The late winter's rollercoaster ride of weather days is completely expected and irrationally hated, at least when those days jump back to grey skies, cool temps, and the accompanying feelings of blah. With the pleasant memories of some sunny warm days and the early blossoms on daffodil stalks and Bradford pear branches still feeling real and vibrant, last Wednesday's cold rainy start and enduring winter feel had me ready for a huge dish of comfort food. Reaching back into the archives, I got cranking early in the day on prep for a welcome casserole treat: cheddar crust chicken pot pie. A whole chicken was pressure-cooked in the Instant Pot, with a rotisserie-style seasoning, and the cheddar crust dough was thrown together to then rest a while in the fridge. Closer to dinnertime, I got busy with the skillet portion of preparation and then assembled it into a happy possibility. The final result contained a symphony of flavor-filled morsels and no disappointment...it was pitch-perfect for that night's supper.
"Chicken Potpie with Cheddar Crust," from Food Network Magazine, Vol. 4, No. 8 (October 2011), p. 132-133.
Whole Chicken prepared according to "How to Cook Instant Pot Whole Chicken - Rotisserie Style," by Sheena from GlutenFreePressureCooker.com.
"Rotisserie Chicken Seasoning," by Judith Hanneman, The Midnight Baker.
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