Sunday, October 28, 2007
Chicken and Root Vegetable Potpie
Potpie generally seems like a minor pain because you make a white sauce. But this recipe from September's Cooking Light magazine really made it a snap. Instead of making the bechamel, standing there and stirring and stirring, you simply pre-cook your veggies and chicken in stock, pull out the veggies and lay aside, and then stir in flour and milk that you've whisked together. 3 or 4 minutes of monitoring and minimal stirring and you have a wonderful sauce. Dump the veggies and chicken back into it, pour it all into a baking dish, and lay the pastry on top.
Simple as...well. You know.
Here's a link to the recipe: Chicken and Root Vegetable Potpie.
It's pictured on the cover, cooked in individual little crocks. Very cool.
Incidentally, I shot this with the little Canon Powershot. I'm really going through withdrawal, missing my D40, but I discovered a very cool feature on this little camera that I don't think my big one has: I can set it to do multiple shots on the self-timer feature. I put the camera on a little tripod I have, set it to shoot 10 shots with a 3 second delay to start, and then started posing the food. The little camera just stood there and took shot after shot for me. I did that 3 times. Of course, only 3 of the 30 shots came out in focus, but hey...I got three shots! I've also noticed this one did a good job with natural light.