Thursday, January 15, 2009
Comfort in the Pond: Chicken Pot Pie and Oatmeal Raisin Cookies
You're all familiar with my attempts to re-create the world's best chicken pot pie from Alaska.
And before we get started, I have a confession. Mom and Mama K, I know you both bought me gorgeous ramekins for Christmas. But I just couldn't help myself. Ice cream dessert bowls and mini-chicken pot pies just seem to go together. Don't kill me.
Although most of my fabulous Invisible Friends think I spend my life inhaling pie and ripping meat off of ribs, I do attempt to eat healthy. Poor Ben is trying to eat healthy, and I keep making cinnamon rolls.
So I decided to throw him a pie, instead of a meat bone. A delicious, low-fat chicken pot pie.
That's right. Low Fat Chicken Pot Pie.
I got this recipe from Taste of Home: Healthy cooking Dec/ Jan issue.
And it's nice and simple. And low-fat. Did I mention that?
You simply make a roux, cook tasty chicken and vegetables...
And roll out a low-fat crust to top them.
Pop them in the oven for 20 minutes and you have four yummy pot pies at 443 calories each.
Just in case you were wondering--it's good. It's really good. Creamy, rich but not too rich and pure comfort.
And since we have all those calories left over...
We can have a cookie. Or two. Or ten.
I'm just trying to keep it balanced, ya'll.
Taste of Home: Healthy Cooking Chicken Pot Pie
1 cup plus 2 tblspns all purpose flour, divided
1/4 tsp. baking powder
1/4 tsp. salt
3 tblspn. cold butter divided
2 tblspn buttermilk
1 tblspn canola oil
1 to 2 tblspn cold water
4 medium carrots sliced
3 celery ribs sliced
1 onion, chopped
2 1/2 cups reduced sodium chicken broth
2/3 cup fat free milk
2 cups cubed cooked chicken breast
1 cup frozen peas
1/8 tsp. pepper
1 egg white
1) Combine 3/4 cup flour, baking powder, salt. Cut in 2 tblspn butter until crumbly. Add buttermilk and oil, toss with fork. Gradually add water, tossing with fork until dough forms ball. Cover and refrigerate for 1 hour.
2) For filling, melt butter in large skillet. Stir in carrots, celery and onion and cook until crisp-tender. In small bowl, combine flower with broth and milk until smooth. Stir into veggie mixture. Bring to boil. Cook and stir for 2 min. or until thickened. Stir in chicken, peas and pepper. Transfer to four 16 oz. ramekins and set aside.
3) Divide dough into four portions. On lightly floured surface, roll out dough to fit ramekins. Place dough over mixture, trim and seal edges. Cut decorative center or cut slits in pastry. Brush with egg white.
4) Place ramekins on baking sheet. Bake at 425 degrees for 20-25 minutes or until crusts are golden brown.
Ben's Oatmeal Cookie Recipe
(He consented to give it to you, dear Invisible Friends. But in return, Ben demands all positive feelings, good things, promotions, Porches and lottery winnings that come as result of his culinary creation of these cookies are subject to his "cut." Yes, he really said that.)
1 stick butter
1/2 cup brown sugar
1/4 cup sugar
1/2 tsp. vanilla
3/4 cup flour
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
2 cups oatmeal
2 small boxes raisins. (About a cup to 3/4 cup)
1) Preheat oven to 350 degrees.
2) Melt butter and stir with sugar in bowl.
3) Add egg and vanilla.
4) Add cinnamon, salt, baking soda and flour.
5) Stir in oatmeal and raisins.
6) When mixed thoroughly, scoop out golf-ball sized balls on greased baking sheet.
7) Bake 10-12 minutes at 350 degrees. Don't worry if they look gooey; they'll set.
But if you bake these, beware....
Stay tuned, Invisible Friends! Tomorrow we have the Blond Duck Confessions!! Get ready to learn things you would have never guessed about me! Saturday, we have the second part of candy animals and Sunday, a special edition of TWIRL! And yes, you'll really learn what's in the envelope and who the Dance Hall Dreamers are.