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Can you believe it's 3:57am and I'm already planning dinner? I'm up early doing a load of laundry before going to work at 6am.
I have enough ingredients left over to make more Chicken Pot Pies, so I'm going for it. Made them (again) for a friend yesterday and I enjoyed it so much that I could go for another one, so...! Here's the recipe if anyone is interested. I love that pot pie recipes are SO versatile. Include or substitute anything you want! Don't want to use veggies? Leave 'em out or just use your favorite veg, like quartered mushrooms instead! My best trick is to use chicken stock concentrate to flavor the sauce as strongly as you want. (Regular chicken stock can be pretty weak tasting unless you've canned your own.)
Chicken Pot Pie
3 strips of thick cut bacon; cut into 1-inch strips
2 cups of assorted vegetables; chopped
8 oz chicken thighs; cut into 1-inch pieces
4 Tbsp flour
1/2 tsp dried thyme
1/2 tsp smoked paprika
salt and pepper to taste
1 Tbsp butter
1 1/2 cups hot chicken stock
1 9 x 16-inch sheet puff pastry
Preheat the oven to 425 degrees.
Fry the bacon strips until they start to crisp, then add the vegetables and saute for 2 minutes.
Coat the chicken thighs in flour and spices by shaking them in a resealable bag. Melt the butter in the pan before adding the chicken and all the flour left in the bag. Stir until the chicken browns. About 3 minutes.
Pour in the hot stock and stir. Simmer for about 5 minutes or until the sauce thickens. If you want more sauce, add more broth and flour. If you just want your sauce a little thicker, add more flour, a tablespoon at a time.
Make a pastry rim for each of your pots. Do this by cutting approximately 1/2-inch strip of puff pastry and curl around the top of the pots. Dampen the edges to make them stick.
Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two pots.
Dampen the edges of the puff pastry again and top of each pot, sealing the edges with your fingers or a fork.
Cook the pies according to the puff pastry instructions. (Usually at 400 or 425 degrees for about 20 minutes.)
Write me back and let me know I'm your new best friend!
Only 7 am and I am also already planning to nights dinner ,,menu''.My gang will have tonight a roasted chicken,stuffed with apples,onion and parsley, rubbed with butter,salt and pepper and a bottle of beer poured over it,covered in the oven,until roasted.With it garlic mashed potatoes and broccoli. To drink with it beer! For desert a ,,hug''!!!
In dinner,s at every night different type of dinners intake not specific that its not eat or its not eat..but in dinner i specially like chicken with rice and salad is specially for all night dinners.. after that i take cup of tea and go for a bed
Can you believe it's 3:57am and I'm already planning dinner? I'm up early doing a load of laundry before going to work at 6am.
I have enough ingredients left over to make more Chicken Pot Pies, so I'm going for it. Made them (again) for a friend yesterday and I enjoyed it so much that I could go for another one, so...! Here's the recipe if anyone is interested. I love that pot pie recipes are SO versatile. Include or substitute anything you want! Don't want to use veggies? Leave 'em out or just use your favorite veg, like quartered mushrooms instead! My best trick is to use chicken stock concentrate to flavor the sauce as strongly as you want. (Regular chicken stock can be pretty weak tasting unless you've canned your own.)
Chicken Pot Pie
3 strips of thick cut bacon; cut into 1-inch strips
2 cups of assorted vegetables; chopped
8 oz chicken thighs; cut into 1-inch pieces
4 Tbsp flour
1/2 tsp dried thyme
1/2 tsp smoked paprika
salt and pepper to taste
1 Tbsp butter
1 1/2 cups hot chicken stock
1 9 x 16-inch sheet puff pastry
Preheat the oven to 425 degrees.
Fry the bacon strips until they start to crisp, then add the vegetables and saute for 2 minutes.
Coat the chicken thighs in flour and spices by shaking them in a resealable bag. Melt the butter in the pan before adding the chicken and all the flour left in the bag. Stir until the chicken browns. About 3 minutes.
Pour in the hot stock and stir. Simmer for about 5 minutes or until the sauce thickens. If you want more sauce, add more broth and flour. If you just want your sauce a little thicker, add more flour, a tablespoon at a time.
Make a pastry rim for each of your pots. Do this by cutting approximately 1/2-inch strip of puff pastry and curl around the top of the pots. Dampen the edges to make them stick.
Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two pots.
Dampen the edges of the puff pastry again and top of each pot, sealing the edges with your fingers or a fork.
Cook the pies according to the puff pastry instructions. (Usually at 400 or 425 degrees for about 20 minutes.)
Write me back and let me know I'm your new best friend!
It's plain and simple (excuse the pun LOL), you're my new best friend.....I'm trying this in a couple of days.....thank you! sounds really good.
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