Chicken Pot Pie & Grilled Zucchini Salad
Chicken Pot Pie
Ingredients
Prepare your favourite pie pastry enough for 2 crusts
1 lb skinless boneless chicken breast or thighs, cubed
1 cup sliced carrots
1/2 cup sliced celery
1/3 cup unsalted butter
1/2 cup chopped yellow onion
1 tbs minced garlic
1/3 cup all-purpose flour
3/4 tsp salt
1 tsp freshly ground black pepper
1 tsp dried thyme leaves
1 and 3/4 cups chicken broth/stock
2/3 cup -and-half*
1 cup frozen peas
egg wash: 1 large egg beaten with 1 tbs milk
sprigs of fresh thyme
Instructions
The crust: Prepare either pie crust including chilling for at least 6 hours or overnight
In a large pot, combine chicken, carrots, and celery. Add enough water to cover the chicken and vegetables, then place over medium-high heat. Bring to a boil, then allow to boil for 12 minutes. Remove from heat, drain, and set aside.
In a large skillet over medium heat, combine the butter, onions, and garlic. Stirring occasionally, cook until the onions are cooked and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. Taste and add adjust the seasonings. Remove from heat and set aside.
Preheat oven to 425°F (218°C).
After the pie dough has chilled: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle about 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5–2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. With a small sharp knife or kitchen shears, trim the extra overhang of dough and discard.
Spoon the chicken and vegetable mixture into the crust. Scatter the frozen peas on top. Pour/spread the gravy evenly over top.
Roll out second half of pie crust dough just as you did the first. Cover the pie with the second crust and trim the extra overhang off the sides. Crimp the pie crust with a fork to seal the edges. With a small sharp knife, slice a few small slits in the top crust to allow steam to escape. Using a pastry brush, brush crust and edges with egg wash.
Bake for 36–42 minutes or until the top of the crust is golden brown. After 20 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown.
Remove from the oven and cool for at least 10 minutes before serving.
*In flyer November 10 - 16, 2024
Recipe and photo credit: Sally’s Baking Addiction
Grilled Zucchini Salad
Ingredients
For the vegetables
2 zucchini, cut into ½-inch thick half-moons
2 cups cherry tomatoes, halved
2½ cups corn kernels
2 tbs olive oil, divided
salt & black pepper, to taste
For the dressing
3 tbs olive oil
2 tbs lemon juice
2 cloves garlic, minced
1 tsp dried oregano or other herbs
salt & ground black pepper, to taste
2 cups arugula
½ cup crumbled goat or feta cheeseInstructions
Instructions
Preheat an outdoor grill to med-high, about 425˚F.
Brush the grill grates with oil.
Drizzle olive oil over the slices of zucchini and season them with salt and pepper.
Grill the zucchini for 3 to 4 minutes per side or until tender and grill marks appear.
At the same time, grab a grill pan and combine the tomatoes and corn inside the pan; drizzle with a tablespoon of olive oil and season with salt and pepper.
Set the grill pan on the grill and cook, stirring frequently, until the tomatoes and corn are charred, about 2 to 3 minutes.
Meanwhile, in a salad bowl, whisk together 3 tablespoons of olive oil, lemon juice, garlic, oregano, salt, and pepper.
To the bowl, add the zucchini, tomatoes, corn, and arugula; toss to coat with the salad dressing.
Top with crumbled cheese, and serve!
*In flyer November 10 - 16, 2024
Recipe and photo credit: Diethood