Chicken Pot Pie — Double-Crusted Classic Comfort Food

Chicken Pot Pie is one of my all-time favorite cold-weather comfort foods. Pie and dinner all in one! I know the name "Chicken Pot Pie" is not appealing to anyone who associates that name with the mid-century modern frozen version.

The first frozen chicken pot pie came out in 1951 and has had various iterations over the ensuing decades of convenience foods. Some have crusts top and bottom, some just a top crust, but all are heavy on the sauce and light on the chicken and vegetables.  

When I make my little individual chicken pot pies, I give them just a top crust to leave more room in the ramekins for the filling. But a regular pot pie must have both crusts. And the bottom crust does not have to be soggy.

There are various ways to avoid the "soggy bottom" problem. You can prebake ("blind" bake) the bottom crust before filling and adding the top crust. Or you can brush the bottom crust with egg wash before filling and bake your pot pie on the lowest rack of the oven at an initial high temperature. The fact that I am in the habit of lightly buttering the glass pie plate might also contribute to browning. 

Let me know in the comments whether you are a fan of savory pies as well as sweet, and any pie tips you'd like to share, or pie questions you might have. 

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Chicken Pot Pie 

(Makes one 9-inch pie, 6 servings)

The Pastry

1 1/2 sticks (6 ounces/170 grams) cold unsalted butter

1/2 cup (4 fluid ounces/118 ml) milk

1 1/2 teaspoons cider vinegar
2 1/2 dip-and-sweep cups (12.5 ounces/354 grams) unbleached all-purpose flour
1 teaspoon salt

1/2 teaspoon non-GMO baking powder

1 large egg

The Chicken Filling

4 tablespoons (2 ounces/57 grams) unsalted butter
1/3 cup chopped onion

1/3 cup chopped celery

1/3 cup chopped red bell pepper

2/3 cup chopped carrots
1/3 dip-and-sweep cup (1.67 ounces/47 grams) unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 1/2 cups (12 fluid ounces/355 ml) chicken broth

1/4 cup (2 fluid ounces/59 ml) milk

1/4 cup (2 fluid ounces/59 ml) heavy cream

1/4 teaspoon marjoram

1/4 teaspoon thyme

1 cup diced potato

2 1/2 cups cold diced cooked chicken*

3/4 cup frozen peas (not thawed)

The Egg Wash

1 large egg, beaten

* I cooked 1 pound (16 ounces/454 grams) boneless skinless chicken breasts (thighs are good, too) seasoned with 1/4 teaspoon salt and 1/2 teaspoon coarsely ground black pepper in skillet with 2 tablespoons extra virgin olive oil, cooled and diced the chicken, and refrigerated it several hours ahead. You could even cook it the day before and make the pastry a day or two before.

1 Cut butter into 1/2-inch cubes and place in freezer for 15 minutes. In 1-cup glass measure, stir together milk and vinegar; let stand at least 5 minutes while proceeding with pastry. With metal blade in place, add flour, salt and baking powder to work bowl of food processor. Turn on for three seconds to combine. Add half the frozen butter and pulse for six 1-second pulses or until the frozen butter is the size of large peas. Add remaining butter and pulse for three 1-second pulses.

2 Whisk the egg into the soured milk. Pour half of the liquid over the flour and pulse for three 1-second pulses. Add the rest of the liquid and pulse for up to six 1-second pulses, or just until the dough forms large clumps. Turn dough out onto lightly floured surface and sprinkle it with flour. Press it into an even piece and divide into 2 equal pieces. Place each half on a square of plastic wrap and flatten slightly into a 4- to 5-inch round disk; wrap; refrigerate for at least 60 minutes or up to 2 days.

3 Let thoroughly chilled dough stand at room temperature for 10 to 20 minutes before rolling. On a lightly floured piece of parchment, roll out one piece of dough (save the plastic wrap) to a 13-inch circle and transfer it to a lightly buttered 9-inch pie plate, pressing dough (but not stretching it) to fit pie plate with about a one-inch overhang (trim with knife or scissors), cover with reserved piece of plastic wrap and chill in the refrigerator.

4 Using the same piece of parchment, roll out the top crust just as for the bottom crust. Place it, parchment side down, on a half sheet pan, cover with reserved piece of plastic wrap and place in refrigerator for 30 minutes. 

5 In 3-quart saucepan, melt butter. Add chopped onions, celery and carrots. (Sometimes I use sliced mushrooms; you can use anything that adds up to the same amount.) Cook for 5 minutes. Stir in the flour, salt and pepper, and cook for a minute, while stirring. Stir in chicken broth, milk and, cream, marjoram and thyme. Bring to a boil. Reduce heat and simmer, stirring constantly, for 3 minutes, until thickened. Stir in the diced potato, and simmer for 8 minutes. Remove from heat and let cool a bit. Stir in the cold chicken, and then the frozen peas. Taste and adjust seasoning. 

6 Beat the egg to use as an egg wash. Brush some of the egg wash inside the bottom crust; you'll use the rest on the top crust. Let rest in refrigerator for 20 minutes, or in freezer for 10 minutes. Move oven rack to lowest position. Preheat oven to 450F/230C/Gas8.

7 Pour the chicken filling into the chilled egg-washed bottom crust. Put top crust in place, trim and crimp. To vent the pie, make six 2-inch slashes. Brush the top with a thin, even coat of egg wash; let rest in refrigerator for 15 minutes. If desired, do a second thin, even coat of egg wash. Place the pie in a 15x10x1-inch baking sheet or a half sheet pan. Bake for 20 minutes (an excellent and inexpensive  kitchen timer); reduce heat to 375F/190C/Gas5 and continue baking for 20 minutes until crust is golden brown. Cool on wire rack for about 20 minutes before serving.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Pumpkin Spice Muffins

Pumpkin Spice Muffins are my less-sugar, more-pumpkin, "healthier" alternative to my light and fluffy Pumpkin Spice Cupcakes with Cream Cheese Frosting. 

After all, autumn is well underway and cannot go by without at least one pumpkin recipe! As always, I developed my recipe to avoid waste; so it makes precisely 18 standard muffins and uses the whole can of pumpkin.

Didn't actually use this pumpkin in the muffins, but wanted to include
a seasonal watercolor sketch.

Of course, you can make your own pumpkin purée, if you like. See the directions above the muffin recipe.

The texture of these muffins is wonderful. The key to proper texture of any muffin is not overmixing, not developing the gluten in the batter. So I've included some tips in the directions.

Despite the less than typical amount of sugar I use (2 teaspoons per muffin, in case you limit your sugar intake as I do), you could easily slap some frosting on these and call them cupcakes!

What is your favorite way to enjoy pumpkin? And only in autumn or year-round?

Fresh Pumpkin Purée

Look for a pumpkin that is unblemished and firm with a sturdy stem. A 2-pound pumpkin (or part of a larger pumpkin) should yield 1 3/4 cups (as in a 15-ounce can) of purée.

Preheat oven to 400F/205C/Gas6. Scrub the outside well and cut off the stem. Cut the pumpkin in half and scrape out the seeds and stringy bits. Leave the skin on. Place cut-side down on parchment-lined 15x10x1-inch baking sheet. Roast for 45 to 60 minutes, until fork tender and very soft. Let cool.

Scrape out the flesh, place in food processor or high-powered blender, and puree until smooth. If the consistency is looser than canned pumpkin, put the puree in a mesh yogurt strainer or cheesecloth-lined colander to drain. Store in an airtight container (I like canning jars) for up to 4 days in the refrigerator or 3 months in the freezer.

Pumpkin Muffins

(Makes 18)

2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour

2 teaspoons non-GMO baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon ginger

1/4 teaspoon cloves

1/4 teaspoon nutmeg
1 stick (4 ounces/113 grams) unsalted butter
3/4 firmly packed cup (5.25 ounces/149 grams) dark brown sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
1 15-ounce can (or 1 3/4 cups fresh) pumpkin puree

Optional: 3/4 cup finely chopped walnuts or pecans

1 Preheat oven to 400F/205C/Gas6. Spray a 12-cup and a 6-cup standard muffin tin with cooking spray or line with paper liners. In 1-quart glass measure or bowl, whisk together flour, baking powder, baking soda, salt, and spices. If adding nuts, stir in the finely chopped nuts.

Note: What led me to the Nordic Ware muffin tins was an almost fruitless search for ones that did not have hard-to-clean seams around the muffin cavities. I also love that the 12-cup pan has a lid, making it easy to transport decorated cupcakes.

2 In 2-quart glass measure or bowl, melt butter. Stir in brown sugar and vanilla extract. Beat in eggs, beating well. Stir in the pumpkin puree. Add thoroughly whisked flour mixture to thoroughly whisked wet mixture, and stir with spatula or large spoon just until combined, about 15 to 20 gentle strokes circling the bowl; do not overmix. 

3 Using a 1/4-cup measuring cup, divide batter between cups. Scoop the batter from the edge of the bowl so as not to further mix the batter. Bake for about 18 to 22 minutes, or until a center muffin tests done with a toothpick.

4 Cool in pans on wire rack not more than 5 minutes. Turn out onto a pristine kitchen towel. Place on wire rack to cool for a few minutes before serving. The muffins will keep well at room temperature in an airtight container for 4 days or in the freezer for up to 3 months.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Olive Oil Fig Cake - Easy Loaf or Bundt Cake

Olive Oil Fig Cake is one more fresh fig recipe for those of you who, like me, simply love figs. For this easy recipe, you'll want to use a nice fruity extra virgin olive oil. And remember to take the time to add the oil in a slow steady stream, fully incorporating it as you go.

Four more ways I use fresh figs: Fig Upside-Down Cake, Fig Almond Upside-Down Cake (gluten-free), Fig and Frangipane Galette, Fig Clafoutis.

Now that every day is Wednesday, you'd think I'd have more time for
painting; but I don't. Just a few minutes for a quick watercolor sketch.

I like to bake it in my favorite loaf pan, which has the same capacity as a standard 9x5x3-inch loaf pan but has straight sides, giving me nice square slices. Or in my 8.5-inch 10-cup Kugelhopf pan.

Of course, if you are not a fig fan you can use the same amount of apples or pears or whatever you like. But do try it with figs—they are wonderful! Tell me, are you a fig fan? And how are you faring? I hope you and yours are staying safe and sane! 

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Olive Oil Fig Cake

(Makes one 9x5x3- or 9x4x4-inch loaf)

2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour1 tablespoon non-GMO baking powder
1 teaspoon cardamom (may substitute mace or nutmeg, if you must)
1/2 teaspoon salt
1 1/3 cups (9.33 ounces/265 grams) sugar
4 large eggs, room temperature
Finely grated zest of one medium lemon
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
3/4 cup (6 fluid ounces/177 ml or 5.625 ounces/160 grams) extra virgin olive oil

1 pound (16 ounces/454 grams) fresh figs (I used Black Mission), stems off and skin on, cut into 1/3-inch dice

1 Butter well and flour a 9x5x3-inch loaf pan or 9x4x4-inch Pullman loaf pan (holds 10 cups). Preheat oven to 350F/180C/Gas4.

Note: I also like to bake it in this 8.5-inch/10-cup Kugelhopf pan (the same one I use for my Babka recipe) or a 10-cup (not 12-cup) Bundt pan. 

2 In 1.5-quart bowl, combine flour, baking powder, cardamom, mace or nutmeg, and salt. With electric hand mixer on low speed, whisk the dry ingredients together for 1 minute to "sift."

3 In 2.5-quart bowl, combine sugar, eggs, lemon zest and extracts. With electric hand mixer on medium speed, beat for 2 minutes until light and fluffy.

4 With mixer running on medium speed, gradually pour the olive oil in a thin stream into the egg mixture, so that it is completely incorporated. This should take 4 to 5 minutes; don't rush it.

5 Remove about 1/4 cup of the flour mixture and fold the remainder into the egg mixture. Toss the figs with the 1/4 cup of flour, then fold them and any loose flour into the batter.

6 Scrape batter into prepared pan, smooth the top, then drop the pan a few times from a height of just a few inches to settle the batter. Bake for about 55 to 60 minutes, until it passes "the toothpick test." Cool in pan on wire rack for 10 to 15 minutes, then turn cake out of pan and continue cooling on wire rack for 2 hours. Before serving, you might give it a dusting of powdered sugar. And a little whipped cream is never a bad idea!

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Spiced Rice Pudding - Women in the Kitchen Review and Giveaway

Spiced Rice Pudding is the first recipe I've made from Anne Willan's latest book, Women in the Kitchen. You might say the recipe below is my adaptation of Anne's adaptation of Amelia Simmons' recipe (likely an adaptation!) in her book American Cookery published in 1796.

And it isn't the oldest recipe in Women in the Kitchen, which tells the stories of 12 female cookbook authors, from 1661 right up to the present, who shaped and influenced home cooking. Not simply a cookbook writer, Anne is known for her prize-winning literary food writing. 

People of many interests—not just cooking, but history as well as writing and publishing—can enjoy this book. It would be a great resource for writers of historical novels.

I've always been interested in historical foods. Here are a few of the ones I've posted over the years: Sally Lunn Buns, Bakewell Tart, Indian Pudding, Steamed Jam Sponge Pudding, Yorkshire Pudding. So I was fascinated to learn more about the early writers. 

And three of my favorite modern-day female cookbook authors—Julia Child, Edna Lewis, and Alice Waters—are featured in the book. The first of the book's Edna Lewis recipes I'll be trying is Crispy Biscuits, not the light soft biscuits one would expect from a Southerner and which she excelled at. I am intrigued!

I hope you'll enter the Women in the Kitchen giveaway below, whether you want the book for yourself or for gifting. And do let me know in the comments who your favorite cookbook writers are. 

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Spiced Rice Pudding

Adapted from Women in the Kitchen by Anne Willan, which was an adaptation from American Cookery by Amelia Simmons

Amelia Simmons
American Cookery
1796
Rice Pudding No. 3

(I halved the recipe, making 6 to 8 servings)

1/2 cup (3.5 ounces/99 grams) Arborio or other short-grain white rice
1 quart (32 fluid ounces/946 ml) milk
1/2 cup (3.5 ounces/99 grams) sugar
1/4 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ginger
4 large eggs (medium, in UK)
4 tablespoons (2 ounces/57 grams) unsalted butter, softened
1/4 cup (2 fluid ounces/59 ml) red, rosé or white wine

1 In a heavy-bottomed 2-quart saucepan, bring the rice and milk to a simmer over medium-high heat. Reduce heat and simmer, stirring occasionally, for 15 to 20 minutes, until tender. Remove from heat and let cool.

2 Preheat the oven to 300F/150C/Gas2. Butter a 1.5-quart baking dish.

3 In a 1.5- to 2-quart bowl, with an electric mixer, combine the sugar, salt and spices; beat in the softened butter. Add the eggs and beat for 2 to 3 minutes, until thick and light.

4 With a spoon, stir the egg mixture into the cooled rice mixture, followed by the wine. Pour into the buttered baking dish and bake for about 1 1/4 hours, until pudding is set and top is browned.

5 Allow to cool at least 30 minutes before serving warm. Even longer if you prefer it at room temperature. It's also good cold. Whatever you like. Keeps, covered, in refrigerator for up to 3 days. Serve plain or with berries or other fruit.

Women in the Kitchen Giveaway 

Scribner will send winner a copy of Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today by Anne Willan.

This giveaway is open to US residents* (See next paragraph, international friends!) 18 years of age or older. Leave a comment below (one entry per person). Please include your email address in the body of your comment; I don't have time to track you down. Enter by 11:59 p.m. Eastern time Wednesday September 30. 

* If you are outside the US but would like to have this sent to someone in the US (you would have to send them a gift card separately on your own), go ahead and enter! 

Winner will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday October 1. If I don't hear back from the winner of the random drawing by noon Eastern time Saturday October 3, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline).

Disclosure: Scribner provided a book for review purposes and for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Simple Roasted Tomatoes for the Freezer

Freezing oven-roasted tomatoes is one way to take advantage of a bumper crop. Of course, if you're growing a lot of tomatoes, you might need to can them. 

My watercolor sketch of a tomato from the garden

But for me it was just a matter of having several pounds more than I needed all ripe at the same time. So early this morning before it got hot, I preheated the oven and roasted two half sheet pans of tomatoes yielding 5 half-pint jars. I'll likely be doing another batch in a few days.

You can freeze the roasted tomatoes in whatever size portion you need for the recipes you make. In my case, I went with half-pint jars. Whatever size you choose, be sure they are straight-sided jars. Jars with "shoulders" are more prone to breaking in the freezer.

Why nothing more than extra virgin olive oil, salt and coarsely ground pepper on the tomatoes? Because I'll be using them in American, British, Indian, Italian and Mexican dishes, each requiring different aromatics, herbs and spices. So just keeping it simple! 

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Oven-Roasted Tomatoes

(Makes 1 half sheet pan, 2 or 3 half-pint jars)

2 tablespoons (1 fluid ounce/30 ml) extra-virgin olive oil, divided
About 2.5 to 2.75 pounds/1.13 to 1.25 kg ripe tomatoes
1/8 teaspoon or more salt
1/8 teaspoon or more coarsely ground black pepper

1 Line a half sheet pan with parchment paper. Brush with 1 tablespoon of olive oil. Preheat oven to 400F/205C/Gas6.

2 Wash and dry tomatoes, cut away the stem and stem scar. Slice tomatoes about 1/3 inch/1 cm thick. Place in a single layer on the parchment-lined and oiled half sheet pan. Drizzle 1 tablespoon of olive oil over the tomatoes, rubbing it around with your fingers, or brush it on. Sprinkle with salt and pepper.

3 Place in preheated oven for about 45 minutes or more, depending on the thickness and juiciness of the tomato slices. When they are done to your liking, at least shrunken and a bit shriveled, let them cool on the pan for a few minutes. Spoon them into jars, leaving about 1/2 inch of headroom, put on the lids.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean