Christmas Eve!

24 Dec

James and the kittens are ready for Christmas.

I made a chicken pot pie for Christmas Eve dinner. The recipe I used is from Cook’s Illustrated’s America’s Best Lost Recipes. This is one of my favorite cookbooks. It has unusual comfort-type food. I had some ready-made pie crusts leftover from Thanksgiving, and some chicken leg quarters I had bought when they were on sale so I decided to make a nice dinner for James.

Just Chicken Pie, adapted from America’s Best Lost Recipes

4 chicken leg quarters, roasted

1 stick unsalted butter

2 celery ribs, chopped fine

2 garlic cloves, minced

½ cup whole wheat flour

12 oz whole milk

2 cups chicken broth

3 scallions, chopped

2 pie crusts

1. Place one pie crust in pan, and refrigerate until ready.

2. Melt butter in a large saucepan over medium heat. Add celery and cook until soft, about 5 minutes. Add garlic, stir. Add flour and cook, stirring, until it begins to brown. Stir in milk and broth and bring to a boil. Reduce heat to low and simmer until thickened, about 5 minutes. (At this point the original recipe tells you to strain the sauce and discard the vegetables, but I left them in.) Stir in chicken and scallions, and salt and pepper to taste. Let the filling cool until just warm, about 30 minutes. (I forgot to do this, and it was fine though the bottom of the crust got pretty soggy.) Heat oven to 400 degrees while you are waiting.

3. Spoon chicken mix into pie crust, then top with other crust. Trim if necessary then press top and bottom crusts together, and tuck the edges underneath the bottom crust. Make sure it is sealed tightly.

4. Cut 4 slits in the top of the dough. Bake at 400 until the crust is a deep golden brown, about 45-55 minutes.

This was so delicious! The only problem was the soggy crust on the bottom. The next time I make it I want to include more vegetables, like carrots and peas, because it was extremely rich. I’d like to try making it without a bottom crust too. I used Trader Joe’s ready-made crusts and they were excellent.

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