Saturday, 6 February 2010
One of the things we loved best about Roast Dinners when I was growing up was . . . that we knew there would be a lovely pot pie waiting at the end of it all . . . kind of like the pot of gold at the end of the rainbow . . . sure you love that rainbow, but it's the pot of gold that always gets you in the end . . .
It was a sure thing if we had had a roast beef dinner, or chicken, or turkey . . . after my mother had served it up once the day of the roast, a second time sliced cold with some vegetables, a third time possibly as a soup or a hash . . . the rest would get made into a pot pie.
Oh how we loved her pot pies. Her crust was fabulously rich and flakey, the insides thick and chock full of vegetables, bits of meat and tasty gravy . . . I suppose it was a great way of making a little bit of meat go a long way . . .
Even now if we go to visit she is sure to break one of her pot pies out of the freezer as a real treat. Once, when I was about 13, she had to go away for the weekend. She had left a pot pie for me to heat up along with some oven chips and vegetables for our Saturday night supper. To this day I still get accused of taking the largest piece for myself . . . and truth is, I probably did!!!
You don't really need any leftover meat to make a delicious pot pie though . . . I make a rather tasty one using rich and moist chicken thighs, which are just loaded with flavour. Cheap and easy, this always goes down a real treat with anyone I serve it to . . .
It doesn't taste cheap and easy. It's wonderfully rich and comforting. Good eats all round. I like to serve it with some tasty mashed potatoes and a vegetable on the side. One trick for making really tasty mash is to whip some herb and garlic boursin cheese into them. Oh yummo! Probably not too good for the waistline . . . but sometimes you just got to do what you just got to do . . .
Besides . . . I have a bad cold. I need comforting . . .
*Chicken Pot Pie*
Serves 4 to 6
Pot pies are very popular in my house. Normally I use leftover roast, but today I decided to use some chicken thighs I had on hand. Delicious comfort food that is not only economical but very easy and quick to throw together.
2 TBS oil
2 TBS plain flour
500g boneless, skinless chicken thighs
1 medium cooking onion, peeled and diced small
1 fat clove of garlic, peeled and crushed
1 large rib of celery, cut into small dice
2 carrots, peeled and cut into small dice
2 chicken stock cubes
1 1/2 cups hot water
salt and black pepper to taste
1/2 tsp dried sage
1/2 tsp dried savoury
100g frozen peas
1 TBS chopped fresh parsley.
1.2 of a (17 ounce) packet of ready roll puff pastry
1 beaten egg yolk
Trim the chicken, discarding any fat. Cut into small cubes. Toss with the flour. Add the oil to a large skillet. Heat over medium heat. Add the floured chicken and brown, stirring until it is cooked all the way through, and no pink remains. Add the onion, garlic, celery and carrot. Cook, slowly, stirring from time to time until almost tender. Crumble the stock cubes over all and stir in the hot water. Bring to the boil and then reduce to a simmer for 15 minutes. Stir in the peas and parsley. Place into a pie dish. Top with the puff pastry. Crimp the edges and vent. Brush with some beaten egg yolk.
Pre-heat the oven to 205*C/425*F. Place pie on a baking tray and bake in the heated oven for approximately 30 to 35 minutes, until the pastry is crisp and browned.
Serve hot with some mashed potatoes and a vegetable of your own choosing. Delicious!