Warm Up Winter with a Hearty Pot Pie

A pot pie recipe contest inspired me to create my own rendition of the hearty savory pie.  Although my recipe didn’t make the cut in the contest, it was a winner on my dinner table.  The ingredients and flavors of Tuscany are among my favorites and are the heart of the recipe.  I chose boneless chicken thighs for their moisture and flavor as well as being cheaper than boneless breasts.  Since I wanted this to be a quick dinner, I went the convenient route and used a prepared pie crust, but added my own homemade touch by flavoring it with some fresh rosemary and Parmesan cheese. 

If you want to save some calories and time, you can serve the chicken filling as a hearty stew.  Versatile dishes are Smart Meals!

Tuscan Chicken Pot Pie

Makes 4 servings

¼ pound pancetta, diced

1 pound boneless skinless chicken thighs, cut into 1-inch pieces

2 tablespoons olive oil, divided

1 medium onion, chopped

1 red bell pepper, chopped

2 cloves garlic, minced

½ cup white wine

3 teaspoons chopped fresh rosemary, divided

1 (15 ounces) white kidney (cannellini) beans, drained

2 tablespoons flour

1 cup chicken broth

1 9-inch refrigerated prepared pie crust

1 tablespoon grated Parmesan cheese

1.      Heat oven to 350°F.  Spray 10-inch deep dish pie plate with nonstick cooking spray; set aside.

2.      Cook pancetta in large skillet over medium heat until crisp.  Remove pancetta from skillet.

3.      Add chicken to pan drippings and cook until browned.  Remove chicken from skillet.

4.      Add 1 tablespoon oil to skillet and heat for 1 minute.  Add onion, red bell pepper and garlic.  Cook and stir for 3 minutes.  Add wine and 2 teaspoons rosemary.  Cook and stir until wine evaporates. 

5.      Stir white beans, cooked chicken and pancetta into onion mixture.   Sprinkle flour over chicken mixture and stir until dissolved.  Stir in chicken broth and heat to a boil.  Spoon chicken mixture into prepared pie plate. 

6.      Unroll prepared pie crust onto lightly floured surface.  Sprinkle with remaining 1 teaspoon rosemary.  Using rolling pin, gently roll rosemary into pie crust. 

7.      Place pie crust over pie plate and firmly press edges around rim of pie plate.  Slit crust in several places to allow steam to escape.  Brush crust with remaining 1 tablespoon oil and sprinkle with Parmesan cheese.

8.      Bake for 35 minutes or until crust is golden brown.  Remove from oven and let stand 5 minutes before serving.

Nutrition Information per serving: 620 calories, 30 g. total fat, 8 g. saturated fat, 134 mg. cholesterol, 1384 mg. sodium, 28 g. carbohydrate, 5 g. dietary fiber, 3 g. sugar, 52 g. protein

Braising a Winter Winner

Brisket is one of my favorite go-to meals during the winter.  Braising the meat slowly not only tenderizes this cut of meat, but also adds delicious, mouthwatering aromas to the house.  With a few simple, but flavorful ingredients, you have an easy hearty meal perfect for family or entertaining.

This may not be a meal that is doable on a weeknight if you’re not home to assemble and put the dish in the oven during the afternoon, but the leftovers certainly make a welcome quick night meal.

If I’m serving this recipe when I’m entertaining, I time the brisket to come out of the oven at least an hour ahead.  This gives me time to slice the meat and thicken the cooking liquid for the gravy.  I simply arrange the sliced meat in the roasting pan, cover it with the prepared gravy and keep warm in the oven until serving time.  I usually round out the meal with egg noodles or mashed potatoes and steamed broccoli.  Smart meals fill the house with delicious aromas and make for a satisfying dinner.

Balsamic Brisket with Onions

Makes 12 servings

1 (5 pound) beef brisket

2 large onions, halved and sliced

3 cloves garlic, minced

1 ½ cups balsamic vinegar

½ cup ketchup

2 tablespoons brown sugar

2 tablespoons olive oil

2 tablespoons all-purpose flour

1.    Heat oven to 325°F.  Spray a roasting pan with nonstick cooking spray. 

2.    Place brisket in pan and top with onions and garlic.

3. Mix balsamic vinegar, ketchup and brown sugar in a small bowl; pour over  

    brisket. 

4.   Cover pan tightly with foil.  Bake for 3 hours or until tender.

5.   Remove brisket to cutting board and let stand 10 minutes before slicing.

6.   Heat oil and flour in large saucepan over medium heat until mixture bubbles. 

7.  Add pan liquid with onions and cook over medium heat until mixture boils and thickens. Serve gravy with sliced meat.

Nutrition Information per serving: 409 calories, 14 g. total fat, 5 g. saturated fat, 168 mg. cholesterol, 239 mg. sodium, 8 g. carbohydrate, 1 g. dietary fiber, 5 g. sugar, 58 g. protein