Individual Chicken Pot Pies

I have always loved chicken pot pie. Even when I was a young girl I thought it so comforting. I especially loved the gravy. When my children were very young I began to learn how to bake. I bravely made white and wheat bread, homemade cakes and pies. Most attempts turned out pretty badly. I remember once serving company  homemade coconut cake it was so dry, all they could say was how much they admired me for trying. In time my efforts improved. I got to know the look and feel of bread and pie dough and mastered the cake batter. I made the chicken pot pie recipe in the Better Homes and Garden cookbook over and over again until I could make it pretty much perfect. My children have always loved it. To this day if I make a special  dinner they ask for that pot pie. The crust is flakey and crispy. The filling heavenly, with the flavor of fresh sage and thyme baked into the chicken. The tender pieces of chicken, sweet carrot, baby potatoes, and a few fresh peas add even more flavor. I love the idea of making them individual just like the banquet pot pies my Mom used to buy. Only these are oh so much tastier.

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I like to bake my chicken in chicken broth, sprinkled with fresh sage, thyme, kosher salt, and fresh cracked pepper. The broth keeps the chicken very tender and flavorful.

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Chop the vegetables in a small dice. Keeping them the same size for even cooking.

DSCF6587Boil the potatoes and carrots together.

DSCF6582Sauté the onion and celery together.

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Dice the chicken.

DSCF6589The gravy is made in the in the pan I sauté the onions and carrots in.

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Add all of the cooked vegetables and chicken.

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Pour the filling into the tins.

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Put the crusts on top and egg wash and bake.

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Time to enjoy!

Chicken Pot Pie

Homemade or store bough pie crust

3 cups chicken, diced

Good pinch of fresh thyme and sage, chopped

Kosher salt, to taste

Fresh cracked pepper, to taste

1 cup diced baby potatoes, yellow or red

2/3 cup carrots, diced

1/2 cup celery, diced

1 medium yellow onion, diced

¼ cup fresh or frozen peas

4 tablespoons butter

2 1/4 cups chicken stock or broth

¾ cup whole milk

1/3 cup of all-purpose flour

1/4 teaspoon ground sage

To prepare the chicken place the breasts into a baking dish add enough broth to generously coat the bottom, but not to cover the chicken. Sprinkle with fresh herbs, salt, and pepper. Bake 350 degree until the temperature reads 160 degrees. Rest chicken for 10 minutes. Boil the potatoes and carrots together until tender, strain and set aside. In a sauté pan melt the butter on medium heat. Add the onion, celery, salt, pepper, and ground sage. Be careful not to brown the onion. Cook until tender about 5 minutes. Add the flour to the pan stir with a whisk. Cook for 1-2 minutes. Add the broth while mixing with a whisk, and then add the milk and whisk to get smooth gravy. Cook until thick and bubbly. Add the chicken, potatoes, carrots, and peas. You may bake the pot pie in a 9 inch pie plate or individual tins. Pour the filling into the tins and top with your prepared dough. Cut a hole or slits in the crust to vent. Egg wash and bake at 400 degrees until golden brown and bubbling. I used only a top crust you may use top and bottom crust. You can also top with prepared puff pastry.

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Cream of Chicken and Potato soup

Cream of Chicken and Potato Soup
Cream of Chicken and Potato Soup

It’s a beautiful, chilly fall day here in South Jersey. My boys stopped by to visit today, so I thought I’d treat them to a comforting homemade soup. This soup reminds me of my chicken potpie filling, just a lot easier. I stopped at the food store after church and picked up a fresh rotisserie chicken to make the task a little easier. I want to cook them a homemade soup but have time to enjoy their company as well. Will call this semi homemade! The soup couldn’t be easier to put together. I peeled and chopped the veggies and put them in the pot, covered them with the stock cooked them till they were tender, and then added the prepared chicken.  While the veggies are cooking I made the white sauce then combined the two and our soup was ready. It’s rich and hearty, and tastes like it took hours to make. We all enjoyed the soup and spending some time together. Having my boys for a visit made my Sunday an extra special day.

Base of the soup.
Base of the soup.
White Sauce.
White Sauce.
Base of soup and white sauce combine.
Base of soup and white sauce combine.
Cream of Chicken and Potato Soup.
Cream of Chicken and Potato Soup.

Cream of Chicken and Potato Soup

Soup Base

5 Cups russet potatoes, peeled, washed and cut into 1 inch chunks

1 small onion, chopped

3-4 Carrots, peeled wash a cut into ½ inch rounds

2 Bay leaves

4 Sprigs of thyme remove the leaves and discard the stems

2 Boneless skinless chicken breasts, cooked and cut into bite sized pieces, or the breast of one rotisserie chicken cut into bite sized pieces.

3-4 Cups chicken stock

½ Teaspoon kosher salt and ¼ teaspoon fresh cracked pepper to taste

Fresh parsley to garnish

White Sauce

5 Tablespoons butter

5 Tablespoons all-purpose flour

2 cups milk, whole or 2 percent

In a large pot add the potatoes, onion, fresh thyme, bay leaves, salt, pepper, and chicken stock. The stock should just cover the vegetables. Bring to a boil over medium high heat. Lower to medium heat to simmer the vegetables until they are fork tender. About 12-15 minutes. Add the cooked chicken. Remove the bay leaves. To make the white sauce, melt the butter in a large fry pan over medium low heat. Add the flour to the butter and stir with a whisk. Cook while stirring for 1-2 minutes to cook out the flour taste from the butter. Turn the gas up to a medium high heat and add the milk slowly while whisking into the butter and flour mixture. Whisk till the mixture becomes thick and bubbly. With a wooden spoon add the white sauce to the vegetable mixture over medium heat slowly to combine. Taste for the seasoning you may want more salt or pepper at this point. Garnish with fresh parsley before serving. Cook 5-10 minutes more and serve or simmer on a very low flame till you are ready to serve.

If you would like to make this soup vegetarian use vegetable stock and omit the chicken. You could add celery and more carrots to make it a little heartier.

Listen! the wind is rising, and the air is wild with leaves, we have had our Summer evenings, now for October eves!

Humbert Wolfe

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Grilled Chicken with Green Beans and Salad

Grilled chicken with fresh green beans and salad.
Grilled chicken with fresh green beans and salad.

There always seems to be a few nights out of the week that there’s no time to cook a big meal. I’ve been trying to add more vegetables to my family’s diet. My husband Joe and my son Timothy both love this in-door grilled chicken. With the addition of a Boston lettuce salad and fresh green beans the plate is looking way more healthy. This meal only took about 30 minutes from start to finish.  It was delicious and filling. I had plenty of salad and greens beans just in-case anyone wanted seconds.

Cut the ends off the beans and rinse them in cold water.
Cut the ends off the beans and rinse them in cold water.
Drain and add just a little butter, salt and pepper.
Drain and add just a little butter, salt and pepper.
Wash the lettuce and spin dry. Add dried cranberries, a tablespoon of walnuts broken into pieces, crumbles of fresh goat cheese. I used a homemade balsamic vinaigrette.
Wash the lettuce and spin dry. Add dried cranberries, a tablespoon of walnuts broken into pieces, crumbles of fresh goat cheese. I used a homemade balsamic vinaigrette.

For the dressing I used 3 tablespoons of Balsamic vinegar, 1tablespoon good extra virgin olive oil, 1 teaspoon honey, and fresh cracked pepper and kosher salt to taste. I put all the ingredients together in a shaker and just shake to combine.

To prepare to chicken I sprinkled Montreal steak seasoning and kosher salt on both sides, and just a drizzle of olive oil
To prepare to chicken I sprinkled Montreal steak seasoning and kosher salt on both sides, and just a drizzle of olive oil.

I use thin boneless chicken breast.

I sprayed my non-stick grill pan with olive oil spray and heated it to medium high.
I sprayed my non-stick grill pan with olive oil spray and heated it to medium high.
I grilled the chicken about 4 minutes per side. The temperature should be 160 degrees on an instant read thermometer. Let the chicken rest on a plate for a few minutes before serving.
I grilled the chicken about 4 minutes per side. The temperature should be 160 degrees on an instant read thermometer.
Let the chicken rest on a plate for 5 or so minutes before serving.
Let the chicken rest on a plate for 5 or so minutes before serving.
Ready to serve.
Enjoy!

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