I made chicken flautas for dinner the other night from a food network recipe and they were really good, VERY filling (I only ate one and Will only ate two). Here is what I did and where I got my inspiration!
Shredded Chicken Breast:
placed 3 chix breats in a crock pot and then in a bowl I mixed about 1 c of water with garlic powder, galic salt, chopped garlic, and some boullion mix (not much) and some pepper. I then poured that over top and cooked on high for 3 hours, shredded it and used it in place of rotisseri chix called for in the following recipe.
Chicken Flautas with Avocado creme
These made ALOT of food and we ate this for three days!! Seriously! They were good though. I don't think I will make them often as it is just so much, unless I made them for a party or something.
Monday, May 16, 2011
Yummy Pot Pie
Just made a fab pot pie recipe for the fam. It was super yummy. Here is where I got my inspiration and then this is what I actually did.
Wine Poached Chicken
Chicken Tarragon Pot Pie
4 small leeks
3 carrots
heart of celery
1/2 onion
2 tbsp chopped fresh tarragon
4 boneless skinless chick breast
1 c white cooking wine
2 c chicken broth from bouillon
1 tsp dried thyme
2 ready made pie crusts
1 c half and half
3 tbsp butter
3 tbsp flour
In a large pot I added the veggies, which had been sliced about 3 inches long. I obviously clean the leeks after slicing them down the middle as they are very gritty between the leaves. I added the chicken on top of the veg and then topped with thyme and fresh tarragon. Then I added the broth and the wine to just cover the chicken mixture. I brought it gently to a boil and covered it and lowered the heat and simmered for 25 mins. I then separated the broth from the veg/chix and reserved the liquid. I chopped the veg/chix into bite sized pieces and divided between to round pie plates. Then in the pot I cooked the chick/veg in I melted 3 tbsp of butter and added the flour. I let the flour cook a bit and gradually added two cups of the reserved liquid from the poaching. I then added the cup of half and half making a creamy sauce. Season to taste at this time with salt and pepper. I poured the sauce over the two pies and then used the already made pie crusts and topped them. Giving several air holes for the mixture to breath. I placed in a preheated 400 degree oven for 20 minutes and then lowered the heat to 375 for 20 minutes until the pies were bubbly. I baked the pies on a cookie sheet to keep messes to a minimum. These were really good and two pies really did feed our whole family without any left overs. If I was making this for a crowd it would be much more pies, probably four. But it was only 4 chicken breasts to begin with and if I had used more chix I would have probably had more pie as I could easily have made the sauce more. I have 4 c. of broth left over which I froze to use another time. YUMMY!!!
Wine Poached Chicken
Chicken Tarragon Pot Pie
4 small leeks
3 carrots
heart of celery
1/2 onion
2 tbsp chopped fresh tarragon
4 boneless skinless chick breast
1 c white cooking wine
2 c chicken broth from bouillon
1 tsp dried thyme
2 ready made pie crusts
1 c half and half
3 tbsp butter
3 tbsp flour
In a large pot I added the veggies, which had been sliced about 3 inches long. I obviously clean the leeks after slicing them down the middle as they are very gritty between the leaves. I added the chicken on top of the veg and then topped with thyme and fresh tarragon. Then I added the broth and the wine to just cover the chicken mixture. I brought it gently to a boil and covered it and lowered the heat and simmered for 25 mins. I then separated the broth from the veg/chix and reserved the liquid. I chopped the veg/chix into bite sized pieces and divided between to round pie plates. Then in the pot I cooked the chick/veg in I melted 3 tbsp of butter and added the flour. I let the flour cook a bit and gradually added two cups of the reserved liquid from the poaching. I then added the cup of half and half making a creamy sauce. Season to taste at this time with salt and pepper. I poured the sauce over the two pies and then used the already made pie crusts and topped them. Giving several air holes for the mixture to breath. I placed in a preheated 400 degree oven for 20 minutes and then lowered the heat to 375 for 20 minutes until the pies were bubbly. I baked the pies on a cookie sheet to keep messes to a minimum. These were really good and two pies really did feed our whole family without any left overs. If I was making this for a crowd it would be much more pies, probably four. But it was only 4 chicken breasts to begin with and if I had used more chix I would have probably had more pie as I could easily have made the sauce more. I have 4 c. of broth left over which I froze to use another time. YUMMY!!!
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