Inspiring Chicken Pot Pie for the Easter Season

What a wondrous sight is the light and green of spring! It gives us hope and a desire to try new things. My husband and I had a Stay-Cation recently, a long weekend in a Marriot Residence Inn way south of our home in Colorado Springs. We rested there for three days, reading, sleeping and eating, and felt as though we might as well be in California, except for the fact that it snowed. We hunkered down for that snowy night and listened to Bill Pierce’s “Night Sounds,” on the Internet.

It was a good time for my husband and me to get away for some rest and refreshment. Bob had been especially busy with leading two Bible Studies and encouraging a Navigator family whose husband and father had just died. His doctor expertise is always appreciated.

It was a good time for me  to get away for rest, also. My co-author Dale and I had just finished teaching a nine-week course at First Presbyterian Church, based on our cookbook Inspiring Cuisine. Dale demonstrated preparing some dishes from our cookbook. People partook of the finished product with glee, and I presented short Bible studies on topics such as the “The Gift of Food” and “Hospitality.”

Now we turn our faces to the future: onward, forward and upward—back to regular blogging, creating new recipes, writing a novel and painting pictures and yes, decluttering in some semblance of spring cleaning.

During our Inspiring Cuisine course, Dale told us about his newest creation, “Chicken Pot Pie for Everyone.” That’s the spring recipe we have for you today.

 Dale’s World:

Chicken Pot Pie for Everyone

With this recipe you can make a pie for any sized family. A 9X9 pan will serve six people. An 8X8 pan will serve four. If you are a family of one or two you can make individual pies and freeze the ones that you are not going to eat immediately. You can also control the size of the pie by the thickness of the layers of vegetables that you lay down. Make the layers as thick or as thin as you like. The use of artichokes and goat cheese gives this pie a slightly French twist. If you can’t find goat cheese you can use feta or ricotta. They are all part of Mediterranean cuisine.

You will need to make a chicken volute for the sauce/gravy. For a 9X9 pie make three cups and for an 8X8 pie make two cups.

You will need:

For the pie crust:

1 ¼ cups of Flour                        2 Tbs. cold Shortening

6 Tbs. of cold Butter                    ½ tsp. of Salt

4 to 6 Tbs. of cold Water

For the egg wash: 1 egg & 2 Tablespoons of milk.

The beauty of God's Creatures

The beauty of God’s Creatures

For the filling:

2 boneless, skinless Chicken Breasts             Frozen Pearl Onions

Frozen Green Peas                                            Frozen Artichoke Hearts

Carrots                                                             ¼ cup of grated Goat Cheese

Red Potatoes

For every cup of chicken volute you will need:

 1 ½ Tbs. Butter            ¼ tsp. of Salt

1 ½ Tbs. Flour                        ¼ tsp. of White Pepper

1 cup of Milk                        ¼ tsp. of Nutmeg

½ tsp. of Chicken Base or Bouillon Granules

Prepare:

  1. Make the pie crust: Combine the salt and flour. Cut the butter and shortening into the flour mixture. Add enough water to make the mixture hold together. Knead until it forms a ball. This can be done by hand or in the food processor. Chill for at least ½ hour.
  2. Peel and dice the potatoes. If you use the already trimmed little carrots there is nothing to do. Otherwise, peel and dice the carrots. Choose 5 or 6 of the artichokes from the package. They are most likely quartered. If that is so cut each quarter in half.
  3. Carrots for "More"

    Carrots for “More”

  4. Grate the cheese or pull it apart with little pinches.
  5. Cook the chicken in the microwave for four minutes. It will not be completely done but will finish cooking in the oven. When the chicken has cooled enough to handle, cut it into bite sized pieces.
  6. Decide how much of the chicken volute you will need – two or three cups: Melt the butter in a sauce pan, add the flour and cook and stir for one minute. If you need more butter add it until all of the flour is moistened by butter. Add the milk all at once and stir. Continue stirring and cook the mixture until it thickens. This will be a thin/medium sauce. Season the sauce.
  7. Make the egg wash: beat the egg slightly, with a dinner fork, in a small bowl or cup. Add 2 tablespoons of milk. Mix the two together with the fork.
  8. Preheat your oven to 350 degrees.

Assemble:

  1. Lay down a layer of peas in your baking dish or dishes that is only one pea deep.
  2. Add a layer of carrots; as little or as much as you like.
  3. A layer of potatoes. Most people like potatoes. If you like them, you may want a thick layer of potatoes.
  4. Since you probably won’t want a lot of onions, just dot the surface of the potatoes with the onions.
  5. Scatter the surface with the artichoke pieces.
  6. Add the diced chicken.
  7. Is that going to be enough for your family? If not, add a few more vegetables. Is it too much or is the pan overflowing? Then take some out.
  8. Pour the volute over the layered ingredients.
  9. Sprinkle about ¼ cup of grated goat cheese over the surface.
  10. Roll out the pie crust to fit the shape of your dish. Make it slightly smaller than your dish so that the crust sets down into the dish. The edges should be rustic and uneven.
  11. Brush the crust with the egg wash.
  12. Make some steam vents in the center with a knife.
  13. Bake until the crust is golden brown.
  14. Provide something to drink and your dinner is complete.

Food for Thought:

The Joy He Brings

“Rejoice in the Lord always; again I will say, Rejoice” (Philippians 4:4)

Christ is risen from the dead!

Easter Sunday is past, but the time will never be passed for rejoicing in the fact that Jesus Christ rose from the dead. God’s Word teaches that we have many reason for rejoicing, but the resurrection of Christ has to be the most joyous reason of all.

The Psalmist writes of “rejoicing in God’s salvation, of rejoicing in the Lord, of rejoicing with gladness” that the Lord is a father of the fatherless and a home for the lonely.

The New Testament speaks of “rejoicing in hope of the glory of God” and of “being exceedingly joyful in all tribulation.”

But when Peter wrote of the resurrection in I Peter 1:1-8, he used three superlative phrases, one after another: ‘greatly rejoicing, joy inexpressible and full of glory.’

The bodily resurrection of Jesus Christ at the beginning of the first century was testified to by more than 500 witnesses. It brought the kind of joy that requires a multitude of bells—a carillon ringing through the countryside, heralding hope. It was a hope so real that most of Jesus’ apostles sacrificed their lives for it.

As Robert H. Mounce says, “Because He lives, we too shall live. Apart from the actual bodily resurrection of Jesus from the dead, we would have no valid reason for believing. Because Jesus has returned from the other side of the grave we have a living hope. “Where, oh death is your victory? Where, O death is your sting” (I Corinthians 15:55).”

A favorite Easter song bids us to:

“Hear the bells ringing, the children are singing,

“Christ is risen from the dead.

“The angel up on the tombstone said, ‘Christ has risen just as He said.

“’Quick! Go tell the disciples that Jesus Christ is no longer dead.’

“Joy to the World! He is risen:

“Hallelujah!”

“He’s risen.

“Hallelujah!!!”

Our Resurrected King

Our Resurrected King

—Musings from RuthAnn Ridley

 

Scripture References: Psalms 13:5, Psalm 35:9, Psalm 63:11,  Romans 5:2b-3a, II Corinthians 7:4.

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This entry was posted in Devotionals, Entreés, Holiday, Inspiration and tagged , , , , , . Bookmark the permalink.

2 Responses to Inspiring Chicken Pot Pie for the Easter Season

  1. ruthann1 says:

    Thank you for your Brilliant response to our Chicken Pot Pie. I’m interested also in what you are doing. Preparation for emergencies, leaning more toward independent living is so important in these uncertain days.
    RuthAnn inspiringcuisine.com

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