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Gary L · September 27

Would love your recipe for the chicken, please! It sounds wonderful for autumn.

drsawzall · September 27

Just made a large batch of chicken soup, two rotisserie chickens cleaned and in the pot, with all the veggies, mmmmm. Now, if I take some and thicken the soup somewhat, and some dough....voila!!!

What a great idea, considering my head cold; might just well be what the Doctor, wait...I am a half-assed Dr., ordered!

Ron · September 27

I happen to be very impressed by the rhinoceros. One sees them on the various nature shows certainly, but actually seeing one... Dang! They are impressive creatures indeed. Which reminds me that although I've lived in Massachusetts for nearly twenty-seven years (most of that time in Boston), I've never made it to the Franklin Park Zoo.

Valkyrie · September 27

My favorite animals are cats and horses, although penguins do figure in there as well I also love capybaras. They've fascinated me ever since I first saw their exhibit at the Buffalo Zoo when I was a kid.

On another note, get those antho stories in! This is turning out to be a fantastic anthology, and I'm hoping we break the 20 story barrier

Fall food is my favorite. Pumpkin spice all the things!!!! Make fun of me if you want, but there's nothing more comforting than Fall warming spices. I need to make a batch of my cheesy broccoli and ham soup. Soooo gooood. Chicken pot pie sounds lovely, unless it has puke spheres (aka peas) in it. :puke:

BendtedWreath · September 27

6 hours ago, Gary L said:

Would love your recipe for the chicken, please! It sounds wonderful for autumn.

I second this.

centexhairysub · September 27

As always, thanks for the deep dive.

Cia · September 28

Chicken Pot Pie ala Cia. Plan ahead of time! This is a 1.5 to 4 hour process depending on how homemade you go. Rotisserie chicken, bagged cut potatoes, etc... can reduce time, but baking and cooking still takes a while. Alternatively you can increase the liquid, boil up some noodles, and make this a creamy soup too. If doing that I like to add some fresh like carrots and celery. Otherwise I cheat with frozen.

Spoiler

Ingredients:

2 deep dish pie crusts (scratch or store)

Chicken 3 breasts, diced bite sized (or precooked rotisserie)

Butter, oil

Chicken stock (8 oz) or bouillon

Milk or cream (8 oz)

2 potatoes, diced bite sized

Veg (corn or peas/carrots or mixed veggies; I use 8 oz frozen total but you can use fresh or canned)

Seasonings (salt, pepper, onion powder, garlic powder, celery salt)

Pie crust is always up to the maker (be that homemade or from the box) I advocate chilling and butter for a flaky crust, though. This needs deep dish sizes.

Preheat oven to 400 degrees.

Melt 1/4 c. butter plus a swirl of oil (prevents butter from burning) in a large heavy duty skillet or a pot.

Season 3 boneless, skinless chicken breasts, diced bite-sized, to taste. (I mix salt, pepper, celery salt, onion powder, and garlic powder) Sprinkle withabout 1/2 cup of flour on top of chicken and coat (or shake in a bag).

Brown until crispy in 2 batches in butter. Remove all chicken. Add in chicken stock, about 8 ounces, and about 8 ounces of milk or cream to deglaze the pan. Or 16 ounces of dairy and use bouillon cube or paste. Reduce to medium. Season to taste again. I like extra pepper here.

Add potatoes and bring to a boil. Add chicken back in and let thicken. Stir frequently to prevent sticking. Add more liquid if too thick or let cook down if too thin. Add veg before filling the pie crust, mounding the center. Crimp edges tightly but add 2 holes to vent steam. Cover pie edges to prevent burning.

Bake 30 min. Remove edge cover. Bake another 10 minutes and check crust. Mine is usually done between 40 and 50 minutes at 400 (depends on oven and thickness of crust and pie). Cool 15-20 min. before cutting or it will ooze out!!

*Alternative simpler option (1.5 hour) Make a roux with 1/4 c. butter, melt, add the same amount of flour and cook 1 minute over medium. Add liquid, season as before. Add diced potatoes (bagged) and diced rotisserie chicken breasts & thighs, then add veg before filling premade crust & baking as above)

**A glass pie pan makes it easier to check the bottom crust is cooked!

Cia · September 28

Also, can I say I don't use recipes? I bake but even that I change. Everything is approximate and eyeballed and done with "that looks and tastes about right" or "oh, it smells done!" 😝

Krista · September 28

I love a good made-from-scratch chicken pot pie... my goodness.

As for my favorite animals it is a close race between Red foxes, Leopards, Meerkats, and Giant Pandas.

Valkyrie · September 28

9 minutes ago, Cia said:

Also, can I say I don't use recipes? I bake but even that I change. Everything is approximate and eyeballed and done with "that looks and tastes about right" or "oh, it smells done!" 😝

Haha that's exactly how I cook too My mom and I laugh about how we tell if something is done by the smell :gikkle:

Cia · September 28

I love turtles of all kind, even tortoises. Something about that face! This guy came right up to the fence and looked so cranky there were boards blocking him from our side, and no one had more than the baby grass or dried bits he could find, lol!

Gary L · September 28

5 hours ago, Cia said:

Chicken Pot Pie ala Cia. Plan ahead of time! This is a 1.5 to 4 hour process depending on how homemade you go. Rotisserie chicken, bagged cut potatoes, etc... can reduce time, but baking and cooking still takes a while. Alternatively you can increase the liquid, boil up some noodles, and make this a creamy soup too. If doing that I like to add some fresh like carrots and celery. Otherwise I cheat with frozen.

Hide contents

Ingredients:

2 deep dish pie crusts (scratch or store)

Chicken 3 breasts, diced bite sized (or precooked rotisserie)

Butter, oil

Chicken stock (8 oz) or bouillon

Milk or cream (8 oz)

2 potatoes, diced bite sized

Veg (corn or peas/carrots or mixed veggies; I use 8 oz frozen total but you can use fresh or canned)

Seasonings (salt, pepper, onion powder, garlic powder, celery salt)

Pie crust is always up to the maker (be that homemade or from the box) I advocate chilling and butter for a flaky crust, though. This needs deep dish sizes.

Preheat oven to 400 degrees.

Melt 1/4 c. butter plus a swirl of oil (prevents butter from burning) in a large heavy duty skillet or a pot.

Season 3 boneless, skinless chicken breasts, diced bite-sized, to taste. (I mix salt, pepper, celery salt, onion powder, and garlic powder) Sprinkle withabout 1/2 cup of flour on top of chicken and coat (or shake in a bag).

Brown until crispy in 2 batches in butter. Remove all chicken. Add in chicken stock, about 8 ounces, and about 8 ounces of milk or cream to deglaze the pan. Or 16 ounces of dairy and use bouillon cube or paste. Reduce to medium. Season to taste again. I like extra pepper here.

Add potatoes and bring to a boil. Add chicken back in and let thicken. Stir frequently to prevent sticking. Add more liquid if too thick or let cook down if too thin. Add veg before filling the pie crust, mounding the center. Crimp edges tightly but add 2 holes to vent steam. Cover pie edges to prevent burning.

Bake 30 min. Remove edge cover. Bake another 10 minutes and check crust. Mine is usually done between 40 and 50 minutes at 400 (depends on oven and thickness of crust and pie). Cool 15-20 min. before cutting or it will ooze out!!

*Alternative simpler option (1.5 hour) Make a roux with 1/4 c. butter, melt, add the same amount of flour and cook 1 minute over medium. Add liquid, season as before. Add diced potatoes (bagged) and diced rotisserie chicken breasts & thighs, then add veg before filling premade crust & baking as above)

**A glass pie pan makes it easier to check the bottom crust is cooked!

Thank you!!!

Valkyrie · September 28

13 hours ago, Krista said:

I love a good made-from-scratch chicken pot pie... my goodness.

As for my favorite animals it is a close race between Red foxes, Leopards, Meerkats, and Giant Pandas.

No otters? :rofl:

Gary L · September 28

“We think a few people forgot to put US as their favourite animals. We have your names……”

Edited September 28 by Gary L

Krista · September 28

6 hours ago, Valkyrie said:

No otters?

No, and especially not sneaky, cheeky, pick-pocket, swindling, intoxicated ones with beady eyes, and grabby little hands.

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Weekly Wrap Up (Sept. 20 - Sept. 26)

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