Friday, September 16, 2011

Warm, Flaky, Comfort

This post is a bit on the delayed side, so don't think that I'm cooking with week-old ingredients. Ain't gonna happen!

I found myself last week wondering what to do with the leftover crust from my apple-blackberry pies. Being that comfort food is starting to come back into vogue (it's presently 53 outside!) I decided that chicken pot pie was a great option. I decided to use Ina Garten's recipe; you can always count on her! I started off by cooking down a large sweet onion in a lot of butter. Next came the bit that basically makes the filling, flour. This turned the onions into a savory roux that, when chicken stock was added, became a thick and delicious filling. I then added blanched carrots and peas, and of course, the chicken. Just the smell of this in the kitchen made me start to salivate. I added a little bit of fresh sage, thyme and rosemary, some salt and pepper and nutmeg before I put my crust on top and popped it into the convection. Being that everything is already cooked, you just have to watch the crust until it's done. With prep done ahead of time, this is just about as simple as it gets!
The result was superb. Flaky and crisp crust, warm comforting interior. Aside from being chauffeured around in a Rolls Royce Phantom, you can't get more comfortable than this!
For you vegetarian readers of the blog (if I haven't scared you off already) I also made a vegetarian "chicken" pot pie. I used Quorn chicken cutlets, the same vegetables, and vegetable stock in place of the chicken. The end result was surprising. I was thinking that the mycoprotein chicken (sounds appetizing, right?) would come out dry, but man was I wrong! It absorbed the flavors and was truly delicious.
A guilt free way to enjoy a classic dish! Minus all that butter of course...

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