Today's weather reminds me of one of the most amazing things I have ever done in my life- an Antarctic Expedition. Two years ago, I was fortunate enough to go to Antarctica with NGO 2041. Amazing isn't quite the word for it. I have a million pictures and a ton of stories to pair with what became a life-defining moment for me.
What is most amusing is that when I compare the pictures from that trip and today, it's hard to tell the difference!!
Although, you won't find any of these in Pennsylvania, unless you're at the Zoo!
Anyways!! Onto some chicken pot pie. And this ain't your grandma's chicken pot pie. I made the whole wheat pastry sitting on top of it. I figured since I am baking all day, and not necessarily making the healthiest of foods, I should at least make whole wheat pastry for the chicken pot pie my mom made. It is sooooooo goooood!!
This Ain't Your Grandma's Chicken Pot Pie
Whole Wheat Piecrust
Courtesy: King Arthur Flour Whole Grain Baking
1 cup traditional whole wheat flour
1 tablespoon buttermilk powder (optional)
1 tablespoon confectioner's sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoon (3/4 stick, 3 ounces) cold unsalted butter
2 tablespoons (1 ounce) orange juice
2 to 4 tablespoons (1 or 2 ounces) ice water
Whisk together the flour, buttermilk powder (if using), sugar, baking powder, and salt in a medium bowl, Cut the butter into small cubes and work it into the dry ingredients using your fingers, a pastry blender, or fork, or a mixer until the dough is unevenly crumbly. This isn't exact science; the goal is a crumbly mixture featuring uneven bits of butter with the butter being in recognizable pieces.
Sprinkle the orange juice over the dough and toss to moisten. Add ice water a tablespoon at a time, mixing until the dough is cohesive. Grab a handful; if it holds together willingly and doesn't seem at all dry or crumbly, you've added enough liquid.
Turn the dough out onto a lightly floured surface, and shape into a round disk as illustrated at right. Roll on its edge along a floured work surface, as though the disk were a wheel, to smooth the edges out. This will result in a rolled-out crust with smooth, rather than ragged, edges.
Chicken Pot Pie
Courtesy: Better Homes and Gardens, once again!
Pastry Topper (recipe above)
1 cup chopped leek (3 medium) or onion (1 large)
1 cup sliced fresh mushrooms
3/4 cup sliced celery (1-1/2 stalks)
1/2 cup chopped red sweet pepper (1 small)
2 tablespoons butter or margarine
1/3 cup all-purpose flour
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1-1/2 cups chicken broth
1 cup half-and-half, light cream, or milk
2-1/2 cups chopped, cooked chicken
1 cup loose-pack frozen peas or frozen peas and carrots
1 egg, beaten
1. Prepare Pastry Topper; set aside.
2. In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.
3. Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.
4. Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Makes 6 servings.