Join Julie Garfield as she tells us all about a meal you can completely prep ahead. She shares tips for creating a potluck with friends and for creating a centerpiece from your yard. Julie wisely reminds us, "It's not about me!" and that praying for your meal and the company coming is one of the best things you can do to prepare. You'll hear both of our failed recipe stories and how we made the best out of it! Stay tuned for her must-have kitchen item! (Visit comeoverfordinner.com for the recipes, product link, and more!)
Chicken Pot Pie
Servings: 6 - By Julie Garfield (based on a recipe from my mother-in-law, Lois Garfield)
Crust: ⅓ cup plus 1 tablespoon shortening 1 cup flour ½ teaspoon salt ½ teaspoon celery seed 2-3 tablespoon milk Sauce: ⅓ cup butter ⅓ cup chopped onion ⅓ cup flour ½ teaspoon salt pepper to taste 1 ¾ cup chicken broth ⅔ cup milk Chicken and Vegetables* 2 cups cooked, cubed chicken 3-4 ounces oven roasted, cubed potatoes 3-4 ounces oven roasted, cubed carrots 3-4 ounces frozen peas Serve with: Green salad with fruit
Directions:
1. For pie crust, use pastry blender to mix shortening, flour, salt, and celery seed. Add milk, a tablespoon at a time, tossing with a fork until dough just comes together. On a floured surface, roll dough into a square big enough to cover an 8x8 inch pan. Cut slits in pastry, cover dough, and set aside.
2. For sauce, melt butter and add onions. Briefly cook over medium heat and add flour, salt, and pepper. Cook over low heat until thick and bubbly. Take off heat and gradually stir in broth and milk. Heat to boiling, stirring constantly until thickened. Stir in chicken and vegetables. Grease 8x8 inch pan and cover with pastry. Pot pie can be refrigerated to be baked later.
3. When ready to bake, heat oven to 400°. Bake pot pie for 30-35 minutes until bubbling.
*I often bake a pan of chicken breasts with potatoes cut in wedges and carrots cut in sticks, tossing with olive oil, salt, pepper and sometimes thyme or sage. This can be served as a meal, but I make sure to fix extra so that I can make pot pie.
Lois’s version uses a 10 ounce package of frozen peas and carrots in place of the roasted veggies and 1 teaspoon of celery seed in the crust.
Salad Ideas:
Greens:
Spring mix
Arugula
Kale, chopped and massaged
Fruit:
Chopped apples
Sliced pears
Dried cranberries
Cheese:
Crumbled blue cheese
Goat cheese
Cheddar cheese
Nuts and seeds:
Sunflower seeds
Nuts
Basic Vinaigrette:
Balsamic vinegar
Olive oil
Salt
Pepper
Lemon Dijon Salad Dressing:
¼ cup olive oil
2 tablespoons freshly squeezed lemon juice
1 ½ teaspoons Dijon mustard
¾ teaspoon sea salt
¼ teaspoon pepper
Directions:
1. Choose at least one item from each category or add your own favorite.
2. Toss together or layer.
3. Whisk together vinaigrette or salad dressing. Serve on the side or add just before serving.