The proper thing to do with new toys is to play with them.  Which I will.  And I am playing with an old toy and a new toy here.  The biscuit cutter was probably my great aunt’s.  Her name was Skeeter (well, really it was Gertrude, but only her sisters dared call her that) and she was soooo cool.  She was widowed fairly early and I never knew her husband, but she was more fun than just about anybody I knew.  She was uber-crafty and loved to play games and put jigsaw puzzles together.  Anyway, to the toys!

The rolling pin is new, though.

And what did I make of this mess?

Chicken pot pie – like my Memaw used to make.  My Mom pitched in with her biscuit recipe, one that she uses every time and that is in the Betty Crocker Cookbook.  My version is a little different than hers, but they came out great.




I kind of fudged on the filling, but here it is basically:

2 pounds of chicken thighs

1 tsp salt

1 tbsp poultry seasoning

chicken broth (from cooking the chicken)

Put the chicken, celery salt, and poultry seasoning  in a large pan with a lid and cover with water.  Cook on medium heat for about 45 minutes.  Take the chicken out of the water (using tongs or a fork) and set on a plate to cool.  Pour out about 75% of the broth and save it for something else.

Let your chicken cool until is comfortable enough to debone.

Now, before you debone the chicken, set your oven to 350 and let it preheat.

Remove the fat from the flesh, and the succulent flesh from the bones.  Set chicken aside.  Discard fat and bones.

Open the peas and carrots.  Put them in a microwave safe bowl and cook on high for about 2 minutes.  Then drain.

Mix up the peas and carrots and meat.  Add your broth (the little bit you have left in the pan) and a little cream.  I can’t tell you exactly how much, because mine was too runny (but still good).  But that’s the thing about cooking – it is more an art than a science.  And if it doesn’t work as well as you’d like, well, it’s probably still edible and/or can be combined with something else like eggs and/or tortilla chips and/or shredded cheddar to make something that is just as good.  Make do!  Have fun!  Don’t get too uptight about it.

Okay.  Lecture over.

Take your mixture of broth, chicken, cream, peas, and carrots and put it in a roasting pan.  Mine is a 10 x 14 x 2 Thomas (Rosenthal Group?) nonstick model.  Wish it had a lid, but still, I love the heck out of it.  Anyway, then you want to cover it with the biscuits you made.  Then, use a pastry brush to spread softened butter (real butter, not margarine!!!!) on top of the biscuits.  Then sprinkle the top of the whole thing with sesame seeds (which get nicely toasted and add a wonderful nutty element to the dish).  Okay.  Pop that rascal into the oven for 45 minutes – an hour (depending on how hot your oven gets).  Keep an eye on it.  You will know it is done when the biscuits are fluffy and golden and it smells like heaven.

And, as Julia Child would say, “Bon appetit!”


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