Sunday, November 21, 2010
Sarah and Doug's Sunday Endeavors: Chicken Pot Pie and German Beer
Sarah and Doug's Sunday Endeavors: Chicken Pot Pie and German Beer: " I can remember my Mom making chicken pot pie for us in the fall and winter months. It was one of those comfort foods that always made yo..."
Chicken Pot Pie and German Beer
I can remember my Mom making chicken pot pie for us in the fall and winter months. It was one of those comfort foods that always made you feel better after eating it. Although I wanted to use my Mother's own recipe I decided to go out on my own and find something slightly different but equally as good. I want to thank my Mom for all her hard work in the kitchen over the last 29 years.
Here is the recipe:
2-3 Large carrots, peeled & diced
3-5 Celery stalks, washed & diced
1/3 cup of diced onions
1/3 cup butter (or dairy free substitute)
1/3 cup of Gluten-Free all purpose flour (we use Bob's)
1/2 tsp Salt
1/4 tsp Pepper
1 3/4 cups of chicken broth
2/3 cup of milk (we use almond milk)
3 cups cooked chicken
2 Gluten-Free pit crusts
Preheat oven to 425 degrees. Melt butter in a large sauce pan over medium heat. Stir in flour, onions, salt and ground pepper. Stir constantly until mixture is bubbly. Remove from heat. Stir in chicken broth and milk. Bring to a boil, stirring constantly. Boil and stir until the rue thickens (1-3 minutes). Add chicken, carrots and celery. Remove from heat.
Add filling to pie pan. Bake at 425 degrees for 10-15 minutes then lower heat to 350 degrees and cook for another 15-20 minutes. Let cool for 10 minutes before serving.
Enjoy!
Here is the recipe:
2-3 Large carrots, peeled & diced
3-5 Celery stalks, washed & diced
1/3 cup of diced onions
1/3 cup butter (or dairy free substitute)
1/3 cup of Gluten-Free all purpose flour (we use Bob's)
1/2 tsp Salt
1/4 tsp Pepper
1 3/4 cups of chicken broth
2/3 cup of milk (we use almond milk)
3 cups cooked chicken
2 Gluten-Free pit crusts
Preheat oven to 425 degrees. Melt butter in a large sauce pan over medium heat. Stir in flour, onions, salt and ground pepper. Stir constantly until mixture is bubbly. Remove from heat. Stir in chicken broth and milk. Bring to a boil, stirring constantly. Boil and stir until the rue thickens (1-3 minutes). Add chicken, carrots and celery. Remove from heat.
Add filling to pie pan. Bake at 425 degrees for 10-15 minutes then lower heat to 350 degrees and cook for another 15-20 minutes. Let cool for 10 minutes before serving.
Enjoy!
Doug's Beer Review
Weihenstephaner
German brew
The beer I chose this week is Weihenstephaner Premium Bavaricum. Blonde in color, Bavarian style. World's oldest brewery 1040.
Taste: 4.7 (out of 5)
a lighter style blonde lager went very well with pistachios.
Aroma: 4.5
I can't describe this...so I won't.
Drinkability: 5
Drank from beer mug. Should have been a pilsner glass (which I don't have at the moment).
Friday, November 19, 2010
Approximately 185 Sundays
Doug and I met in June of 2006. After bumming around Ireland with my brother I decided to make an honest man out of Mr. Copperberg. We have been on our greatest adventure ever since. We decided to document our Sundays and share them with our family and friends (and a million random strangers who have internet access). I will attempt to create something new for dinner every Sunday, while Doug will choose a new imported or domestic pint of beer from a local market and share his thoughts on it's taste. We will post recipes and reviews once a week. Enjoy!
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