I've cooked three dinners this week. One was fantastic, one was adequate, and one was kind of gross.
The adequate dinner was peach pancakes. I over-mixed them and they ended up kind of tough. For someone that makes pancakes as often as I do, I should have known better.
The gross dinner was porcupine meatballs. We have two recipes: one out of a cookbook and one that Bryan's mom taught me. I trade off which one I make. This time it came from the cookbook. The meatballs didn't hold together, so it turned into porcupine meat sauce. I'm not sure why it tasted so awful, but I do know that I'm going to use Bryan's mom's recipe more often from now on.
The fantastic dinner was chicken pot pie and it was so very good. I had two recipes that I couldn't choose between, so I used bits and pieces of both. It is for that reason that I'm writing this post. I want to remember what I did to produce such yumminess. And Bryan and I had a kind of post-mortem and discussed what could be done next time to make it even better.
Chicken Pot Pie
Combine:
- 2 cups chicken (I only used 1 cup and shredded it, but I think following the original recipe and using 2 cups would be better. And don't shred it, the chicken disappeared into the sauce just a little too much.)
- 2 cups California blend vegetables, cooked till al dente (I used 1 1/2 cups, but more would be better.)
- 1 cup of cooked (not mushy) potato, diced (One medium-sized potato was plenty.)
In a saucepan:
- Melt 1/4 cup butter and add the following:
- 1/3 cup flour
- 1/2 tsp salt (I think I'll add a little more next time.)
- 1/4 tsp thyme (The recipe called for sage. I didn't have any, so I used thyme.)
- 1/4 tsp rosemary
- 1/8 tsp pepper
- 1/2 dash (Does that make sense?) garlic powder
- 3 cups milk
Stir contents of saucepan over medium heat until sauce thickens. Be patient, it might take a while. Pour sauce over chicken and vegetable mixture, stir till evenly coated. Pour that into a 9-inch pie crust. Top with a second pie crust. Seal the edges and add a few slits to the top.
Bake at 425 degrees for 20 minutes with a layer of aluminum foil around the edges of the pie. Remove the foil and bake for an additional 15 minutes.
Let cool, while basking in the delightful aromas wafting from your kitchen.