Friday, January 29, 2010

Foodie Friday


: Good morning Ms. Scuttlebutt! Today I want to show you how to make a favorite winter dinner of mine.. Chicken Pot Pie.
With it being so cold out, nothing says "lovin" like a hot pot pie in your tummy!

Scuttlebutt: Okay! I like chicken!! Mmm! *grabs apron and puts it on*

Prattle: Here are the ingredients. Enough for 6 Servings of Chicken Pot Pie.

Prep Time: 20 minutes

Cook Time: 45 minutes


* 2 tablespoons butter
* 1 onion, diced
* 2 stalks celery, sliced
* 1 carrot, sliced
* 1/2 cup all-purpose flour
* 1 1/2 cups chicken stock
* 1 cup milk
* 1 pound cooked chicken, shredded or cut into bite sized pieces
* 1 teaspoon thyme, chopped
* 1 cup frozen peas
* 1 cup frozen corn
* salt and pepper to taste
* 2 portions frozen pie-crust dough, thawed
* 1 egg, beaten
* 1 tsp water

OK. The first thing you want to do Ms. Scuttlebutt is cook the chicken then let it cool. Tear the chicken into pieces and put in a bowl. Then chop the celery, onions and carrots.

Scuttlebutt: You mean like a whole chicken?

Prattle: A whole chicken is the best, or any chicken pieces with the bone still on.

Scuttlebutt: Uh huh... how do you want me to chop the celeryonioncarrot thingy?

Prattle: Into bite size pieces...or smaller. The smaller the chop, the faster they cook.

Scuttlebutt: Ooooh ok *grabs bread knife and starts chopping*

Prattle: Next, you want to get a large pan and melt the butter. *said in my best Julia Child voice* Once the butter is meted… don't burn it! If it turns brown, it's burnt... Once the butter is melted add the chopped veggies.

Scuttlebutt: Who is Julia Child?

Prattle: She was a chef, she was taught in France but was from US. I suggest seeing the movie "Julie and Julia", it's one of my favorites!

Scuttlebutt: Uh huh…

Prattle: So then you saute the veggies for about 10 minutes or until they are tender. Then add the flour to make a roux. Let it cook a minute in the butter and veggies so it won't taste flour-y.

Scuttlebutt: What the hell is a roux?

Prattle: A roux, dear Scuttlebutt, is a thickener made with a fat (in this case butter) and flour. It will make the stock thick and not soupy like water.

Scuttlebutt: What is a stock?

Prattle: is the liquid that meat is cooked in with herbs.. Chicken stock is what we are using today. I prefer to buy mine, it's easier to keep in my pantry than homemade stock.

Scuttlebutt: We are using chicken stock??? *looks at ingredients list* And where the hell will I find that??

Prattle: You should be able to find the stock in the grocery store, near the canned soups. After the roux is cooked, add the chicken stock and milk.
Reduce heat and simmer for 10 minutes. Add the chicken, thyme, peas and corn. Then salt and pepper to taste!

Scuttlebutt: Can’t I just use the liquid I used to boil the chicken in?

Prattle: You can, but unless you season it well while you are cooking, it won't have the same flavour. If you do want to make homemade stock, while you are cooking the chicken, add a bunch of carrots, celery and some onion as well as parsley, thyme and salt of course... but discard the cooked veggies.

Scuttlebutt: *mumbles* I only gave you a Greek salad recipe and you had to go and show off... pfff...

Prattle: *giggles* Once done, our salad would be head of lettuce chopped with onion and tomato. At least that's how I make one! I like your salad better though…

Scuttlebutt: *sticks out tongue*

Prattle: *giggles, taps wooden spoon against bowl* Ok, now you want to take your pie crust and lay it in a deep pie plate, pour in the filling and place the 2nd crust on top. Crimp (or pinch) the edges together to seal. Cut slits on the top to vent.

Scuttlebutt: Yeah ok... *takes the pie crust, lays it in a plate, pours in the filling and pinches the edges together* Uh huh. And now?

Prattle: Mix the egg and water together and brush over the top crust (will make it a lovely golden brown) and bake in the oven (on a cookie sheet in case of spillage) at 400 degrees F for about 25 minutes!

Let cool some, cut and enjoy! Butter, some crusty bread, add a salad, and you have a great winter dinner!

Scuttlebutt: *frowns and glares at you sideways* Anything else?

Prattle: *puppy eyes* Aww....It's not hard, really! No, that's it!

Scuttlebutt: *takes off apron and throws it at you*

Prattle: *hides laugh behind my hand*

Scuttlebutt: Why don't you do it then?!

Prattle: I do, about once a week in the winter!

Scuttlebutt: Ok! When is that day in the week again? We could eat yours!

Prattle: *starts to clean off the counter* This week I’m making it on Saturday. Not in time for Foodie Friday...sorry... *grins and throws the apron back at you*

Scuttlebutt: *sighs and puts apron back on* Show off... *says in a low mocking voice* you can make THAT salad, and some crusted bread... yadda yadda...

Prattle: MUMBLER! *laughs and looks at your pie* See, it looks great! Let’s eat!



Twisuz said...

Yum! I'm gonna have to check that out! How about a great recipe for greek salad too!


Hello lady's.....cutting and pasting the ingredients to my shopping list! Another wonderful recipe to try I can't wait!!! The Greek salad has become a fast favorite at my house! And how did I every live with out Feta cheese!!! Luv Ya Girls ~Theresa~

Prattle said...

thank you @twisuz! I'm making more greek food suggested my our lovely Ms. Scuttlebutt this week!

@rayne have you checked out this week's Spa Sunday? You'll need to copy and paste more! *grins*

And my Dearest Sweet Ms. Scuttlebutt.. you're pie looks great! You'll have to tell us how it tastes when you have dinner! I am so happy to have you as my partner in crime!!