Ya Know....We Need Another Cooking Topic!

[rgfixit]

Anyway....my take on Chicken pot Pie.
Sautéed the chicken thigh cubes for a bit and added the diced celery and carrot and chicken stock and simmered for a while.


After it reduced a bit and the veggies were tender,I added the cooked potato cubes and the cooled roux to thicken the mixture. Oh yeah... and a chiffonade of spinach. We love spinach.

Made some super flakey buttermilk biscuits, filled the pre baked crust and topped with the biscuits

Baked at 400* for 15 minutes or so and then removed to baste biscuits with melted butter.


It was OMG delicious. Seriously rich. Could have made half the recipe although, the leftovers will be appreciated.



Rg

[Mac Attack]

chiffonade mean chopped?

[rgfixit]

A chiffonade  is a rolled pile of leafy veggies like spinach , sliced into slim threads. I do this with ronaine, spinach, lettuce etc. adds an interesting element to any soup or stew like dish.

Bob

[Mac Attack]

chopped

[drowndin dots]

Looks amazing Bob!

[rgfixit]

chopped

Sliced dude...there's a difference between sliced and chopped. Get with the program!

😁😁
Bob

[Mac Attack]

OK.  Have it your way.
Chop it with a knife and it's all cut up and/or sliced.
 

Now, about this roux.

flour and water.

 

[rgfixit]

OYE....what an amateur. (Sorry)
Roux....equal parts butter and liquid be it  milk or broth. Heat  the butter on medium heat until just frothy, then add the flour whisking constantly. You must cook the flour or the roux will taste raw. About 4-5 minutes on medium low heat is good. It can be left as a white sauce or browned for a deeper, more intense flavor for red meat sauces.

Roux is used to thicken a sauce. If the sauce is warm then the roux must be cold. If the sauce is cool then the roux must be warm.

Do some research on the 5 mother sauces. It'll change your life and make dinner time more enjoyable. It's not difficult. Just a learning process.

Bob

[drowndin dots]

You are correct Bob, however the Roux may be added before the stock. You simply add the butter and flour to the sauteed veggies before you add the stock. Works gloriously.

[Mac Attack]

 

[rgfixit]

Good stuff right here!

How much fun can you have. G- nite all!

Rg

[rgfixit]

What I did with this dish was sauté the chicken then add the stock and raw veggies. Simmering the veggies in the stock with the chicken  added a huge amount of flavor and reduced the stock as well. When I added the cold roux the whole thing just came together into a smooth bubbly mixture.

I'll have to work on a lighter version of this. It was incredibly delicious, but very heavy on calories.

If this stay at home thing doesn't end soon, I'm gonna weigh like a small piano!

Rg

[Perch-Pirate]

That looked delicious Bob!
I can’t wait to make that this week!
Looking forward to seeing all the Easter dinner pics today!

Happy Easter All!!

[Mac Attack]

[Perch-Pirate]