2 TBL butter, 2 TBL flour, 1 C chicken stock or milk
Create a lid with puff pastry – Dock the crust – Alternate, cut moons or shapes
Bake before filling at 350º for 5 minutes
Basic Chicken Pot Pie
This recipe is much like the one shown below. You may use my ingredients, but be sure to watch the video for some important tips. Ingredients – Filling
4 TBL butter
1/4 C AP flour
1-1/2 C chicken broth (or 1 can CampbellsCream of Potato Soup instead of above three ingredients) IN A SEPARATE MIXING BOWL, COMBINE
1 small carrot – diced small
1/2 C baby peas
1 small stalk celery – diced small (or 1 C mixed veggies instead of above three ingredients – Skip to Step 7)
1 C shredded chicken
1/2 C shredded cheese
4-6 black olives – diced – Optional
Ingredients – Crust
1 C AP flour
1/2 tsp salt
1 tsp baking powder
1/4 C shortening
3 TBL cold butter
2 TBL granulated sugar
1/4 C ice water (or prepared pie crust from the grocery store)
You will also need one egg yolk and one egg white (separated) in two separate bowls.
A pastry brush will be helpful, but you can use your fingers at the pastry brush step. Step by Step
Bring sauce pan up to medium heat
FILLING – – – –
Add butter to hot pan
As soon as butter is melted, add flour
As soon as flour starts to ball, add half your broth
Stir until it starts to turn smooth
Add the rest of your broth
Stir until it starts to thicken
When it has thickened (per video below) add it to the mixing bowl with your chopped veggies
CRUST
Pulse flour, salt, baking powder, shortening and butter in a food processor till combined
Add 1/4 C ice water all at once and pulse until a ball forms
Dump onto the counter to finish kneading
Separate into 4 pieces and let rest five minutes
Meanwhile, spoon your filling into ramekins for cooking
Roll out your crust to a near circle. If necessary, cut slightly bigger than diameter across top of ramekin.
NOTE: My cutter was the exact size of my ramekin top, so I cut it, then rolled it more to make it slightly larger
Brush the bottom with egg white and press into your pot pie filling, pressing around the edge
Brush the top with egg yolk
Poke holes in the top so that steam can escape, otherwise your pie crust will fail.
Bake at 350º for 35 minutes until browned
Let rest five minutes before serving, or cool on counter and refrigerate for reheating later.
Scratch Chicken Pot Pie
1 C chopped onion (1/4 inch pieces)
1 C chopped celery (1/4 inch pieces)
1 C chopped carrot (1/4 inch pieces)
1/2 C melted butter
1 C frozen tiny English peas (canned peas, in a pinch)
1/4 C AP flour
2 C chicken broth
1 C whole milk
1 tsp salt
1/4 tsp pepper
4 C diced cooked chicken
2 pkg. frozen puff pastry, thawed
1 egg yolk
1 TBL whole milk
1. Saute onion, celery and carrot in butter for 10 minutes.
2. Stir in peas and flour, cook 1 minute, stirring constantly.
3. Gradually add broth and 1 cup whole milk; cook over medium heat, stirring constantly, until thick and bubbly.
4. Stir in salt and pepper.
5. Add chicken, stirring well.
6. Ladle chicken mixture into cooking ramikins – just to the top
7. Set aside.
8. Roll pastry sheets to 1/8 inch thickness.
9. Cut pastry 1/2 inch larger than bowl(s).
10. Combine egg yolk and 1 tablespoon milk.
11. Brush one side of pastry. Place brushed side down over bowl(s), folding edges under and pressing firmly to sides of bowl.
12. Brush top with remaining egg mixture.
13. Bake at 350 degrees for 35 minutes until top is puffed and browned.
Chicken Pot Pie – From a whole chicken
Piece an entire chicken.
Use dark meat (legs and thighs) or light meat (breast and back)
Place into stock pot with cut up carrots, celery, onion and garlic
Pour one can of chicken stock into pot, then add water until it covers the chicken
Bring up to simmer over medium high heat
When it starts to simmer, reduce heat to medium low and simmer for 30 minutes
Strain out solids, retaining liquid
Set both aside to cool
To prepare dough:
(Bisquick or Puff Pastry is also acceptable)
Add to a food processor:
– 1 1/2 C flour
– pinch of salt
– 1 stick of cold butter – cubed
– 8 ounces of cold cream cheese – pieces
Pulse together until it forms crumbs
– Add 1 egg yolk
– Drizzle in water until it STARTS to come together
Remove from food processor and finish on a floured surface (the counter)
Wrap in plastic wrap and refrigerate for an hour to 24 hours
To prepare vegetables:
Cut butternut or acorn squash into 1/2 inch cubes
Cut 1/4 onion into pieces
Cut 1/2 stalk celery into 1/4 inch pieces
Cut carrots into 1/4 inch pieces
Toss in EVOO and salt and bake on baking sheet for 30 minutes at 350 degrees
Cut string beans into 1/2 inch pieces
Add a small can of peas (or fresh if you desire)
To finish up:
Set dough on counter to start to come up to room temperature
Shred or cube chicken
Make a roux (see recipe here) with the leftover strained chicken stock – be sure to stir constantly
Mix chicken, fresh veggies and cooked veggies together
Roux should be thickened, but not pasty or lumpy
– If necessary, thin by whisking in 1/2 C chicken stock
Flatten dough to about 1/4 inch
Fill ramekin with veggie mixture
Label roux over top of veggies about 1/2 to 3/4 of the way up
Top with dough, brush with melted butter and trim edges
Poke holes (or a smiley face) into top of crust to let steam vent
Bake at 350 degrees for about 35 minutes
Third Party Recipes
The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.
Clipped from People Magazine
Easy Chicken Pot Pie
1 can cream of chicken soup
1 PKG (about 8 OZ) frozen vegetables
1 CU cubed or shredded cooked chicken or turkey
1/2 CU milk (or less)
1 egg
1 CU Bisquick
1 prepared pie plate
Instructions
1. Mix soup, vegetables and chicken in bowl, then pour into 9″ pie plate
2. Mix milk, egg and Bisquick (very thick) and spread over chicken mixture
3. Bake @ 400 degrees for 30 minutes or until golden
Special Steps
Variations If you are feeling energetic, cut your own vegetables: onion, broccoli, bell pepper, carrot, green beans, Anaheim chilies
If you want to know the differences between the five main traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
Kung Pao usually starts off with fresh, moist, unroasted peanuts or cashew nuts. These are often used instead of their pre-roasted versions. The peanuts or cashew nuts are dropped into the hot oil on the bottom of the wok first, then deep-fried until golden brown before the other ingredients are added.
Ingredients to feed 4 people
1 LB flank steak
1 red bell pepper
1 TBL olive oil
1/4 C unsalted peanuts (or cashews)
1 tsp cornstarch
1/4 C chicken broth
cooked rice
1 tsp chili paste with garlic
2 tsp soy sauce
1 tsp sherry
1 tsp rice vinegar
1 tsp sugar
1 tsp sesame oil
Step by Step
Combine chili paste, soy sauce, sherry, rice vinegar, sugar and sesame oil.
Place flank steak in a large resealable bag.
Pour marinade mixture over top and refrigerate for one to eight hours.
Remove flank steak from marinade and set aside.
Pour marinade into a sauce pan.
Add chicken broth, nuts and cornstarch.
Bring to a boil then simmer until it thickens.
Preheat grill.
Cut bell pepper in half and remove stems, seeds and membranes.
Brush with olive oil.
Place flank steak on very hot grill.
Grill for one minute per side.
Reduce heat or move to a cooler section of your grill and continue grilling until cooked through (about 4 to 5 minutes per side).
Grill pepper halves over medium heat for about 1 to 2 minutes per side or until browned.
Remove steak and bell pepper from grill.
Allow steak to rest for five minutes.
Carve against the grain into thin strips.
Cut bell pepper into thin strips.
Place a portion of rice on a plate.
Top with 1/4 of the flank steak and 1/4 of the pepper.
Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving.
Kung Pao chicken is also a staple of westernized Chinese cuisine.
The dish is believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official, and governor of Sichuan Province. His title was Gongbao (Kung-pao).
( formerly Szechwan or Szechuan ) Before we begin…
If you want to know the differences between some of these traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
Sichuan Beef usually includes Thai peppers or some other very hot peppers
Ingredients to feed 4 people
1 lb. beef flank steak
2 cloves garlic, crushed
1 tbsp. fresh ginger root, minced
6-24 Thai hot peppers – depending on taste
1 sm. red bell pepper, cut into 1-inch pieces
8 oz. frozen baby corn, defrosted
1/4 pound pea pods, julienned
If you want to know the differences between some of these traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
Hunan Beef is very spicy, and is sometimes difficult to distinguish from a Sichuan meal. There are minor differences in vegetables and seasonings. Hunan uses hot Thai peppers.
Ingredients to feed 4 people
¾ lb flank steak (sliced into thin strips)
1 egg white
1 T. cornstarch
.
oil (for frying)
4 c. broccoli florets
1 T. dry sherry
⅛ teaspoon salt
2 T. soy sauce
1 T. chili paste with garlic
1½ t. cornstarch
½ t. sugar
Several drops sesame oil (to taste)
2 garlic cloves (minced)
Step by Step
In a medium bowl combine beef, egg white and 1 TBL cornstarch.
Mix well and set aside.
In another bowl mix together soy sauce and chili paste.
Mix in 1½ tsp cornstarch, sugar, sesame oil, and garlic. Set aside.
Heat oil in a deep fryer to 375°F.
Deep fry strips of beef in batches for about 2-3 minutes or until golden brown.
Drain on paper towels.
Heat a wok or skillet over medium-high heat.
Add the sauce mixture to the wok and cook until it becomes thickened and bubbly.
Mix in cooked beef strips and cook for 1 minute.
Remove beef and sauce from the pan to a platter and set aside.
Wipe the fry pan clean.
Heat 1 T. of oil in the wok or skillet over medium high heat.
Add sherry and salt.
Add broccoli florets and stir fry for 1 minute.
Serve broccoli with the beef mixture and white rice.
Oh, one more thing…
Hunan cuisine, a recognized Chinese cuisine, is also referred to as Xiang Cai and is characterized by its aromatic, spicy and delicious food. Hunan food is indeed a strong flavored spicy version of Szechuan food. A pungent flavor in all dishes makes food here unique and chili, shallot and pepper are used in almost all the food preparations of Hunan cuisine.
Hunan, which is situated at South Eastern China, is also called as land of fish and rice because of the abundance of the two.
Due to the humidity in the air and hot climate, peppers are excessively used in Hunan food in order to take out the body heat by sweating.
Among all the Chinese cuisine, Hunan cuisine is considered best and spiciest. Sweet and sour sauce has its origin in Hunan.
If you want to know the differences between some of these traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
The beef is tossed in cornstarch early, which gives it kind of a coating.
Mandarin Beef is the least spicy of the five recipes outlined here at GrandpaCooks.com
Ingredients to feed 4 people
1 LB skirt steak
2 green onions (with tops)
1 lg green pepper
1/4 C vegetable oil
2 tsp finely grated ginger root
1 tsp finely chopped garlic
1/4 C shredded carrot
1 to 2 tsp chili paste
1 TBL dark soy sauce
1 TBL vegetable oil
2 TBL cornstarch
1 tsp salt
1 tsp soy sauce (light or dark)
½ tsp sugar
¼ tsp white pepper
Step by Step
Trim fat from beef; put into freezer for thirty minutes
Cut beef into thin strips
Toss beef, 1 TBL vegetable oil, the cornstarch, salt, 1 tsp soy sauce, the sugar and white pepper in glass or plastic bowl.
Cover and refrigerate 30 minutes.
Cut green onions into 2 inch pieces.
Cut green pepper into 1/8 inch strips.
Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
Add 1/4 C vegetable oil; rotate wok to coat side.
Add beef, ginger root and garlic; stir-fry until beef is brown, about 3 minutes.
Add green pepper, carrots and chili paste; stir-fry 1 minute.
Stir in green onions and 1 TBL soy sauce; cook and stir 30 seconds.
Oh, one more thing…
Mandarin Beef originates near Peking, China
Mandarin Chinese is the most widely spoken of all Chinese dialects spoken as a first language in a vast area of northern and southwestern mainland China. There is also a huge number of Mandarin speakers in Brunei, Cambodia, Hong Kong, Indonesia, Laos, Malaysia, Mauritius, Mongolia, Philippines, Russia, Singapore, Taiwan, Thailand, United Kingdom, USA, and Viet Nam. With close to 850 million speakers, Mandarin Chinese is by far the world’s largest language.
If you want to know the differences between some of these traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
Freezing your meat for 30 minutes will help you get nice thin cuts
Mongolian cuisine primarily consists of green onion/scallions and beef. Use of vegetables and spices is limited. Sometimes foods are cooked on a large flat grill.
Ingredients to feed 4 people
2 TBL regular soy sauce
1 tsp sugar
1 TBL rice vinegar
2 tsp cornstarch
2 tsp dry cherry or white wine
2 tsp hoisin sauce
1 tsp chili paste (sambal or gochujang)
Combine top seven ingredients – stir until smooth
2 tsp peanut oil or sesame oil
1 TBL minced peeled fresh ginger
1 TBL minced fresh garlic
1 pound skirt steak – thinly sliced across the grain
1/2 onion chopped into large, bite-sized pieces
1/2 bell pepper cut into bite-sized pieces
16 medium green onions, cut into 2 inch pieces
1-2 C broccoli pieces
Thai chili peppers if you like it spicy
Step by Step
Start pot of boiling water for udon noodles
Heat peanut or sesame oil in a wok over high heat
Add minced ginger and then minced garlic
Add pieces of beef
Sauté for one minute
Add Thai chili, broccoli and onion
Sauté for one minute
Add green onion and bell pepper pieces and sauté another minute
Add soy sauce mixture and toss until thickened, stirring constantly
Serve with udon noodles or rice.
Oh, one more thing…
Mongolia is the region between China and Russia in the right half of Asia
Mongolia is 1/4 the size of the United States
Mongolia is the most sparsely populated nation in the world, with only 4.3 people per square mile.
In Mongolia, there are 13 times more horses than humans, and sheep outnumber humans 35 to 1.
The Gobi desert, a part of which lies in Mongolia, is the largest desert in Asia and is the fifth largest in the world.
Many Mongolians still live in a traditional ger, which is a type of tent. Also known as “yurts,” these portable dwellings were traditionally used by nomads in the steppes of Central Asia as their homes.
The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.
Mongolian Beef (Chinese-American food, not authentic Chinese, less spicy)
Ingredients:
1 lb flank steak
¼ c. cornstarch
2 t. vegetable oil
½ t. ginger (minced)
1 T. garlic (minced)
½ c. soy sauce
½ c. water
½ c. brown sugar
2 T. rice wine
½ t. red pepper flakes
2 green onions (sliced)
1 medium onion (sliced)
Oil (for frying)
Cooking Instructions:
To make the sauce- in a sauce pan heat 2 t. of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat. Slice the flank steak against the grain into ¼” thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip). Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer). Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.
2 Servings.
This is the perfect presentation for chili, spinach dip. A filling suggestion from the Feb 2015 issue of Bon Appetit Magazine is at the bottom of this recipe.
When you make it, make sure it is more firm than a bit soft.
It will need to stand up on its own during the baking process.
Alternately, put the loaf into a greased ramekin to give it a nice flat base.
Bake according to directions. Internal temperature should be 195 – 200º
Cut a nice wide circle around the top of the loaf creating a bowl shape.
Remove the cap, and then pull out the insides.
Keep the insides for bread pudding, croutons, etc.
Fill with chili, spinach dip, or other desired filling
For a cold brunch recipe, see below.
Layer the bread bowl with salami, cheese, spinach, sliced turkey and cooked peppers.
Pack everything nice and tightly in the bread bowl, then put the cap back on.
Wrap in foil, then put into a square muffin pan and weight it down creating kind of a panini
Use immersion blender to chop until rustic or smooth
Fold in sour cream
Plate topped with minced chives
Serve with French bread
Cleaning mushrooms: The common wisdom is don't wash mushrooms, just use a dry paper towel. Also, don't wash them until you are ready to use them. That being said: Do not wash them if they are being used in a dry application, such as a salad. You can, however, give them a quick rinse underwater if you are immediately baking with them or using them immediately in some sort of soup or other wet application. The towel cleaning should be a suggestion rather than a rule, but when in doubt, just use a dry paper towel.
Mix your own bread dough and make a LONG tube and bake it on two or three trays lined end to end.
Bake it as you would any sub roll or bread
Cut it lengthwise and fill it with mortadella cheese, relish, ham, etc.
Lay down Dijon Dressing (or Miracle Whip if you prefer)
Be careless, don’t have a sandwich made with surgical precision
Add lettuce, bell pepper, ham, whatever…
… just have fun.
Stick the sandwich with skewers about every nich
Cut into 1 inch servings and serve in the middle of your dining room table.
Extra special: Make two, and cut the tip off each loaf. Put them together and make one extra long submarine.
3 oz cake flour (approx 3/4 C)
