(no subject)

[nissinirvani]

Today is better than last week.

I've done about eleventybillion... okay five... loads of laundry today. And actually folded, hung up and put them away. So actually truly done. Except for the socks. Evil things, with their not matching anything that I've finished processing yet.

The dishes are clean. Did you know, I have a counter top in my kitchen? I was kind of starting to wonder where it was.

And I cooked. I made chicken that I had marinated in applejuice and garlic and it is yummy. I'm trying to find a chicken pot pie recipe that actually sounds good and doesn't require a pound of salt. Anyone?

This week I'm working on painting the closet in my bedroom and turning my bed back into a bed instead of a glorified dresser. And painting the woodwork in the living room so I can put the furniture back. Although, part of me wants leave the drop cloths down. They're so much easier to clean cat puke up off of than this wretched carpet.

Comments

[ukelelerose.livejournal.com]

Moravian chicken pie is not quite pot pie, but could be modified, and it tastes great whether you use salted or unsalted butter, margerine, etc. The key to good pie, though, is lard in the crust. It is very moist inside, but not the same consistency as a pot pie, because it's meant to be served "dry" with optional gravy and a side dish of veggies. You can add vegetables to the filling and experiment with putting the some of the gravy into the pie before sticking the top crust on.


Moravian Chicken Pie
Pie Crust:
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
6 to 8 tablespoons cold water
Filling:
2 1/2 cups chopped cooked chicken (I bake boneless skinless thighs and breasts covered on low temp for a few hours, with lots of herbs, a dash of pepper and salt, and a couple of tablespoons of butter; or, I de-bone leftover chicken and turkey, chop, and store in the freezer, adding more with each round of leftovers until I have enough for a pie.)
Salt to taste
Pepper to taste
1 to 2 tablespoons butter, cut in pieces (optional)
Gravy:
3 tablespoons flour
2 cups chicken broth
3 tablespoons butter (or better: chicken fat)


1. For Pie Crust, combine flour and salt in a bowl. Cut in shortening until mixture resembles coarse cornmeal. Stir in water just until dough forms. Divide dough into two equal pieces. Cover and chill 30 minutes, or until ready to use.

2. Preheat oven to 375 degrees. Roll out one piece of dough to cover bottom and sides of a 9-inch pie plate and place in the plate. Roll out second piece of dough for top crust and set aside.

3. Place chicken on bottom crust in pie plate. Sprinkle with salt, pepper, and flour. Dot with butter, if desired. Cover with top crust, moisten edges with a little flour and crimp to seal.

4. For Gravy, make a roux, add fresh herbs and broth, whisk until the proper consistency.

4. Place pie plate on a cookie sheet for easier handling and better browning of the bottom crust. Bake pie 45 minutes to 1 hour, until golden brown. (If pie is frozen, bake at 400 degrees for 1 to 1 1/2 hours.)

Serve hot, with gravy poured on each slice of pie.
Makes one 9-inch pie.

[nissinirvani.livejournal.com]

It may not be actual chicken pot pie but that sounds damn tasty! Thankies XD.

[birdgirl78.livejournal.com]

hehehehe
Leave it to ukelelerose to be on the scene with a recipe. *copies recipe for self*

I'm glad to hear that things are better this week.
Sorry I didn't comment on the last post. I got rather unexpectedly and hellaciously ill. But I'm slowly crawling toward wellness now.

*dons germ mask and gloves*
*huggles*

[nissinirvani.livejournal.com]

Heh, I figured either her or hecubuscathead would have one for certain.

S'okay, I just needed to vent, I never expect replies :).

Sick seems to be going around. My mother has bronchitis now. :/ Thankfully she's on antibiotics or I wouldn't dare go near her.