Art Pottery, Politics and Food
Sunday, April 13, 2003
No matter one's political leanings, this is soothing comfort food at its very best. You will wonder why Mom didn't use Vodka in more dishes.

Chicken Vodka Pot Pie

This recipe is for the Pot Pie filling. Piecrust recipe for one crust on March 18 post. If you bake this in an unbaked pie shell with a top crust add more flour (about 3 more Tbsp) when called for in recipe. Feel free to add some chopped turnip and parsnip with potatoes and carrots. I prefer a less thick stock. In order to have the Pot Pie effect, I usually roll out a pie crust, cut it into cracker sized pieces, sprinkle with a little salt and bake on a cookie sheet. Piecrust crackers are served with the hot filling…mmm good!

5 Tbsp Butter
1 White Onion, chopped
2 Potatoes, peeled and cubed
3 or 4 Carrots, peeled and chopped
10-15 Button or Cremini Mushrooms, sliced or chopped
1/3 cup Vodka
5 Tbsp Flour
2 cans Chicken Stock
1 cup Milk
2-3 pre-roasted Chicken Breasts, cubed
1 medium handful fresh Parsley, chopped
1 Tsp Thyme
½ cup frozen Peas, thawed
Saute Onion in Butter. Add Potatoes and Carrots and cook 10 minutes. Add Mushrooms. Add Vodka and cook down (until alcohol smell mostly vanishes). Stir in Flour and add Chicken Stock and Milk. Bring to a boil. Add cubed Chicken, Parsley, Thyme and Peas. Simmer 5-10 minutes

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