Most of the time when we make a Costco run, we come home with either fresh seafood or a rotisserie chicken. So, on our last Costco procurement adventure, we decided we were more in the mood for chicken than fish. (Easier for me too.) And like others, I sometimes wondered if a Costco rotisserie chicken was a healthy choice. But apparently Dr. Oz (I have never watched his show, but I do know who he is) told viewers recently that “Costco birds are some of the healthiest processed foods out there—and removing the skins makes them even healthier.”

So, who am I to argue with a doctor who is renowned for showing disdain for science and evidence-based medicine. Because I can be just as stubborn as the next gal when it comes to believing what I want to hear. Anyway, I figure eating a Costco chicken every 3 months or so is probably not doing our bodies too much harm. Even if Dr. Oz says it’s OK to eat them!

After enjoying the chicken that same evening, I was left with most of a Costco chicken staring at me every time I opened the refrigerator door. So, I decided to use the leftover meat to make chicken pot pie. And keeping to my new-found determination to use whole wheat flour as much as possible, I found this crust recipe on the livelytable.com site. And this recipe makes for one fabulous pie crust. Very tasty, crisp, and flakey. Just like good pie crust should taste. And perfect for pot pie.

However, I wouldn’t go so far as to recommend it for regular pies like lemon meringue or even a berry pie. Too much wheat flavor for any pie that requires a delicately flavored crust. But for pot pies or quiches, this recipe is perfect. And so easy to make. Food processors are wonderful kitchen tools. Not perfect for everything that requires mixing, but perfect for preparing this pie crust. Now, about the filling.

This filling is quite plain. Nothing fancy about it, easy to prepare, and the type of food your entire family will enjoy.

So, enough said about this dish. It’s Sunday and the last 3 days have been hectic to the max and I am beat. So, it’s going to be a very lazy day for me. Book in hands, reading glasses firmly affixed to my face, and ice water on a small table right next to my favorite wing back chair. In other words, a perfect opportunity for Mr. Sandman to come a visiting.  

I used to feel that sleeping was such a waste of time. Even at night. (I was much younger when I felt this way.) Now, I think a good night’s sleep is heaven on earth. And an occasional nap my simple reward for living a full and rich life.

May you too live a full and rich life.

And as always, peace and love to all.

Pot Pie Crust

2 c. whole wheat pastry flour (I like Bob’s Red Mill)

1 tsp. fine sea salt  

¾ c. (1½ sticks) cold unsalted butter, cubed

up to ½ cup ice cold water

In the bowl of a food processor, pulse flour and salt together. And cubed butter. Pulse until pea-sized pieces form.

Add 5 tablespoons of water to the food processor. Pulse and continue to add water until a dough ball is just formed. (I ended up using 7 tablespoons of water.)

For individual pot pies:

Fill 4 (5-inch wide and 2½-inch deep) Corning Ware French White casserole bowls with the chicken mixture. Or use whatever oven proof containers you have. Turn the dough out onto a lightly floured surface. Cut the ball of dough in fourths. Roll out each piece of dough into about a 7-inch circle. (Or circles about 2-inches wider than the top of the baking dishes you will be using.) This will allow about an inch of dough to hang over the sides. Place the pie crusts on top of the filled dishes and cut at least 4 slits in the pastry. Make sure the slits go completely through the pastry allowing steam to escape.

Place the pot pies on a baking sheet just in case there is any leakage. Believe me if you don’t set the pies on a baking sheet, you might just have filling spilling onto the bottom of your oven. Not something you want! Your crust may also fall off a bit because of all the butter. Not to worry. The fallen bits will still bake beautifully and taste divine.

Place the baking sheet and pot pies in a pre-heated 375-degree oven for 45 minutes or until the crust is nicely browned.  

Remove from oven and cool at least 12 minutes before serving.  

For 1 (9-inch) deep dish pot pie:  

Fill a deep-dish pie plate with the chicken mixture. Turn the dough out onto a lightly floured surface. Make 1 large ball. Cut the ball in thirds. Roll 2 thirds of the dough to a thickness of just less than a quarter inch. Top the filled pie plate and crimp the edges as desired.

Place your pie pan on a rimmed baking sheet. Cut at least 6 slits in the pastry. Make sure the slits go completely through the pastry or the steam will exit out the sides and make a mess on your baking sheet.  

Place the baking sheet and pie pan in a pre-heated 375-degree oven for 45-50 minutes or until the crust is nicely browned.  

Remove from oven and cool at least 12 minutes before serving. The longer the cooked pot pie sets, the thicker the filling will become.

If you aren’t going to use the remaining pie dough within a couple of days, throw it in your freezer.

Hint: the remaining crust makes for a great rustic fruit tart. Granted it will make a very small tart, but perfect for 2 people. See my recipe for Rustic Peach Tart as an example.

Chicken Filling  

¼ c. (½ stick) unsalted butter

½ lg. onion, diced

1 med. carrot, diced

1½ c. diced button mushrooms

1 lg. celery stalk, diced

2 lg. garlic cloves, minced

⅓ c. dry white wine 

2 c. water, divided

1 T. chicken base (I use Better Than Bouillon Chicken base) 

½ c. whole milk  

1 tsp. dried thyme

½ tsp. seasoned salt

freshly ground black pepper

¼ c. arrowroot starch*

1 c. uncooked frozen petite peas 

3-4 c. diced cooked chicken (I used rotisserie chicken from Costco because who can beat the price? Plus, it’s a good way to use up some of the chicken. Or more often than not, I use rotisserie chicken from Costco because I’m just plain lazy!)

Melt the butter in a medium pot over medium-low heat. Add the onion, carrot, mushrooms, and celery; sauté on low heat until the veggies are softened and slightly browned. Approximately 15 minutes. Add the garlic and cook for 1 minute.

Add the wine and cook until all the liquid is gone.

Add 1½ cups of the water, chicken base, milk, thyme, seasoned salt, and black pepper. Simmer, stirring frequently, for 10 minutes.

Meanwhile whisk the remaining ½ cup water and arrowroot starch together. Add the arrowroot slurry to the pot and stir constantly just until the mixture thickens, about 1 minute. Remove from heat and stir in the peas and diced cooked chicken.  

*Arrowroot starch

According to The Spruce Eats, “Arrowroot is a white, flavorless powder most often used to thicken sauces, soups, and other foods like fruit pie fillings. It is comprised of starches extracted from various tropical tubers, including Maranta arundinacea, the arrowroot plant. Arrowroot powder is similar in use to cornstarch and has twice the thickening power of wheat flour. It is neutral in flavor and adds a glossy finish to foods. Arrowroot is gluten-free, vegan, paleo-friendly, and also has a very long shelf life.”

According to Webmd.com, “Arrowroot’s low glycemic index and high concentration of potassium have been shown to help people with diabetes.” 

OK ladies and gentlemen, this could not be an easier or faster to prepare chicken dish. And one that everyone in your family will be wanting more, more, more! And did I mention it was absolutely delicious? No, well I’m telling you now! And easy to prepare, did I mention that? Well, yes, yes I did. And after a cursory glance at the list of ingredients and preparation instructions, you will be able to tell for yourself that I am not exaggerating the salient facts. Because THERE IS NO CHOPPING ANYTHING IN THIS RECIPE.

And you know me. I like to add fresh veggies and herbs whenever possible. But in this recipe that came together because I was endeavoring to stay within the guidelines of a no fiber requirement, use of fresh onion or minced fresh garlic was prohibited. I may have been stretching the rules by using dried thyme. But sometimes you must use your head and experience. And I determined that dried thyme should be just fine. And since the medical evaluation passed with flying colors, my decision to use dried thyme was exonerated. Yeah me! Anyway……….

Like I stated above, this is a chicken dish that everyone will adore. And when served over mashed potatoes, your family will be clamoring for seconds. Even thirds. So, my advice to you is to make enough. If that means doubling or tripling the recipe, so be it!

Well, I’m done writing for today. Two days ago, I beat myself up trimming plants and tidying up our courtyard. Yesterday I was fine. Today my back is reminding me that I am no longer a spring chicken. That I am now an old hen. And should therefore have realized that old hens may be tough, but they are no longer invincible. (No – – – – Sherlock!) So, I am taking it easy. Mr. C. fixed breakfast this morning and will be cooking dinner as well. I am simply going to enjoy life sitting as still as possible. (Like I have a choice!) Read my book, maybe take a nap, and then read some more. In between I will keep taking Tylenol and allowing Mr. C. to liberally apply Bio Freeze to the affected area. Let the fun continue.

Peace and love to all.   

4 T. unbleached all-purpose flour, divided

1 tsp. granulated garlic, divided

¼ tsp. kosher salt

freshly ground black pepper

4 boneless, skinless chicken thighs 

2 T. extra virgin olive oil

2 T. unsalted butter

½ c. dry white wine 

1 c. chicken broth

½ tsp. dried thyme

¼ c. half & half 

Whisk 2 tablespoons of the flour, ½ teaspoon of the granulated garlic, salt, and pepper together in a shallow pan. (I use an 8-inch cake pan.) Pat each chicken thigh dry with paper towels, then dredge each piece through the flour. Place on a plate.

Heat the olive oil in a large, ovenproof skillet or shallow braising pan over medium heat. Place the chicken in the hot oil and fry the first side until lightly browned. When the first side is nicely browned, flip and brown the other side. Do not be tempted to keep flipping the chicken. Just once will insure a nice crust. Remove and place on a plate.

Add the butter to the skillet. Add the remaining 2 tablespoons of flour and cook until the flour is mixed throughout.

Stir in the wine and deglaze the pan by scraping all the brown bits off the bottom of the pan, making sure that the flour is thoroughly mixed in and contains no lumps. Slowly stir in the chicken broth, remaining ½ teaspoon granulated garlic, and dried thyme. Place the browned chicken thighs back into the pan

Bake uncovered in a pre-heated 375-degree oven for 30-35 minutes or until the chicken reaches at least 185-degrees on an instant read thermometer.

Remove the pan from the oven and stir the half and half into the sauce. Taste the sauce and add a bit of seasoned salt if added salt is necessary.

Serve over mashed potatoes, rice, or pasta.

This is a recipe for individual pot pies with only an upper crust. And I know, I too love crust with a passion. But incipient old age has now proved, beyond a shadow of a doubt, that too much of a good thing is indeed NOT a good thing! So, with that in mind, I decided to make pot pies with our leftover baked capon, with moderation in all things foremost in mind. (Well, kinda sorta!)

So, forget a bottom crust, but save the day by topping the darling little quiches with a really delicious top crust.  

Now one of the joys of making your own crust, is that you can control the amount of fat in the dough. Well, there is no miserly fat content happenin’ in this crust recipe! There is plenty of fat to go around. (Hey, if I’m going to deny us a bottom crust, then the top crust, like I said above, has got to be fabulous!)

Then that leads to the filling. Although for some of us the crust is the star of the show, the filling must be equally delicious. So that when you take a bite that contains both filling and crust, your mind automatically goes to its happy place. And your mouth makes a smile that can only be interpreted by others as a sign of true bliss. Then you know – you’ve got a marriage of crust and filling not made in heaven, but in your very own kitchen.

So, don’t hesitate to make a pot pie from scratch. And I know, pot pies are not low calorie. But as an occasional treat, they are perfect. And yes, they take a bit of time to prepare. But the end product is so worth the effort.  

Peace and love to all.

For the Crust: This recipe makes enough crust to cover 4 (5-inch wide and 2½-inch deep) Corning Ware French white casserole dishes or a single 8-inch pie plate plus a bottom crust for a pie (or whatever)   

1 sm. egg

2 tsp. milk

2½ c. unbleached all-purpose flour

1 tsp. kosher salt

5 T. vegetable oil

½ c. (1 stick) cold unsalted butter, cut into small pieces 

7-8 T. ice water 

Whisk the egg and milk together in a small bowl. Set aside

Place the flour and salt in the bowl of your food processor. Pulse to combine. Add the oil and pulse until mixture resembles coarse crumbs. Toss in the butter. Dribble ice water in, a tablespoon at a time, mixing just until the mixture can hold its shape. The dough should be moist, but not wet and not crumbly.

Remove the dough onto a large sheet of plastic wrap. Use the plastic wrap to gather the dough into a disc shape, then wrap the dough tightly and press down on it firmly to compact it. Chill the dough in the refrigerator for 1-2 hours.

Remove from fridge and divide the dough in half. Re-wrap one of the halves for another purpose. Or store the dough in your freezer for up to 3-months. If you do freeze the dough, bring to room temperature before using.

With the remaining half disc, cut it into 4 even pie-shaped pieces. Then using your hands, make 4 balls, then roll each into a 7-inch circle.

Please note: If you prefer to make just a single large quiche, roll as much of the dough as needed to cover the entire diameter of a pie plate plus a 1-inch hangover. Set the 4 small crusts or single crust aside while you make your filling.

For the Filling:

2 T. unsalted butter

½ onion, chopped

¾ c. chopped celery

1 carrot, diced

2½ c. gravy, either leftover or made just for the occasion (see Gravy recipe below)

chicken base (I use Better Than Bouillon Chicken Base)

2 c. cooked veggies (green beans, peas, broccoli, mushrooms, etc.)

3-4 c. diced cooked chicken, turkey, or capon

Melt the butter in a medium sized pan. Add the onion, celery, and carrot and cook until the carrot is just becoming tender. Stir in the gravy, cooked veggies, and the diced chicken, turkey, or capon.

Scoop the filling evenly into the 4 small casserole dishes or single pie plate. Top with the dough which will hang over the edge(s). For the small casseroles, crimp the dough to fold over the side, pressing it a bit to make it stick. Brush the dough with the egg wash. Make 3-5 slits in the top. Place the pies on a rimmed baking sheet.

For a large quiche, top the filling with the crust. Crimp the edges. Brush the dough with the egg wash. Make 5-7 slits in the top.

Bake in a pre-heated 400-degree oven for 45-50 minutes or until the tops are nicely browned and the filling is bubbly. Remove from oven and let sit for 5-minutes before serving.  

Gravy:

2 T. unsalted butter

2 T. flour

2½ c. water

4-5 tsp. chicken base (I use Better Than Bouillon Chicken Base)

1 tsp. Kitchen Bouquet

freshly ground black pepper

1-2 tsp. cognac

Melt the butter in a small saucepan. Whisk in the flour. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in the water and chicken base. Let that burble for a few minutes too. Add the Kitchen Bouquet (gives the gravy great color) and some freshly ground black pepper. No salt! Taste the gravy. If you think it needs more depth of flavor, begin by adding another teaspoon of chicken base. Let it simmer for a couple of minutes and taste again. Repeat if needed. Just before using as called for in the pot pie recipe, taste the gravy and make any final adjustments to the seasoning. Stir in the cognac. (Don’t forget the cognac!)

So, why a capon you might ask. And I would totally understand. Because that is just what I asked Mr. C. when he returned from a grocery shopping expedition just before Christmas. A capon. Really? Why?! And his answer. “Because it was there and we had talked about it recently, and it seemed like a good idea.” Fine. I get it. We now have a capon in the freezer. Life is good.

But then, how in the heck should I go about cooking this oversized, male version of a chicken?! So, I did what I sometimes do when faced with this kind of situation. I procrastinated. I’m not proud of this lamentable tendency, but I’m not going to lose sleep over it either. (There are much worthier causes to feed my anxiety and keep me from a good night’s sleep!)  But finally, the time came to face this 7.58-pound frozen hunk of poultry. So, armed with 1 capon defrosting on my drainboard and a good bit of timidity, I went in search of a recipe.

Well, to be truthful, there aren’t that many recipes out there for baked capon. Of course, I could have used one of my recipes for baked chicken, and simply added more baking time to allow for the difference in weight. But frankly, after baking the capon, I realized that there is much more than a size difference between a chicken and a capon.

According to The Spruce Eats, “A capon is a special type of chicken created to make the meat more tender and less gamy. It is a rooster that has been castrated before reaching sexual maturity, which improves the quality of the meat; after that, it is fed a rich diet of milk or porridge. The lack of testosterone makes for a more tender, flavorful meat that is a delight compared to regular chicken. Unfortunately, in the United States today, it may be rare to see capon on a dinner menu or in the grocery store.

This poultry was once considered a luxury, and during the early part of the twentieth century, the capon was the chosen bird for Christmas feasts, especially for the wealthy. Working-class families saw capon as a rare treat because it was quite expensive.”

(And BTW – it still is. And at least in our immediate vicinity, capons are only available during the holidays.)

So, what to do? I simply took a bit from this recipe, and that recipe, and came up with the recipe you see below. And the meat was perfect. Tender, succulent, and tasty. Really tasty! I mean, how could it not be with all the herb, garlic, and lemon action going on. Truly delicious.

So, when you decide to bake a capon, I hope you find it to be as rewarding an experience as I did. The ease of preparation, the simplicity of ingredients (except the capon itself, of course), and the fantastic results make the effort completely worthwhile.

And for those of you who also have a predilection for using delaying tactics when faced with an unknown, take heart from my experience with baking a capon. If I hadn’t baked the capon, I never would have had the satisfaction of overcoming. And I think overcoming has never been given the respect it deserves. I overcame procrastination and my self-doubt about baking a capon. And I know, at a glance, both seem trivial. But when I add them to all the other minor achievements that make up my daily routine, like cleaning up after myself, or doing the laundry, calling a friend, or performing my almost daily exercise program, it leaves me feeling good about myself. And if I feel OK about me, then I can reflect my inner peace to my family, friends, and especially to Mr. C. And witness their comfort and happiness with me in their countenance. That, my friends, is the greatest feeling in the world!

Peace and love to all.  

1 T. vegetable oil

4 T. (½ stick) unsalted butter

5 cloves garlic – 3 minced, 2 halved

2 T. finely minced rosemary

1 lemon – zested, halved, and juiced (all parts will be used in this recipe)

2 tsp. kosher salt, plus more for seasoning the cavity

freshly ground black pepper

1 capon (7-8 lb.), giblets removed, then washed and dried thoroughly

½ onion, cut in 4 pieces

1 (3-inch) sprig fresh rosemary

3 (2-3 inch each) sprigs fresh thyme

Coat the bottom and sides of an enameled Dutch oven with the veggie oil. (I use my Le Creuset Dutch oven.) Set aside.

Preheat your oven to 475-degrees.

Melt the butter in your microwave. Stir in the minced garlic(3 cloves), minced rosemary, lemon zest, kosher salt, and black pepper. Set aside.

Season the cavity of the capon with salt and pepper. (Not too much.) Then stuff the bird with the zested and juiced lemon rind, 2 halved garlic cloves, onion pieces, sprig of fresh rosemary, and thyme sprigs. Place the capon in the prepared Dutch oven, breast side up.

Using your hands, spread the mixture liberally over every part of the chicken and under the breast skin. (Be careful not to tear the skin).

Tie the legs of the capon together tightly using kitchen twine. Pour reserved lemon juice over all.

Roast capon uncovered for 15 minutes at 475-degrees, then reduce heat to 350-degrees. Bake still uncovered for approximately 20 minutes per pound, or until internal temperature taken reaches 180-degrees in the thickest part of the thigh.  (About two and a quarter hours for a 7.5 lb. capon). The capon should be uncovered the entire time it cooks, unless it seems like it’s getting too brown. If so, place the lid ajar on the Dutch oven until the capon has fully cooked.

Remove from oven, remove the capon to a platter, and let it rest for at least 15 minutes before carving. Use the liquid left in the pan for gravy, if desired. See recipe below.

CAPON GRAVY WITH COGNAC

pan drippings from roasted capon

flour

chicken stock

1 tsp. Kitchen Bouquet

freshly ground black pepper

chicken base (I use Better Than Bouillon Chicken Base)

1-2 tsp. cognac

Skim off a bit of the fat. Whisk in enough flour to absorb the remaining fat. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in chicken stock until you reach the desired thickness. Add the Kitchen Bouquet (gives the gravy great color) and some freshly ground black pepper. No salt! Taste the gravy. If you think it needs more depth of flavor, begin by adding one teaspoon of chicken base and a small amount of chicken stock. Let it simmer for a couple of minutes and taste again. Repeat if needed.

Turn heat as low as possible and let the gravy gently simmer while you carve the capon. Whisk periodically. (You will probably need to add more stock during this time.) Also, after the capon is sliced and plated, don’t forget to add the accumulated juices on the platter to the gravy.

Just before serving (and gravy should be the last item plated), taste the gravy and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.