Everything is so lush and green. It has been long sleeve shirts and long pants weather the last few days, as I find it quite cool. We have been running the ceiling fans in order to keep the air moving and help with indoor dampness.
It is definitely chicken pot pie weather - some good old fashioned hearty comfort food. Click here to see the recipe I followed. For the pastry crust, I also used her pastry recipe, which features a very easy method of incorporating the chilled butter into the flour. Those methods of using a pastry blender or two knives to cut in the butter never did work very well for me.
I made two pies. One is for our dinner tonight and the other went over to Diane and John's house. They are flying home to Costa Rica from a trip to Canada, arriving this evening, so they will have something to nosh on if hungry or they can reheat it tomorrow.
I loaded the pies with spinach, peas, broccoli, carrots, onions and garlic, and lots of chicken. From my own herb garden, I picked rosemary, oregano and tarragon and added those, along with salt, pepper and smoked paprika.
Here is how their pie turned out:
Some of the gravy leaked out the top but I think that is not a problem, taste wise. Realize that I have a funny little stove (an Atlas) with four heat selections: high, bake, grill and warm. With trial and error and an oven thermometer, I have learned to preheat the oven on "high", put the baking in the oven, turn to "bake", set a timer and then finish on "grill" if the top needs further browning.