The signs that Spring is a reality are everywhere. Daffodils are blooming...
...and the pussy willows and other early flowering trees are blossoming.
Our old hens are seriously producing eggs again,
and our rooster, Taj Mahal is pleased to welcome eight new hens into his harem. These are ones we hatched and raised last year and they should begin laying eggs sometime soon. We begin producing food in the Spring and despite all the growth that starts, foodwise this time of year can be the stodgiest. There is no fresh asparagus -yet; no crisp garden greens -yet; no berries -yet; no early peas -yet...and I'm looking forward to all of these coming from the garden to the table in the next few months. Until then, while we await the fulfillment of the promises of Spring, few foods are nicer or more comforting in March than a genuine chicken pot pie. I make Chicken Pot Pie at other times of the year, but it is especially welcome now. This was made with the last few leeks remaining in the garden that my husband dug up before planting the early spring stuff: spinach, fava beans, peas, and...??? I pay more attention when it all starts growing into foods!
Chicken Pot Pie
2-4 c. cooked, cubed chicken meat, pressure cooked 9 minutes, quick-released and cooled.
1-2 c. potatoes, cubed and cooked separately just till done
Melt: 2 T. butter
2-3 leeks or 1/2 small onion, chopped
2 celery stalks, chopped
Cook a bit. Add:
1/4 c. flour
Stir and cook for a few minutes.
2-3 c. chicken broth
1 c. milk
Cook until smooth.
1 pkg frozen peas and carrots
1 t. salt
1/4 t. each poultry seasoning and white pepper
cubed chicken meat
Pour into a 9 x 13 Pyrex dish. Top with dollops of damp biscuit crust:
2 c. flour
1/2 t. salt
1 T. baking powder
1/3 c. butter
1 -1 1/4 c. buttermilk or milk
Blop on top of casserole. It won't completely cover and it will "grow" a bit, plus the individual biscuits makes serving it easier.