Those of you who know me a long time, know that I LOVE to cook. In fact, I’m a pretty good cook. I also love to bake and have amazing recipes from rainbow cookies to cheese cake which have become quiet famous in my house and in my friend Anthony’s too. My passion for cooking started in my early 20s. That was 2 years ago. Alright… alright… that was actually over a decade ago. I was working at Merrill Lynch at the time and remember talking to some of my coworkers about recipes. They loved websites like www.epicurious.com and www.allrecipes.com. I got bit by the cooking bug! One of my very first killer recipes was my cheesecake recipe. People are often scared to ask me for it as if it was passed down in my family for generations. But those who grew up with me know my mom didn’t cook. This recipe was something I found on the internet and happily share with those who are interested. I’ll be sure to share this too in the coming weeks.
Many of my clients are brides and grooms as well as growing families. One common theme that I noticed is we all need to eat. And we like to eat well. Children are picky eaters and some of my grooms are too. I thought it would be fun to share recipes here. I’m going to share a few and if anyone would like to share a recipe to be featured on my blog, please email me at natalie@natalielicini.com. If you have any pictures to include send those as well.
When I first started my photography business, I didn’t cook as much because I spent evenings editing, but now that I have a wonderful editor working with me, I’ve started cooking again. Last weekend, I made this incredible pot pie recipe, which I’d love to share with all of you. This recipe was posted on www.allrecipes.com. I can guarantee you will love it. When I look for a new fabulous recipe, I first look for 4.5 or 5 star recipes with the most ratings and comments. Once I see a mass seal of approval on a recipe I open it and copy it into a word document. I then look at the comments posted sorted by “most helpful”. This is important because I review the most helpful comments and incorporate the recipe changes recommend by these cooks. I’ve found “this” method to nearly guarantee the recipe rocks. Of course, I add in a few tweaks myself! I then re-write the recipe and make it as I see fit. It’s always a hit.
Here’s a download to the recipe and a photo taken with my iphone.
| Chicken Pot Pie IX (modified by Natalie) |
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Submitted By: Robbie Rice Photo By: tahoegirl
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Ingredients:
| 1 pound rotisserie chicken
1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1 Potato 1/3 cup butter 3/4 cup chopped onion 1/3 cup all-purpose flour |
1/2 teaspoon salt
1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked deep disk pie crusts 2 Butter Flaky Pie Crust Pillsbury ready made pie crusts (for top) |
EXTRA TIP: Cooking both saucepans at the same time requires some quick thinking. Don’t fret, or pour a glass of wine.
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Directions:
| 1. | Preheat oven to 375 degrees F (220 degrees C.) |
| 2. | In a saucepan, combine rotisserie chicken, carrots, peas, cubed potato and celery. Add water & bouillon cube, garlic pepper, garlic powder, poultry seasoning to cover and boil for 15 minutes. Remove from heat, drain and set aside. Keep liquid broth. |
| 3. | In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. |
| 4.
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Beat an egg white and brush it on bottom of crust before putting in filing. Bake bottom pie shell for 7 minutes. This is important to ensure the pot pie isn’t liquidy (I know this isn’t a real word). |
| 5 | Mix chicken mixture and hot mixture plus ¼ cup of broth. THEN pour in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. |
| 6. | Bake in the preheated oven for 40-45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. |
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If you enjoyed reading and want to share a recipe of your own email it to me: natalie@natalielicini.com. I’d love to see photos of your pot pie too! Send those in as well!
Natalie
