The sky is falling! The sky is falling!!! Translation - After weeks of hoping and praying, it's finally raining. It was a welcomed change, but it made for a very unpleasant day to be out running around. Days like this make you that much more appreciative to get back home to a hot meal. Rainy days for me, call for a hearty and satisfying meal. My favorite dish for a day like this is hands down my mother's Goulash. I am always elated to find out that she is making it for dinner. It’s one of those meals I could never get tired of, and I always end up going back for seconds....and thirds. It is completely worth breaking out the stretchy pants for.
I have been on the search for the perfect Chicken Pot Pie recipe, and think I have found just that. It's fast, relatively budget friendly, and is a one skillet dish; simple ingredients, simple techniques, and honest goodness. It doesn't get any better than that.
There are some things in life that are just so incredible that no words can them justice. This pot pie is one of those things. I don't think there is anything I can say that will truly do it justice. Unlike your traditional pie crust topping that never browns evenly, a lightly buttered country white loaf is used in this recipe. After trying it this way, I can't see myself ever going back to the traditional crust. The filling is milk base instead the heavy cream which is so commonly used in other pies. Also unlike others, the vegetables really give a lot of body and flavor, especially the peas. Don't be afraid to add a generous pinch of salt and pepper; this will become less overpowering once it has cooked in the oven and the bread is added. It is better to be generous with seasonings in your bases than to under season. It is easier to control the seasoning while it is cooking instead of when it is finished cooking. The recipe says to serve immediately, but I let it sit for about 10 minutes. This helps the filling to set and makes serving a little easier. Happy eating!
Skillet Chicken-and-Mushroom Potpie
From Food and Wine
Total time: 45 minutes
Serves: 6
Ingredients:
4 tablespoons unsalted butter, unsalted
1 onion, finely chopped
1/2 pound shiitake mushrooms, stemmed, caps thinly sliced
2 carrots, thinly sliced
Salt and freshly ground pepper
3 tablespoons all-purpose flour
1 teaspoon sweet paprika
1 cup chicken stock or low-sodium broth
2 tablespoons Madeira
2 cups whole milk
3 cups shredded chicken (from a rotisserie chicken)
1/2 cup frozen baby peas
Eight 1-inch thick slices of bakery white country bread, crusts removed
Directions:
1. Preheat oven to 425degrees. In a large ovenpoof nonstick skillet, melt 2 tablespoons of the butter. Add the onion, mushrooms and carrots and season lightly with salt and pepper. Cover and cook over high heat, stirring once, until the vegetables are just softened, about 1 minute. Uncover and cook, stirring frequently, until lightly browned, about 5 minutes. Stir in the flour and paprika and cook, stirring for 1 minute. Add the stock and Madeira and cook, stirring, until blended Add the milk and bring to a gentle boil. Stir in the chicken and peas and season with salt and pepper. Remove from the heat.
2. Arrange the bread over the chicken mixture, trimming it to fit snugly in a single layer. Brush the bread with the remaining 2 tablespoons of butter. Bake for about 20 minutes, until the filling is bubbling and the bread is golden. Serve right away.
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