Tuesday, 3 August 2010

Nostalgia: Chicken Pot Pie RECIPE

I recall fondly eating Chicken Pot, Chicken Pot, Chicken Pot Pie . Swanson's I imagine, the same company that brought us wonders like Chicken a la King (read 2010, proto sous vide) And chicken noodle soup for lunch in my Snoopy thermos. I don't think there were nuggets, fingers or any other like part then. But it was good, even if utterly false.
But for some reason, I think I blame a recent trip to Hampton Court, I needed a savory pie. Here's the beast. And unlike my usual custom, I shall offer you a recipe, if you can deal without a list of ingredients (which I think is only made for dumb people who cant read through a recipe before cooking.) Nore measurements. Use what you have, right? Does it REALLY matter?
Start with cooked chicken. Any old kind. I had smoked chicken I made the other day, two breasts removed from the bones and skin and chopped into dice sized bits. Set aside.
Then sautee in butter a mix of vegs: first shallots, then add one rib celery, one carrot, one parsnip. You know what to do with them. Then one ear of corn, cut off the cob. Add the chicken, a tablespoon flour, cook, a cup of chicken stock, a cup of white wine. Reduce until slightly thickened. Add chicken. Peas. Put all this into a bowl.
Make a dough, a stick of butter, flour, cold water, roll out, etc. You know how to do this. Put on the pie, bake for about 45 minutes to one hour until crust is lovely. Eat it up. Sing the song.
Ask me a question and I'll tell you why. Cottleston Pie?
You can see I already started eating this before I grabbed the camera!

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