Posts Tagged left over chicken
Chicken Pot Pie Soup
Make and serve with 2014 Beach Blonde Pinot Grigio
4 C. chicken broth
1/4 onion, diced
1/2 C. Beach Blonde (or other dry white wine)
1 rib celery, diced
1 t. Herbs d’Provence
4 baby carrots, diced (or 1 regular carrot)
1 T olive oil
1 can cream of chicken soup
1 1/2 C. cooked diced chicken (or leftover turkey)
4 T cooked rice (or orzo pasta, or Quinoa, or . . .)
1/2 C. spinach or kale or collards or other tangy green, chopped
4 scallions, finely sliced
2 T. Greek Yogurt or Sour Cream
This is a pantry soup because it uses things you probably already have in your pantry or fridge. We get so little rain in California these days, that when rain finally comes, it’s nice to be able to create a soup without having to go shopping! In a big pot over medium heat, saute the onion, celery and carrotsin the olive oil until softened. Add the Herbs d’Provence and stir for about 1 minute, until fragrant. Add the wine and let the wine reduce by halfish. Add the broth, the cream of chicken soup and the chicken or turkey and simmer for 10 minutes. Add the greens and let simmer for 5 more minutes (until greens are tender). Add salt and pepper to taste. Put 2 T of rice, grains or pasta in the bottom of each of 2 pretty bowls. Ladel the soup on top. Top with a float of Greek Yogurt or Sour Cream and a sprinkle of scallions. Tastes just like Chicken Pot Pie – in a soup!! So easy. So comforting!!
Now that the weather is getting a bit chilly – it’s time for COMFORT FOOD!! I recently tweaked this recipe from Cooking Light magazine for chicken pot pie. It was way, way better than the chicken pot pies of my childhood (sorry Swanson’s). I was impressed with how easy it was and the way it filled my kitchen with the aromas of chicken and Herbs de Provence. It’s become a fall staple in the Vino household. In fact, one recent rainy day I was craving something warm and comforting and couldn’t decide between the pot pie or a loaded baked potato. Voila, the Chicken Pot Potato was born. Recipes below – thanks to everyone who asked me to post them. Enjoy.
CHICKEN POT PIE
(Adapted from Cooking Light)
Serve with Morovino 2011 Cabernet Franc
1 T Canola oil
1 large onion, chopped
3 carrots, chopped
2 ribs of celery, chopped
2 garlic cloves, minced
1/4 c. all purpose flour
1/4 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
4 C chicken stock (unsalted, low fat)
2 C shredded chicken *SEE NOTE
1 package refrigerator biscuits (like Pillsbury) or your own biscuit dough
1 c. frozen peas
2 heaping teaspoons of Herbs de Provence (read the label and make sure it includes lavender – that’s what makes the dish)
2 large russet potatos, baked (for Pot Potato)
Preheat the oven to 425. Heat the oil in a large saucepan over medium high heat. Add onion, carrot and celery and saute 4 minutes or until softened. Add the garlic and saute an additional 1 minute. Sprinkle the veggies in the saucepan with the 1/4 C of flour, the salt and pepper. Stir constantly for about a minute. Add the 4 cups of broth and bring everything to a boil. Reduce heat to medium and simmer for 8 minutes, stirring occasionially until the sauce thickens. Add chicken, Herbs de Provence and peas, simmer for 5 minutes until peas are warmed. You won’t believe how good your kitchen smells at this point. (Note: time elapsed is about 18 minutes – 23 if you include chopping time. Mrs. Vino thinks the popular belief is that comfort food is complicated and takes a long time to prepare – not so!)
For Pot Pie – Pour filling into a 2 QT baking dish. Top with the refrigerator biscuits (you don’t have to use all of them – any biscuits that don’t fit on top can be baked on a piece of foil beside the baking dish). Biscuits should just touch each other. Put baking dish in the oven and bake for 25-30 minutes or until the biscuits are golden brown on top. Serve with a nice green salad and a glass of Cabernet Franc for the perfect comfort meal.
For Chicken Pot Potato – take the baked russet potatoes and split them in half lengthwise. Then split them in half again. Put two potato quarters on each plate and spoon a heaping helping of the pot pie filling on top. Top with a dollop of Greek Yogurt and a sprinkle of green onions. Add a side salad and a glass of Cabernet Franc. Serves 4.
A NOTE ABOUT THE CHICKEN: You can use any cooked chicken for this recipe – rotisserie chicken from your grocery store, left over chicken breasts. I usually use poached boneless skinless chicken breasts for this. I usually poach the breasts the night before (for the most juicy and delicious result). And I usually double this recipe – cuz chopped poached chicken breasts freeze beautifully. They are great to have in your freezer for . . . emergency chicken pot pies.
BONUS RECIPE: Poached Chicken Breasts – in a large saucepan, place 1C chicken broth, 1/2 C. wine, 1 smashed garlic clove, some pepper and a bay leaf. Add 2 boneless, skinless chicken breasts (thawed). Bring to a simmer over medium low heat. Simmer (don’t boil – it makes the chicken tough) for about 30 minutes (or until internal temperature is about 165 degrees). Pull the saucepan off the heat and let the chicken cool in the broth. If you do this the night before, just cover the saucepan and put it in the fridge overnight. Prior to serving/cooking – take the breasts out of the broth and shred or cube the meat. Beautiful juicy chicken every time!
Make and serve with Morovino 2009 Gold Medal Winning Barbera
1 each 1/2 ounce package dried Porcini mushrooms
1 C. Arborio rice
3 C. chicken broth (or a bit more)
1 C. ’09 Barbera
1 t. butter
2 ribs of celery, finely diced
½ white onion, diced
1 package sliced baby Portabella mushrooms (or white button mushrooms)
¼ t. dried thyme
½ C. shredded Parmesan Cheese
2 T olive oil (divided use)
2 t. White Truffle oil
½ rotisserie chicken, meat removed from bones, cubed
Mrs. Vino doesn’t understand why people think Risotto is hard to cook. This is her favorite “ready in a half hour” comfort food. While this recipe very nearly violates Mrs. Vino’s two pot rule (never cook anything that requires more than 2 pots going at once), it is absolutely earthy and delicious. In pan #1, over medium heat, brown fresh mushrooms, celery and garlic in 1T olive oil. This will take 3 or 4 minutes—stir often! Remove pan from the heat when done. In pan #2, lightly saute chopped onion in 1T olive oil and 1 t. butter over medium heat (about 3 minutes). We aren’t trying to carmelize—just soften. And now for the cheating step that keeps us from needing a 3rd pan. In a 4 C. glass measuring cup, microwave 3C. chicken broth and the dried porcini mushrooms for 2 minutes. We want them warm, but not boiling.
Back to pan 2. Add the Arborio rice to the onion and oil, stir to coat, and continue stirring over medium heat for about 2 minutes or until rice is well coated and turns slightly opaque. Add 1 C. of Barbera—yep, this turns the entire risotto pink—don’t worry, it will turn brown as it cooks. If you just can’t handle pink risotto, use ½ C Barbera and ½ C white wine. Continue to saute until thee wine absorbs into the rice. Using your kitchen ladle (which is conveniently about ½ C in volume), add the warm broth and dried mushroom mixture, slowly, ½ cup at a time to the rice mixture. Let each ladle full of broth absorb completely before adding the next ladle full. When you get to your last ladle full, add the broth, and add the sauteed mushrooms, thyme and the Rotisserie chicken bits, too. When we have a chicken, we usually end up with a breast, leg and thigh left over—so that is what I use. I usually keep some of the skin on when I chop the chicken—It gives a nice saltiness to the risotto. When the last ladle of broth is absorbed, add the White Truffle Oil and the shredded Parmesan and stir. You can add a little more water or broth if it looks too gummy. Top with a sprinkle of Parmesan. Serve in a bowl with a big green salad on the side.