Rainy Day Chicken Pot Pie

One of my favorite childhood meals was chicken pot pie; Marie Calendars frozen ones were such a treat after school. So comforting and delicious, and in a pie crust – yum. I have always loved them but never really thought to make one, Im not sure why. This was one of the easiest things Ive ever made!

I chose to stick to pre-made pie crust, since it was my first time and I wasn’t about to be stressing over making dough.. I bought a frozen pie shell, and a pack of refrigerated pie crust for the top. Easy peasy.

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Pie Filling

1 small white onion, diced
2 cloves garlic, chopped small
1 pack pre-sliced crimini mushrooms
1 large boneless/skinless chicken breast
1 bag frozen peas and corn mix
3 teaspoons corn starch
3/4 cup chicken stock
1/3 cup heavy whipping cream
1 teaspoon thyme
1 teaspoon oregano
1 egg, whisked (set aside)

I used a pre-cooked chicken breast I had in the refrigerator from the other night. I tend to cook a pack and use them throughout the week for salads, in meals, whatever. But if you don’t have one already cooked, season your chicken and cook it thoroughly. Let it cool and then shred it, or dice into small cubes and add it back to the skillet.

Turn heat on medium-high, add a little oil and the chopped onion. Let them cook for about 2min together, add mushrooms and cook for 4 more min then add garlic.

**Preheat oven to 395° and take pie crust out of the freezer**

While that is simmering, mix together corn starch and 3 tablespoons of the chicken stock. Add remaining stock and the carrots/peas to the pan and bring to a boil, let it cook for about 3min then add the corn starch mixture and cream. Stir well, letting it thicken to desired consistency and then remove from heat. While you’re letting the filling cool, take your refrigerated pie topping out of the fridge and unroll.

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After the filling has cooled somewhat, and the oven is heated, fill your pie shell. It is ok if it is heaping, you just dont want it overflowing. Top with rolled out pie topping and pinch sides together.

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In a small bowl, beat the egg and use it to “paint” the outside of your pie. This will help give your pie a golden and crispy crust!
Bake in the preheated oven, for about 20 to 25 minutes, until golden. Serve hot.

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This turned out sooooooo delicious! I cant believe I never tried making it before! Our little family of 3 basically demolished the whole pie tonight. There is only one piece left! Yummmmyyyy! I think I’ll make it without chicken next time. I always find myself picking the pieces out after a while, for whatever reason. I will definitely be making this again. Mmmm!

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Southern Style Oxtails and Gravy

Growing up, my God Mothers mother, Gloria “Glo”, lived across the street from me. She is a feisty old lady, and insisted I went to church with her every sunday. I grew up with them … a wonderful, loving, soulful, caring family. They were always there for me when I needed to get away, or when I felt like my family wasn’t my own.

I learned a lot of really good southern recipes from Glo, and my God Mother. Just one of those dishes was Oxtails with gravy, mmmmm!! I don’t know many people that have ever made Oxtails before, and most people I know dont know what they are. Oxtails are just that, the tail of a cattle. Beef. Meaty and tender when cooked properly, buttery and rich, with a lot of flavor. They’re actually pretty healthy once you trim down the fat.

Oxtails

3lb Oxtails – fat cut off
1 onion cut in quarters
8 garlic cloves
4 cups chicken broth
1 tablespoon seasoning salt
4 tablespoons white vinegar
2 table spoons of all purpose flour
1 8oz can of crushed tomatoes

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After rinsing the meat off with cool water, trim excess fat off. Add oxtails to a cold bath of water mixed with the 4 tablespoons of vinegar, rinse them very well.

Add just enough oil to cover the bottom of your pot and heat until glassy. Season oxtails with seasoning salt, pepper, and a little garlic and onion powder. Add them to the pot and brown on all sides. You won’t be able to get them all done in one batch, so take them out and set aside as they’re finished. When all of the meat has been seared set it aside. Add a little of the broth to your pot and scrape the flavor from the bottom, add the rest of the broth and bring to a boil. Add one tablespoon of flour and whisk continuously until all lumps are gone, repeat with second tablespoon.

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Add whole garlic cloves, quartered onion, and tomatoes, then add the oxtails back to the pot. They wont be fully covered in liquid, but they’ll create some of their own while cooking. Place a lid on the pot, and put in a 350° oven for 2 1/2-3 hours.

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I serve mine with rice on the side, and steamed cabbage, which will be my next post.

Thanks Grama Glo for the delicious recipe, and for always being there for me when I needed you most 🙂

 

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