Friday, February 5, 2010
I Needed Something Easy
I'm trying to get more creative with the seasonal produce available this time of year and potatoes and carrots are perfect for a pot pie. I had both, purchased from the farmers market, broccoli and a few bags of the chicken I keep precooked in the freezer, and some leftover pie crusts from the holiday season. I threw it together, threw it in the oven and dinner was ready in under an hour.
I cooked all the veggies my big cast iron pot like this:
With medium heat, olive oil, garlic, onions until clear
Next add the carrots and potatoes plus 2 cups of stock until mostly tender
Next comes the broccoli and the precooked and chopped chicken, while that cooks mix 1 cup milk w/2 T cornstarch
A little salt, pepper and thyme (or basil, oregano, etc) to taste
Bring pot to a simmer and add milk mixture, bring to a boil.
Upon thickening to your taste top with pie crust cut with a cookie cutter, drop biscuits work nicely too.
I baked it according to the pie crust directions since the filling was already piping hot. And you can use just about any veggies you want or have on hand; mushrooms, sweet potatoes, peas, peppers, cauliflower, etc. I had thought about having a salad or green beans along side, but instead opted for some roasted beets and squash with a fun spice mix I had gotten for Xmas. It was a perfect, cozy winter time meal, and it hit the spot.