Thursday, February 3, 2011
Chcken Pot Pie
I had to come out with it because I tend show the better meals and share the recipes I get excited about but truth be told we are not vegetarians, we still shop at the grocery store and the food club. I am buying less processed than before. I love to make homemade food. We love fresh fruits and vegetables. But we love them more in the summer from our csa and farmer's market that's when it's way easier to buy local even the eggs and meat. Love that. I am well aware of where our food (after doing some research) comes from but ignore it till summer when better choices can be made. After watching Oprah the other day with Michael Pollan and where our meat comes from I'm thinking a little more tofu in my diet wouldn't hurt even if kids don't agree. They aren't too fond of it. But I'm back in that mode thinking about food, signing up for the csa again and possibly a small garden this summer. Possibly keeping my fingers crossed. I also have hopes of canning pickles and peppers. If you have been following this blog for a while you know I'm not a fan of canning. I just get tired and dread the thought of all that boiling. But pickling vegetables with vinegar. I'm open to the idea. Maybe it's time to read Animal Vegetable Miracle before the summer.
Well after showing you this beautiful chicken pot pie I had to get this all out what's been on my mind about food lately. I also didn't want to give the impression that every meal is a wonderful homemade meal. Because nothing is ever perfect no matter how ideal we would love it to be.
Now for the chicken pot pie. The crust I made it myself I never buy a crust because the allergy ingredients but here is the rest of the recipe.
Chicken Pot Pie
1/3 cup dairy free margarine
1/3 cup flour
1/3 cup onions chopped
1/2 tsp. salt
1/4 tsp black pepper
1 3/4 cup chicken broth
2/3 cup soy milk
2 cups of cooked chicken diced
2 potatoes (boiled, peeled and diced)
2 carrots chopped
2 celery stalks chopped
1 cup green beans
1 cup frozen corn
Pie crust (your own or store bought)
1. Prepare ahead of time the following and set aside: cook the chicken and dice it, steam or boil carrots, celery and green beans, boil potatoes then peel and dice into cubes.
2. Line your plate with half the crust.
3. In a pan melt dairy free margarine over medium heat. Blend in flour, onion, salt and pepper stirring constantly till it gets thick or bubbly and onions are clear. Stir in broth and milk and heat to a boiling stirring constantly. Let it boil for 1 minute it will start to look like gravy. Remove from heat stir in all vegeatbles and chicken. Then pour into pie plate. Cover with pie crust, tuck the edges in and make a couple of slits in the top to let out steam.
4. Cook uncovered 30-35 minutes at 425 degrees till crust is gloden brown.
Enjoy your comfort food.