Posts Tagged 'carrots'

Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie

Nothing says comfort food like chicken pot pie. Chicken and vegetables in a rich and creamy sauce topped off with a flaky crust makes for a satisfying one-dish meal.

If you thought frozen pot pies were good, you need to try making a homemade one. It’s surprisingly easy to make a pot pie from scratch and I can guarantee it will be infinitely better than any store-bought version.

It’s the savory sauce that makes the big difference. This version uses simple ingredients – butter, flour, chicken stock, and cream – to create a sublime filling. I use poultry seasoning to impart flavor to the dish. If you don’t have this aromatic seasoning blend in your pantry, you can make your own by grinding together 1tablespoon each of dried rosemary, dried sage, dried thyme, and dried marjoram in a spice grinder or mini food processor. Or you can simply season your pot pie filling with a pinch of the aforementioned herbs.

Once the sauce is made, you can add chicken and your favorite vegetables. This version uses traditional ingredients like carrots, potatoes, and peas. Roasted root vegetables like parsnips and turnips are also delicious in a pot pie.

If you are short on time, you can pick up a rotisserie chicken at your local grocery store for this recipe instead of baking your own chicken. This short-cut can save you about 30 minutes in your prep time.

Once the filling is complete, top the pie with a pie dough and bake until heated through with a flaky pie crust.

Besides being delicious, another wonderful thing about pot pies is that they can be made a day in advance. If doing so, either top with the pie crust just before baking or make sure the pie filling is completely cooled before topping with the uncooked pie crust. You can also freeze the unbaked pot pie to bake on a busy day.

Enjoy!

Chicken Pot Pie

3 split chicken breasts, bone in, skin on (about 2 1/2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 cups water
1 cup peeled and finely slices carrots (about 4 carrots)
1 cup peeled and diced white potatoes (about 1 large potato)
1/2 cup finely diced yellow onion (1 small onion)
1 cup fresh or frozen peas
4 tablespoons unsalted butter
4 tablespoons all-purpose flour, plus extra for rolling out the dough
2 cups chicken stock
1 cup heavy cream
1 teaspoon poultry seasoning
2 unbaked pie crusts (9-inch), homemade or store-bought
1 large egg, lightly beaten

Preheat the oven to 375 degrees.

Rinse the chicken and pat dry with paper towels. Rub the chicken with the olive oil and generously season with salt and pepper. Place on a baking sheet and roast until cooked through, about 35 to 40 minutes. Set aside until cool enough to handle, then remove and discard the bones and the skin. Cut the chicken meat into large dice. (You should have about 3 to 4 cups of chicken.)

While the chicken is roasting, in a medium saucepan over high heat, bring the water to boil. Add the carrots, potato, onion, and peas and cook until crisp-tender, about 8 minutes. Drain well and set aside.

Raise the oven temperature to 395 degrees.

In another large pot, melt the butter over medium-low heat. Add the flour and whisk until the mixture is golden brown, about 4 to 5 minutes. Whisk in the chicken stock and cream. Add the poultry seasoning and season with salt and pepper to taste. Cook, stirring often, until thickened, about 5 minutes. Add the chicken, carrots, potato, onion, and peas. Stir to combine. Adjust the seasonings as necessary.

Pour the filling into a 9- x 13-inch baking dish. On a lightly floured surface, place the two pie crusts on top of each other. Roll the dough until it is big enough to cover the baking dish. Place the pie crust over the top. Flute the edges, if desired, and cut slits in the top for steam to escape. Brush the crust with the beaten egg. In case of overflow, place the baking dish on a rimmed baking sheet. Bake until golden brown, about 35 to 45 minutes.
Serves 8.

Cooking Tip: Sometimes I top the filling with biscuits rather than the pie crust. For a short cut, you can use canned biscuits, but I prefer homemade. Just add the biscuits 15 minutes into the cooking time to prevent burning.

From Simply Suppers by Jennifer Chandler

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Lucky Black-Eyed Pea and Collard Green Soup

lucky black eyed pea and collard green sop2550

Black-Eyed Pea and Collard Green Soup

On New Year’s Day, I leave nothing to fate. I always serve big helpings of the traditional Southern dishes that are said to bring good fortune. Two of my family’s favorites are black-eyed peas and greens. The black-eyed peas bring good luck and, since they look like money, the greens are said to bring prosperity.

Since I can use good luck and good fortune any time, I decided to combine these two ingredients into one dish that can be enjoyed year round. This soup pairs these lucky foods with vegetables and smoky bacon for a dish that is hearty and satisfying.

You can start this soup with dried peas, but I prefer the ease and convenience of canned peas. Canned peas require no advance soaking and cook quickly. For New Year’s, I traditionally put collard greens in the soup (don’t want to mess with my luck!) but during the rest of the year, I sometimes substitute kale. To spice it up a bit, add a dash of hot sauce just before serving.

While this simple yet satisfying soup should improve your odds for the new year, it’s 100% guaranteed to make your belly happy.

Happy New Year!

Black-Eyed Pea and Collard Green Soup

4 slices bacon, cut into 1/4-inch pieces
1 medium yellow onion, finely diced
2 stalks celery, finely sliced
3 carrots, diced
2 cloves garlic, minced
1/2 teaspoon dried thyme leaves
1 can (14.5-oz) diced tomatoes
6 cups chicken stock
2 cans (15-oz) black-eyed peas, drained and rinsed
1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced
Kosher salt and freshly ground black pepper

Place the bacon in a large stockpot and cook over medium heat until crispy, about 3 to 4 minutes. Add the onion, celery, carrots, garlic, and thyme. Cook, stirring, until the onions are soft, about 5 minutes.

Add the tomatoes, chicken stock, peas, and collard greens and stir to combine. Season to taste with salt and pepper. Bring the mixture to a boil, cover, and simmer until the collard greens are tender and the flavors have melded, about 20 minutes. Adjust seasonings as needed. Serve warm.

Serves 6.

Cooking Tip: For a vegetarian version, omit the bacon and sauté the vegetables in olive oil instead.

Freezes well.

Excerpted from The Southern Pantry Cookbook by Jennifer Chandler.

Photo by the talented Justin Fox Burks. Food Styling by Jennifer Chandler.

Roasted Winter Squash Soup

Squash Soup

Roasted Winter Squash Soup

If you are a fan of acorn and butternut squashes, now is the time to enjoy these hearty cooler weather vegetables. This winter vegetable first started appearing in our local farmers markets in late September and will continue to be in season throughout the winter.

This smooth and creamy soup is one of my favorite ways to enjoy winter squashes. It is a lovely soup that warms the heart and features some of Autumn’s best flavors. And as an added bonus, it is possibly one of the easiest soups to make. Simply roast the squash until cooked, transfer it to a pot, add chicken stock, and then puree.

Roasting the squash with onions and carrots adds a sweet, caramelized dimension to the flavor of the soup. Also, since you are roasting the squash, you don’t have to worry about trying to peel that tough outer layer. Once cooked, the flesh of the squash is easily scooped out.

This soup is also perfect as first course for a holiday meal. Since the squash roasts in the oven, your stove-top is free to cook other dishes for the meal. You could even make it a day ahead if you like.

Deceptively rich, this soup has no cream added. The richness of the butternut and acorn squashes takes center stage in a soup that will your family and guests alike thankful they are at your table.

Enjoy!

Roasted Winter Squash Soup

1 acorn squash (about 1 to 2 pounds)
1 butternut squash (about 2 pounds)
6 tbsp. unsalted butter
6 tsp. brown sugar
2 carrots, peeled and halved lengthwise
1 medium yellow onion, thinly sliced
6 cups chicken stock or vegetable stock
Kosher salt and freshly ground pepper
Crème fraiche or sour cream, for garnish

Preheat the oven to 350 degrees.

Cut each squash in half lengthwise. Scoop out and discard the seeds. Cut the butternut squash in pieces approximately the same size as the acorn squash.

Place the squash halves, skin side down, in a roasting pan. Place 1 tablespoon of butter and 1 teaspoon of brown sugar in the cavity of each squash as well as on top of the butternut squash pieces. Scatter the carrots and onions evenly around the squash. Pour 2 cups of chicken stock into the pan, cover tightly with aluminum foil, and roast until the squash are tender when pierced by a knife, about 1 1/2 hours.

Remove the pan from the oven and allow the vegetables to cool slightly. Scoop the squash from the skins and place in a large soup pot. Discard the skins. Add the carrots, onions, and cooking liquid. Then add the remaining 4 cups of chicken stock. Season with salt and pepper to taste. Stir well and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes to allow the flavors to meld.

Puree the soup in the pot with an immersion blender or in batches in a food processor or blender. If using a food processor or blender, return the soup to the pot. Adjust the seasonings as needed and heat through over medium-low heat. Serve warm garnished with a dollop of crème fraiche or sour cream if desired.

Serves 6.

Cooking Tip: If you prefer a thinner soup, simply add more chicken stock.

Freeze well.

Previously published in The Memphis Commercial Appeal.

 

 

 

Cabbage Soup

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Recently I was at my friend Lucia’s house and she gave me a pint of the veggie soup she was making.  I am not normally a huge fan of cooked cabbage so I was pleasantly surprised to find out how tasty the soup was.  When she told me how easy it was to make, I knew this was one I needed for my repertoire. And to top it all off – this soup has nothing bad for you in it!

Lucia uses fire-roasted canned tomatoes and I think that is the key.  They add a nice depth of flavor to the soup.

I made a big pot and then froze it in one serving portions so I have a quick go-to lunch or supper when I don’t have time to cook!

Enjoy!

Lucia’s Cabbage Soup

1 yellow onion, thinly sliced
1 red bell pepper, diced
1 green bell pepper, diced
1/2 head of green cabbage, coarsely chopped
1 cup diced carrots
2 cans (15-ounce) fire-roasted diced tomatoes
2 cloves garlic, minced
6 cups vegetable broth
Kosher salt and black pepper
Hot sauce (optional)

Place the onion, bell peppers, cabbage, carrots, tomatoes, garlic, and vegetable broth in a large stock pot. If needed, add water until all the vegetables are covered. Season with salt and pepper to taste.

Bring to a boil over high heat. Cover and reduce the heat to medium. Simmer for 1 1/2 hours. Serve warm. Season with hot sauce if desired.

Serves 6 to 8.

Freezes well.

Vegetarian and Vegan

Freezer Veggie Soup

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Freezer Veggie Soup

My friend Nevada Presley runs a vegetarian prepared foods business called Get Fresh Memphis.  All her healthy options are yummy, but her soups are one of my favorite things to order.  They are always simple, uncomplicated, and delicious.

I was so happy when she shared this recipe with me for my next cookbook. It is so easy to make since it uses pantry staples like frozen vegetables and canned beans.  Plus, you will be surprised at how flavorful it is. I whip up this soup on days when I feel like a quick and healthy meal. I also keep several servings in my freezer for quick lunches.

Excuse the format of the photo … it’s just a sample of what it’s going to look like in “The Southern Pantry Cookbook.” (Which by the way is due out in the Fall 2014.)

Enjoy!

Freezer Veggie Soup

2 tablespoons olive oil
1/2 cup finely diced yellow onion (1 small onion)
4 cloves garlic, minced
1 can (14.5-ounce) Italian-style diced tomatoes
4 cups (1 32-ounce box) vegetable broth
1 bag (12-ounce) frozen mixed vegetables, thawed (about 3 cups)
2 cups frozen cut okra, thawed and rinsed
1 can (14.5-ounce) cannellini beans, drained and rinsed
Kosher salt and freshly ground black pepper

In a large stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion and cook, stirring often, until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the tomatoes, broth, mixed vegetables, okra, and beans. Bring the mixture to a boil over high heat. Lower the heat to medium-low and simmer uncovered until the vegetables are tender, about 20 minutes. Season with salt and pepper to taste. Serve warm.

Serves 4 to 6.

Cooking Tip: Italian-style diced tomatoes are simply diced tomatoes flavored with Italian seasonings.  If you don’t have a can in your pantry, use regular diced tomatoes plus 1 tablespoon of dried Italian seasoning.

Pantry Short-Cut: A bag of frozen mixed vegetables contains carrots, corn, green beans, and green peas.  You can always add whatever frozen vegetables you have on hand. You can also substitute chicken stock for the vegetable broth.

Freezes well.

From “The Southern Pantry Cookbook” by Jennifer Chandler (release date Fall 2014)

Photo by Justin Fox Burks

Glazed Carrots

This classic French technique is how I learned to prepare root vegetables while I was in cooking school. The technique is so simple, yet makes an ordinary carrot something special.

Glazed Carrots

3 cups peeled and thinly sliced carrots (about 5 carrots)
2 tablespoons unsalted butter
1 tablespoon granulated sugar
Kosher salt and freshly ground black pepper

Place the carrots, butter, and sugar in a medium pot. Pour in enough water to barely cover the vegetables. Season with salt and pepper to taste.

Over high heat, bring the mixture to a boil. Reduce the heat to medium-low and cook, simmering, until most of the liquid has evaporated and the carrots are tender, about 8 minutes. If the carrots are not fully cooked, add a little more water and continue cooking until they are tender. Remove from the heat and adjust the seasonings as needed. Serve immediately.

Serves 4.

Cooking Tip: This cooking technique is great for root vegetables like carrots, parsnips, turnips, and onions. If you plan to serve a medley of vegetables, it is better to glaze each type separately and then toss together just before serving.

Vegetable Beef Soup

I love soup.

On a cold day, not much else can warm you in the same way.

Vegetable Beef soup is one of my favorite one-dish meals.  It’s chockfull of vegetables, hearty thanks to the beef, and totally satisfying.

It’s also super easy to make.

You can always use fresh vegetables if you prefer, but I just love the ease of using frozen vegetables.  In addition to no chopping, there no need to thaw the frozen vegetables. They will thaw as they cook.

As an added bonus, did you know that some products in the frozen food section may even be healthier than the fresh variety? Several research studies show that freezing vegetables and fruits “locks in” important vitamins and stops the nutrient loss that can occur in fresh vegetables that are often picked weeks before they make it to the grocery store aisles.

I always have several containers of this soup in my freezer.  It is my healthy “go-to” meal when I don’t have time to cook.  Think it may become the same for you!

Enjoy!

Vegetable Beef Soup
From Simply Suppers by Jennifer Chandler

1 pound beef chuck roast or stew meat, trimmed and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 cup finely diced yellow onion (1 small onion)
1 can (28-ounce) diced tomatoes with juice
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 cup frozen peas
1 cup frozen cut green beans
1 cup frozen corn kernels
1 cup frozen lima beans
1 cup peeled and diced carrots
6 cups chicken stock

Pat the meat dry with a paper towel and generously season with salt and pepper. In a large stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the meat and cook, stirring occasionally, until browned on all sides, about 8 minutes. Transfer the meat to a plate and reserve. Drain all but about 1 tablespoon of fat from the pot.

Reduce the heat to medium. Add the onions and cook, stirring occasionally, until soft, about 4 minutes. Add the tomatoes, basil, thyme, and oregano. Season with salt and pepper to taste. Add the reserved meat, peas, green beans, corn, lima beans, carrots, and chicken stock. Stir to combine. Over high heat, bring the soup to a boil. Reduce the heat to medium-low and simmer, covered, until the flavors have melded, about 45 minutes. Adjust the seasonings as needed. Serve hot.

Cooking Tip: You can always use fresh vegetables if you prefer, but I just love the ease of using frozen vegetables.

Some products in the frozen food section may even be healthier than the fresh variety. Several research studies show that freezing vegetables and fruits “locks in” important vitamins and stops the nutrient loss that can occur in fresh vegetables that are often picked weeks before they make it to the grocery store aisles.

Time-Saving Tip: No need to thaw the frozen vegetables. They will thaw as they cook.

Freezes well.

 

 

 


Jennifer Chandler

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