Wednesday, March 31, 2010

and finally, feelin' thrifty, part two

please pardon the intermission. my kids have been sick and we're selling our house. on the day i was set to post part 2, my kids caught a stomach flu. and here i am much later, trying to finish up this long-delayed post. here goes...

the day after i roast two chickens, i usually make two meals at once, chicken soup and chicken pot pie. they both require roughly the same ingredients and they're both easy, healthy, delicious recipes. i'll separate the recipes here, so as not to confuse anyone, but it should be obvious how to prep them together and cook them separately. also, if you are having a crazy day you could make one or the other and freeze any meat or broth to make the second meal later. this is really simple stuff. you'll see.

i usually start with chicken soup, because it requires some simmering time...

Chicken Soup (my mom's recipe, roughly adapted by me)
1 or 2 chicken carcasses
1 onion, finely chopped
2-3c. carrots, chopped or sliced
2 c. celery, finely chopped
4-6 garlic cloves, peeled, smooshed, and minced
any other veggies from your fridge
2 c. leftover chicken, chopped
salt and pepper to taste
chicken soup base to taste

in a large stockpot or dutch oven, boil the chicken carcasses in roughly 2 quarts of water. you can add water later to adjust liquid. boil for about 30 minutes, give or take a few. this allows the bones to break down a bit and release some healthy goodness into the broth. while that's boiling, prep your veggies.

then, place a colander over another large pot and pour the carcasses and broth into the colander, allowing the broth to filter through to the second pot. pour the broth back into the first pot and allow the meat and bones to cool in the colander. place the broth back on the stove and boil the vegetables in the broth for 10 minutes, or until they're tender. while they're boiling, pull any meat away from the chicken carcasses and add that to the leftover chicken. discard the bones.

add the meat, salt, and pepper, and chicken soup base to the soup. taste and adjust seasoning. it's that easy.

Chicken Pot Pie
1/3c. butter
1/3c. onion, finely chopped
2c. carrots, sliced
1 1/2-2c. frozen peas
1 3/4c. chicken broth (i used leftover broth from the roasted chickens)
2/3c. milk
1/3c. flour (i used whole wheat, because i was out of white)
1/2t. salt
1/4t. pepper
pie crust (1 crust, or two), click here for an easy recipe, (making your own is healthier and takes no time at all, i promise!)
pie plate or 9x13" pan

this is so easy! first, prep your veggies along with the chicken soup veggies, or later. boil the carrots until just mostly tender and then add the peas and cook until carrots are done. drain and set aside. you could use frozen peas and carrots if you like those. i just can't stand frozen carrots. fresh ones taste so much better.

next, melt the butter on low in a medium sized pot over low heat. when melted, add the onion and saute until onions are soft. stir in flour and cook for one minute. stir/whisk in broth and milk, salt and pepper. stir constantly over low heat until sauce thickens and stir in chicken, peas and carrots.

prepare pie crust. again, see here for an easy recipe.

if you're making a two crust chicken pot pie in a pie plate... pour the filling from the pot onto the bottom pie crust, top with the second pie crust, flute the edges, and cut slits into the top crust to vent.

if you're making a one crust chicken pot pie in a 9x13" pan... be sure to roll your crust into the shape of your pan. pour the filling into the greased pan and top with the pie crust. make sure that you don't forget to cut slits into the top of the crust to vent the pie.

bake at 425 until the crust is golden.

also, if you want to freeze the pot pie, just wrap it up well and freeze it before baking.

No comments:

Post a Comment