The other day I worked an especially long day, and came home exceptionally hungry and tired. And guess what was waiting for this lucky girl?
Chicken Pot Pie, fresh out of the own, made by my husband that evening.
All thoughts of disciplined eating went completely out of my head as I dove in to the golden brown crust and the fragrant, tasty filling. About halfway through, I noticed the sauce wasn’t a puddle of cream, but instead was a light and savory sauce bathing the meat and copious amounts of vegetables. I didn’t think too much of it, and kept eating.
After dinner I discovered that I didn’t need to worry about disciplined eating, because I had just enjoyed a fantastic dinner out of the brand new EatingWell cookbook, Comfort Food Made Healthy (The CountryMan Press, 2009. $24.95) that I had left lying out on the kitchen table.
Let me tell you, we LOVE this cookbook. German Apple Pancake, Hot Artichoke Dip, Fresh Corn Chowder, Cobb Salad, Sweet & Sour Chicken, Tuscan Pork Loin, Chicken Piccata, Old-Fashioned Chicken & Dumplings, Oven Fries, Onion Rings, Deep Dish Apple Pie, French Silk Pie, Oatmeal Chocolate Chip Cookies, need I go on? All of these classics are given the EatingWell treatment, which is to say fats, sugars and other unwanted calories are reduced, not completely eliminated, so that you are still eating real whole and healthy foods, rather than scads of unnatural fat free and sugar free replacements.
There is also a great guide to steaming vegetables so they are crisp and appealing, plus a host of light yet interesting dips and sauces to partner with them and a great resource guide with tips for substitutions if you don’t, for example, have any fresh buttermilk on hand.
Want to win this cookbook? The fine folks at The CountryMan Press will be sending a copy to a lucky Hank & Willie reader. All you have to do is leave a comment below—I’ll have randomizer pick a number and will let you know the lucky winner next Friday!
Eating Well’s Chicken Pot Pie
(You won’t know it is a light version of CPP. I didn’t! And I don’t have a photo because? I just DUG IN. The photo is on page 4 of the book.)
3 teaspooons canola oil, DIVIDED
1 cup frozen pearl onions, thawed (did not use–used a real onion)
1 cup peeled and chopped carrots
10 ounces cremini mushrooms (used white button mushrooms)
2 1/2 cups reduced-sodium chicken broth, DIVIDED
1/4 cup cornstarch
2 1/2 cups cooked and diced chicken or turkey meat
1 cup frozen peas, thawed
1/4 cup reduced fat sour cream
1/4 teaspoon salt
freshly ground pepper to taste
3/4 cup whole wheat pastry flour (used spelt instead, either would be good)
3/4 cup all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried thyme
1 1/2 tablespoons cold butter, cut into small pieces
1 cup nonfat buttermillk
1 tablespoon canola oil
1. To prepare the filling, heat 1 teaspoon oil in a large skillet over medium-high heat. Add onions and carrots, cook, stirring til golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons of oil in the pan, add mushrooms and cook, stirring often, until browned and their liquid has evaporated, about 5-7 minutes. Return the onions and carrots to the pan. Add two cups of broth and bring to a boil, reduce to a simmer. Mix cornstarch with remaining broth (1/2 cup) and add to pan. Cook, stirring, until the sauce thickens. Stir in chicken, peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
2. To prepare the biscuit topping, preheat the over to 400 F. Whisk flours, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using fingertips or two knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir til just combined. Drop the dough onto the filing in six even portions. Set the baking dish on a baking sheet.
Bake the pot pie until the topping is golden and the filling is bubbling, about 30-35 minutes. Let cool for 10 minutes before serving.
Makes 6 servings, 403 calories each. Also has 12 grams of fat, 4 grams of fiber and 29 grams of protein per serving.
So there you have it. We can have our comfort food and eat it, too. Good luck —hope you win this great book!