Life, Liberty and the Pursuit of Foodiness

Archive for the tag “chicken pot pie”

31-recipe challenge Day 21: Chicken and dumplings

Well, folks, we’re in the home stretch as far as posts about the recipe challenge go, now. This was my second-to-last day of cooking and third-to-last dish. (Yes, I promise, I’m all done now, I’m just still two days behind on blogging about it. I’m so looking forward to take-out tonight! No dishes!)

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I’m really glad I didn’t make this one the same week as the chicken pot pie.

Why?

Well, chicken and dumplings is, essentially, a deconstructed chicken pot pie. Personally, based on the way each dish turned out, I’d rather have the pot pie.

I’m not saying this one was bad, it just wasn’t as good as the pot pie. Again, I’m not really sure who (or what) is to blame here, but since I’m not in the business of bad-mouthing other hardworking food bloggers, I’ll take the fall on this one. Besides, this recipe came from Diane at Stylish Cuisine and her finished product looked all sorts of warm, happy and saucy.

I halved this recipe, but I halved everything, including the stew/sauce. I assumed that was the right way to do it, but were I to make this again, I would probably keep the full amount of sauce and halve just the actual chicken and dumplings.

chicken and dumplings

Why’s that? Well, when all was said and done, there was a serious lack of sauce/stew in the dish, making it more dumpling than liquid. And that stew base is supposed to be the best part (to me it is, anyway.) The dumplings didn’t really have anywhere to go in the scant amount of stew base, so they sort of blew up into one super-dumpling. (Any artists out there willing to create a rendition of the delicious and nutritious superhero “Super Dumpling” would be my new best friend.)

Somehow, despite cooking in liquid, my chicken also came out a bit tough and seemingly overdone, although I’m alone in this consensus. No one else that ate it seemed to agree; maybe it’s just my oversensitive, wisdom-toothless mouth talking.

Regardless, this wasn’t bad–I ate it for lunch the next day–but it wasn’t the comfy-cozy comfort food greatness it could have been. And yes, I am comparing it to the pot pie, which probably isn’t fair. It should stand on its own merit. But I can’t help it, they’re practically the same dish. I even “healthified” the dumplings a bit by making them with half whole-wheat and half all purpose flour, like the pot pie crust. I’m sorry (but not really) for turning chicken and dumplings into the shadow-cast little sister of chicken pot pie.

One day I’ll be a good cook and be able to write posts about how great and tasty my dish was rather than grasp at straws to find their virtues…I swear…

For some reason, this was just a tough week. But don’t worry, I went out on a high note! (You’ll see…)

 

31-recipe challenge Day 15: Chicken Pot Pie

There’s something so quintessentially wintery and cozy about chicken pot pie.  It’s really the ultimate winter comfort food.  And making my own lets me totally control what goes into it, unlike most of those frozen, pre-made ones from the store.

Chicken pot pie whole

Overall, this was a good recipe, though, of course, I skipped the mushrooms in lieu of an extra pour of chicken stock. Once it was all baked up, I did feel the whole thing could have benefited from some more salt, which is unusual for me, but nonetheless, an extra pinch of salt would’ve brought all the flavors out even more.

I used all white meat in my pot pie, breast specifically. I made chicken soup the same day (more to come on that later), so I used one of the breasts that cooked in the stock. (Multitasking!)

I really wish there was more I could say about this pot pie, other than Kevin loved it and I wish I had more, because it’s still cold and bitter and pot pie weather. But March is so close now, and I’m hoping the mid-Atlantic catches on that March means spring. (One can dream, right?) And I love the whole wheat crust instead of the typical white crust (not that the thought of topping it with biscuit dough hasn’t crossed my mind…yum.)

Chicken pot pie filling

I’m also still suffering from a bit of anesthesia hangover from my wisdom teeth surgery yesterday. On the good side, I’m in very little pain; I’ve only taken two Tylenol and none of the Vicodin the surgeon prescribed. On the downside, I’ve been super tired and groggy since yesterday, and there are solid chunks of time directly post-surgery that I remember NONE of.

I’ve been tucking into all the soup I prepped for myself last week–I’ll have a separate post about that coming soon.

 

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