As Christmas nears, our thoughts turn to gifts. What can we give the special people in our lives? Such quests often pose more problems than pleasures.
Food can be one of the most appreciated gifts we offer. Monetary gifts to food banks help those in need year round. Also at this time of the year, friends not only give cookies to friends, they often gather for cookie exchanges where they enjoy both the sweets and the fellowship. And, we can cook our loved ones their favorite foods.
The first recipe shared in The Press-Sentinel’s old Cookery Corner was a variation on the original Family Circle Magazine’s recipe for Southern Chicken Pot Pie, 1973. My husband fell in love with the dish the first time I served it, and he’s been disappointed that I’ve been reluctant to make it except on very rare occasions. Who wants to spend a minimum of four hours and multiple pots to make one dish?
Since then, I’ve refined the recipe and sought ways to make it easier and quicker, all the while retaining the original flavor. Early on, I chose to use skinless, and when possible boneless, chicken breasts or thighs instead of a whole hen requiring a minimum of two hours simmering time. I added carrots to the recipe.
This year, I decided to try making it in stages, thus eliminating the complication of following multiple steps in a short period of time and numerous pots to wash after we ate. The changes made a difference, at least, in my attitude.
Southern Chicken Pot Pie
2 lbs. skinless, and possibly boneless, chicken breasts or thighs (or a 3 lb. hen)
1 medium onion chopped
2 stalks celery chopped
Carrots chopped
Lemon pepper
Chicken bouillon
10 oz. package frozen peas
2 hard cooked eggs, shelled and sliced
Diced pimientos
1/4 cup olive oil, margarine or butter
1/4 cup flour
2 cups half and half cream
Early in the morning, bring eggs to a boil and let sit in water 15 minutes. Remove, cool, then refrigerate. Rinse pot and bring frozen peas to a boil, drain and refrigerate. Place pot in dishwasher.
Also in the morning, combine chicken, onion, celery, carrots, lemon pepper, bouillon in large pot with water. Simmer until chicken is done and carrots tender. (Original recipes calls for 3 teaspoons of salt which I omit. If a more salty taste is preferred, add only one teaspoon of salt to pot.) When done, place pot with broth and meat, covered, in refrigerator (on hot pads) until cool. (Chopping the meat is so much easier when cooled).
When ready to complete dish, make the cornbread topping. Preheat oven to 425 degrees.
Cornbread topping
3/4 cup cornmeal
1/4 cup regular flour
1-1/2 teaspoons baking powder
1 teaspoon sugar,
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup olive oil
Mix cornmeal , flour, baking powder, sugar and salt in large bowl. Beat egg slightly. Stir in milk and oil. Add to cornmeal mix and stir just until evenly mixed. Set aside.
Chop cooled chicken and place in 13x9-inch baking dish sprayed with cooking spray or rubbed with butter. Cover meat with cooked celery, onion and carrots. Add cooked peas and sliced hard boiled eggs. Sprinkle with diced pimientos. Save 2 cups of broth.
Finally, in the now empty pot, pour in oil (butter or margarine). Add flour and make a roux. Add the reserved 2 cups of broth. Continue cooking and stirring as mixture thickens. Add half and half. Once it reaches desired thickness, pour over chicken and vegetables.
Spread cornbread topping over chicken mixture.
Bake in preheated 425 degree oven for 30 minutes or until cornbread topping is golden brown. Place dirty dishes in dishwasher while pie cooks. It tastes so much better when the sink is free of dirty cooking pots and pans.
2017
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