November 24th: chicken pot pie and chocolate toffee walnut cookies

Two to-die-for recipes!


For supper, from the keeper book: Chicken Pot Pie. I pulled this recipe out of the Ottawa Citizen a few years ago; it is from a local restaurant. Take a cheap cut of chicken, poach it, use that broth to cook the veggies, use the same broth to make a white sauce, mix it all up in a pie pan and top with - my favourite - puff pastry. Bake, relax, and enjoy, enjoy, enjoy. I think even your picky eaters will like this one. My kid loooooves it. As does my husband. And moi.


Chicken Pot Pie


1 1/2 lbs (675 g) chicken pieces with skin and bones
1 tsp (5 mL) salt, divided
freshly ground black pepper
2 medium carrots, scrubbed and sliced
1 small onion, chopped
2 medium potatoes, diced
1/4 cup (50 mL) butter
4 tbsp (65 mL) all-purpose flour
1/4 cup (50 mL) 35% cream
salt and pepper to taste
1 tbsp (15 mL) lemon juice
1/2 397-g pkg frozen puff pastry, defrosted


Place chicken pieces in a medium saucepan, cover with water and bring to a boil. Skim and add 1/2 tsp (2 mL) salt and a pinch of freshly ground black pepper. Reduce heat and simmer, partially covered, 30 minutes.


Preheat oven to 400°F (200°C). Strain chicken, reserving the broth. Measure the broth and add water, if necessary, to equal 1 1/2 cups (375 mL). Place the liquid in the saucepan, add vegetables and simmer, partially covered, until just tender. Strain, reserving the stock.


While vegetables are cooking, debone and skin the chicken. Cut the meat into bite-size pieces. Combine meat with cooked vegetables in a 9" (23 cm) pie plate or individual oven-proof dishes.


Melt butter gently in saucepan. Gradually stir in flour, blending well. Cook over medium heat 1 minute, stirring constantly. Slowly add cream and cook until mixture is smooth and thick. Add salt, pepper to taste, lemon juice and reserved stock. Blend well and pour sauce over the chicken mixture.


Roll out defrosted puff pastry to 1/4" (6 mm) thickness, then lay pastry over pie(s) and press to the dish(es). Cut a slit in the centre to allow steam to escape. Bake until filling is bubbling and crust is golden brown, about 25 minutes (less for small pies).


Serves 4.

I enjoy this photo because it appears I just piled the food on the glass stovetop.

For my Christmas cookie exchange - finally, a winner! - from epicurious: Chocolate Toffee Walnut Cookies. These are ridiculously awesome. The recipe suggests making 1/4 cup-sized cookies, which I think is over-indulgence (though probably an edible size!) so I made generous tablespoonful-sized cookies, which are plenty big and chewy and decadent enough. I used chocolate chips where it called for chopped chocolate, and Scor bars where it called for Heath. I managed to make 4 dozen cookies with one recipe, and note that the recipe only calls for 1/2 cup of flour. These are chocolate heaven. I will definitely be making these again.