It's Been A While.

The last blog that I consistently updated was my Xanga, which, while it served its purpose, is now obsolete. The community we once had no longer updates their modest journals. I am not lamenting, merely making an observation.

I have been asked by various people to start a blog about my cooking/baking, but have been hesitant to do so. One reason being that I have many secrets (primarily, the infusion of crack into my creations), and I want to keep the masses salivating. Another reason being that I feel it to be an overwhelmingly housewifely thing to construct; something similar to a recipe box full of hole-punched index cards given to you by your girlfriends and mother. However, if not solely for the sake of my remembering what and how I cooked things, I think that I should start documenting the things that I make.

Chicken Pot Pie

Prep time: 20 minutes; Cook Time; 20-25 minutes; Servings: 6

I just made this for my boyfriend before he departed home for the holidays, and he loved it.

Ingredients:

9" pie shell (contains two shells)

1 egg

1 carrot, chopped

1 celery stalk, chopped

1/2 red onion, diced

1/2 cup frozen green peas

2 tbs canola oil

1.5 tbs chicken bouillon 

1 tsp black pepper

1 tsp lemon pepper

2 chicken breasts, diced

1 large can of Cream of Chicken Soup

Instructions:

1.) Preheat oven to 375. Place one pie shell at the bottom of a 9" pie dish, making sure all the air pockets are gone. Whisk egg in a small mixing bowl, spread 1/2 of the egg over the shell. Cook the shell for 12-15 minutes, or until lightly brown and crisp.

2.) In a large saucepan, sautee the vegetables in the olive oil and seasonings, until onions are translucent.

Add chicken, stirring frequently until mostly cooked. Add can of soup, and more seasonings to taste. Stir until mixture is hot. 

3.) While veggies are cooking, cut the second pie shell into 3/4" strips, to later create a lattice design on top of the filling.

4.) Pour filling into the pie shell, spreading evenly. Lattice the strips on top of the filling. With a pastry brush, spread the remaining egg over the latticed pie shell, including the edges. 

5.) Bake for 20-25 minutes, or until top is brown and crispy. Remove from oven and enjoy.

If you like a thicker filling, add more veggies and don't lattice the top shell. Do still add the egg on top, but vent the shell by slicing a few 1" vents with a sharp knife.

That's all, folks. It isn't complicated or fancy, but it sure is tasty.

Alanah