Friday, November 25, 2011

Thanksgiving Pie Breakfast

I forgot my camera and used my husband's IPhone, it doesn't do the deliciousness justice!
Every Thanksgiving morning we go to our friends Wendy's and Tom's house for pie breakfast.  Wendy makes the most incredible chicken pot pie and everyone brings a dessert pie.  We all eat chicken pot pie and an assortment of other types of pie for breakfast.  There is always the wonderful basics, pumpkin, pecan, cherry and blueberry.  Someone will bring a cheesecake and someone always brings something a little different like gingerbread/pear upside down cake or a pumpkin roll filled with cream cheese.  But mostly we eat pie.  Dave will eat a piece of the pot pie and then look for blueberry, his favorite.  Tom, our blond boy, goes straight for the cherry pie and skips the pot pie all together.  I head for the chicken pot pie and settle in for a morning of sheer pleasure.  By the end of the morning Wendy will have made 6 to 10, pans of chicken pot pie.

The crust is flaky, light with just a hint of salt and under that bubbles a rich silky sauce with chunks of chicken and carrots  swimming in their warm bath.  I spend the next hour and a half or so visiting with my mouth full, I can't get enough.
We roll home, warm and full and wishing for a nap, but our family is coming for dinner and we have to get busy in our kitchen.
I hope you had a warm, filling Thanksgiving.

Wendy's Famous Chicken Pot Pie

     Stewed Chicken
4-5 lb. stewing hen
1 sprig parsley
1 celery stalk with leaves
1 slice onion
2 tsp. salt
1/2 tsp pepper
Put in pot, cover with water, simmer until chicken is cooked through.  Cool, shred chicken.

Chicken Pot Pie
6 Tbsp. butter
6 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1/34 cup chicken broth
2/3 cup cream or milk
2 cups cut up cooked chicken
1/2 cup diced carrots
Pastry for top

Melt fat, add flour and seasonings.  Remove from heat, stir in broth and cream.  Bring to boil, boil 1 minute, add chicken.
Roll out pastry and cut to fit top of 1 1/2 qt. baking dish.  Cut into 4 sections, place on baking dish and prick pastry.  Bake 8-10 minutes at 450º F then reduce to 350º F, place pasty on chicken mixture, bake 5-10 minutes until pastry is browned and chicken mixture is bubbling.
Serves 6

November 25, 2011     Daylight  5 hours,  17 minutes,  51 seconds     Current Temp.-6ºF

No comments:

Post a Comment

Please leave a comment or share an idea. Hearing from you really brightens my day.