Easy Chicken Pot Pie

We had leftover rotisserie chicken from the weekend so I decided to make chicken pot pie. My fiance and I love a good chicken pot pie. I like to alternate between pie crust and puff pastry. This recipe is pretty simple. Since I use store bought pie crust/puff pastry it cuts down on prep time. If you love a good chicken pot pie like I do, stay tuned!

Ingredients: 

1 medium onion, diced

1 large carrot, diced

2 stalks celery, diced

1 medium potato (I like to use gold), diced

4 oz mushrooms, diced (optional)

1 cup frozen peas, thawed

6 tablespoons butter

1/2 cup flour

2-3 cups of rotisserie chicken chunks

2 cups chicken broth

1 1/2 cup milk (I used 2%)

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme (1 teaspoon is using fresh)

1 box of either pie crust or puff pastry (pie crusts come circular while puff pastry comes rectangular)

1 egg, whip with a fork to make your egg wash

*you may choose to dice your veggies larger than how I diced mine.

Step 1:

In a large pan or Dutch oven, melt 6 tablespoons of butter. Add carrots, celery, potatoes, mushrooms and onions. Season with salt and and pepper and cook on medium low heat for 10 minutes.

Step 2:

Preheat oven to 375 degrees F. Add flour to veggies and mix thoroughly and cook for 2 minutes. Then add chicken broth and mix again. Raise heat to medium high and add milk. Once the heat rises, you should notice the liquid thicken. If it is too thick add a bit more milk. Taste your filling, add salt if you like it saltier. Add chicken and thyme, mix, then add peas. I did not make mine with peas this time due to the mister's request.

Step 3:

Ladle in to ramekins for individual servings or a 9 by 13 baking pan. Do not fill all the way to the top, leave about 1/2 in to the top. If using ramekins cut circles that are slightly bigger than the ramekins so the dough hangs over the edge a bit. Brush a little but of egg wash around the edge of your ramekins or pan and place dough on top. Pinch lightly around the edges to make sure it sticks. Carefully cut a few small slits in the dough. Brush egg wash on top.

Step 4:

Place in oven, center rack or higher. Bake ramekins for 30-35 minutes until crust is golden brown. If using baking pan, bake for 50-55 minutes until crust is golden brown. Remove from oven and let sit for 5 minutes before serving. Enjoy!

Caldo de Res (Beef Soup)... Perfect for Cold Weather

Since the weather suddenly dropped 30 degrees, I thought why not make some soup. I've always liked the Caldo de Res at a taqueria we frequented, so I decided to make some at home. Stay tuned for the recipe. 

Ingredients: 

2 lbs beef (I used choice chuck roast, you can also use beef shank)

1 small onion, diced

2 medium carrots, peeled cut into 2 inch halves

3 medium gold potatoes, peeled and cut in half (you can use other variety, but I prefer less starchy potatoes)

1 large chayote, peeled and cut into big chunks (optional)

2 roma tomatoes, diced (you can use 1 can of diced tomatoes 14.5 oz)

Half of a small head of cabbage, washed, cored and cut into wedges

2 small ears of corn, cleaned and cut into thirds (I used frozen corn cobs)

1 medium Mexican squash, washed and cut into thick slices (I used zucchini) 

3 cups beef broth (if you don't have beef broth on hand you can use 1 cube of beef bouillon dissolved in 3 cups of hot water)

4 cups of water (add more of you like more soup)

2 teaspoons salt

2 teaspoons black pepper

1 teaspoon sugar

1 Tablespoon oil

Cilantro, chopped

1 small jalapeno, finely diced

1 lime, cut into small wedges 

*set aside a little bit of your diced onions and cilantro to top your soup

Step 1:

In a large Dutch oven or pot on high heat, add oil and sear all sides of your beef until thoroughly browned. Sprinkle 1 teaspoon of salt and pepper over meat. Add diced onions and cook for a minute. Add diced tomatoes and saute for another minute. Then add 3 cups of beef broth. Bring to a boil, then turn heat down to low and simmer covered for 1 hour. If you want your meat more tender, simmer for additional 15 minutes.

Step 2:
Add water and carrots and cook for 10 minutes. Then add potatoes, corn and chayote and cook for another 10 minutes. If you like more soup, add more water.

Step 3:
Add sugar and the remaining 1 teaspoon of salt and pepper then taste. Add additional salt and pepper to your taste. Then add zucchini, cabbage and desired amount of cilantro and cook for 5 minutes or until tender. Make sure cabbage is submerged under the broth.

Step 4:

Ladle soup into a bowl. Top with finely diced onions, jalapenos and cilantro. Squeeze in lime and enjoy! You can also prepare Spanish rice and warm some corn tortillas. Hope you enjoy this hearty beef soup on a cold day.

Vietnamese Chicken Curry (Ca Ri Ga)

Vietnamese Chicken Curry aka Ca Ri Ga is a dish that I loved to eat when I was still living with my parents. Once in a while, Chau and I will have a craving for curry and whip up a pot. If you like curry like I do, stay tuned to see how I made this curry.

Ingredients:
2 lbs chicken thighs (I used skinless, boneless), cut into 1 1/2-2 inch pieces
3-4 medium potatoes, peeled and cut (see pic) - I used 4 since we like potatoes
2 carrots, peeled and cut (see pic)
1 small onion, diced
3 stalks of lemongrass, smashed and cut (see pic)
3 cloves of garlic, minced
3 bay leaves
2 cans of chicken broth, 14 oz each
2 can of water, use chicken broth can
1 red chili pepper, sliced (omit if you do not like spicy)
1 teaspoon fish sauce
1 teaspoon chicken bouillon powder
1 Tablespoon Madras curry powder, can add more to suit your taste (can be found at most Oriental food market in the spices aisle)
2 teaspoon sugar
1 can coconut milk or cream, we like to use coconut cream, the cans come in 14 or 17 oz, we like it coconutty so we use 17 oz.
Oil

Chicken marinade:
2 Tbsp Madras curry powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon fish sauce or 1 teaspoon salt
1/2 teaspoon white pepper powder or black pepper

 

Step 1:
Cut your chicken thighs into 1-2 inch pieces. Marinate with fish sauce or salt, pepper, curry, onion and garlic powder. Cover and refrigerate for at least 1 hour.

Step 2:
In a pot, lightly oil and saute garlic, onion and lemongrass for 2-3 minutes on medium heat. Add bay leaves, chicken broth, water, fish sauce or salt, chicken bouillon powder, and 1 Tablespoon of curry powder. Mix well. Taste, you may add more curry powder to your taste. Be careful not to add too much. Turn heat on high.

Step 3:
In a large pan, lightly oil and sear your chicken then add to broth. In the same pan, lightly oil and saute carrots and potatoes. You want to lightly brown the carrots and potatoes on all sides before adding to the broth. This helps the carrots and potatoes stay intact after adding them to the broth.

Step 4:
Once the broth boils, turn down to medium low heat and simmer for additional 20 minutes. Add your coconut milk or cream. I prefer to use coconut cream instead of coconut milk. Stir gently to incorporate the coconut cream. Taste your broth, if you need more salt, add extra fish sauce or salt. Discard bay leaves and lemongrass before serving.

Traditionally, we eat Ca Ri Ga with french bread. Alternatively, you can serve with white rice or even vermicelli rice noddles. Good luck and enjoy!