yum!
So, it all started when Riley said “hey- let’s make a pot pie.” I looked up a recipe, then forgot it and started to plan. All I noted from the recipe was to cook chicken totally naked (no spices) and cook other stuff in chicken stock and milk. The first thing to do was find some stock worthy of this pie. Nate had a fresh batch of turkey stock left over from thanksgiving that he would part with for some of the outcome. On the way home, I stopped by a grab bag and found a mound of mushrooms along with 4 giant eggplants- I was ready to cook. The recipe that I ended up making looked like this:
Left: just pan 2 Right: total mixture
Pan 1:
onions
garlic
mushrooms
eggplant
spices (pepper…. allspice…)
RFTS
milk
Cook these in this order (waiting after the garlic, spices, RFTS for timing).
Pan 2:
chicken
spinach
spices (nutmeg…)
Cook for 15 minutes with only the water of the spinach.
Place contents of pan 2 in pie crust, cover with contents of pan 1, and close crust.
Bake at 425 for 30 minutes.