Chicken Potpie

 

Hubs and I just finished a hectic week. We performed Gustav Mahler’s Symphony No. 2, arguably one of the greatest works in the repertoire. It’s a very theatrical piece – chorus of over 200, vocal soloists, and a slew of off-stage brass and percussion. It’s subtitle is, “The Resurrection,” and we were all thoroughly uplifted by the performance.


We had rehearsals every night leading up to the concert. Knowing we wouldn’t have time to cook dinner, I made these chicken potpies in advance. Hubs is trying to reduce his carb intake, so I left out potatoes. The extra veggies more than made up for the lack of potatoes. And the individual pies upped the pastry/filling ratio, which was just fine with me!


Original recipe

Chicken Potpie

Chicken Potpie

Ingredients

2 c. low sodium chicken stock
1 c whole milk
2 Tbs butter
2 onions, finely chopped
2 carrots, diced
3 celery stalks, diced
3 cloves garlic, minced
Salt and Pepper
1 c frozen peas
1 c frozen corn kernels
2 c cooked chicken, cut into small chunks
¼ c plus 1 Tbs all-purpose flour
Fresh thyme leaves
Single crust pastry dough
1 egg

Instructions

  1. Pour the chicken stock and milk into a saucepan. Simmer over medium-low heat. Cover and keep warm.
  2. Melt butter in a dutch oven over medium-high heat. Add onions, carrots, celery, and garlic and sauté until vegetables are soft. Season with salt and pepper. Add the peas and corn and cook another 2 minutes. Stir in the chicken.
  3. Sprinkle the flour over the chicken mixture and stir until combined. Pour in the chicken stock mixture and keep stirring until the flour has dissolved. Place the mixture into a 2 quart casserole or individual casseroles. Sprinkle thyme leaves over the top. Roll out pastry dough and cover the casserole dish(es). Crimp to seal the edges.
  4. Beat the egg with a little bit of water in a small bowl. Brush the egg wash over the pastry dough. Bake in a 375 degree oven for about 20 minutes, or until crust is golden brown. Garnish with some thyme sprigs. Let cool for 15 minutes before serving.

Notes

I've received a lot of questions about freezing and reheating the pot pies. Once the pot pies have been filled and covered with the pastry dough, cover with foil and freeze. To reheat: thaw ahead of time and bake, uncovered, according to the directions below.

http://kokocooks.com/2010/09/chicken-potpie/

 

Read More:

Share

Tuna Noodle Casserole

The weather is warming up here, so my comfort food phase is coming to a close.
 
Mention the words, “tuna noodle casserole,” to someone, and you’re likely to get one of two reactions: dreamy rememberance or utter disgust. It’s a love it or hate it thing – no middle ground. I’m a sucker for anything with pasta, so I fall into the former group. The combination of noodles, veggies, and a creamy homemade sauce makes this dish irresistable. I upped the veggie content and lowered the amount of butter from the original recipe. I sprinkled some cheese on top, but it nearly burned by the time the casserole was done. I nixed it from the recipe.


Adapted from allrecipes.com

Tuna Noodle Casserole

Tuna Noodle Casserole

Ingredients

8 oz egg noodles (I like skinny)
2 celery stalks, chopped
½ medium onion, finely chopped
1 leek, peeled and sliced into thin strips
1 garlic clove, minced
8 oz mushrooms, chopped
½ c frozen peas
12 oz can chunk light tuna in water, drained
Sauce
3 Tbs butter
¼ c flour
2 c milk (lowfat is fine)
A few dashes of Worcestershire sauce
Salt and pepper to taste
Topping
3 Tbs butter
¾ c panko crumbs

Instructions

  1. Preheat oven to 375 degrees. Lightly butter a medium baking dish (3 quart works fine).
  2. Cook noodles in a large pot of boiling, salted water for 8 minutes, until al dente. Drain.
  3. Melt 1 Tbs butter in a skillet over medium heat. Stir in the celery, onion, leek, and garlic. Cook for 5 minutes, until tender. Add mushrooms and cook another 5 minutes, or until most of the liquid has evaporated.
  4. Melt 2 Tbs butter in a large saucepan. Whisk in flour until smooth. Gradually whisk in the milk and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and noodles. Transfer to baking dish. Melt the 3 Tbs butter in a small bowl, mix with panko crumbs, and sprinkle over the casserole.
  5. Bake 25 minutes in oven, or until bubbly and lightly browned.
http://kokocooks.com/2010/04/tuna-noodle-casserole/

 

Read More:

Share

Corn Casserole

This is not the type of dish I usually make. I like to make dishes with at least one or two fresh ingredients. And I haven’t had creamed corn in a good 15 years.  But, a friend brought this to a potluck we had with our friends, and it disappeared within minutes. The casserole dish was scraped clean. And I found myself craving some corn casserole about a week later. So I called up my friend to get the ingredient list.
 
I’ve seen a few versions of this recipe. This version has a little less butter, in an effort to cut back the amount of fat.

Corn Casserole

Corn Casserole

Ingredients

1 box corn muffin mix (I used Jiffy)
1 15 oz can creamed corn
1 15 oz can kernel corn, drained
1 c sour cream
4 oz (half a stick) butter, melted

Instructions

  1. Preheat oven to 350 degrees. Mix all ingredients in a large bowl. Transfer to a 2-qt casserole dish.
  2. Bake, covered for about 30 minutes. Uncover and bake an additional 15 minutes.
  3. Let cool 10 minutes before serving.
http://kokocooks.com/2010/03/corn-casserole/

Read More:

Share

Chicken Chilaquiles

Every year, hubs and I go to the Epcot Food and Wine Festival. The Mexico Pavilion always has chilaquiles, which is one of his favorite dishes at the festival. The recipe they give for this sounds nothing like what we ate, so I set out to make my own.
Chilaquiles can be made a few ways, and I went the route of a lasagna. I layered tortillas, chicken, a bechamal seasoned with roasted peppers, vegetables, and cheese. I was worried that it would be a bit bland, so I also made a green tomatillo sauce to serve with it.

Chicken Chilaquiles
3 poblano chiles
1 jalepeno pepper
1 red bell pepper
3 Tbs butter
1/2 c all purpose flour
3 c milk (I use 2%)
2/3 c shredded colby jack cheese, divided
8 oz corn kernels
1/3 c chopped red onion
1/4 c chopped fresh cilantro
1 egg
8 oz part-skim ricotta cheese
18 6-inch diameter corn tortillas
1 1/4 lb cooked chicken, shredded
5 green onions, sliced
Preheat broiler. Line the bottom of a baking pan with foil. Cut all the peppers in half, removing membranes and seeds. Place on the foil, cut side down. Flatten each pepper half with your palm. Broil until the skins of the peppers are mostly charred. Remove from the oven. Placepeppers in a ziploc bag; seal let sit for 10 minutes. Remove peppers, and peel the skins off. Chop the red pepper; set all of them aside.

Melt butter in a medium saucepan. Whisk in the flour, and cook until lightly brown. Graduallyadd milk, whisking until smooth. Cook over medium high heatuntil slightly thickened. Remove from heat.
Pour about 1 c of milk mixture into a blender. Add the poblanos and jalepeno pepper. Blend until peppers are finely diced. Return to the pan with the rest of the milk mixture. Season with salt and pepper.
Preheat oven to 350 F.
Mix together the red bell pepper, 1 c cheese, corn, red onion, cilantro, egg, and ricotta cheese.
Coat a 9×13 baking pan with non-stick spray. Coat the bottom of the pan with a thin layer of sauce. Cover the sauce with 6 tortillas, overlapping them slightly. Spread half the ricotta mixture over thetortillas, followed by half the chicken, 1 cup of grated cheese, 1/3 of the green onions, and 1 cup of sauce.
Repeat layers: tortillas, remaining ricotta mixture, remaining chicken, 1 c grated cheese, greenonions, and 1 cup of sauce. Top with a final layer of tortillas. Cover with foil, and bake for 30 minutes, until bubbly.

Uncover, sprinkle remaining cheese and green onion over the top. Bake, uncoered, another 10minutes, until cheese melts. Remove from oven and let cool for 15 minutes.

Tomatillo Sauce
8 green tomatillos, skins removed
1/2 jalepeno, halved and seeded
1 green onion, white part only, chopped
1 small clove garlic, chopped
1 1/2 tsp sugar
Salt and pepper to taste
3 Tbs fresh cilantro, chopped
Place the tomatillos and jalepeno in a medium saucepan. Add enough water to to cover the bottom 1 inch. Bring to a boil. Reduce heat and simmer for 15 minutes.
Remove the tomatillos and pepper from the water; place in a blender. Add green onion, and garlic, and blend until smooth. Pour into a bowl. Season with sugar, salt and pepper. Let cool to room temperature, and stir in cilantro.

Read More:

Share