Chicken potpie.  A dish that many of us never make ourselves, or have ever had made for us homemade.  But the real tragedy in the world of chicken pot pie is that many of us have been exposed to the dish through the freezer section of our local grocery stores, or the not-so-homemade phenomenon of places like Cracker Barrel (I'm not hating on Cracker Barrel, I'm just saying....).  If we're lucky, the restaurant and frozen potpies we buy may taste kind of good, but are seldom layered in the kinds of flavors a real homemade recipe pulls together.

This kind of praise aside, I must admit, this is not an easy recipe, a quick recipe, or a recipe for starters.  This chicken potpie recipe is a recipe that, if done in its entirety, takes several hours to make and lots of focus, but has one of the tastiest of outcomes.  It consists of a homemade pie crust, homemade chicken broth and subsequent filling, and lots of fresh ingredients.

When I first got to Asheville for the holidays, I made this recipe for Joe, his family, and his friends.  I spent about three-to-four hours in the kitchen with the help of his younger sister Sarah (holla!) and the result was, as both of Joe’s parents stated, “divine” (very possibly the best compliment my cooking’s ever gotten!).

Chicken Potpie

The below recipe is in its entirety.  However, you can easily cut corners with the chicken broth, the pie crust, and the preparation of the meats.  Oftentimes, I prepare the pie crust a day ahead of time and refrigerate it so that all I have to do is roll it out when it’s time to put the pie together.  Additionally, the chicken can easily be substituted with leftover turkey after Thanksgiving, and the broth can be regular chicken broth from the store.

Ingredients

Chicken and stock ingredients
* 1 (3 ½-4 lb) chicken (i.e., a “frying chicken”)
* 1 carrot
* 1 celery stalk
* 1 small onion, halved and separated
* 2 teaspoons salt

Pie crust ingredients

NOTE: this makes enough pie crust for four discs, or two pies.  It can easily be halved. Also, many pie crusts call for Crisco/lard instead of all butter.  Although the resulting flaky texture may be just that—awesome and flaky—the resulting flavor is way less tasty.  Remember what the wise Julia Childs once said: “You can never have too much butter.”
* 5 cups all-purpose flour
* 2 teaspoons salt

* 2 heaping teaspoons of brown sugar
* 4 sticks of butter frozen, or chilled
* 10-15 tablespoons ice water

Filling ingredients
* 6 Tbsp unsalted butter
* 1 large onion, diced (about 1 1/4 cups)
* 3 carrots, thinly sliced on the diagonal
* 3 celery stalks, thinly sliced on the diagonal
* 1/2 cup all-purpose flour
* 1 1/2 cups milk (regular, 2 %, or skim all work fine)
* 1 teaspoon chopped fresh thyme leaves (can use dried thyme as well)
* 1/4 cup dry sherry (“cooking sherry”)
* 3/4 cup green peas, frozen or fresh, boiled
* 2 tablespoons minced fresh parsley
* 2 teaspoons kosher salt
* 1/2-1 teaspoon freshly ground black pepper

Egg wash
* 1 egg whisked with 1 Tbsp water

Special equipment needed
* 6-8 10-ounce ramekins

OR: 2 regular pie pans (i.e., 10 inch pie pans)

PIE CRUST

1.) First, prepare the pie crust and refrigerate.  See Post on All Butter Pie Crust for more Information.

CHICKEN STOCK AND FILLING
1.) Cook the chicken and the chicken stock.  Begin by prepping your vegetables--chop onion, celery, and carrots.

2.) Wash and clean the chicken, add to a large pot, and fill with water until it just barely covers the chicken.  Add the carrot, celery, and onion (the onion should be broken into pieces from the half).  Add the salt.  Bring to a boil on medium-high heat, and then turn down to medium-low and simmer for 45 minutes to an hour (45 minutes for a 3.5 lb chicken, and 45 minutes for a 4 lb. chicken).

3.) Once the chicken is cooked, remove from pot and place in a cooling pan for about 15 minutes.  Allow the broth to continue boiling until it has reduced to about a quart.  Reserve 2 1/2 cups broth for the filling.  You will have plenty to reserve and cook with other dishes!

4.) Once the chicken is cool enough to touch and pick clean, do just that.   Remove all of the chicken, and reserve for the filling.  NOTE: As you're picking the chicken clean, feel free to put the chicken's bones back into the broth as the stock continues to boil.  You will definitely get added flavor from this process!

CHICKEN POT PIE FILLING

1.) Preheat oven at 400 degrees F.  In a large skillet, melt the butter, and add celery, carrot, and onions.  Cook the vegetables until they are translucent (about 10 minutes or longer depending on how high you have your heat set).

2.) Add the flour, stir in fully, and cook for one minute.

3.) Whisk/stir in 2 1/2 cups chicken stock.  Whisk in the milk.  Decrease the heat to low, or medium-low and stir occassionally for about ten minutes.

4.) Add the final ingredients: the reserved chicken, thyme, salt and pepper, cooked peas, parsley, and stir well.  NOTE: These will probably not be the final touches you add to this mixture.  Taste the filling and add salt, pepper, and thyme accordingly.  When I last made this recipe, we decided a little extra thyme was what was missing, but it depends from preparation to preparation.  

MAKING THE PIE

1.) Roll out two discs of dough (one for each pan) on a floured surface, and pour half of the mixture into each pie pan.  If using ramekins (as shown below), pour filling into individual ramekins and use rolled pie dough for tops.

2.) Roll out the remaining two discs of dough and flop onto the top of the pie.  If using ramekins, use a biscuit cutter (or inverted drinking glass) to cut out circles for the tops of the pot pies.

3.) Curl the crust on top of itself, or fork for a design.  Cut X's, or lines across the pie crust top for design and to let the pie breathe when cooking.  If using ramekins (as below), layer pie crust cutouts.  Don't worry if they don't look "perfect" in the Beta stage; they will cook together and look crispy and fantastic when done.

4.) Prepare the egg wash: mix one tablespoon of milk with one whisked egg, and brush on top of the pie crusts.

5.) Cook for about 25 minutes, or until the crust is golden brown.  Full batch makes 8 ramekins, or 2 pies.  Enjoy!

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Butter Chicken

People who know me know that I love Indian food.  Curry is one of my favorite spices to cook with and I have a ton of recipes available on Clearly Delicious that take advantage of said spice (see Curry in a Hurry and Curry Rice).

When my friend Lydia first introduced me to a recipe in the Curry family called "Butter Chicken" or "Murg Makhani," I knew that it had to be clearly delicious--consisting of cloves, cinnamon, peppercorns, cumin, and much much more, the sauce and chicken combination promised a full bodied flavor that was melt-in-your mouth authentic in the Indian cuisine family.

Although the name of this recipe "Butter Chicken" suggests a sauce that is primarily butter based, the name is indeed a misnomer--instead of being butter based, the sauce consists of greek yogurt and tomato sauce with melted butter added at the end (2 tablespoons).  This recipe is significantly healthier than one might think.  Regardless of its name, the sauce is a creamy, flavorful, mildly spicy sauce-based dish served over white or brown rice.

Butter Chicken
Lydia found this recipe on the About.com website (recipe can be found here).  The recipe is written by Petrina Verma Sarkar, one of the About.com Indian food writers.  Follow the below recipe for an authentic, tasty Indian entree, but if you can't find a couple of the exact spices (i.e., kasuri methi), don't worry too much--the other spices easily balance out one or two missing spices.

Ingredients:
* 1 kg boneless chicken skin remove
* Juice of 1 lime
* Salt to taste
* 1 tsp red chilli powder (adjust to suit your taste)
* 6 cloves
* 8-10 peppercorns
* 1 inch stick of cinnamon
* 2 bay leaves
* 8-10 almonds
* Seeds from 3-4 pods of cardamom
* 1 cup fresh yoghurt (must not be sour)
* 3 tbsps vegetable/canola/sunflower cooking oil
* 2 onions chopped
* 2 tsps garlic paste
* 1 tsp ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/4 tsp turmeric powder
* 1 can (400g or 14 oz) of tomato paste
* 1/2 litre chicken stock
* 2 tbsps kasuri methi (dried fenugreek leaves)
* 3 tbsps unmelted, soft butter
* Salt to taste
* Coriander leaves to garnish


Other Accompanying Dish:
* Prepare 6-7 servings white, or brown rice.  (Note: I use a handy-dandy, rice cooker.  I'll never have to wait for water to boil again!)


1.) Begin by marinating the chicken: add the juice of one lime and 1 tsp chili powder in a bowl with the chicken.  Mix and cover the chicken thoroughly; wrap with plastic wrap and refrigerate for one hour.

2.) Roast cloves, peppercorns, cinnamon, bay leaves, and almonds till lightly dark.  Cool and add cardamom seeds.  Grind until powder in a coffee grinder.

3.) Mix yogurt with the above ground spice powder with cumin, coriander, and turmeric.  Add to chicken mixture.  Mix thoroughly and allow to refrigerate for another hour.

4.) When chicken mixture has marinaded for an hour, sauté onions in a saucepan with a tablespoon of olive oil (or butter) until golden brown and translucent.  Add garlic paste and ginger. Sauté for one more minute.

5.) Add chicken and cook with garlic/ginger/onion mixture.  Chicken should be browned, but not cooked completely (you'll want to finish cooking the chicken in the sauce with the next step).

6.) Once chicken is thoroughly cooked, add tomato paste, chicken stock, and remaining yogurt sauce mixture.  Cook till chicken is tender and sauce has reduced by one half.

7.) Melt butter in separate saucepan and pour over chicken and sauce mixture.

8.) Mix to integrate and pour sauce mixture in a deep serving pan.  Serve with white or brown rice.  Makes 5-6 servings.  Enjoy!

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Curry Chicken

This week, I had the rare opportunity of making two chicken curry recipes--one, by Tyler Florence (my foodie boyfriend) over at Foodnetwork that involves a ton of ingredients, a long cooking process, and a natural yogurt based sauce; you can find the recipe here.  The second one was by Elise Bauer over at Simply Recipes and can be found here.  What makes the latter recipe completely different than the former is that it calls for a sour cream sauce instead of a yogurt one, and 1/10 of the ingredient's Tyler Florence's recipe calls for.  The catch? In my experience, it's better!

For my birthday dinner this past weekend, I had the very good intentions of blogging about everything I prepared.  However, I, like most people, am one of  my own worst critics and REFUSED to post anything that wasn't top notch.  Now, I'm not saying that the meal we made Sunday wasn't damn good (I'd like to think it was pretty tasty), but it just didn't scratch my itch for Indian food when it was prepared.  Partially, I blame myself for not babying the recipe before serving it--you know, the constant adjusting of ingredients and flavors until the combination is "just right" and makes you go, "mmm...."--but I also think that maybe the essentials to a good curry chicken/veggie/anything recipe really doesn't need to be that complicated.  Honestly, if you want to do Tyler's recipe, that's great--it's incredibly aromatic with its combination of everything from turmeric, to curry, to fennel seeds, to coriander, to you name it in the Indian spice cabinet.

But, I worry that the overall combination of these ingredients has just too much going on.  With the recipe below from Elise Bauer, the ingredients are simple, the process is simple (and fast! It is aptly titled "Chicken Curry in a Hurry"), but mostly, with a decent combination of salt, pepper, and parsley in the end, it is enormously flavorful, makes you go, "mmm..." and is clearly delicious.  Just ask Ms. Lydia Dorsey!

Chicken Curry
For this recipe, I chose to prepare chicken, but you really can add whatever you'd like here.  For instance, stir fried vegetables and tofu would make a natural and flavorful adjustment.  However, if you are doing chicken, I suggest 3 large, or 4 small-to-medium-sized chicken breasts. 

* 3 large, or medium-to-large boneless, skinless chicken breasts
* 1 onion, chopped
* 1 1/2 teaspoons yellow curry powder, separated in half
* 1 tablespoon olive oil
* 1 cup sour cream
* 1/3 cup golden raisins, optional
* Freshly minced parsley

1.) In a medium saucepan, add oil and warm.  Add chopped onion and cook for about 5 minutes, or until the onions are translucent.  Add optional raisins.  Sprinkle with salt and pepper to taste and add half of the curry powder.  Mix to fully integrate and cook for another minute.
2.) Wash and prepare the chicken.  First, salt and pepper both sides of the chicken to taste and even prepare the breasts as strips for a more even cooking process.  Sprinkle/rub in the remaining curry powder.
3.) Push cooked onions to the side of the pan, and add chicken.  Cook chicken for 3-5 minutes on each side or until done.  Transfer to plate.  Now would be a good time to cube the chicken before returning to pan.
4.) Add 1 cup sour cream and stir to integrate.  Continue stirring and heating over medium-high heat until the sauce has thickened.  Once thick, return chicken to pan and mix to integrate.
5.) Serve over rice, and enjoy!

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Chicken Potpie

Chicken potpie.  A dish that many of us never make ourselves, or have ever had made for us homemade.  But the real tragedy in the world of chicken pot pie is that many of us have been exposed to the dish through the freezer section of our local grocery stores, or the not-so-homemade phenomenon of places like Cracker Barrel (I'm not hating on Cracker Barrel, I'm just saying....).  If we're lucky, the restaurant and frozen potpies we buy may taste kind of good, but are seldom layered in the kinds of flavors a real homemade recipe pulls together.

This kind of praise aside, I must admit, this is not an easy recipe, a quick recipe, or a recipe for starters.  This chicken potpie recipe is a recipe that, if done in its entirety, takes several hours to make and lots of focus, but has one of the tastiest of outcomes.  It consists of a homemade pie crust, homemade chicken broth and subsequent filling, and lots of fresh ingredients.

When I first got to Asheville for the holidays, I made this recipe for Joe, his family, and his friends.  I spent about three-to-four hours in the kitchen with the help of his younger sister Sarah (holla!) and the result was, as both of Joe’s parents stated, “divine” (very possibly the best compliment my cooking’s ever gotten!).

Chicken Potpie

The below recipe is in its entirety.  However, you can easily cut corners with the chicken broth, the pie crust, and the preparation of the meats.  Oftentimes, I prepare the pie crust a day ahead of time and refrigerate it so that all I have to do is roll it out when it’s time to put the pie together.  Additionally, the chicken can easily be substituted with leftover turkey after Thanksgiving, and the broth can be regular chicken broth from the store.

Ingredients

Chicken and stock ingredients
1 (3 ½-4 lb) chicken (i.e., a “frying chicken”)
1 carrot
1 celery stalk
1 small onion, halved and separated
2 teaspoons salt

Pie crust ingredients

NOTE: this makes enough pie crust for four discs, or two pies.  It can easily be halved. Also, many pie crusts call for Crisco/lard instead of all butter.  Although the resulting flaky texture may be just that—awesome and flaky—the resulting flavor is way less tasty.  Remember what the wise Julia Childs once said: “You can never have too much butter.”
5 cups all-purpose flour
2 teaspoons salt

2 heaping teaspoons of brown sugar
4 sticks of butter frozen, or chilled
10-15 tablespoons ice water

Filling ingredients
6 Tbsp unsalted butter
1 large onion, diced (about 1 1/4 cups)
3 carrots, thinly sliced on the diagonal
3 celery stalks, thinly sliced on the diagonal
1/2 cup all-purpose flour
1 1/2 cups milk (regular, 2 %, or skim all work fine)
1 teaspoon chopped fresh thyme leaves (can use dried thyme as well)
1/4 cup dry sherry (“cooking sherry”)
3/4 cup green peas, frozen or fresh, boiled
2 tablespoons minced fresh parsley
2 teaspoons kosher salt
1/2-1 teaspoon freshly ground black pepper

Egg wash
1 egg whisked with 1 Tbsp water

Special equipment needed
6 10-ounce ramekins

OR: 2 regular pie pans (i.e., 10 inch pie pans)

PIE CRUST

1.) First, prepare the pie crust and refrigerate.  You’ll want to do this about 3 hours before you make the actual potpie.  Several hours of refrigeration allows the pie crust to firm up and thus, hold together when rolling the dough without being tough, or overworked.

2.) Start by combining the dry ingredients—flour, salt, sugar—, and mix thoroughly with a wooden spoon, or sifter.  Add ALL of the chilled butter as tiny cubes.  Usually, I divide the sticks of butter by their tablespoons, and then chop them even smaller.  Using your hand(s), squeeze the flour and butter mixture to integrate until you have pea-sized pieces of butter; you’ll know the mixture is properly integrated when it resembles coarse meal. 

3.) Once the butter and flour mixture are properly integrated, begin adding the chilled water and mixing with your hands.  Since you’re doing a large batch, feel free to add up to 10 tablespoons at once and then slowly add water as you mix the crust together.  Elise Bauer notes on her food blog Simply Recipes, that when you pinch the dough together and if it sticks, you’re ready.  If it doesn’t stick, you’re not ready, so add more water.  However, after doing this recipe so many times, I can tell when the pie crust has become a pie crust by this technique as well as the way it feels.  It’s hard to define the pie’s texture when it’s just right—it’s stiff and sticks together easily when pressed between two fingers, but it also has an air of dryness to it that allows you to work it into balls on a floured surface.

4.) Once the dough is ready, place it on a floured surface and separate the mixture into two large halves; then, separate these two halves into two halves each (you should have four balls).  Carefully work the balls into circular discs on a floured surface, and DO NOT OVER-KNEAD THE DOUGH! You should still be able to see little bits of butter throughout the dough.  Wrap each disc in plastic wrap, or a sandwich bag and refrigerate for several hours.

CHICKEN STOCK AND FILLING
1.) Cook the chicken and the chicken stock.  Wash and clean the chicken, add to a large pot, and fill with water until it just barely covers the chicken.  Add the carrot, celery, and onion (the onion should be broken into pieces from the half).  Add the salt.  Bring to a boil on medium-high heat, and then turn down to medium-low and simmer for 45 minutes to an hour (45 minutes for a 3.5 lb chicken, and 45 minutes for a 4 lb. chicken).

2.) Once the chicken is cooked, remove from pot and place in a cooling pan for about 15 minutes.  Allow the broth to continue boiling until it has reduced to about a quart.  Reserve 2 1/2 cups broth for the filling.  You will have plenty to reserve and cook with other dishes!

3.) Once the chicken is cool enough to touch and pick clean, do just that.   Remove all of the chicken, and reserve for the filling.  NOTE: As you're picking the chicken clean, feel free to put the chicken's bones back into the broth as the stock continues to boil.  You will definitely get added flavor from this process!

CHICKEN POT PIE FILLING

1.) Preheat oven at 400 degrees F.  In a large skillet, melt the butter, and add celery, carrot, and onions.  Cook the vegetables until they are translucent (about 10 minutes or longer depending on how high you have your heat set).

2.) Add the flour, stir in fully, and cook for one minute.

3.) Whisk/stir in 2 1/2 cups chicken stock.  Whisk in the milk.  Decrease the heat to low, or medium-low and stir occassionally for about ten minutes.

4.) Add the final ingredients: the reserved chicken, thyme, salt and pepper, cooked peas, parsley, and stir well.  NOTE: These will probably not be the final touches you add to this mixture.  Taste the filling and add salt, pepper, and thyme accordingly.  When I last made this recipe, we decided a little extra thyme was what was missing, but it depends from preparation to preparation.  

MAKING THE PIE

1.) Roll out two discs of dough (one for each pan) on a floured surface, and pour half of the mixture into each pie pan.  

2.) Roll out the remaining two discs of dough and flop onto the top of the pie.

3.) Curl the crust on top of itself, or fork for a design.  Cut X's, or lines across the pie crust top for design and to let the pie breathe when cooking.

4.) Prepare the egg wash: mix one tablespoon of milk with one whisked egg, and brush on top of the pie crusts.

5.) Cook for about 25 minutes, or until the crust is golden brown.