chicken pot pie
is stick to your ribs goodness
is there anything better
on a cold afternoon
post
rain puddle hopping
or
in my case
winterizing the garden
hubster and i are getting ready for a long trip
which means we are eating solely
from
the pantry and freezer
i was able to put these pies together
with things i have on hand
my fave part of this recipe is
if you don't want to make pot pie
the filling is great as a stew
or
leave out the flour and add a bit more broth
and make it a soup
chicken and chorizo pot pie
2 Tbs olive oil
2 chicken breasts--cut into cubes
2 chorizo links (cooked)--cut crosswise into coins
1/2 cup celery--chopped
1/2 cup onion--chopped
2 cloves garlic--chopped
1 yam or sweet potato--cubed
1 cup peeled, seeded and diced tomato
1/2 cup corn (frozen or fresh)
3 Tbs flour
2 Tbs emeril's southwest seasoning (recipe follows)
1/2 cup white wine
1 1/2 cup chicken stock
1 Tbs worcestershire sauce
salt and pepper to taste
pie crust or puff pastry
heat olive oil in heavy stock pot. saute chorizo and chicken until the fat is rendered. toss in the celery, onion and garlic and continue to cook until the onion and garlic are soft. throw in the yam, tomato, and corn. cook for 10 minutes longer. mix together the flour and southwest seasoning and stir into the pot, making sure it is evenly mixed. stir in white wine and chicken stock (if you don't want to use wine, just increase the amount of stock). add worcestershire sauce. cover and cook on lowest setting for 35 minutes. allow to cool to warm. transfer to oven safe dish or dishes and top with crust. bake in a preheated 375 oven for 25-30 minutes or until the pastry is browned and the filling is bubbling.
Emeril's Southwest Seasoning
2 Tbs chili powder
2 Tbs paprika
1 Tbs ground coriander
1 Tbs garlic powder
1 Tbs salt
2 tsp ground cumin
1 tsp cayenne pepper
1 tsp crushed red pepper
1 tsp black pepper
1 tsp dried oregano
mix together and store in an airtight jar
i am linking this up to tuesday night supper club
and
