Hey, There’s A Man in My Kitchen!

On the first Thursday in November, we are suppose to toss men into the kitchen and out of their comfort zone to make the family dinner. I really don’t know when this National Day was established, but it does seem a little antiquated.

The little lady isn’t necessarily the one to do all the family meals anymore. Back in the day when my friends all had small children, it wasn’t uncommon for husbands and wives to work opposite shifts to save on childcare. It’s really a shame that women MUST work rather than having the option to fill the important role of full-time wife and mother. But that’s a subject for another day.

It’s funny that for years we though of men as unable to find their way around in the kitchen. It was the stuff of comic legends. And yet the great chefs of the world were men. Cooks (except on the cattle round ups) were women, fixin’ simple vittles. While world renounced Chefs, the toast of the culinary world, were men. My how times have changed.

The true purpose to the First Thursday in November is to send whomever it is in your partnership who cannot boil water to the kitchen. It’s suppose to teach them skills while making the rest of us suffer. Here’s a recipe that isn’t overly complicated. While more than boiling water is required, it really doesn’t take a culinary genius to make a Chicken Pot Pie when there are so many convenient shortcuts to be had in the grocery aisles.

Enjoy this yummy family supper. Remember to say your prayers, and kiss the cook.

Easy Mini Chicken Pot Pies
For the Chicken
1 large boneless Chicken Breasts
Poultry seasoning to taste
1/2 cup Chicken Stock

Season chicken breast with poultry seasoning. Place a trivet in the insert of the pressure cooker. Add chicken stock to the insert. Place Seasoned Chicken on the trivet.

Lock the lid in place. Select PRESSURE COOK – CUSTOM – HIGH – 10 MINUTES. Press start.

Once the cooking time is up, allow the pressure cooker to release pressure naturally for 10 minutes. Manually release any reaming pressure. Remove chicken, let cool to room temperature. Pour the liquid from the pot into a measuring cup, set aside.

When the chicken is cool enough to handle, dice into bite-size pieces and set aside.

For the Pie Filling
1/3 Red Onion
1 cup frozen Peas and Carrots
4 tablespoons Butter
4 tablespoons Flour
Chicken Stock as needed
1/2 cup Milk
Salt to taste
Black Pepper to taste
1/2 teaspoon Thyme

Heat oven to 375-degrees. Grease a 12 cup muffin tin, 6 cup muffin tin (for larger pies) or use silicone baking cups.

Cut a third wedge from an onion. Reserve remaining two-thirds onion for another purpose. Peel and dice one-third of the oven, set aside.

In a skillet over medium heat, melt the butter. Add diced onions, sauté until soft, about 2 or 3 minutes. Stir flour over the onions to make a roux, cook for about 3 minutes longer to fully eliminate the raw flour taste.

To the measuring cup of cooking liquid, add enough chicken stock to create a full cup. Slowly whisk in the chicken stock mixture followed by the milk. Continue to whisk until the only lumps are from the onions.

Continue to cook, stirring constantly, until the sauce thickens, about 4 minutes should do it. Add the diced chicken, vegetables and seasonings. Mix well; remove from heat.

For the Curst
1 package Refrigerated Pie Crust (2 disks)
1 Egg

Follow instructions on the packaged pie dough to reach room temperature before unrolling.

Roll out the pie crust crust and cut out circles large enough to fit into each muffin cup. Press crusts into the cups. Anchor the crust with pie beads or beans. Place in the oven to parbake for about 10 minutes. Remove bottom crusts from the oven, remove beans or beads then fill each with the chicken mixture.

Cut small rounds for the top curst, place over the filling. Seal the edges and cut a small slit or star at the center for venting. Brush top crust with an egg wash for a golden finish.

Increase oven temperature to 400 degrees. Bake pot pies for about 20 minutes depending upon cup size or until the crust is golden brown and the filling is hot. Let cool slightly before serving.

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I believe that I shall see the bounty of the LORD
in the land of the living.
Wait for the LORD with courage;
be stouthearted, and wait for the LORD.