Sunday, October 28, 2007

Chicken and Root Vegetable Potpie

Originally uploaded by Food Fanatic
This recipe was wonderful! I've used frozen puff pastry once or twice before, but this had to be by far the most impressive.

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.

No comments: