Monday, February 25, 2013

Comfort Food for a Snow Day!


Today is a snow day.  Everything is closed.  It's very cold.  I hate the cold. Snow is pretty to look at, but, for me, I don't want to be in it.  My husband and the kids will be bundling up later to go build a snowman. I'll be waving at them through the window.

One good thing that comes from cold snowy days, besides building snowmen, is getting to cook and eat my favorite comfort foods.  Comfort foods remind you of Mom, remind you of days past.  We all get those fond memories when we eat something like that.  We all may have a different idea of what comfort food is, but we all have them.

Now, I have many favorite comfort foods, but today I wanted chicken pot pie.  Not just any chicken pot pie, but one with a twist.  Since I roll out a lot of pie dough at work (40 at a time twice a week, and an astounding 300 for Thanksgiving), I wasn't in the mood to roll out crusts for lunch. So I opted for a corn and jalapeno cornbread crust.  And, boy, was it good.

Is it snowing where you are?  Better get your snow boots out and get in the kitchen.  Everyone will be hungry after building snowmen.

INDIVIDUAL CHICKEN POT PIES WITH A CORNBREAD CRUST
FOR THE FILLING:
Olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
2 potatoes, peeled and diced
1 lb cooked, shredded chicken
1/4 C flour
3 C chicken stock
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
1 C frozen peas
1 C frozen corn

FOR THE CORNBREAD:
1 C flour
1 C cornmeal
1/2 can cream-style corn
1/2 teaspoon salt
1 T baking powder
2 T sour cream
2 eggs
1/4 C butter, melted
1-3 T diced jalapeno slices

Boil the potatoes until they are tender and drain.  Meanwhile, make the pot pie filling.  Coat the bottom of a skillet with olive oil and heat the skillet at medium high heat.  Cook the onions, carrots, and celery until they are tender.  Season with salt and pepper, garlic powder, onion powder, and poultry seasoning.  Sprinkle the flour over the veggies and stir.  Pour in the chicken stock and cook until bubbly and thickened. You can add in a little water at this point if it seems there is not enough sauce for all the veggies. Just cook it a little longer to thicken back up.  Add in the corn, peas, chicken and potatoes. Taste and adjust the seasonings.  Remove from heat.

Preheat the oven to 350 degrees.  Mix all the cornbread ingredients together in a bowl.  Ladle the filling into four greased ramekins or a greased 8x8 glass casserole pan if you don't have ramekins.  Pour the cornbread batter over each ramekin.  Bake them for about 20-25 minutes or until the cornbread is lightly browned and done through.

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