After a whirlwind of activities the past few weeks (a family reunion, two funerals, one wedding, a family member hospitalized due to stroke, a family member had gall bladder surgery, extra babysitting for our 17-month-old "grand" while his mom recovered from surgery, and a virus or two tossed in for good measure), I hope I've found a few minutes to share two of my favorite comfort foods with you. I actually made these (and photographed them) a few weeks ago when my sister and nieces were staying here and visiting my brother-in-law who was in rehab recovering from a stroke.
Chicken Pot Pie is great to have in the refrigerator where hungry visitors can fill a bowl or plate and warm it in the microwave for a quick "pick-me-up" meal. Add a tossed salad, and you're ready for a yummy full lunch or dinner. Chicken Corn Chowder with Cornbread has to be the ultimate of comfort foods---warm, creamy and so soothing. You can take a bite and close your eyes while savoring the potatoes, cream, bacon, corn, and a whole blend of delicious flavors.
If you're ready, let's get started. First, I'm actually going to modify, just slightly, a recipe that's in the cookbook (Angie's Chicken Pot Pie, page 45).
CHICKEN POT PIE
First, locate your ingredients:
2 Pillsbury Pie Crusts
2 Chicken breasts (boiled and deboned, or boneless), or 1 large can chicken breast, well drained
1 large or 2 small cans of Veg-all (or Kroger Mixed Vegetables), well drained
1 Tsp. California Garlic salt
Black pepper, to taste
1 Stick butter
2 to 3 Tbsp. flour
2 C. hot water
1 Chicken bullion cube
1/2 C. canned evaporated milk (Carnation or Pet)
1 Can Cream of Chicken Soup
1 egg
2 Tbsp. water or milk
1) Allow your pie crusts to warm slightly so you can unroll them. I always flour the surface of waxed paper and place the crusts on it to gently roll them out just a bit. Place the first crust in the bottom of a large casserole dish or baking pan.
2) Layer well drained chicken pieces on top of crust. Sprinkle with California garlic salt and pepper, to taste.
3) Layer well drained veggies over chicken layer. If you have enough chicken and veggies, you can do the layers twice.
4) Dissolve chicken bullion cube in water. Mix well and add milk and Cream of Chicken soup. Set aside.
5) In a large skillet, melt butter and add flour, stirring to mix well at medium high heat. When bubbly, pour milk/chicken bullion/soup mixture into the skillet stirring constantly to form a roux. (Stir until it looks like a thin gravy.)
6) Pour as much of the creamy roux over the veggie layer as you can. Allow time for it to drain down to the chicken and bottom crust, then pour more and allow to settle.
7) Top the layers with the second pie crust, tucking under the edges. Cut a + in the center of the pot pie and several slits around the outer edges to allow steam to escape.
8) Use a fork to beat one egg and two tablespoons water (or milk) until froathy. Use a pastry brush to spread a light coating of the mixture over the top crust to aid in browning.
9) Place in preheated 375 degree oven until browned and bubbly (about 40 minutes). Allow to sit about 20 minutes before serving. Serve with a tossed salad.
Ready for some yummy chowder? The recipe is on page 19 in the cookbook. (If you don't have a cookbook and you'd like one, email me at
pkrains@tcworks.net I'll tell you how to get one---or more! :-). Here we go:
Pat's CHICKEN CORN CHOWDER
First, let's assemble all our ingredients:
We'll need:
2 tbsp. extra Virgin olive oil
6-8 strips bacon, diced into small pieces
2 c. cubed potatoes
2 c. diced chicken breast
1 (8 oz.) can cream style corn (sometimes, I use 2 cups frozen cream style corn from our garden) (I’ve also substituted 1 cans—drained---of Kroger sweet-n-crispy whole kernel corn)
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. Kroger garlic powder (or Kroger’s California Garlic powder)
1 c. chopped onions
3 - 5 ribs of celery
2 c. chicken broth
1 (8 oz.) can corn (I use 14 oz. can white whole kernel corn or 1 additional can of the sweet-n-krispy from Kroger.)
1 c. light cream (I used 1 ½ to 2 cups of half & half.)
Now that we have everything gathered and ready to put together, let's begin by adding oil to the bottom of a large pot or Dutch oven to prevent bacon pieces from sticking (it’s okay if it sticks a little, because it leaves drippings for your veggies and chicken to cook and pick up the flavor). Cut bacon into small pieces.
Heat on medium-high heat until bacon sizzles. Fry until crisp. Keep stirred so it doesn’t burn.
Remove bacon to paper towels to drain, cool and use these “bits” later for garnish or for an extra flavorful chowder, add them back to the soup near the end of cooking.
Saute onions and celery in bacon drippings in the Dutch oven until tender (8 to 10 minutes).
Add diced chicken and seasonings (salt, garlic powder, and pepper) and stir frequently to cook through.
Add potatoes, chicken broth, whole corn, cream corn, light cream (or half-in-half), and bring to a boil.
Reduce heat and simmer until potatoes are tender.
When potatoes are tender, you can add the bacon back to the mixture, or save it for garnish. Serve warm. Garnish each serving with parsley and crumbled bacon bits. Serves 8. Goes well with cornbread.
Sometimes, simplier is better. Simple Chicken Corn Chowder and Cornbread makes a meal that warms the tummy and the heart! (Check back later this week for Pat's Cornbread recipe :-).
