Same chicken, 2 nights 2 ways

One dish I absolutely love that my mother-in-law makes is her chicken stew.  She makes it full of large pieces of chicken, potatoes, carrots and celery.  And she makes dumplings too.  I decided the other day I’d make a chicken stew but wasn’t in the mood to make the dumplings so I opted for egg noodles instead.  I didn’t have my MIL’s recipe but she’d explained it a few years back so I thought I could manage it.  I had boneless chicken breasts and thighs which I poached in the liquid.  It’s a perfect dish to make in the slow cooker and great to eat on a cold night.  The boys all ate it with gusto, although my middle son says he only likes raw carrots and wasn’t going to eat it until he noticed I gave him a bowl with no carrots in it. 

There was quite a bit left over.  Since I was doing a lot for a charity event that we were expecting around 500 people to attend, I was thinking something easy.  So, I took the leftovers and cut everything into bite-sized pieces, thickened the liquid with corn starch, added peas and put it into a puff pastry crust.  Voila! Chicken pot pie!  I had it in the oven cooking when I left with my mother babysitting.  When I returned I was told the boys liked it— except my middle son complained about the carrots!

Chicken Stew

½ small onion, diced

2-4 pounds chicken pieces

1 leek, well rinsed and cut into pieces

2 celery stalks, chopped

4 carrots

5-7 small potatoes

3-4 parsnips

1 Tbsp fresh chopped thyme

2-3 cups chicken stock

Salt (go lightly on salt at first) and pepper to taste

I sautéed the onion in olive oil then added the chicken and leeks with stock. Add carrots, potatoes and parsnips which are cut into 1-2 inch pieces along with rest of ingredients.  Bring to boil then lower to simmer for 45 minutes.  Adjust seasoning.

Chicken Pot Pie

Chicken stew leftovers

2 puff pastry sheets

½ cup frozen peas

Roll out sheet of puff pastry on well-floured surface.  Line pie plate with pastry, add smaller chopped pieces of stew reserving liquid. Mix well 2 tsp corn starch with 4 tsp water.  Put reserved liquid in sauce pan, bring to boil, add cornstarch mixture and stir well. Lower to simmer for a few minutes to thicken.  Add thickened sauce to pie.  Add frozen peas.  Moisten edges of pastry and top with other rolled puff pastry sheet.  Press edges together and trim excess.  Bake for 30-40 minutes in preheated 400°F oven.

 

Photos taken with iphone.  My Canon EOS 20D has not been working lately.

Leave a Reply

Your email address will not be published. Required fields are marked *