I spent the whole afternoon in the kitchen making chicken pot pie from scratch. I've been wanting to create and challenge myself something new, so I searched up some recipes and revised some ideas to make chicken pot pie. I went to Nester's Market to look for missing ingredients, and am pretty disappointed by the limited selection (the location of the store is rather small). For this recipe I made my own chicken/vegetable stock instead of buying the can from the market (thought that it would be healthier, I suppose). The crust was made from scratch as well. The soup was delicious and since its winter, this kind of comfort food is perfect. I thought that by not adding store-bought chicken stock the soup would be flavorless, but it tastes great! I was debating whether I should take the solids out of the stock, but in the end I didn't. I think I used too much chicken though.
I'm trying to keep a habit of taking photos after making food everyday. That way, I can keep them as memories and keep track of my progress. Many times though however, I just keep forgetting.
I'm trying to keep a habit of taking photos after making food everyday. That way, I can keep them as memories and keep track of my progress. Many times though however, I just keep forgetting.
Chicken & vegetable stock. I cooked the carrot/celery and chicken drumsticks (meat and vegetables separately). I popped the drumsticks into the oven (10-15 minutes on 200 F) after cooking until its skin becomes slightly brown. I microwaved the onion for seven minutes before using the saucepan and caramelizing it. I do all these steps before dumping them into the saucepan and add hot water to make the stock.
Almost forgot to add salt after tasting the soup.
Garnished the soup with parsley leaves.
fresh from the oven, after making the crust.
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