One of my favorite comfort foods for the winter months is chicken potpie, and this recipe is beyond amazing! I took some help from the grocery store for this recipe, using store bought pie crust and frozen veggies. It's the perfect dinner for a large group, because it makes a ton! You can separate it into two potpies, or as I did, use a very large casserole dish to make one single potpie.
Prep Time: 1 hour/ Bake Time: 40 Minutes/ Serves 8-10
Ingredients:
- 4 chicken breasts
- 2 cups peeled and diced potatoes
- 1 medium chopped onion
- 1 bag frozen family size mixed vegetables
- 1 cup butter
- 1 cup flour
- 2 teaspoons salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 2 teaspoons fresh thyme or 1 tsp dry
- 3 cups chicken stock
- 1 1/2 cups milk
- 2 pre-made uncooked pie crusts (4 if making 2 pies)
Method:
- Place potatoes in large saucepan, cover with cold water. Bring to a boil and cook until tender but still firm, about 8-10 minutes.
- Season chicken with salt and pepper and bake 30 minutes or until done. Shred and set aside.
- In a large pot, melt butter and sauté onions until translucent. Slowly whisk in the flour to create a roux. Season with salt, pepper and thyme. Cook flour and butter mixture for about a minute on medium heat.
- Slowly whisk in chicken stock and milk. Bring to a boil and cook for 2 minutes, or until thick, then reduce to simmer.
- Add frozen veggies, potatoes and shredded chicken.
- Line a greased casserole dish with one pie crust and push up the sides until it reaches the top.
- Pour chicken mixture into the dish and cover with second crust. Use a fork to pinch off the excess crust around the edges to seal and create a decorative finish.
- Cut three slits in the top crust to let steam escape. Cover edges of crust with foil to prevent edges from burning.
- Bake at 425º for 40 minutes. Let stand 15-20 minutes before serving.
Adapted from: Homesick Texan
The passion that started this blog. After my three year long search for a Tex-Mex style tortilla in Chicago, I finally gave-up and decided to research how to make my own (I'm not sure why I never thought of it before, I love to cook and bake!). I came across this recipe from the above blog, a woman with a story similar to mine, and couldn't be more thrilled! I have tried making them several ways: rolling them out small, medium and large. I find for the most authentic tortillas it is best to use a tortilla press, but a rolling pin works just fine. Here is my take on the delicious recipe, enjoy!
Ingredients:
- Two cups of all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1 teaspoon of salt
- 2 teaspoons of vegetable oil
- 3/4 cups of warm milk
Method:
- Mix together the flour, baking powder, salt and oil.
- Slowly add the milk (I find the best way to warm it is in the microwave for about 1 1/2 minutes).
- Mix together until a sticky dough ball is formed.
- Remove ball of dough and knead for two minutes on a floured surface (wooden cutting board works best here).
- Place dough back in the bowl and cover with a damp cloth or damp paper towel for 30 minutes. It is very important to let the dough rest or it will be very elastic and difficult to roll out.
- Separate the large dough ball into 8* smaller dough balls (easiest to remove the dough and cut into 8 even pieces then roll each into a ball).
- Let the dough rest another 10-15 minutes under a damp cloth.
- This is where you can get creative with your rolling method: If rolling out the dough by hand, place an individual dough ball on a floured surface (keeping the other dough balls covered with the damp cloth), press out with your hand into about a 4-inch circle, then begin to roll until desired size and thickness.
- In this post, I am using a tortilla press: Take an individual dough ball, leaving the others covered, dust with flour and press flat. Lay in the tortilla press and squish away, voila! Perfectly shaped and flattened tortilla.
- After rolling or pressing each tortilla, place in a dry cast iron or non stick skillet, heated on high. Cook the tortilla about 30 seconds on each side (it will puff a little on the top when the first side is done)
- Place in napkins or tortilla warmer to keep warm until ready to serve.
- I find the best way to store them is in a tortilla warmer, wrapped in paper towel, or wrapped in aluminum foil.
And that's it. Homemade, delicious, authentic Texas flour tortillas! Although it does take a lot of time, most of it is waiting time for the dough to rest, and it is absolutely worth the wait!
*8 tortillas with be quite thick depending on what you like, you make the recipe into 16 for a thinner tortilla.
