I thought I was a genius when I first came up with the Southwestern Chicken Pot Pie, but as it turns out, I didn’t come up with it. Here I was, making Southwestern Egg Rolls for the family and toying with the notion of filming them, which I didn’t, then later that evening, I was scrolling through Pinterest when I saw a picture of a traditional Chicken Pot Pie made with Grands Flaky Layer Biscuits. Needless to say, that’s the exact moment lightning struck my brain. Southwestern Chicken Pot Pie! I even knew how I was going to make it. But did I do any research before it was done? The answer isn’t just no, it’s Hell No! I was sure my idea was so ingenious that I was just going to pave the way to a new Frontier Pie. Boy was I wrong. The only real reassuring and comforting thing I can say after discovering other recipes for the same thing is that my recipe tasted great, and I didn’t consult with any book or anyone to make it, and it was exactly how I envisioned it! So check out the video and the ingredients below and hopefully you’ll be convinced to try this for yourself next time you’re craving a homemade Pot Pie.
Southwestern Chicken Pot Pie Ingredients:
1 bag Southwest Blend or 2 cups of assorted Black Beans, Corn, Onion and Peppers
3 chopped Boneless Chicken Thighs
2 Puff Pastry Sheets (Puff Pastry sheets should be thawed 40 Minutes in advance)
2 Cups Chicken Stock or Bouillon
1 thawed and strained Frozen Spinach
1 1/2 tsp Chili Powder
1/2 tsp Cumin
1 tbsp Butter
3 tbsp Flour
2 shakes of Garlic Powder (1 for veggies and 1 for the chicken)
Chopped Cilantro and Parsley (optional)
Oil for frying
Combine all the vegetables first and season with Garlic Powder and 1/2 tsp of the Chili Powder. Prepare and Cook the Chicken in 1/8 cup cooking oil and season with the rest of the dry seasonings, then combine the cooked chicken with the Southwest Blend. Using the same skillet melt 1 tbsp butter, add 3 tbsp flour, stir to form a light Roux, then slowly add 2 cups of Chicken Stock to make a gravy, then poor the gravy into the Southwest Blend. Now fit one Puff Pastry Sheet to a well greased pie tin and trim the edges. Add the Southwest Blend to the pie until it reaches the Brim. Fit the Second Puff Pastry Sheet over the top and press the edges firmly in a circular motion around the pie to combine the top and bottom crust. Again, trim the edges, then oil the top or egg wash and cut 3 small slits in the center of the Pastry dough for baking ventilation. Bake the Southwestern Chicken Pot Pie at 425 degrees for 15-18 minutes, or until golden brown, and serve.
Here’s a recipe that has been in my family for years, and we call it Egg Gravy. As you may or may not have guessed, it is a Breakfast gravy we traditionally serve over hand torn pieces of toast instead of biscuits. I’ve changed the recipe a little bit over the years but in my opinion, I’ve stepped in up a bit and made it even better; more of a restaurant quality. It’s very similar to the idea of a Sausage based Breakfast Gravy, but instead of using sausage, we use Bacon. with the added bonus of scrambled eggs; which is why this recipe is called, Egg Gravy.
The interesting factor is the traditional Egg Gravy recipe doesn’t have any meat in it at all. Though I did mention that bacon is at the heart of my recipe, there isn’t any in the original. However, bacon grease is used as a starter to make a Roux. Then you just add milk and eggs and stir until it thickens, and voila, you have Egg Gravy. My recipe however, does in fact use bacon. You can even add sausage with it as well if you’d like or replace it altogether. It doesn’t matter. As long as you follow the basic fundamental rule when you are making gravy, and that is to stir, stir, stir and don’t burn the bottom of your gravy. If that happens, it’s over. The burnt flavor will spread like a contagion and ruin the entire Egg Gravy. So take the time to babysit your Breakfast Gravy for a measly 10 minutes with a constant stir and praise shall be your everlasting reward!
Egg Gravy Ingredients:
!/4 pkg of Bacon
2 Chopped Green Onions
3 tbsp Flour
2 cups Milk
1/2 cup Heavy Cream
Salt and Pepper to taste (Pepper is usually 1 tsp but the salt will depend on your tastes)
Slice your bacon into 1/4 inch pieces and chop the Green Onions into Scallions. Over medium high heat cook the bacon thoroughly, then add the onions. Separate the bulk from the bacon grease and add the flour to make a Roux. Once it becomes thick and darkens a bit, add the milk a half cup at a time. Bring the gravy to a light boil before you add each half cup and whisk the clumps of flour that thicken in the milk until the mixture becomes smooth. Go back and forth like this until the milk is gone, then add the eggs. Once you’ve stirred in the eggs and they are cooked add the cream and simmer until it thickens for the last time. Serve Egg Gravy over Hand Torn Pieces of toast or your favorite biscuits.
Don’t you love a good Chicken Fried Steak? I use to order it every time I ate at this restaurant in Gillette Wyoming, on my way to Deadwood South Dakota. The Restaurant was Called Humphrey’s if I remember right; had a big Camel as their Logo. If you’re ever going to head up north for Sturgis or to see our Mount Rushmore, I suggest you hit Humphrey’s on the way there. Just about everything on the menu rocks, but I definitely recommend the Chicken Fried Steak.
Cubed steak is the way to go if your going to make Chicken Fried Steak. If you don’t purchase Cube Steak already meshed out and you need to do it your self, just pick up a Bottom Round Roast, slice each piece 1/4 inch thick and use a needling device or a tenderizing sledge hammer to just beat the hell out of it. The 3 1/2 minute Chicken Fried Steak video recipe below will cover everything else, so kick back and enjoy.
Chicken Fried Steak Ingredients:
1 Bottom Round Roast or Cubed Steak (Salt and Peppered) 2 eggs 1 1/2 cups Flour 1 tsp Black Pepper 1/2 tsp Paprika 1/2 tsp Garlic Powder 1/4 cooking oil 3 tbsp of the seasoned flour 2 cups Chicken Broth or Stock (I used Bouillon) 1/2 cup Milk or Whipping Cream if you’d like it richer 1 tsp Italian Seasoning or Thyme and Oregano
Cut your meat portions and tenderize them. Salt and Pepper Both sides then dredge in the flour first, then in the egg and back in the flour again for a second time. Let each steak rest for 5 minutes before frying. Add oil then the steaks and cook 3 minutes on the first side and 2 to 3 on the second side once you’ve flipped it. Remove the steak and let it rest on a wire rack.
Using the same oil, turn your heat to High and add 3 tbsp of the seasoned dredging flour. Sometimes you need to add more oil before stirring in the flour if you’re cooking more than a few steaks. Stir in the flour and make a light tan roux, allowing the flour to absorb the flavor left in the skillet. Add all of the Chicken Broth and bring it to a boil stirring constantly. Then add the milk a little add a time until it thickens. Season with Italian seasoning or Thyme and Oregano. You shouldn’t need salt or pepper because the broth has the saltiness in it and the dredging flour already had pepper. Serve your Chicken Fried Steak with The Country gravy, and Mashed Potatoes if you’ve got them!