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Tonight's dinner
Jan. 9th, 2008 07:25 pmChicken Pot Pie
Getting this down so I won't forget how I did it, since it's the best one I've made to date. Will somebody please read this through to see if it makes sense, please? [EDIT: I awoke in the night realizing I'd left out an ingredient, so if you've already copied this, go back and add the cream, ok?]
Of course, most of these amounts are approximate, since I cook by "some of this and some of that and a sprinkle of the other thing." YMMV!
2 tbsp butter plus 1 tbsp margarine or olive oil
2 cloves garlic, diced
2 green onions, diced
1/2 cup celery, diced
2 slices onion, chopped
5 mushrooms, quartered
parsley, bay leaf, savory, salt & pepper (can't say exactly how much of each)
3 carrots, chunked (or 3/4 cup diced carrots)
3 small russet potatoes, peeled
2 large boneless chicken breasts
3/4 cup frozen corn, thawed
3/4 cup frozen peas, thawed
1 pkg chicken gravy mix
1/2 cup wine (in this case, leftover champagne from NYE)
1/2 cup cream (or half and half, milk won't work)
1 package flaky crescent rolls
Melt the butter in large saucepan, add garlic, gr. onion, celery, onion and saute til cooked clear. Add mushrooms, add more margerine/oil if needed. Cut the chicken breasts in large cubes. Add the chicken to the vegetables, stir to cook chicken but not until browned. Add seasonings to taste.
Meanwhile, put the carrots and potatoes in a glass bowl and cover with water; add chicken bouillon cube to water. Cook on high in microwave until carrots and potatoes are cooked through.
Pour the water off the cooked carrots and potatoes into the frying pan with the chicken and sauteed veggies, bring to a simmer. Add the wine/champagne to the frying pan. Put the carrots and potatoes into the greased casserole dish.
When chicken is cooked through (5-7 minutes) remove the chicken and sauteed veggies from the pan with a slotted spoon, leaving drippings and chicken broth in frying pan. Put chicken and sauteed veggies into casserole dish with the carrots and potatoes. Add the peas and corn to the casserole dish.
Reduce the liquid in the saucepan for 5-10 minutes, stirring frequently. In cup, dissolve chicken gravy packet in 1/2 cup water, add to saucepan. Add cream, stir in well (I used a whisk.) Stir constantly as mixture thickens, adding more water if needed.
Pour sauce over vegetables and chicken in casserole dish.
Remove crescent rolls from package, quickly combining the triangles into one solid rectangle (it's more of a 'smoosh' than an actual 'combine') and place on top of chicken mixture, making sure there aren't huge gaps along any of the sides.
Place in 375 degree oven until dough is browned, about 20 minutes.
Serves about 4 or 5.
Everybody made nummy noises...
Getting this down so I won't forget how I did it, since it's the best one I've made to date. Will somebody please read this through to see if it makes sense, please? [EDIT: I awoke in the night realizing I'd left out an ingredient, so if you've already copied this, go back and add the cream, ok?]
Of course, most of these amounts are approximate, since I cook by "some of this and some of that and a sprinkle of the other thing." YMMV!
2 tbsp butter plus 1 tbsp margarine or olive oil
2 cloves garlic, diced
2 green onions, diced
1/2 cup celery, diced
2 slices onion, chopped
5 mushrooms, quartered
parsley, bay leaf, savory, salt & pepper (can't say exactly how much of each)
3 carrots, chunked (or 3/4 cup diced carrots)
3 small russet potatoes, peeled
2 large boneless chicken breasts
3/4 cup frozen corn, thawed
3/4 cup frozen peas, thawed
1 pkg chicken gravy mix
1/2 cup wine (in this case, leftover champagne from NYE)
1/2 cup cream (or half and half, milk won't work)
1 package flaky crescent rolls
Melt the butter in large saucepan, add garlic, gr. onion, celery, onion and saute til cooked clear. Add mushrooms, add more margerine/oil if needed. Cut the chicken breasts in large cubes. Add the chicken to the vegetables, stir to cook chicken but not until browned. Add seasonings to taste.
Meanwhile, put the carrots and potatoes in a glass bowl and cover with water; add chicken bouillon cube to water. Cook on high in microwave until carrots and potatoes are cooked through.
Pour the water off the cooked carrots and potatoes into the frying pan with the chicken and sauteed veggies, bring to a simmer. Add the wine/champagne to the frying pan. Put the carrots and potatoes into the greased casserole dish.
When chicken is cooked through (5-7 minutes) remove the chicken and sauteed veggies from the pan with a slotted spoon, leaving drippings and chicken broth in frying pan. Put chicken and sauteed veggies into casserole dish with the carrots and potatoes. Add the peas and corn to the casserole dish.
Reduce the liquid in the saucepan for 5-10 minutes, stirring frequently. In cup, dissolve chicken gravy packet in 1/2 cup water, add to saucepan. Add cream, stir in well (I used a whisk.) Stir constantly as mixture thickens, adding more water if needed.
Pour sauce over vegetables and chicken in casserole dish.
Remove crescent rolls from package, quickly combining the triangles into one solid rectangle (it's more of a 'smoosh' than an actual 'combine') and place on top of chicken mixture, making sure there aren't huge gaps along any of the sides.
Place in 375 degree oven until dough is browned, about 20 minutes.
Serves about 4 or 5.
Everybody made nummy noises...
