Archive | October, 2013

Chicken Pot Pie

Well isn’t this fitting. My first Mississippi made post is a chicken pot pie, totally unplanned but I’ll take it.


My mom made Bowen and I a chicken pot pie this summer that was out of this world. With fall weather creeping in, I’ve been craving comfort food. Mom makes her own homemade chicken stock for this dish and I can tell you it makes all the difference in the world–so I did too.


From that chicken stock she makes a veloute sauce–something I learned how to do in school that’s now a staple in my kitchen. Sauté veggies, add 3 T of butter and 3 T of flour, coat vegetables in flour mixture then add 2 cups of homemade stock, simmer until thickened and finish with cream and fresh tarragon. Our filling is done! I cheated and bought a pie crust but nonetheless, I think Bowen was pleased–I sure was!



**SIDE NOTE  After hours of simmering my homemade chicken stock on Sunday  night I went to strain the liquid into the largest glass bowl I owned and then POP!!!!! It burst while I was mid pour, I do not know how I did not get sliced open-thank you Jesus for your protection! I lost over half my stock and had to re-do one of the potpies, moral of the story..NEVER pour hot liquid into a glass bowl, ever.


 Homemade Chicken Stock

1 whole fryer chicken

6-8 stalks of celery, chopped

1 onion, chopped

4 cloves garlic, smashed

2 carrots, chopped

1 tsp peppercorns

bunch parsley

1 bay leaf

What you do: Add all ingredients to a stock (NO SALT!) and bring to a simmer, cover and simmer until chicken is cooked through-do not boil. remove chicken from bone-set aside and add back bones, simmer on low for 2 hours.



And, I am so disappointed I didn’t have my camera card while making this dish. I did snap some iPhone photos, i promise it taste way better than these photos look.




Chicken Pot Pie

2 pie crust, store bought or homemade

1 whole fryer chicken (see above), pulled

1/2 onion, small diced

2 celery stalks, small diced

1/2 c. carrot, small diced

2 cloves garlic, minced

3 T butter

3 T flour

2 c. homemade stock

1 bunch fresh tarragon, chopped

What you do: Heat sauté pan with 3 T butter. Sauté onion, carrot and celery until fragrant, add garlic sauté for another minute (or until fragrant) in butter. Add 3 T of flour and coat vegetables, stir for 1-2 minutes. Add 2 cups chicken stock and simmer until thickened (1-2 minutes). Add fresh herbs and take off heat. Meanwhile blind bake (bottom layer) pie crust, then place filling in bottom pie crust and top with remaining pie crust. Egg wash top and bake on 375 for 30-40 minutes or until golden brown.




Please bear with me as SPICE site is still under construction–you should be re-directed to soon and all the pictures should be up and working in 24 hours, thanks for your support!