Thursday, October 6, 2011

Foodie Friday: Pot Pie with Chicken & Dumplings

Welcome to the October 7th Foodie Friday.
I made chicken & dumplings one day and used the leftovers for a pot pie (I added peas and carrots, with a puff pastry crust). I don't have a recipe for either dish, just a by-the-seat-of the-pants procedure. :-)

Mlee's Easy Chicken & Dumplings
chicken breasts
2 cans chicken stock plus 1 "tub" chicken stock
chopped onions, parsley, and celery
3/4 c sliced carrots
1 can cream of chicken soup
2 store-bought pie crusts
all-purpose flour

Stew chicken breasts, onion, celery, carrots, and parsley in chicken stock (reserve 1 c. stock) about 40 minutes or until carrots or fork-tender. Remove chicken; cool and cut into chunks.

Roll out defrosted pie crust--sprinkle with flour. Cut crust into 1" strips.
Add soup to stock, using a whisk to knock out lumps. 
Add pie crust strips--layer, as if making a lattice pie crust.
Now add chicken. Stir (to "sink down" pie crust).
You will need to add stock to thin the mixture. Just eyeball it until the consistency seems right (this is where the NO-RECIPE comes in. Trust the Force, Luke Skywalker. It's hard to mess up this recipe).
Cook 5-10 more minutes (test dumplings).
Serve over rice.

Chicken & Dumplings Pot Pie
Leftover chicken 'n dumplings
1 box frozen green peas--microwave
1 box frozen, sliced carrots--microwave
1 can cream of chicken soup
2 sheets puff pastry (frozen)
egg wash; unsalted butter

Defrost puff pastry sheets. Sprinkle both sheets with flour and roll out. Place 1 "crust" in the bottom of a your favorite "pot pie" serving dish. In another bowl, mix chicken and dumplings, soup, carrots, and peas. Pour mixture into shell. Place second puff pastry sheet on top of filling. Using a knife, make slits over crust. Take the leftover pastry--add flour and roll out on floured surface. Use a cookie cutter to cut out dough. I used an autumn leaf cookie cutter.
Brush crust with egg wash.
Place pie in pre-heated 350 degree oven and bake 25-35 minutes (until crust is browned--you might have to place foil around the edges).

Today, I'm worried about Mister. My husband left a bag of trash on the floor--trash with leftover pork barbecue--for the 4th time this fall. The vet said to give Mister peroxide and bread--no luck. So I'm waiting. There's a worry that he could develop pancreatitis. So far, he's okay. But I'm worried.
And very, very upset with my husband. His Lordsh*t is in the dog house.
UPDATE: The vet says pancreatitis can strike up to one week after the ingestion of fatty products. But Mister seems okay tonight. He's drinking water and acting normal. I will keep you updated about his health. Thanks so much to everyone for caring about poor little Mister.

If you are posting a link to this week's Foodie Friday, click on the blue frog and follow the directions. Happy recipe hunting.