Comfort food
My favorite winter comfort food has to be home made chicken & veggie pot pie from scratch. I made it the other night for the boys and I. It would be a great vegetarian meal too if you swapped the chicken stock and milk for a rich vegetable broth sauce and omitted the chicken.
I make the crust using half whole wheat flour and half white flour. (I adapted it from a basic recipe in one of my cookbooks) I dice and boil some potatoes until tender; cut up chicken that I’ve sauteed with a little olive oil, salt and pepper, and a bit of water to keep moist; make a garlicky white sauce with low sodium chicken stock or veggie broth, milk, salt, pepper and garlic. After putting the bottom crust in a pie pan or casserole dish I layer potatoes, chicken, frozen mixed veggies, (peas, carrots, beans, etc.) sprinkle with pepper, celery salt and/or garlic salt, parsley, and coriander, then pour some white sauce over the top and layer the rest of the ingredients, topping with more seasonings and sauce. The top crust goes on, and I bake it for about 50 minutes at 400 degrees. YUM!
The kitchen was a total mess but it was worth it. I also made some ‘crescents’ from the leftover dough that were a favorite of my Papa when he was a kid. His mom would roll out the bits of dough that were left and cut them into triangles, brushing with melted butter and sprinkling with cinnamon and sugar. She rolled them up and baked them in the already hot oven. Very tasty.
i love these foodie posts! you’re becoming an internet foodie like me!! yay! i may have to steal your pot pie recipe and veganize it (i’m working on creating a good flakey gluten-free pie crust). soy milk and veggie stock are my “must haves” for comfort cooking, and they both contribute to making an awesome creamy broth or gravy. i recently found a “no-chicken chicken broth” at Eureka Natural Foods, and i like it a lot more than the regular veggie kind that i use - it’s much more flavourful.
xoxo~
Comment by auntie foo — January 26, 2008 @ 2:39 pm