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Sunday, 21 February 2010

Chicken Pot Pie and Plum & Raspberry Jelly

I was inspired by a recipe for a 'Lighter Chicken Pot Pie' on The Bite Me Kitchen Blog. I can't remember the last time I made I made Chicken Pot Pie, but I do remember the first time I had it. My dad worked for a US company and often went to California and Arizona on business. The first time he was able to take my Mum with him was in 1975 when I was 16, it had been arranged for me to go to Belgium to visit friends there for my holiday and my older sister was working during vacation from university. When Mum returned she brought with her an 'American Cookbook' and this was one of the recipes she made from it that we all loved and became a familty favourite.

I decided to make it yesterday, because of a mix up over whether my MIL needed any supper on Friday, I thought she didn't and apparently she did! So I used one of the chicken breasts that I had planned to have on Saturday, this left me with less chicken so I used the idea from The Bite Me Kitchen of bulking it up with lots of veg. I didn't however, go for a pastry topping, but the 'biscuits' as per the original recipe.

I have actually got my own copy of the book Mum brought back from the states (I bought it in 1979 when I first went to California), but it was jammed in behind the new kitchen units, so I just made a basic unsweetened scone recipe. OMG it was good though, the biscuits were soft and deliciously buttery (that would be the butter lol!) and the chicken and veg were sweet and tender in their luscious gravy.

When the kitchen is finished I'll dig out the book and post the recipe but it is really just chicken, onions, carrots and peas thickened with flour and sauced up with chicken stock, then the biscuit/scones on top.

I had some plums left over from last week's plum crumble and they needed used up. I poached them with some sugar and cinnamon then added a raspberry jelly (jello), topped up to 1 pint with orange juice and let it set. Served with Greek Yogurt (sorry Vegboxboy - no cream again!)

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12 Comments:

At 22 February 2010 at 08:04 , Blogger Marie said...

Looks delicious!!! WE love pie anything in this house! xxoo

 
At 22 February 2010 at 10:02 , Blogger Angelnorth said...

That would be a cobbler in "old money", I reckon! I'll overlook the chicken element and pretend it's a veggie one so I can say it looks delicious! The plum/raspberry/orange combo sounds lovely!

 
At 22 February 2010 at 12:26 , Anonymous Catherine said...

Looooooooove the biscuity topping, that looks sooo indulgent and delicious :)

 
At 22 February 2010 at 17:30 , Blogger Mary said...

This looks so comforting. It just says pull up a chair and join us. Were I closer I might drop by at supper time. I hope you have a wonderful day. Blessings...Mary

 
At 22 February 2010 at 19:26 , Blogger Chele said...

You're a step ahead of me! I've been planning on making a chicken pot pie for a little while now. Great photos ;0)

 
At 22 February 2010 at 22:10 , Blogger Margaret said...

The pie looks delicious and just right for these cold and snowy times.

 
At 23 February 2010 at 00:05 , Blogger Cookies and cakes said...

Yum and yum! Both dishes look very good! I really like your ideas for the plums! :)

 
At 23 February 2010 at 03:39 , Blogger Chow and Chatter said...

so funny to see an American recipe looks great and wow love the Oak worktops

 
At 23 February 2010 at 08:47 , Anonymous MaryMoh said...

This is a very lovely dish. I love to see all those dumnplings on top. Perfect dish for this cold weather.

 
At 24 February 2010 at 16:01 , Anonymous Kadeeae said...

Just me again, lol.

Have been having a nose around, soo many good foodie ideas! I've subscribed to both blogs now :-)

 
At 24 February 2010 at 19:57 , Blogger Helen McGinn said...

I LOVE the idea of using unsweetened scone recipe for the topping! I am sooo going to try that. xx

 
At 24 February 2010 at 23:40 , Blogger Cinnamon-Girl said...

I could go for some of your comforting and delicious chicken pot pie right about now!

 

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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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