I was in the mood to celebrate Fall, especially the fact that October is almost here (my favorite month). 🙂
Today I made chicken pot pie and apple crisp…. mmm fall goodness. Both recipes follow. I forgot to take a photo from the oven. I only got a photo of the aftermath… half way through my pot pie, and that’s just not pretty.
I used a pot pie recipe from the latest issue of Everyday Food but doubled it and made some modifications. My stoneware soup bowls are 16 oz, double the size of the ramekins suggested, so they’re huge. It made 5 large bowls worth (only 4 had chicken and I added extra veg to the meat-free one). Would make about 9-10 ramekins. Here is my version:
Chicken and Veggie Pot Pie
- 6 tablespoons unsalted butter
- 2 small yellow onions, minced
- 2 stalks celery, thinly sliced
- 4 carrots, diced medium
- 10 tablespoons all-purpose flour
- 3 cups chicken or veggie stock + 1 cup water
- 2/3 pound green beans, trimmed and cut into 1-inch pieces (next time I think I’ll use peas)
- 3 to 4 cups diced cooked chicken (I used 2 small rotisserie chickens and picked them, but one chicken was overcooked so I didn’t use much of it)
- dried thyme (I used about 1/2 tsp)
- Salt and pepper (needs quite a bit of seasoning if you use stock instead of broth)
- 2 sheets thawed puff pastry
- 1 beaten egg
- Preheat oven to 375 F. In a large saucepan, melt butter over medium-high. Add onion, celery, carrots, and thyme and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add stock and water, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken (omit chicken and substitute another veggie for vegetarian option- I used broccoli this time, next time I’ll use green beans) and season with salt and pepper.
- Divide filling among ramekins or oven-safe soup crocks. Roll out the puff pastry and cut rounds to fit bowls or ramekins. Don’t leave the puff pastry out too long to defrost or it gets so soft that it cannot be unfolded! I wound up having to use a rolling pin to roll the sheets out from the folded state. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, about 40 minutes.
This is a hybrid recipe, Mom’s recipe with doubled crisp topping and a few of Chris’ and my special touches… it fills a 9×13 inch pyrex.
8 large or 12 medium apples, peeled, cored and cut into quarters or sixths depending on size – not too thin! (always make it a blend; this time I used some granny smith, gala, and braeburn)
- 2 sticks unsalted butter
- 1 tsp kosher salt
- 2 cups all purpose flour
- 2 cups sugar
- 1 tsp ground cinnamon (plus more to sprinkle on apples and on top of completed crisp)
- vanilla extract (see directions for details)
- Preheat oven to 350 F. Peel, core, and cut apples into quarters (for medium) or sixths (for large apples). Sprinkle apples with a little lemon juice while cutting them to keep them from turning brown. Put into buttered pyrex baking pan. Sprinkle apples with a little vanilla extract and some cinnamon.
- In bowl, combine softened butter, flour, salt, sugar and 1 tsp cinnamon. Mix with hands until forms large clumps.
Break up into crumbs over apples in pan. Sprinkle topping with a little more cinnamon just before baking.
- Bake for 60-75 minutes, until you can see juice bubbling along sides and top is golden. Serve warm. Serve it to Chris with vanilla ice cream. 🙂 Sooooo delicious.