Sassy Dots

Tuesday, October 4, 2011

Comfort food

Since the weather has already been getting many of us down, myself included. I thought it would be nice to have one of those meals that makes your stomach feel happy. For me that's something creamy, and savory, a little heavy, and rich, with a little bit of a crunch.

I thought the perfect thing would be chicken pot pie. One problem. I suck at making pie dough. Any time that I have ever needed pie dough, I've had to ask one of my grandmothers to make me a batch. Pathetic, I know.

I decided to try the pie dough anyways. Got some tips from my aunt J. Kept everything cold, and chilled it for 4 hours (while I went to lunch at my aunts.) Came home rolled it out for a little cherry pie for K. It seemed to be ok. But with the way the week has been going so far, ok probably would end up sucking. So I started thinking what else I could do.

Stove Top to the rescue yet again! I made up a batch of my chicken pot pie filling, and a batch of Stove Top. Placed the mix into ramekins and topped with the stuffing. Haven't had it yet, but I know it will be good!

Chicken Pot & Stuffin
1 chicken breast (large)
2 c water
1 cube of chicken stock
2 Tbsp butter
2 Tbsp flour
1 c milk
cornstarch (as needed)
Veggies of choice
Box of Stove Top

Boil chicken in 2 cups of water in a medium size pot until chicken is cooked through. Remove chicken and flake using 2 forks pulling in opposite directions. Add chicken stock cube or powder to the boiling water. When stock is dissolved place chicken and veggies into the stock. In another small pot melt butter add flour and cook for 45 seconds. While stirring constantly add milk slowly. Add milk and flour mixture to stock and bring to a boil. Add salt, pepper, rosemary and thyme to taste. If the sauce is not thick enough, mix a Tbsp of cornstarch with some water and add to mixture until desired thickness. Spray ramekins with cooking spray. Make Stove Top as per box directions. Place stuffing on top of chicken. Bake in a 350 degree oven for 30 mins before serving.


Really me,
Chef extraordinaire

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