Chicken Pot Pie and Apple Galette
I have a wonderful mother-in-law. She is always so warm and welcoming, so full of love and thoughtfulness. I remember going through rough times in college and calling her and having her listen to the endless woes of a college girl. I remember how nervous I was to meet her, and that when I finally did I was in PJs with my hair up and no make up on and I don't think that made any difference. She inspires me to always be thoughtful when giving someone a gift- that a true gift requires thought and a little elbow grease. She's there when you need her, and is never quick to give unwanted advice.
The Sunday before the shutdown Jay and I had mom over to celebrate her birthday. It was cold day that was perfect for something that stuck to your ribs and kept you warm. I had just bought bone-in skin-on chicken breasts perfect for roasting and a pot pie filling.
Notes:
Whenever I got to the Amish market to buy our meat, I always make sure to come home with bone-in skin-on chicken breasts. I usually roast them the next day. I put a little olive oil in the pyrex and layer some fresh herbs (sage, thyme, parsley) and cut lemon on the bottom, place the chicken breasts (salt, pepper, garlic powder and onion powder) on top, and then cover the chicken with more fresh herbs and cut lemon. I roast in the oven at 375 for an hour. It makes easy dinners or lunches through the week. You could use any chicken you want- rotisserie, thick sliced cold cut, or canned.
I know it's pot pie but I haven't found a premade pie crust I like. And I never think about potpie until I need to have it right now. So I swap out puff pastry and I only use it on top. You can use pie crust just follow the directions on the box.
The recipe is a mix of maybe 5 - 6 online recipes.
Chicken Pot Pie- Filling
1 Tbsp olive oil
1 Tbsp butter
1 onion, chopped
1 - 2 ribs of celery, chopped
2 carrots cut in semi-circles
1 -2 potatoes diced
1 bay leaf
1/2 cup frozen peas
1/2 cup frozen sweet corn
1/4 - 1/2 cup white wine (can be omitted)
1 - 1 1/2 cup chopped chicken
salt and pepper
1 Tbsp dijon mustard
2 Tbsp butter
2 Tbsp flour
2+ cups of chicken broth
1 Tbsp chopped parsley
splash of cream
Heat the oil and butter in a heavy bottomed pot with a lid. Add the onions, celery, carrots, potatoes, bay leaf, salt and pepper. Stir then cover and let vegetables soften. Once the potatoes are soft, add the peas and corn. Deglaze the pan with the white wine. Add chopped chicken and dijon mustard. Mix well and season with salt and pepper if needed. Push everything to one side, and melt the butter on the empty side. Cook the flour in the butter and then add chicken broth to desired thickness. Add the chopped parsley and a splash of cream. Taste to check salt and pepper, add more if needed.
At this point, I fill a single serve Corningware with the pot pie filling, top with push pastry and the bake. You could top with pie crust if you wanted. Or served over warm biscuits.
Apple Galette
Serves 2 - 3
This is a Cooks Illustrated Recipe from the Cooking for Two 2013 Magazine. We've tried a handful of recipes from this issue and have loved them. I'd recommend getting it if you see it.
1/3 of a sheet of puff pastry
1 Granny Smith Apple, peeled, cored, and sliced 1/8 inch thick
1/2 Tbsp butter
2 tsp sugar
1 Tbsp apricot preserves
1 tsp water
Preheat oven to 400 degrees.
Fold over the edges (1/4 inch) of the puff pastry to create a border.
Layer the slice apples at a diagonal on the puff pastry. Dot the apples with the butter and sprinkle with sugar.
Bake for 40 - 45 minutes
Combine apricot preserves and water, heat in microwave until bubbly. Brush onto baked galette.
Let cool for 15 minutes and then serve.
