Later today at 5:30pm EST on WMKV/WLHS Cooking For Yummies, we have Pauline Lutmer stopping by to talk about cooking and shopping for one or in small quantities. Heres one of Paulines recipes well discuss today on Cooking For Yummies on 89.3FM, 89.9FM and wmkvfm.org Chicken Pot Pies (See hint at bottom of recipe for Chicken a la King variation) • 3 boneless, skinless chicken breasts • 4 teaspoons salt • 2 cups peeled, diced red potatoes (4 or 5 medium potatoes) • 1 stick (8 tablespoons) butter, plus more for greasing baking dish • 8 oz bag baby carrots, diced • 3 stalks celery, diced • 1 medium onion, diced • 1-1/2 tsp fresh or coarse ground black pepper • 1/2 cup all-purpose flour • 1 1/2 cups milk (2% is fine but I wouldn’t use skim) • 1-2 cups frozen whole-kernel corn • 1-2 cups frozen green peas • Pinch garlic powder • Small jar diced pimento or diced fire roasted tomatoes Crust: • 2 cups baking mix such as Bisquick, (I use the Heart Healthy variety..works great) • 1 teaspoon ground black pepper (coarse grind is best) • 2 sticks (16 tablespoons) butter, melted • 2 cups buttermilk • 1/2 cup grated Parmesan Directions Preheat the oven to 375 degrees F. For the filling: Place the chicken breasts in a large stockpot or Dutch oven along with 2 teaspoons of the salt and enough water to cover. Bring to a boil, reduce the heat and simmer until the chicken is tender, about 30 minutes. Remove the chicken to a plate to cool, reserving 3 cups of the broth; supplement with boxed chicken stock if you are short. When cool enough to handle, cut the chicken into bite-size pieces. Set aside. While the chicken is cooking, combine the potatoes and the remaining 2 teaspoons salt in a medium pot. Fill with water to cover and bring to a boil over high heat. Lower the heat and cook until the potatoes are tender but not mushy, 15 to 20 minutes. Drain the potatoes in a colander and set aside to cool. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the carrots and cook for 5 minutes. Add the celery, onion and a pinch of salt and pepper; cook until the onions are soft and almost translucent…this will take approximately 4 to 5 minutes. Add the remaining 4 tablespoons butter and, once melted, add the flour to make a roux. Cook the flour for 2 minutes, stirring constantly, to be sure all the flour has been cooked. Add the chicken stock and milk. Simmer, stirring frequently, until the mixture thickens. If it gets too thick, add more stock or milk. Thickening process takes about 5 to 7 minutes. Stir in the chicken, frozen corn, frozen peas, pimento and garlic powder. Remove from the heat. Grease one 9 x 13 inch baking pan or the closest thing to it you have. You can use a foil baking pan if you prefer…or even several smaller foil pans if you plan to freeze part of the finished product. Freezes and re-heats well. Evenly divide the potatoes among the baking pans. Spoon the filling over the potatoes, leaving about 1/4-inch of space at the top for the crust. For the crust: In a large mixing bowl, whisk together the baking mix and pepper until well blended. Whisk in the melted butter and buttermilk until smooth. Stir in the Parmesan. Pour some batter into each pan and smooth over the top, being careful not to mix it into the chicken filling. Bake until the crust is crispy and nicely browned, 40 to 45 minutes. Let sit for 10-15 minutes before serving. Hint: You may choose to make one baking pan with the filling only, omitting the potatoes and the crust. Freeze and then re-heat when you want to enjoy Chicken a la King at a later date. If you choose to freeze the pan of just filling, there is no need to bake it first.
Posted on: Mon, 03 Feb 2014 16:12:10 +0000
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