Comfort and Joy...

In acknowledgment of the fact that winter is coming fast and furiously, I am sharing a family favorite with you.

This recipe is my favorite of all the things that I make......a variation on a pot pie, but WAY BETTER.

***********************************************************************************

INGREDIENTS

4 cups of root vegetables,

1 small roasted chicken or 3 roasted chicken breasts

2 cups of chicken stock

1cup of heavy cream

1 cup of each frozen peas and corn

2 tablespoons butter

1 tablespoon country herbs

1 1/2 teaspoons each salt and pepper

Flour 

 1/2 package ready to go pie crust (or if you are brave, make your own)

Last, the most IMPORTANT ingredient of all.....a lack of interest in calories and a hungry stomach!

 ***********************************************************************************

 Cut up and steam 4 cups of root vegetables. ( I don't boil them because it makes them too water logged)

Allow corn and peas to defrost, then drain off any excess water.

 Sprinkle freshly ground country herbs, salt and pepper over the torn chicken breast.

(this allows it to absorb the flavors)

 Now for the sauce.

Melt the butter in a deep nonstick pan, then add about 5 tablespoons of flour to the butter slowly over medium heat.

You don't want to scorch the butter or the flour.

 Whisk until that the two combine into pea shaped pieces.

Now turn the heat up to high and add the cream and the chicken stock little by little, stirring briskly.

Once the sauce is smooth and thickened to a point where it coats a spoon remove from heat to prevent burning it.

While the sauce is warm, fold all of the strained vegetables and chicken right into the same pan.  Heat mixture on low for about 10 minutes to allow melding of flavors.   

This would be the step to add more salt and pepper according to your taste.

 Put mixture in some sort of deep dish glass cookware, like this 3 inch deep Pyrex which I used.

Cover mixture with either Pillsbury ready pie crust; or if you are a baker, make your own.  Remember to cut vents in the top of the crust.

( Notice that this is a bottomless pot pie...... I am not one for crust, so I eliminate the bottom of the pie)

Now, pop it in a pre-heated 400 degree oven for 20-30 minute or until crust is golden brown.

Remove and enjoy.

**********************************************************************************

Just a little comfort, that has always brought joy to the loved ones that I share it with.

I'll be back tomorrow with a little project that I am working on....Thank you for all of your well wishes while I was sick.  

It means so much. 


Julia