Chicken Pot Pie, Goshen Style

Posted by medfordgardener about 1 year ago

This is the richest, creamiest, most heavenly-herbed chicken pot pie you'll find. Once again, it comes from my mom's kitchen, and is likely her own variation of a more antiquated source. It takes a while to make, but it is SOOOOO worth it.

Broth:

• 1 (2 1/2-3 lb) broiler-fryer chicken
• 1 onion, quartered
• 1 celery stalk, cut in large pieces
• 1 tsp basil
• 1 tsp thyme
• 1 tsp rosemary
• 1 bay leaf

Filling:

• Chicken (diced)
• 1 onion (roughly 1 cup)
• 1 cup celery (diced)
• 1 cup carrots (diced)
• 1 cup potatoes (diced)
• 1/3 cup melted butter
• 1/2 cup flour
• 1/2 cup half and half
• 1/2 tsp salt
• 1/2 tsp pepper

Pastry:

• 3 cups flour
• 1 tsp salt
• 1 cup shortening
• 1 egg, beaten
• 1/4 cup pus 1 tbsp ice water

• 1 tbsp vinegar

• 1 Tbsp milk

• 1 egg, beaten

1). Simmer chicken and broth ingredients for one hour. Reserve 1 1/2 cups of broth. 2). Remove chicken and cut into bite sized pieces. 3). Saute celery, onion, carrot and potato in butter (note: potatoes can be parboiled in water first). 4). Add flour and stir until smooth, cook 1 minute while stirring. 5). Gradually add broth and half and half, stirring constantly. Cook over medium heat until thick and bubbly. 6). Stir in salt, pepper and chicken. 7). Roll out pastry dough into 2 - 1/8 inch thick rounds. Place in a 9 1/2" pastry dish. 8). Add filling and cover with second layer of dough. Brush with egg and milk, and prick with a fork. 9). Bake in a preheated 400 degree oven for 30 minutes, or until crust is golden and filling is bubbly.

0 comments

Creamy Chicken and Potato Chowder

Posted by medfordgardener about 1 year ago

This has become a fall/winter favorite since "Momcat" shared with me last year. I'm not certain of its original source, but I've made just a few adjustments.

Serves 6-8

Ingredients:

• 2 cups cooked chicken, cut into bit-sized pieces*
• 1 quart chicken broth
• 3 cups diced potatoes (raw)
• 4 Tablespoons butter (or olive oil)
• 1 cup diced celery**
• 1/2 cup chopped onion
• 4 tablespoons flour
• 2 cups whole milk*
• 1 teaspoon dried dill
• salt and pepper to taste

*If you don't have precooked chicken, you can simmer the chicken meat in the broth for 30-40 minutes, then cool and chop. A faster alternative is to dice the meat, then saute in a few tablespoons of oil until mostly cooked. Then just add chicken to broth, following basic instructions.

**Celery can be omitted entirely without too much effect. I often use a whole medium onion and no celery - I almost think this version is tastier.

*A combination of 1% milk and half and half is also suitable.

• Saute celery and onion in butter/oil.
• When onion is translucent, add broth, chicken pieces and potatoes. Cook 20 minutes.
• Whisk together flour and milk and add this mixture to the soup. Stir until thickened.
• Add dill and taste for seasoning.

0 comments