Recipe(tried): Comforting Chicken Pot Pie

Hello Everyone!

What makes for comfort food? Is it the memories evoked of a long ago homey dish made by Mom or Grandma? Is it a dish that was only made when you were feeling ill? No matter what, our favorite "comfort" dish is the one that brings a smile to our face and makes for a content tummy!

One of my favorite comfort foods is none other than Chicken Pot Pie. I love the delicious, velvety delicate sauce mixed in with the veggies and chicken. I also love the addition of tarragon to the sauce.

A Cuban version of Pot Pie would be the Pastel de Pollo (Chicken Pastry) that my Aunt Estelvina makes. I believe I have posted that here before. That is a superb party dish! Just wonderful....

Last night we enjoyed the Pot Pie with Applesauce. I hope you get to give it a try. It is not only easy to start but to assemble too! And...best of all...the leftover chicken broth from this dish makes another wonderful meal! (You will have 6 cups of chicken broth leftover to do whatever you please with). Today I will be making Summer Squash and Lemon Thyme Soup with Banana Bread for dinner, so I will post that tomorrow.

Enjoy! Gina

CHICKEN POT PIE
serves 6

1 box of Pillsbury Pie dough (the red box)
1 small chicken roaster
1/2 cup half and half
1 cup frozen green peas
1 cup frozen mixed veggies
1 clove garlic
1 small onion, cut in half
2 stalks of celery cut in large chunks
5 Tbsp. butter
1 cup coarsely chopped onion
salt and pepper to taste
5 Tbsp. flour
1 cup chicken broth
1 Tbsp. dried tarragon
1 egg
1 Tbsp. water

Wash the roaster well and pullout that bag with stuff in the middle. Throw the bag away. Cut the chicken in half and place in large pot. Cover with water. Add the two halves of onion, garlic clove and celery. Bring to a boil, then leave on a medium simmer with the lid on till the chicken is real tender. Skim off any scum that comes to the surface.

Take out the chicken, place on a plate to cool. Strain the broth. Take out 1 cup and reserve the rest (about 6 cups for another dinner). You may even freeze the broth. When chicken is cool enough to handle, debone it and throw away all the bones and the skins.

Meanwhile, melt the butter in a large skillet, add the onions and saute til tansluscent, about 5 minutes. Add the flour and cook stirring with a wooden spoon. Don't let it brown!

Add the broth stirring all the time and cook over low til it thickens. Stir in the tarragon, salt and pepper, simmer for 1 minute. Add the chicken and veggies, blend gently.

Preheat oven to 425 F.

Drape one of the pie pastry onto the bottom and up the sides of a deep 2 quart casserole dish. Pour in the chicken mixture. Drape the other pie thing over and flute it shut all around the edges. Mix the beaten egg with the water and brush over the top. Make several slits to vent.

Bake for 30-35 minutes or until filling is bubbly and crust is browned. Serve with chilled applesauce or cranberry sauce.