Favorite Chicken Potpie Recipe

We love Chicken Potpie -

especially my eight year old son - he asks

for them about every other day. I probably make a version of this - depending on what ingredients I have on hand once every other week.Adapted from Biscuit Topped Chicken Potpie Recipe from Sunset magazine. I have made the topping per the recipe but sometimes I use a frozen or canned biscuit to top the potpie. Sometimes I use this recipe

from Barefoot Contessa for the topping. This is a really good crust recipe. Hint: Roll out the leftover crust, sprinkle with cinnamon and sugar, roll up and bake to make tiny

cinnamon rolls. Yum. The point is that potpies are really ad

aptable and I don't really follow the recipe but try to keep it simple by making it all in one pot. Cook the veggies first, add chicken, add liquid and seasonings until combined and seasoned to taste...it's a little like cooking without a net...but that's my style.

Here's the version I made this week.

1 medium yellow onion - diced

1/2 cup carrots - diced

1 cup (about 2 medium) potatoes diced

1/2 cup diced mushrooms

1/2 cup broccoli - rough chopped

2 cups diced cooked chicken

1 cup frozen string beans

1/2 cup frozen corn

1/2 cup frozen peas

Olive oil

2 cups chicken broth

1 cup milk

1/2 cup flour

1/2 cup shredded cheddar

Salt, pepper, fresh thyme

In a large dutch oven heat 1 Tblsp of olive oil, add the onions and saute slightly. Add the potatoes and carrots and about 1/2 cup of the broth and simmer until slightly tender. Add the rest of the veggies and chicken and thyme. Combine. Salt and pepper and let is simmer a few minutes. Add the broth, simmer until it heats up. Add the flour and stir to coat. Add the milk and simmer until thick. Stir in the cheese. Taste - season as needed.

I pour about a cup of the mixture into greased ramkins and top with pastry. Bake per pastry instructions. Eat them while they are bubbly and delicious right out of the oven.

Comfort Food

I don't know about your community but I suspect it's just like ours - it comes together in the time of need. This week our community lost a well known public servant and leader. As a result we come together. We cook. We're providing meals for a week for the family. I'm up first and decided to take one of my favorite casserole type dishes - King Ranch Chicken from Southern Living. It is hearty. I wonder what you take in when the community calls and comfort food is on the menu?

King Ranch Chicken Casserole


Preparation Time: 35 minutes minutes
Cooking Time: 35 minutes minutes

1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided

Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Bake at 350° for 30 to 35 minutes.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

Yield: Makes 6 to 8 servings



Southern Living, NOVEMBER 2000