Food for Thought – April 5, 2016


For The Vista

The bug is going around! After going to a real estate conference in Nashville last week, I came down with a horrible case of bronchitis–I guess that’s what being in recirculated air with 750 other people will do for you!

I don’t yet have much of an appetite, but plain old meat-and-potato offerings are beginning to sound good to me. And this one fits the bill, and is pretty enough for company.

Old-Fashioned Chicken Potpie

1/3 c. butter

1/3 c. all-purpose flour

1 garlic clove, minced

1 medium onion, chopped

1⁄2 tsp. salt

1⁄4 tsp. pepper

1 1⁄2 c. water

2/3 c. milk

2 tsp. chicken bouillon granules

2 c. cubed cooked chicken

1 c. frozen mixed vegetables

2 refrigerated pie crusts

In a saucepan, melt butter. Stir in flour, garlic, onion, salt & pepper until blended. Gradually stir in the water, milk & bouillon. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from the heat. Stir in chicken & vegetables; set aside.

Put one pastry sheet in a 9” pie plate. Pour filling into crust. Put remaining crust on top & slice 1” slits across.

Bake at 425° for 30-35 minutes or until crust is golden brown & filling is bubbly. Let st& for 5 minutes before cutting. Yield: 6 servings.

Note: I have found that using rotisserie chicken gives the dish even more flavor.