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Chicken Pot Pie

Fantastic recipe, I've made it loads of times and it never disappoints. It lends well to tweaking / using up whatever you have lying around. I've made the gravy/roux from partly bacon fat instead of all butter which is outrageously good. I never use pearl onions because I don't like them, just whatever onions I have around. I've found that breaking up a small can of cooked/peeled white potatoes into the gravy is a good way to bulk this dish up without funking up the cooking time like raw potatoes could. I usually cut a whole puff pastry sheet in 4 and bake the top and the filling on separate racks of the oven -- that way I can make individual pies with airier crusts, and it cooks a LOT quicker. The filling freezes well too.

Nov 07, 2013
isbutteracarb in Recipes

Cranberry and Citrus Sauce

This is super easy to make and doesn't require a lot of close attention or precision, so it's nice to make ahead with your mashed potatoes or whatever.

I disagree with previous reviews -- I really like the grapefruit! (I put in the orange guts too, what else was I meant to do with this denuded orange?) It was quite disintegrated by the time it was served, and seemed to add sweetness rather than more tartness. I find cranberry a bit overpowering on its own and only really eat it during the holidays, so it was nice to have some citrus flavors in the mix.

Nov 07, 2013
isbutteracarb in Recipes