Memorial Weekend, Belly Buttons the Pot pie Challenge

I hope you all had a wonderful Memorial Day weekend.  I know we sure did.  We spent it with family and friends…We spent our days at 1890’s day (town’s annual celebration), we listened to live music, ate ice cream, we ate hamburgers, we went swimming…and I of course managed to get terribly sun burned.  It was a good, good weekend with very few pictures to share…I do have one picture of Cora and daddy in NanPa’s pool…I’m so glad we’ll have a place to cool off this summer (since it’s already in the high 90’s).  She’s old enough to enjoy it…and I’m going to be huge enough to need it.

Cora has a strange obsession with her belly button right now…it seems to downright offend her that it is on her body.  She’ll sit there and pick at it saying “Oh nooooo!!!!  Itchy!!!!”

I also have a mole on my leg that she picks at every day.

Silly girl.

Yesterday afternoon I took on a chicken pot pie challenge.  I did not mean to make it an all day affair…it just happened.  Saturday we had two rotisserie chickens for our family and friends.  There was plenty left over so I decided to make it into pot-pie.  (which I have done before)  I think this makes the worlds best chicken pot pie as the chicken broth is fresh (you boil the rotisserie carcass), the chicken itself is especially good…and everything is flavored just right.  Well, since I had so much left over I figured I would triple the recipe which would make one big pie and one little one…I was wrong.  I made enough to feed at least 30 people.  So here is how to make what I think is the world’s best chicken pot pie.  Do NOT double or triple this recipe unless you want to send all day long in the kitchen.

First, if you have left over rotisserie chicken or simply have chicken breast you boil it in salted water.  I try to boil the entire chicken (picking off any pick hunks of meat) for at least an hour to make sure the water is flavored well. You then drain the broth into another pot, and allow the chicken to cool.  Once it has cooled enough to handle you can pick the meat off the bone. (those strings you see in there are what  was wrapped around the chicken)

Set the meat aside.

The next step is to make the creamed chicken.  In a sauce pan on medium-low heat melt 4 Tbsp unsalted butter. Add and whisk until smooth: 1/2 C all-purpose flour.

Cook, whisking constantly for one minute.  Remove from heat and add 2 C of set aside chicken broth/stock and whisk until smooth. Whisk in 1 1/2 C whole milk.  Increase the heat to med and bring mixture to just a simmer, whisking constantly.  Remove the pan from the heat and scrape the sides of the pot and break up any lumps by whisking vigorously.  Return the pan to heat, whisk and bring to simmer for one minute. Stir in the cooked chicken.  Remove from heat and flavor with several drops of lemon, salt and pepper, 2-3 pinches of nutmeg.

Now for the topping.  I use the drop biscuit recipe because it’s easy.  You simply whisk together in a large bowl: 1 2/3 C flour, 1 tbsp baking powder, 1/2 tsp salt

Whisk together in another bowl: 2/3 C milk, 1/3 C vegetable  oil

Add to the flour mixture and stir until the dry ingredients are moistened and the batter pulls from the side of the bowl. (set aside)

Preheat oven to 400. In a large skillet heat butter or olive oil.  Sautee until just tender: 1 med onion (chopped), 3 med carrots (chopped), and 2 small celery stalks, (sliced).

Stir the vegetables into the creamed chicken along with 3/4 C thawed peas and 3 Tbsp chopped parsley.

Dump the mixture into a prepared (greased) pan and drop the biscuits on top. Bake for 30-35 minutes…and you will have a beautiful and delicious chicken pot pie…

Or in my case…2 pies, one casserole dish, and one loaf of chicken pot pie.

Well…that’s all I’ve got for now!  Til next time!




8 Responses to Memorial Weekend, Belly Buttons the Pot pie Challenge

  1. LeAnna says:

    Ahhh! She is so adorable in her swimsuit and floaties. Too stinkin’ cute! Your potpie(s) look delicious! I love using a rotisserie chicken when I make mine, but I’m definitely going to have to try your recipe before too long. Pot pie is the epitome of comfort food to me. I love making it for new Mamas, too. It’s nice and mild and doesn’t typically contain things that will offend a nursing baby. Hope you’re having a great week!

  2. Betty says:

    Oh yum! That looks delicious! Glad you had such a wonderful long weekend and thankful for that pool!

  3. Anna says:

    Cora just keeps getting cuter… I love the belly button story. And that pot pie… looks SO good. I love making homemade pot pie but I have never sauted the vegetables like that, or used a rotisserie chicken… I am definitely going to have to try it!

  4. Susanna says:

    I love that she picks at her belly button! She is such a character! Well, as usual your food pictures are making me hungry! Good job on the pot pies!!!:)

  5. bchallies says:

    IT is delicious! Thanks!

  6. I love that she finds her belly-button annoying. And look at Justin’s glasses. Opa. Save them for the later years of your life and you’ll be good to go!

  7. jessica says:

    mmm.beautiful. i want one of those pies

  8. […] be complete if I did not talk about food. (I need some balance after all…)  I have posted this recipe before.  It simply is the very best chicken pot pie recipe…all thanks to Joy of […]

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