All that said, days like today REALLY make me long for spring. The sun shining brightly and although the temperature is still frigid there is the promise of nearing 50° by the end of the week. I really want to embrace each season for what it has to offer but I find myself longing for winter to end and spring to get here. Since my longing will only make me feel discontented and doesn't bring spring any faster, I thought I'd sit with my seed catalogs and start planning what I want to order. That, and I pulled a bag of last years raspberries out of the freezer to make a sweet, tea treat. Winter will continue and spring will come.....eventually.
To continue my embrace of winter (as I dream of spring), there is a new (to me) version of the classic comfort food Chicken Pot Pie on the menu. I am excited to try this because it gives me an excuse to visit my favorite Back Alley Bakery for a loaf of sourdough bread. That all speaks comfort to me.
Photo Credit: Hy-Vee Seasons January 2011 Cobblestone Chicken Pot Pie
(Printable Version)
5 tbsp extra-virgin olive oil, divided
3 medium leeks, cut in half and sliced
2 c. sliced fresh mushrooms
1 c. sliced celery
1 c. chopped red bell pepper
1/3 c. flour
1/2 tsp dried rosemary
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 (14.5 oz) can reduced-sodium chicken broth
3/4 c. half-and-half
3 c. diced cooked chicken breast
1/2 c. frozen peas
2 tbsp dry white wine or chicken broth
2 c. 1/2-inch sourdough bread cubes
1/2 c. shredded Parmesan cheese
Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook leeks, mushrooms, celery and red bell pepper until tender, about 15 minutes. Stir in flour, rosemary, salt and pepper and cook, stirring constantly, 1 minute. Stir in broth and half-and-half. Cook, stirring frequently, until thick and bubbly, about 5 minutes. Stir in chicken, peas and wine. Spoon into an ungreased 2-quart casserole dish. Toss bread cubes with Parmesan cheese and remaining 3 tablespoons olive oil. Sprinkle evenly on top of casserole. Bake for 30 minutes at 400°F, until casserole is bubbly around edges and bread cubes are golden. Serves 6.
Sharing at Full Plate Thursday, Foodie Friday and Potluck Sunday.
