I don't know about you, but fall always puts me in the mood for baking. Last time it was the Peach Galette, which turned out splendidly! With the test-run out of the way, it was time to move on to bigger, more prep-intensive things: Chicken Pot Pie. Traditionally, chicken pot pie's consist of chicken chunks, a cream roux sauce, and garden vegetables such as peas, onion, carrots, and celery. Mix them together with a touch of French seasonings, dump them in a set of pie crusts, and there's dinner in the oven. I've always liked this dish, but as a former legendarily picky child, I have some changes in my version. I usually have a steady supply of potatoes on hand, and am not a fan of cooked carrots, so the orange was switched to pale brown. As for the celery, I traded it out for some nice yellow corn. I also used shredded chicken instead of cubed. This may seem like an insignificant change, but in my completely amateur opinion, shredded chicken has an easier go of mixing with the veggie and sauce mix. This makes for a pie that, when properly cooled and cut, holds together and has a full bite of flavor in each mouthful. Baked on the first day of fall, I'm calling it my Fall Equinox Chicken Pot Pie. Continue Reading for the full recipe, ingredients, notes, and pictures! Welcome, Fall! This time of year is perfect for those warm and cozy bakes you've put off all year, waiting for cooler weather. I don't know about you, but it doesn't start getting cold in my part of the world until after October. As unfortunate as that may be, I refuse to put off my fall cooking! This is my first attempt at making a Chicken Pot Pie, or any pie that has a top crust. It turned out great! We couldn't get enough of it. Ingredients:
Instructions:
NOTES:
There you have it! Not too difficult, but requires some thinking. And the best part--it tastes AH-MAZING! Let me know what you're baking this fall!
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