This week the menu started with the idea of the rice dish. Then we watch an episode of Good Eats where Alton made chicken casserole which reminded us of a chicken-and-gravy-only style pot pie that we liked a lot. The rest was just coming up with a couple of sides we haven’t had recently.
Moravian Chicken Pie
Baked Acorn Squash
Roasted Brussels Sprouts
12 gathered for dinner this week (8 adults; 4 kid).
A keen observer will note that I quintuple booked the oven with items for tonight’s dinner. We have 2 ovens so that helped. Ted made dessert and the rolls then I bake the squash in one oven while cooking the pie in the other oven. The pie rests for 45 minutes after baking and that was time enough to roast the Brussels sprouts. Time management in the kitchen is key.
The Moravian Chicken Pie recipe originally came from Cook’s Country. You need a membership to view the recipe (which I don’t have for this site). Luckily a web search for Moravian Chicken Pie will bring you to a number of blogs that have replicated the recipe for your convenience. It’s a bit time consuming however the resulting pie, and gravy, is delicious. I pretty much doubled the recipe and made it in a 13″x9″ pan with just a top crust.
I cooked up 2 1/2 squashes. I halve them, scoop out the seeds and then cut then in half again so that each acorn squash yields 4 pieces. Rub with oil, sprinkle with salt & pepper, and bake at 375°F for 35-40 minutes.