Friday, October 28, 2011

winter pot pie {recipe}

{via pinterest}
there is something so comforting about warm food in the wintertime.

amid the turning leaves and whispering snow, there is something wonderful found in a steaming bowl of soup or something equally warm and inviting.

chicken pot pie is, for me, one of those edible bits of cooler weather. until this year, i had never attempted to make it myself, relying only on my mother-in-law or pre-prepared offerings from the local grocery.

this year, however, i have delved into this particular recipe myself. and it has been proved delicious and incredibly easy to put together.

i share so many words with you all, so many mental and musing treasures that flood my mind night and day. but this simple bit of cooking is something that i could not keep to myself, and felt that each one of you might enjoy having yourself.

  • one medium onion, diced 
  • 2-3 moderately sized chicken breasts, diced
  • 1 tablespoon butter
  • 1/3 cup flour
  • 2/3 cup milk
  • 1 small can cream-of-whatever soup {chicken, celery, mushroom, etc.}
  • 2 cups broccoli florets
  • 1 1/2 shredded cheddar cheese
  • 2 nine-inch unbaked pie dough rounds {either your own favourite crust recipe or pre-made}
  • salt, pepper, garlic powder, and herbs to taste {i use parsley, oregano, basil, and a sprinkling of cayenne pepper, mixed in with the onions before sauteeing, but you can wait and mix them in with the cream mixture later}
{via pinterest}
sautee the onions and herbs together with the butter just until soft. add the chicken and cook together until cooked through. 
in a separate bowl, slowly combine the flour and milk until you form a smooth batter. add the soup and whisk together until smooth. add the broccoli, cheese, chicken, and onions; mix well together. 
line a 9" pie plate with one of the circles of pie dough. pour in the filling and spread it out evenly. 
top with the second round and crimp the shells together to make a trimming crust. 
cut slits or simple designs in the top crust to vent. 
bake at 425 degrees F or until the crust is golden brown.
allow to cool for a few moments and serve warm. 

this dish is so wonderfully easy and quick to prepare. try other kinds of vegetables to suit your family's tastes. we have done corn, carrot, and green bean as well, which is equally delicious. 

yes, in all seasons, we relish in the taste and goodness of delicious food.

 but in winter, there are certain culinary delights that pique our fancies and hold us captive in an embrace of warmth and reminders of childhood homes. 

step into your kitchen. 

take a moment, 

and bake yourself a memory. 


I look at you and see all the ways a soul can bruise, and I wish I could sink my hands into your flesh and light lanterns along your spine so you know there's nothing but light when I see you. :: Shinji Moon