Saturday was this hunk’s birthday.
I have a serious crush on him. We just celebrated our 35th anniversary and my birthday, and now we get to celebrate his special day. I rejoice daily that I was made just for him. He treats me like a Queen, seriously, he does. He lives his life to make mine a better one. He is always respectful, kind, sweet, (so sweet), and funny. The man makes me laugh, all the time. I asked him what he wanted for his Birthday meal and he didn’t even stop to think. He responded quickly, “Baby love, all I want is your Chicken Potpie, roasted veggies, and Blackberry Cobbler.” Well, when that man calls me ‘Baby Love’, I swoon and will cook whatever his heart desires.
This was his special request Birthday meal.
Chicken Potpie is an insanely easy meal to prepare. Use rotisserie chicken and prepared bought pie crusts and you cut out half of the work. Sir Streusel, Eric, likes his potpie deep, thick and meaty so I use two rotisserie chickens.
After deboning the chickens, bring the pie crust to room temperature. Microwave chicken broth and evaporated milk in a microwave-safe bowl until hot and steamy.
After sauteing onions and celery in a large skillet and then transferring them to a bowl with the shredded chicken, heat butter in the empty skillet and whisk in flour. Cook until it is a gorgeous brown and then whisk in the hot milk mixture along with some thyme. Bring to a simmer until it thickens, just a couple of minutes. Remove skillet from heat and stir in sherry or wine and season with salt and pepper.
Add chicken mixture back to skillet and stir to combine. At this point, I could eat this straight from the spoon, but I won’t, because it is Eric’s Birthday meal, and he called me Baby Love, so, you know…………..
Throw in a bag of frozen peas and carrots. I told you this was insanely easy.
Stir everything together and add some parsley. Take a few bites and make sure you have it seasoned to your liking.
Pour filling into your room temperature pie crust.
**I use a deep dish pie plate for Sir Streusel. He likes it thick and creamy and meaty and delicious and all ‘potpie’ like!
Lay a second pie crust on top and crimp edges to make it all pretty.
Lay foil on a baking sheet and place pie plate on top of the foil. Cover edges with the foil to prevent burning. Did you get all that?
Place in oven for 30-35 minutes, removing foil last 10 minutes.
And this is what you get. A thick, creamy, meaty Chicken Potpie. Sir Streusel tells me he has never tasted one that is better. But this is coming from a man that knows I swoon if he calls me ‘Baby Love.’
Just another peek into this baby.
A Birthday meal for the sweetest man ever!
Don’t worry, he also got his Blackberry Cobbler. You can find the recipe right here.
Roasted veggies are so easy to prepare. Thickly slice or chop the veggies, toss with olive oil, salt and pepper in a bowl. Place on a foil lined baking sheet and roast at 415 degrees about 20 minutes or until charred to your preference.
Happy Birthday Eric! Thank you for being the kind, gentle Man of God that I have always known you to be. You make me a better a person. You make me want to be a better person. Here’s hoping we have many more Birthday seasons together.
Now that the very personal Birthday message to my crush is out of the way, make this potpie. It is so easy and will quickly become a family favorite!
Jody and Edna
- 6 cups shredded Rotisserie Chicken--normally two rotisserie's
- 1 refrigerated pie crust
- 3 tablespoons vegetable oil
- 2 onions-chopped
- 4 celery ribs-sliced
- 2 cups chicken broth
- 12-oz. can evaporated milk
- 1/3 cup butter
- 1/2 cup flour
- 1 teaspoon dried thyme
- 1/4 cup dry sherry or white wine-can use cooking sherry or cooking wine
- salt and pepper to paste
- 2 tablespoons dried parsley
- 1 16 oz. bag frozen peas and carrots
- Preheat oven to 400 degrees. Adjust oven rack to low position.
- Debone rotisserie chickens. (Discard skin and bones)
- Bring pie dough to room temperature.
- Heat oil in large skillet over medium high heat.
- Add onions and celery. Saute until tender. Transfer to a plate with the chicken.
- In a microwavable bowl, microwave chicken broth and evaporated milk until steamy, about 4-5 minutes.
- Heat butter over medium heat in the large skillet. When foaming subsides, whisk in flour. Cook until golden.
- Whisk in hot milk mixture and thyme. Bring to simmer and continue to simmer until thickened.
- Remove from heat and stir in sherry or wine.
- Season to taste with salt and [pepper.
- Stir the chicken mixture, parsley and frozen peas and carrots into the sauce.
- Pour the mixture into the prepared pie plate.
- Top with additional pie crust and crimp edges.
- Set on a baking sheet and cover edges with foil.
- Bake for 30-35 minutes, uncovering edges for last 10 minutes.