Saturday, November 2, 2013


What sounds like a brand name for those blow pens that were so popular a few years ago with the younger set, is actually the impetus to get off my hiney and write something. Anything. On a daily basis. So here goes.

Today's entry:

Lidless Chicken Pot Pie Stew

4 chicken breasts
1 medium onion
1 cup baby carrots
2 cloves garlic
1 cup green peas
5 button mushrooms
1/4 - 1/2 cup butter, for sauteing
1 tsp each thyme, sage & rosemary
1 can Campbell's cream of celery soup
1 can's worth of 2% milk (10 oz)
Montreal steak spice
1 cup McCain's hashbrowns (the tiny cubed kind, not the stringy kind)

Thaw 4 chicken breasts in microwave for 3 minutes, till half-thawed. Cut breasts into 1/2-1" cubes. Sprinkle liberally with Montreal steak spice.Set aside.

On separate cutting board, cut baby carrots into small slices, about 1/4" thick. Slice onion into small diced pieces. Peel and mince two garlic cloves. Set aside.

In electric fry pan, heat about 2 Tbsp butter at  300 degrees till melted. Add in chicken, and spread the chicken around so there is plenty of space between pieces to encourage browning. Put lid on frypan, and let cook for about 5 minutes.

In a large regular fry pan, heat 2 Tbsp of butter on medium. When melted, add in the chopped vegetables and saute till onions are translucent and carrots have begun to soften. While this cooks, wash and chop the mushrooms. Add the thyme, sage and rosemary. Stir well

At this point, flip your chicken. It should be all cooked from the steaming. Now, with lid off, brown the chicken. Should take another 5-10 minutes

While that is happening, add the frozen peas to the vegetables, and stir to combine. After 3-5 minutes, add the mushrooms. after another 4 minutes or so, add the hashbrowns. Add another 2 Tbsp of butter to the mix, and then let cook on its own for a few minutes.

Once the chicken has browned, open the can of soup and add it to the electric fry pan. Add in the 10 oz of milk, stir to combine. When hashbrowns have been browned, add the vegetable mixture to the chicken. Let cook for another 5 minutes or so, to let the flavours marry together. Check the level of spices are to your taste. Serve. makes enough for 5-6 people.

Can be served on toast, if you want to stretch the stew.

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