Interestingly enough, although you might think that broccoli or cauliflower would cook faster than potatoes . . .  they don't!  In fact you will find that in roasting them like this, you get a crispy tender finish.  If that is not something you really like, then I would blanch them first.




Variations - You can use sweet potatoes cut into  chunks instead of the red potatoes, or a mix of both.  Use Cauliflower, baby carrots, sliced butternut squash or pumpkin for the vegetables. Or even a mixture.  All are very good.  (Today I used half a Romanesco Cauliflower)

Today I get to show you what I did with some of my leftover roast chicken.  This is a combination that sounds quite different I am guessing.  It is a pie that my MIL used to make many moons ago.  Quite an unconventional filling, but very delicious.  I had been craving it for a long time, but had been quite unable to find the recipe!

 
Funny how it goes.  When you get divorced you often lose half your family and all things attached to that half of the family.  Not always, but often.  It was so in my case at any rate! This was a pie that I have been craving for at least 25 years now, but never thought I would ever taste again.  It's delicious.


I had done searches on line in every combination possible, but never come up with any results.  Then, the other day, I was going through my big blue binder and lo and behold . . .  there it was, in my own handwriting.  I had no idea that I had copied it down all those years ago, and I was thrilled to find it!
 
 
This pie has a triple layered crust.  Bottom, middle and top.  The crust is like a cross between a tea biscuit and a pastry . . .  and it is lightly flavoured with onion . . .

 
It puffs up nicely and has a beautiful buttery texture.  I could dine on the crust alone, its that good . . .  but the filling ups the ante because there is not just one tasty filling in it, but two!

 
You fill the bottom crust with a hamburger filling . . .  simple.  I use extra extra lean ground beef, browned with onions, and a few seasonings.  You then stir in half a tin of cream of chicken soup.  You cool it and then spread it on the bottom crust and then cover it with the middle crust.

 
On top of that middle crust goes a filling of shredded or finely chopped cooked chicken, mixed with the other half of the tin of soup, and some more seasonings.  You spread that all out to cover and then apply the top crust, tucking it in and fluting it all around . . .

 
A few slashes in the top to vent the pie and I brushed it with a bit of milk to give it a golden touch.  It really takes a negligible amount . . .  just a touch.  You then bake it in a moderate oven for 35 to 40 minutes  . . .  until the filling gets bubbling and that crust is golden brown.

 
Todd always likes mash with his pies, but really this would be quite filling and ample on its own with only a salad on the side and some vegetables.  I think you are really going to like this! 

 

Bake in the preheated oven for 35 to 40 minutes until golden brown and bubbling.  Serve hot,cut into squares.


If you have an abhorrence to using tinned soup, you can make your own substitution for this by making a simple sauce.

substitutes for one 295g (10 3/4 oz) tin
Printable Recipe 
 
Shake the milk and flour together in a jar until well mixed without any lumps.  Heat the chicken  broth together with the onion and garlic powders, salt and pepper and paprika in a saucepan.  Slowly whisk in the flour/milk mixture, whisking constantly. Continue to cook and whisk for a further 3 minutes or so.  Remove from heat and allow to cool completely.  This can be stored in the refrigerator for up to a week if stored in an airtight container.

 
Garlic and chicken are wonderful partners.  They go together beautifully.  Just think of Chicken Kiev and you will know what I am talking about. 


 
This is not chicken kiev . . .  this is tender moist chicken breast fillets, pounded and breaded with  seasoned and herbed bread crumbs, and then browned until golden brown all over and cooked through  . . .


Then napped with a lucious garlicky, cheesy sauce . . .  

 
Every mouthful bringing you a delicious mix of crispy moist and tender chicken . . .  and some of that beautifully rich and creamy sauce . . . 

We were on the shopping Estate near us the other morning and I was sitting in the car waiting for Todd.  We were parked right in front of one of those Sub shops and they had an ad in the window for their new chicken caesar melt sandwiches.  I looked at it and thought to myself, that looks tasty, supposedly using fresh rotisserie chicken, etc. but experience has taught me that looks are oftimes very deceiving and that I could probably do much better at home myself.  And so I did.


I picked up a Rotisserie chicken at the grocery store afterwards, and some hoagie buns and then went home and created this.




I mounded the dresssed chicken into bun sized mounds on a baking sheet I had lined with lightly greased aluminium foil.  Then I topped each mound with some melty cheese I had sliced in half diagonally.  Back under the grill it went . . . to heat the chicken through and melt the cheese.



I also shredded some coz (romaine) lettuce and slices some fresh  tomatoes thinly along with a bit of red onion, also thinly sliced. 




Sprinkle the bottom halves of each toasted hoagie bun with some shredded lettuce, and sliced onion. Drizzle with 1/4 of the remaining caesar salad dressing and then top each with one mound of chicken and melted cheese.  Top with sliced bacon and tomato.  Cover with the other toasted half of the bun and serve immediately.



Served with some crisp oven chips these went down a real treat for our tea.  We both fell in love.  Its surprisingly tasty what you can do when you are inspired to do so!  Plus I had some meat leftover (because there are only two of us) for a casserole and some bones for soup.  Win, win, win!!!  Bon Appetit!

That reminds me of the time I cooked rubber chicken.  I had not been married for very long and I got what I thought was a real bargain at the shops for whole chicken.  We were poor as church mice and I liked to take advantage of every bargain I could get.


This was out in Calgary when we were living there.  I think these birds were only about 50 cents or some such.  I decided to buy a couple and freeze one for later and use one for something special.  I chose to exercise my culinary skills and make chicken cacciatore from my Fanny Farmer cookbook.


I carefully cut it up and followed the recipe exactly . . . what should have been deliciously delectable ended up being as appealing as chewing on rubber bands.  I had no idea off what I had done wrong.  I was finally informed by someone who knew a lot better that I had bought stewing hens . . .  and the only thing that you could do with them was to braise them for hours and hours . . .  not the requisite 35 to 40 minutes required by my recipe.



Back to Chicken Fricassee . . .  who doesn't love chicken in gravy!  Tender delicious pieces of chicken, in a gravy flavoured with sage, parsley,  and onions.  Chicken flavoured with nutmeg, salt, pepper and paprika.  I choose to remove my chicken from the bones once it is cooked because I am not overly fond of having bones in a dish like this, but you can do whatever you want to do with yours.  I just find it eats easier with the bones and skin removed.  The broth will have taken all the flavour from them anyways, and they aren't really needed.


I also like to mince my onion really fine because I don't like big lumps of onion in my gravy . . .  but again, that is me and a texture thing.  I also think it look a lot more elegant with a smoother gravy and then just the pieces of chicken and  mushrooms . . .


Rice goes beautifully with this.  I use brown rice, but that's because it is healthier. If you prefer you can use white rice, or even noodles or potatoes!  Altogether this is a beautiful dish that your family is going to love.  Rich and delicious.  Mmm . . .  mmm   . . .  good!


Rice or potatoes to serve



 Mix together the salt, nutmeg, black pepper and paprika.  Sprinkle this all over the chicken, rubbing it into the skin.  Heat the oil in a medium deep flame proof casserole dish with a lid, or a deep skillet with a lid.  Add the chicken pieces a few at a time and brown on all sides, removing to a dish as they are browned and adding more, until they are all browned.  Add the flour to the pan drippings and cook, stirring constantly until golden brown.  Whisk in the water and white wine until smooth. Add the chicken pieces back to the pan.  Bring to the boil, then reduce to a low simmer, cover and cook for about 45 to 50 minutes until very tender.


Remove the chicken pieces to a bowl and set aside.  Strain the juices from the pan into a large glass beaker.  Clean out your cooking dish.  Return to the stove and melt the butter in it until it begins to foam. Add the onion and mushrooms.  Cook, stirring occasionally over medium heat, until they have softened nicely without browning too much.  Stir in the strained pan juices and the milk and cream, combining well.  Heat through on low heat.  Remove any chicken meat from the bones, discarding the skin and bones. Add the meat to the gravy and heat through.


Serve hot spooned over rice or potatoes.



If you don't want to use white wine, feel free to use all water instead.  I like the flavour the wine gives and you can buy some really great non-alcoholic wines now that give you a lovely flavour without any of the alcohol!  You can also double this recipe very easily.  The cook times will remain the same but you may want a larger pot, perhaps a Dutch oven!  I like to serve this in large shallow bowls for a really pretty presentation. Bon Appetit!