Chicken Pot Pie.
Think about that steam curling up from the crust.
Chicken Freaking Pot Pie.
The Pennsylvania Dutch enslaved an entire nation with this rustic dish, which is one of the few meat pies enjoyed this side of the Atlantic (I KNOW YOU'RE THERE, NATCHITOCHES MEAT PIE. I will find the filthy, forbidden love that is deep fried meat pie some day).
The PD's (like they call them back in the hood) also brought us pretzels, apple butter, and funnel cakes, because they are sheer butter-encrusted evil. Their plan is to fatten all of humanity and use their disgusting man-fat to grease the largest slip-n-slide in history. But, you're not cleared for that information.
Her Tartness did the crust for this one, so I'll let her add that one.
- I cut up two chicken breasts (p.s. - they liked it) and half a white onion (small cubes for the chicken, finely chopped for the onion). Utterly confused by what I was going to do to make these chunks into some sort of pie, I sweated the onion in a stick of butter.
WHAT? Butter comes by the stick. It's how I measure. We are a very skinny family. Bite me.
The chicken went in after the onion was clear, along with some soy sauce, pepper, paprika, finely chopped celery (2 sticks) and garlic powder.
Double barrel action after the chicken was thoroughly cooked as I unceremoniously plopped one can of cream of chicken and one can of cream of mushroom into the skillet. It sat there, jellied, like some disgusting panna cotta. I stirred it all in anyways.
Once it was less... upright, I threw in some mixed vegetables (frozen). What goes with mushroom and chicken? The T herbs! In went some fresh thyme (man, what I would have given for a marijuana smoker to break down those two twigs) and dried tarragon. When things thinned out a bit too much I added a tablespoon of cornstarch and stirred it in.
Tasting... what do I need? More soy sauce. A dab of worcestershire. Meanwhile, Tart-on was making some kind of dough as I simmered everything on low.
Magically, all those ingredients with the crust fit perfectly in a circular 9-inch baker. Turned oven to 400. Docked the crust with a fork and brushed it with one beaten egg. Put into the oven. WAITED A HORRIBLY LONG FORTY FIVE MINUTES.
- Littleroq asked for chicken pot pie for BREAKFAST the next day. Take that, Marie Callender. I have evaded your charms.
Note: Why do I add soy sauce to so many things? Because the MSG in soy sauce makes everything taste like store-bought.