Ever since my mother delivered a giant pile of the most perfect middle eastern pita to us from a bakery in DC, our freezer has been a little short on space. At least, for anything other than pita. So I surveyed the contents on Saturday morning to think about what I could do to clear out other things that were stealing space from my prized loaves. Initially, things weren't promising:
1/3 pound lean ground turkey
small tub of cream infused with button mushrooms
6 chicken thighs that I had already used for kebabs
After a bit of pacing around between my kitchen (this is really all I have? ) and the cooking section of my bookshelves, I thought I would make a chicken pot pie a la keller in the Ad Hoc cookbook. Broadly speaking, the method was as follows:
1. cook carrots, pearl onions and potatoes in stock for 8 minutes until tender.
2. make pie crust (I used, yurp, fake non-trans fat stuff, because that is all I had). The recipe would have also been fine as a cobbler, I guess, with no bottom crust and just biscuits on top. Put lower crust into a pan.
3. Make bechamel (a cheat, in my case, as I already had the flavored cream - I just added roux to thicken).
4. Strew stuff inside pie crust and season. Add bechamel.
5. Add top crust and give an extremely generous egg wash.
6. Bake at 375 for 50 minutes.
7. Profit.
2 comments:
"the most perfect middle eastern pita . . . from a bakery in DC"
What is the bakery? Can us mere mortals get pita there?
It's from King of Pita - http://www.kingofpita.com/, which, I realize, isn't in DC exactly but Alexandria.
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