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I am the Queen of Gravy.

So there were chicken, and peas, and pie crust, but no gravy. The only gravy recipe I've made is pretty awful. And all the recipes online look like, you know, cooking.

So I took the olive oil and chicken fat left over from baking the chicken tenderloins--about half a cup--and stirred it in with a cup of vegetable bouillon. Then I toasted a big poof of flour in a pan until it browned lightly, added a little of the liquid to make a paste, then added more liquid to blend and turned the heat up to simmer until it thickened. Then I tossed in some black pepper.

AND IT WORKED. Best gravy I've ever had.

And yes, I am totally bragging that I cooked without a recipe.

Only problem: Not enough gravy! I would've liked about half again as much for the pie. As is, though, everything got nice and moist. Next time I might cook extra chicken and use the rest for another recipe that doesn't need schmutz.

Queen of Gravy Chicken Pie

Take a pound or a pound and a half of chicken breasts or tenderloins. Lay them in a pan and generously coat them with olive oil so that they're dripping, but not swimming. Bake until done. Put them aside and pour off the oil and chicken fat mixture. You'll need half a cup to three-quarters of a cup for the gravy.

Obtain pie crust in the way of your people. (I use Stop & Shop brand.) Lay one round in a pie plate and layer in cooked vegetables (fresh or frozen) and finely chopped chicken.

Dissolve about a teaspoon of Better than Bouillon Vegetable Base with a cup of water. Add the olive oil/chicken fat mixture and heat to mix.

In a dry pan, toast a couple-few tablespoons of flour until lightly browned. (If you want more precise measurements, look up recipes for roux, since making roux is how I learned my flour-fu.) When the flour is browned, pour a little of the broth into the pan and stir to make a paste. Add the rest of the broth slowly, stirring to blend the flour with the liquid. Turn up the heat and simmer until the mixture thickens. Adjust seasonings to taste--I added three or four shoofs of black pepper.

Pour the gravy over the pie and let it sink into the layers of chicken and vegetables.

Add the top crust and bake at 425 degrees for about 25-35 minutes, or until golden brown.

Nom in good health.



( 9 comments — Leave a comment )
Feb. 3rd, 2011 04:01 am (UTC)
Of course you cooked without a recipe! You know the properties of your ingredients and combined them appropriately. Go you! *cheers*
Feb. 5th, 2011 02:37 pm (UTC)
*snerk* Well, when you put it that way...
Feb. 3rd, 2011 04:23 am (UTC)
Oh my. Nom Nom Nom Nom.
Feb. 5th, 2011 02:46 pm (UTC)
Feb. 3rd, 2011 05:28 am (UTC)
I am delightedly giggling over "Obtain pie crust in the way of your people." and suspect that this would add enjoyment to the pie.
Feb. 5th, 2011 02:40 pm (UTC)
"Some don the Pie-Hunting Crest and Breastplate, and hunt for pie in the wilderness, like the warriors of old! Others choose the Way of the Wizard, and perform alchemy with cold butter and ice water. Still others go to the store and bring home semi-defrosted premade crusts with a mighty cry of 'HO!' These last we call... idiots. But they do get the sacrificial pie onto the Altar of the Ancestors fastest."
(Deleted comment)
Feb. 5th, 2011 02:45 pm (UTC)
"Cold butter, ice-cold water, dance three times widdershins around the plate--"

"Do we have to be naked?"

"It's the way of our people."

"Pull the other one."

"Clothes introduce extra heat into the atmosphere. Friction, Brownian motion, heat retention--it's all very scientific. Makes the crust squishy. Dance, little initiate, dance! Put more bounce into it."
Feb. 5th, 2011 01:53 pm (UTC)
Nom nom nom NOM! Sounds great!!!
Feb. 5th, 2011 02:46 pm (UTC)
IT WAS. The pie is GONE. And I don't regret it one bit.
( 9 comments — Leave a comment )

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