopefully, you’ll like it as much as we do. Don’t want to make pie crust … don’t worry. Store bought pie crust is a great time saver. If you want an easy recipe, my pastry recipe is at the bottom of this post …

CUSTARD APPLE PIE
Makes one family-sized pie, or two or more tarts (depending upon size). Bake 350°.

1 recipe pie crust (store bought or see bottom)
1/4 cup butter
3 apples, Granny Smith are best, sliced (peeling is optional)
1/2 cup sugar
1/2 teaspoon cinnamon

1/4 cup butter, softened
3/4 cup sugar
4 eggs, room temperature
3/4 cup milk
1 teaspoon vanilla
2 tablespoons flour

In a saute pan over medium heat, melt the butter and add the sugar and cinnamon. Mix together and then add the sliced apples. Cook until the apples are tender and the caramel has thickened … about 5 minutes.

Line the pie plate (or tart pans) with the pastry. I like to use tart shells … just because they look so pretty. Put the pastry-lined pan into the refrigerator to get really cold.

In a large bowl, beat together the butter and sugar. Add the eggs, one at a time. Add the milk and vanilla. When all is blended well, add in the flour and continue to beat until smooth.

Take the pastry out of the refrigerator and place it on a baking tray. Then arrange the sauteed apples with the caramel sauce on the bottom of the pie. Leave a few apples out for decorating the top. Put the baking tray in the oven before pouring in the custard. This will help avoid spillage.

Pour the custard on top of the apples. Bake at 350° for about 40 to 50 minutes until set (but still a little jiggly in the center). The pastry should be browned and a slight browning on the custard.

Remove from oven and arrange the saved apples on top. Drizzle with the caramel. Let cool completely before serving. Flaky crust, creamy custard and cinnamon apple goodness … what more could you want this time of year? Now go ahead, put the kettle on, and wait for all the compliments!!

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Pastry
1-1/2 cups flour
pinch salt
1 stick ice cold butter, cut in pieces
3-4 tablespoons ice cold water
1 tsp lemon juice

I use a food processor to make pastry which makes it so-o-o easy. To the flour/salt cut in the ice cold butter til crumbly. Don’t overwork it. You should be able to see chunks of butter. Quickly add the ice water/lemon juice til dough comes together. Dump the dough onto a lightly floured board and knead quickly into a smooth ball. Wrap in plastic wrap and refrigerate at least 15 minutes, or up to three days. The colder the butter, the flakier the crust.
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Cheese and Onion Pasties

March 22, 2017Leave a comment

Pasties … Great Britain’s most popular ‘grab and go’ food. Chock full of fillings, pasties or hand pies are available in bakeries, sandwich shops, convenience stores, grocery stores, food trucks and carts … just about everywhere. Counted among one of hubby’s top favs is the “Cheese and Onion Pasty“. For the history and origins of the “pasty”, please check out my “CORNISH PASTIES” page.

Some pasties are made with a short crust (basically a pie crust dough), and others are made using a puff pastry dough. The difference between the two is puff pastry is lighter and flakier and has a much higher ratio of butter to flour. As delicious as it is, it can be quite challenging to make. Short crust pastry is very easy to make especially if you have a food processor. I’ve used a short crust many times before, but for Cheese and Onion Pasties I’ve decided to use something even easier than short crust pastry … pre-made puff pastry from the grocery store.

If you decide to make these (and, yes I recommend you try them), when you read the ingredients you’ll notice there are potatoes. Yes, potatoes are part of the filling, but for some reason, they are never called “Cheese, Onion and Potato Pasties“. The potato adds just enough bulk to the filling so that the cheese doesn’t just melt right out. These are very easy to make, but will take about 40 minutes to prepare. Well worth the effort.

CHEESE AND ONION PASTIES
Bake at 400° for 20 to 25 minutes. Makes 6 (or more)

1 lb. puff pastry sheet (thawed)
1 lb. potatoes, peeled and diced
6 oz. good quality aged cheddar cheese, grated
1 large onion, diced
2 tablespoons butter
1 tablespoon fresh parsley, chopped
1 egg, beaten
salt and pepper

This is a great recipe if you happen to have leftover boiled potatoes.

If not, bring the potatoes to a boil in salted water and cook til tender (about 10 to 12 minutes). Drain and set aside.

In a saute pan, melt the butter and add the diced onion.

Saute over medium heat until transparent (also about 10 to 12 minutes) but not browned.

In a large bowl, combine the cooked, diced potatoes with the cooked, cooled onions, parsley and the grated cheddar cheese.

Don’t skimp and buy low-quality cheese. Good, aged, cheddar is what you want.

Season with salt and pepper. Mix well, but lightly. You don’t want mashed potatoes.

On a lightly floured board, roll the sheet of puff pastry out until its about 10″ x 12″. You don’t want the pastry too thin or the filling will pop through.

Cut the pastry into six long, evenly sized rectangles.

If you’d rather make circles, or any other shape, feel free. There are no rules. Just be sure to place the filling on one half of the pastry.

Divide the mixture evenly among the six pastries, placing the filling on one end only.

Brush the edges with the beaten egg. Fold the other end of the pastry over the top and seal the edges securely.

Either press the edges together with your fingers or crimp with a fork.

Place the six pasties on a parchment lined baking pan (or two pans, as I did).

Brush the tops with the egg wash. Bake in the center of the oven for about 20 minutes, or until the pasties are puffed up, crisp and golden brown.

Transfer them to a wire rack to cool.

Serve these hearty hand pies hot out of the oven for a delicious lunch, or pack them away to be eaten later.

I hope you enjoy them as much as we do. Hearty, cheesy and delicious!

Cheese and Onion Pasties

I think to be enjoyed at their best, they should be served warm in all their cheesey gooeyness.
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Chicken and Leek Pie

April 19, 2016April 19, 20161 Comment

This classic Welsh “pie” is served on March 1st which is St. David’s Day. St. David’s Day celebrates Wales’ patron saint with celebrations all across the U.K. Born in the 6^th century, Fr. David was heavily involved in missionary work and founded a number of monasteries. As a strong leader and with a strict adherence to Christian beliefs, his loyal followers grew. Fr. David was made Archbishop while on a pilgrimage to Jerusalem, and was consecrated a saint by Pope Callistus in 1120. With more than 50 churches named after him, and the largest Cathedral in Wales, there is no doubt as to this man’s popularity.

I’m not sure why this particular dish is associated with St. David’s Day … could be because two of the key ingredients are practically national symbols of Wales (leeks and Caerphilly cheese). What I do know, however, is this is a fantastic family dish … and perfect for to be served on March 1st or any other day!

I have to admit I did not have Caerphilly cheese (and couldn’t find it), so I substituted Cheddar, but I think next time I’m going to use Stilton. I also added sliced mushrooms for a little earthiness. It was hearty, rich and delicious! As they say in Britain, “why not have a go?”.

CHICKEN AND LEEK PIE
Bake at 425° F for 20 minutes … reduce heat to 350° F for 40 minutes.

4 large chicken breasts, or 8 chicken thighs (or any combination), cubed
4 tablespoons flour
1/2 teaspoon nutmeg
salt and pepper

2 tablespoons olive oil
4 cloves garlic, minced
2 cups leeks, washed and sliced
1 cup mushrooms, sliced
2 teaspoons Dijon mustard
1 cup chicken stock
1/2 cup white wine
1/2 cup heavy cream
1 cup crumbled Caerphilly cheese (or Feta, or Gouda or Cheddar)
1 tablespoon fresh parsley, chopped
1 tablespoon fresh tarragon, chopped
1 sheet frozen puff pastry
1 egg, beaten
salt and pepper

Cube the chicken pieces. In a large plastic bag, add the flour, salt, pepper and nutmeg.

Put the chicken cubes into the flour bag and toss til the chicken is completely coated.

Into a large skillet heat the oil and sear the chicken. Remove the chicken to a plate and add a bit more olive oil to the pan.

Reduce the heat to medium and saute the leeks til soft (about 5-6 minutes). Add the garlic.

Put the chicken back into the pan and add the mushrooms.

Turn up the heat and slowly add the chicken stock and the white wine. Stir well to combine and reduce to thicken.

Then turn the heat to low and add the heavy cream, the mustard and the cheese. Taste to adjust the seasoning.

Remove from the heat and add the fresh herbs. Pour everything into a large heat-proof casserole dish.

On a floured board, roll the puff pastry sheet out just a bit to fit over the top of the dish. Brush the egg around the top of the dish for the pastry to adhere.