I will be in the Midwest over the next several days enduring the minus-zero temperatures and unthinkable wind-chill factor. I made my travel plans long before anyone but a meteorologist had ever heard of a polar vortex and I am now, unfortunately, destined to experience one. Looking at the brighter side I have been asked to prepare two of my favorite cold weather comfort foods: Chicken pot pie and turkey burgers with caramelized onions. So vortex be damned! I will be cheerfully bustling away in a nice warm kitchen.
My Chicken Pot Pie recipe is derived from one published in the Los Angeles Times years ago. The recipe says it makes 6 to 8 servings but I once fixed this dish for myself and three male guests and it was devoured in about 20 minutes. It has proven to be an extremely popular dish and is one of my top 10. The thing that intrigued me about this recipe is that the crust is a biscuit dough laid over the filling rather than the more traditional pie or pastry crust. I have baked this dish both in individual ramekins or in a 9 x 13 baking dish. Cooking the chicken in water with a mirepoix provides the needed stock and meat but takes some extra time to cook, cool, and de-bone, so factor that into your schedule. The proportion of ingredients is quite flexible, feel free to use what you have on hand such as corn or green beans. I often boil a whole chicken and use any extra meat and broth for other purposes.
Here is a Grilled Turkey Burgers recipe that is healthy, tasty and kids love them. My brother says this is the best turkey burger he has ever eaten and specifically requests that I make them when I come to visit. Stay away from the low-fat, ground breast meat – it just doesn’t have enough flavor to stand up to the caramelized onion and other condiments. I prefer spreading a little mayo on the bun and that’s all. A few thin slices of tomatillo lends a nice acidic tang. You may also like ketchup and mustard as well.