Deconstructing French silk pie!

I will travel miles for a French silk pie!  The smooth, velvety texture, and the rich chocolate flavor, is one of my true pleasures!

Unfortunately, the dessert is laden with sugar and fat. It is not something you can have for breakfast every day!  But there are ways to cut back on the bad stuff, and still produce a dessert that is tasty and satisfying. 

Jane’s French silk pie

Velvety chocolate flavor all in one bite!

The filling

3 squares unsweetened chocolate

1 c. sugar

¾ c. butter

1 ½ tsp. vanilla, almond extract, Kahlua, Frangelico, or Bailey’s Irish cream

3 eggs

A pinch of salt

Optional:  1/2 tsp. of cinnamon, or expresso powder

Melt the chocolate in a double boiler and let cool.  

Using an electric mixer, beat the butter and sugar until fluffy.  Beat in the chocolate, salt, and your choice of liquor.  Add the eggs, beating them into the mixture one at a time for several minutes.  Pour into the pastry shell and refrigerate overnight.  Once the pie has set, top with whipped cream.

The pie crust

2 ½ c. flour

½ c. butter, softened

½ c. shortening

2 tsp. salt

6 to 8 TB. water

In a large bowl, place the flour, salt, butter and shortening.  Using clean hands, mix together until the mixture forms into large pebbles.  Gradually add in the water until the mixture forms into a cohesive ball.  (Note: you may not need all of the water.)  Wrap in plastic wrap, place in a zipped bag, and refrigerate overnight. 

The next day:  Remove from the refrigerator and let it sit about 15 minutes, allowing the dough to soften.  Roll out into a large circle on a floured surface, rotating the direction you roll out dough to maintain a circular shape.  Roll the dough out until it is about 1/8 inch thick or it completely covers the pie pan. Place in the pie pan, and flute the edges.  Poke the bottom with a fork.  Bake at 400 degrees for about 15 minutes, until lightly brown.  Let cool completely.

The whipped cream

1 c. heavy whipping cream

1 TB. sugar

1/2 tsp. vanilla, almond extract, Kahlua, Frangelico, or Bailey’s Irish cream (whatever liquor was used in the pie filling.)

Optional:  A pinch of cinnamon, expresso powder or cayenne pepper

Add all of the ingredients to a chilled, metal bowl.  Using an electric mixer, whisk at high speed until medium peaks form, about four minutes. Spoon on top of the pie mixture, and spread with a spoon. Garnish with peels of unsweetened chocolate.

This week, I take a different approach to deconstruction.  When breaking down the recipe for French Silk pie, it was difficult to analyze the recipe ingredient by ingredient.  French silk pie has a combination of ingredients, each one interacting with the others to create its unique flavor and texture.  So I wound up creating two entirely new recipes.  One is very light, and has a texture more like a chocolate mousse.  The other has a texture more reminiscent of a French silk pie, but is much more difficult to make

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Each recipe allows you to adjust the ingredients for fat and sugar according to your needs. You can also experiment with spices and liquors to increase the depth of flavor. Try both recipes to determine which one is a satisfying substitute for the original recipe.

Mock French silk pie #1

1 large pkg. sugar-free dark or milk chocolate pudding mix

1 ¼ c. low fat milk

2 TB. Hershey’s Lite chocolate syrup

8 oz. container whipped topping, lite, fat or sugar-free, thawed

1/2 c. sugar-free chocolate chips

Optional:  ¼ tsp. expresso powder, cinnamon, or cayenne pepper

Optional:  fresh berries

Optional:  ¼-1/2 tsp. granulated sugar substitute

Optional:  8 oz. whipped topping, lite, or sugar-free

Pre-made graham cracker pie crust, fat or sugar-free

Whisk together the pudding mix, and milk. Add the chocolate syrup, and if desired, the sugar substitute and spices.  Set aside and let thicken.  The mixture will be pasty and somewhat dry.  Add one 8 oz. container of whipped topping and whisk until well-integrated. Mix in ¼ c. chocolate chips and pour into the graham cracker crust. The mixture will be lighter in color than the original pie.  (You can eliminate the crust completely.  Simply pour the mixture into pudding cups or ramekins.  You will have a low-fat, low-sugar chocolate mousse!)   Refrigerate overnight.  Top with the second container of the whipped topping, if desired, and a sprinkling of sugar-free chocolate chips, a drizzle of chocolate syrup, and/or fresh berries.

This second mock French silk pie is higher in sugar and fat, but more accurately imitates the texture of the original pie.

Mock French silk pie #2

1 ½ tsp. unflavored gelatin

1 ¼ c. low or no-fat milk

1/3 c. sugar

1/3 c. granulated sugar substitute

¼ c. cornstarch, or a comparable amount of Agar Agar

1/3 c. cocoa powder

3 egg yolks or a comparable amount of egg substitute

3 TB. butter

2 tsp. vanilla or Kahlua

Optional:  1 tsp. expresso powder, cinnamon, or cayenne pepper

1 ½ c. whipped topping

¼ c. sugar-free chocolate chips

Pre-made graham cracker pie crust, fat or sugar-free

Add 1 c. milk and gelatin to a sauce pan, and stir.  Let stand for 2 minutes.  Cook over low heat until bubbles form around the edges.  Remove from the heat.

In another bowl, sift the sugar, sugar substitute, cornstarch, and cocoa powder.  Whisk in the egg yolks and ¼ c. milk until well blended. Add a small amount of the warm milk mixture to the sugar mixture (tempering), and whisk. Pour all of the sugar mixture into the milk, whisking vigorously over medium heat until the mixture thickens.  Bring to a boil, and continue to whisk the mixture until it thickens significantly, about two minutes.  Remove from the heat and whisk in the butter and vanilla.

Transfer the entire mixture to a large, chilled metal bowl.  Spray a piece of wax paper or plastic wrap with cooking spray and lightly press onto the surface of the pie filling.  Refrigerate for at least 60 minutes.

Remove the covering from the pie filling.  Beat the filling with an electric mixer at high speed until smooth and glossy, about 4 minutes.  Fold in the whipped topping and spoon into the graham cracker crust, spreading evenly. Refrigerate until the pie filling sets, about 2 hours.  Sprinkle with unsweetened chocolate chips, or drizzle with chocolate syrup, and serve.  Store in the refrigerator covered with foil.

Fettuccine Alfredo, deconstructed

My son and I love pasta.  Fettuccine Alfredo tops our favorites, but sometimes good old spaghetti and meatballs is just as satisfying!  So this week’s deconstruction targets three recipes:  Alfredo sauce, a simple tomato sauce, and pasta. (Meatballs were deconstructed in week one.)

Experimenting with possible substitutions resulted in a wide variety of options for ingredients. Sometimes, I actually preferred the substitution to the original ingredient!  For example, I have become a big fan of spaghetti squash as a substitute for traditional pasta. With a little additional seasoning, I found it lighter and more flavorful. 

Alas, my son took one look at his plate, and said, “What the heck is this?”   The beauty is he can still have his traditional pasta, while I indulge in spaghetti squash!

Jane’s coronary-blocking Fettuccine Alfredo!

1 lb. dry fettuccine

2 c. heavy cream

1/2 c. (1 stick) unsalted butter

2 c. grated Italian cheese (I use a combination of Parmesan and Pecorino Romano)

½ c. white wine

2 tsp. minced garlic

2 tsp. dry parsley 

½ tsp. lemon zest

½ tsp. ground nutmeg

Salt and pepper to taste

Melt the butter in a large saucepan.  Add the cream, wine, and garlic, and let simmer until sauce begins to thicken.  Add all spices except the parsley, stir, and taste.  Adjust seasonings as desired.  Stir in the cooked pasta and toss, making sure all pasta is well-covered.  Cook on low an additional 5 minutes, and remove from the heat.  Add the cheese and toss.  If sauce is too thick, add pasta water or more cream. Serve with a sprinkling of parsley.

Jane’s coronary-blocking Fettuccine Alfredo, deconstructed
1 lb. dry fettuccine

>Health alert:  Pasta can be very high in carbohydrates, salt, and sugar. Some of the product labeling is extremely deceptive!  Check the ingredients carefully when selecting any type of pasta.  (Just because pasta is labeled “whole wheat “or “vegetable” does not mean it is a healthier alternative!)   Tasty and healthy pasta alternatives include spaghetti squash, zucchini ribbons, rice pasta, quinoa, whole grain pasta, and black bean pasta.

2 c. heavy cream 

>Fat alert:  Heavy cream is packed with fat, that’s why it tastes so good!  Try low or no-fat varieties of Half and Half, or milk.  If you’re feeling adventurous, try alternatives to cow milk, such as soy, rice, or almond milk.  

>Ingredient alert:  Cream is a thickening agent in the sauce. For a creamier substitution, boil half of a head of chopped cauliflower or four chopped parsnips (about four cups) in low fat milk or low fat chicken stock until tender, and puree. Cream alternatives can also be thickened with corn starch, gelatin, Agar Agar, lemon juice, or cream cheese.

1/2 c. (1 stick) unsalted butter

>Fat alert:  Butter is high in fat.  The amount of butter used may be reduced.  In the alternative, a light butter or dry butter substitute, such as Butter Buds or Molly McButter may be used.

>Ingredient alert:  Butter significantly enhances the flavor in this sauce. Reducing or substituting it will affect the flavor. The best substitute appears to be a combination of chicken broth and a dry butter substitute, such as Butter Buds or Molly McButter. 

2 c. grated mixed Italian cheese (I use a combination of Parmesan and Pecorino Romano)

>Fat alert:  Cheese is high in fat, but there are many low-fat and no-fat varieties available.  There are also fat-free dry cheese substitutes available, such as Molly McButter cheese sprinkles.  Read the labels and select the version you can live with.   You can also reduce the amount of cheese, or eliminate it altogether.

>Health alert:  Salt is the cheese maker’s friend and they will argue that it is essential!  Fortunately, in recent years, efforts have been made to reduce the salt in cheese.  There are low-sodium varieties available in all forms.    

½ c. white wine

>Health alert:  Wine can have a high sugar content.  If sugar is an issue, use a reduced-sugar wine, or replace the wine with lemon juice or chicken stock. 

2 tsp.  minced garlic

2 tsp. dry parsley 

½ tsp. lemon zest

½ tsp. ground nutmeg

Salt and pepper to taste

(Follow the cooking instructions above.)

Making your own pasta sauce

Processed tomato, spaghetti, or pasta sauce often contains all types of nasty additives, including salt, sugar, anchovies, and MSG.  Years ago, I just decided to avoid it altogether and make my own.  

After the growing season ends, I “process” the tomatoes and peppers I have grown in my garden for use throughout the winter.  (If you don’t grow vegetables, store-bought is fine.)  I remove the skin and seeds from all the tomatoes.  Some I simply puree in my food processor, and freeze in pint and quart-size containers.  Others are roasted in the oven (30-45 minutes at 400 degrees, lightly sprinkled with olive oil), pureed, and frozen.

Since I grow sweet and hot peppers, “processing” gets a little more complicated.   I remove the seeds and puree a fourth of the sweet peppers, and freeze.  I do the same with a mix of the hot peppers (jalapeno peppers, Cubano peppers, Fiesta chili peppers).  However, since the seeds add the heat to the peppers, I do not remove all of them. I roast about a half of whole sweet peppers, peel, dice, and freeze them in ice cube trays, ultimately depositing the cubes in freezer bags.  I do the same with the hot pepper mix.  Finally, I mix together the remaining peppers, roast, peel, and remove some of the seeds, and puree.  Some I mix with roasted tomatoes, and freeze.

Each batch of sauce/puree is carefully labeled before freezing. 

I realize not everyone grows tomatoes and peppers, or has the time to process them as I do.  Substituting canned varieties is fine, as long as you carefully check the labels for offensive ingredients! Some contain significant amounts of fat, sugar and/or salt.  (I prefer Muir Glen, or Hunt’s.) I also have a preference for roasted garlic in many of my recipes, but using regular garlic is fine in a pinch!

Jane’s simple tomato sauce

2 c. tomato sauce

1 medium-size sweet onion

2-4 large cloves garlic

1 TB.  dry Marjoram or Oregano

1 tsp. dry Rosemary or Basil

½ tsp. Chili pepper flakes

Salt, pepper and/or sugar or sugar substitute to taste

Optional:  ¼ c. of your favorite white or red wine, or chicken broth. (See health alert above.)

Puree the onion and garlic in a blender or food processor.  (The onion and garlic may be roasted at 400 degrees for 30-45 minutes, or left in their original form.)  In a sauce pan, combine all ingredients except the spices, and let simmer for an hour.  Add all the spices except the sugar, and let simmer for another 10 minutes.  Taste, and adjust seasonings as preferred.  For a greater sweetness, add sugar or a sugar substitute, again to taste.  Serve over pasta, or a pasta alternative.

Jane’s spicy diablo sauce
1 c. tomato sauce

1 red pepper, diced, seeds removed

1 jalapeno, diced, seeds removed

1 other medium heat pepper, diced, and some seeds removed

1 medium-size sweet onion

2 cloves  garlic

1 tsp. dry Marjoram or Oregano

1 tsp. salt

Optional:  ¼ c. Tequila or Vodka

Red chili pepper flakes to taste

For this recipe, the onions, garlic, and peppers may be roasted (400 degrees for 30-45 minutes) or left in their original form.  Remember that the heat in the peppers comes from the seeds, so adjust your handling of the peppers accordingly.  Puree the peppers, onions, and garlic in a blender or food processor.  In a sauce pan, combine all ingredients except the Marjoram and red chili flakes.  Let simmer for an hour.  Add the remaining spices and simmer for another 10 minutes.  Taste and adjust the seasonings as desired.

The best meatloaf ever, deconstructed!

Three weeks ago, I felt like I had conquered the world!  After years of trying, I finally created a meatloaf my son, J.J., not only liked, but wolfed down!  And as he did, he exclaimed, “OMG, mom!  This is the best meatloaf ever!”

This meatloaf is not only packed with flavor, but also loads of fat.  That’s why it is so delicious!  Mindful, however, that it is not something J.J. and I can indulge in often, I took to my kitchen lab to attempt to cut down on the bad stuff, and create a dish that was still pleasing to the palate.

The best way to approach my deconstruction?  Try the original recipe first, so you experience the  tastes and textures.  Then create your own deconstructed version, and identify which substitutions you can live with!

Jane’s best meatloaf ever!

Onion gravy

Large onion, finely diced

2-3 cloves roasted garlic, mashed

One envelope dry onion soup mix

2 TB. butter

2 TB. beef bouillon

2 TB. flour + 1 TB. flour reserved

2 c. water

Pinch salt

In a saucepan, melt the butter.  Stir in chopped onions and mashed garlic, and lightly sprinkle with salt.  Sauté until onions are translucent.  Stir in the onion soup mix, and 1 TB. flour.  Cook for two minutes.  Add the water and stir.  Let simmer uncovered for about 10 minutes, until sauce just begins to thicken.  Remove ¾ c. of the mixture and set aside.  Whisk in the remaining flour, beef bouillon, and 1 c. water.  Bring the mixture to a boil, whisking constantly, until the mixture reaches desired consistency.  Cover and set aside.

Meatloaf

1 lb. ground chuck

1 lb. ground pork

2 c. mashed potatoes, seasoned to taste

1 c. buttermilk

½ c. Panko bread crumbs

 ¾ c. reserved onion gravy

½ c. Six cheese Italian mix

2 TB. mayonnaise

2 TB. Dijon mustard

2 TB. tomato paste

2 TB. dry parsley

1 TB. dry marjoram

1 TB. Worcestershire sauce

1 large egg

2 tsp. salt

1 tsp. pepper

Crushed red pepper flakes

In a large bowl, mix together all ingredients except for the potatoes and meat.  Set aside for 15 minutes,  until the bread crumbs have absorbed the moisture.  Gently fold in the meat until well blended.  (I use my hands.  One of the best kitchen tools I own!)

Preheat the oven to 425 degrees.  In a lightly greased baking dish, shape half the meat into an oblong form. Create a tunnel down the middle.  Generously fill with mashed potatoes, and lightly drizzle with gravy.  Placed  the remaining meat mix on top, and completely seal in the mashed potatoes.  Form into a rounded oblong shape. 

Place in a greased , 9” x 13” baking dish.  Pour half of the remaining gravy on top, and lightly spread it all over the meat, using a spoon.

Bake  50-60 minutes until well-browned.  Remove from the oven and let sit one half hour.  Serve with the remaining gravy.

Jane’s best meatloaf ever! deconstructed

Onion gravy

Large onion, finely diced

2-3 cloves roasted garlic, mashed

One envelope dry onion soup mix

>Health alert:  Many varieties of dry onion soup contain MSG, and possibly other allergens.  If an MSG-free version is not available, substitute an MSG-free beef or vegetable bouillon.  In the alternative, pureed porcini mushrooms mixed with an MSG-free soy sauce will create a hearty beef-like flavor.

>Ingredient alert:  The onion soup enhances the flavor of the onions with dehydrated onions as well as beef bouillon.  To maintain the depth of flavor, try pureeing an additional ¼ c. of onions, along with the porcini mushrooms and MSG-free soy sauce.

2 TB. butter

>Fat alert:  While butter adds flavor to this gravy, you can do without.  Simply sauté the onions with I Can’t Believe It’s Not Butter Spray, or a spray grease, such as PAM.

2 TB. beef bouillon

>Health alert: Some varieties of beef bouillon contain MSG.  If an MSG-free version is not available, substitute an MSG-free vegetable bouillon.   In the alternative, pureed porcini mushrooms mixed with an MSG-free soy sauce will create a hearty beef-like flavor.

2 TB. flour + 1 TB. flour reserved

>Health alert:  If you have a sensitivity to white wheat flour, cornstarch, Agar Agar, or white bean flour may be substituted.  

>Ingredient alert:  The flour is this recipe serves as a thickening agent.  The amount required when using substitutions depends on the particular product.  Most will suggest the appropriate amount that should be used.

2 c. water

Pinch salt

(Follow the instructions above.)

Meatloaf

1 lb. ground chuck

1 lb. ground pork

>Fat alert:  If fat is a concern, ground chuck and ground pork may be substituted with leaner meats, including ground turkey and ground chicken.

>Ingredient alert:  Fat not only adds flavor, it adds moistness to the meatloaf.  The use of alternatives may result in a drier meatloaf.   Try increasing the bread crumbs and the buttermilk by ¼ c. or increasing the mayonnaise by 2 TB. 

2 c. mashed potatoes, seasoned to taste

>Health alert:  Potatoes are high in carbohydrates.  In truth, this meatloaf can be stuffed with any vegetables of your choosing, or none at all. 

>Ingredient alert:  If you are attempting to imitate the texture of mashed potatoes, try a combination of mashed cauliflower and parsnips seasoned to taste, and thickened to a mashed potato consistency with an acceptable ingredient, such as Agar Agar, unflavored gelatin, or Dixie Diners Mashers.  Other low carb substitutes include roasted and mashed turnips, rutabagas, celeric, and Jicama.  Before combining any of these vegetables, taste them individually.  Each has a very specific taste and may be best used alone.

1 c. buttermilk

>Fat alert:  Buttermilk is high in fat.  It may be substituted with the same amount of low-fat or skim milk, or Greek Yogurt. In addition, adding 1 TB. lemon juice or white vinegar will curdle the milk, creating a buttermilk-like substance. 

>Ingredient alert:  Substituting buttermilk may alter the flavor of the meatloaf, and require additional seasonings.  Taste the meat with each substitute to determine which flavor is most acceptable.

>Ingredient alert:  Buttermilk also contributes to the moisture of the meatloaf.  You can whisk together milk and fat-free mayonnaise (about 1-2 TB.) to a maintain that moisture level.

½ c. Panko bread crumbs

>Health alert:  Panko bread crumbs are made with uncrusted white or sometimes, white wheat bread, and are generally low in calories.  If carbs, white flour, or bread are concerns in your diet, check the label on the breadcrumbs, and if necessary, try substituting whole wheat or whole grain bread crumbs.

¾ c. reserved onion gravy

½ c. Six-cheese Italian mix

>Fat alert:  If fat is a concern, use low-fat  cheeses.  But taste each before using.  The strong flavors in the six-cheese combination enhance the over-all flavor of the meatloaf.  If the low-fat cheese you use lacks flavor, leave it out!

2 TB. mayonnaise

>Fat alert: Real mayonnaise is high in fat, but many low-fat or no fat versions are available.  In addition, mayonnaise may be substituted with Greek yogurt or salad dressing.  When using low-fat substitutes, however, check the sugar content as well.  For many food producers, the sugar is adjusted upward when fat is removed.

>Ingredient alert:  in this recipe, mayonnaise not only adds to the overall moisture in the meatloaf, it boosts the flavor.  You may need to try several different varieties before accomplishing a similar boost in flavor.

2 TB. Dijon mustard

2 TB. tomato paste

2 TB. dry parsley

1 TB. dry marjoram

1 TB. Worcestershire sauce

>Health alert:   Certain varieties of Worcestershire sauce contain MSG.  Check the labels carefully!

1 large egg

>Health alert:  If the cholesterol in eggs is a concern, simply substitute two egg whites, or ¼ c. milk or Vegan egg replacement. 

>Ingredient alert:  The egg in this recipe is intended as a binding agent.  It is necessary if the meatloaf is to hold together. 

2 tsp. salt

1 tsp. pepper

Crushed red pepper flakes

(Follow the instructions above.)

Chicken pot pie:  Deconstructed

The message was simple:  “Please deconstruct a chicken pot pie.”   

My immediate response:  "Sure, but do you really want to?"

There is nothing better than a luscious chicken pot pie:  A thick creamy sauce covering an array of succulent vegetables, an abundance of shredded white meat, and topped off with a buttery, flaky crust!  My mouth waters at the very thought!  

When I first began making chicken pot pie from scratch, I used pretty classic techniques for creating the gravy.   After sauteing the vegetables in butter, I added flour to create a roux, and chicken broth and cream to finish it off.  But I wanted more depth of flavor! 

So I began to experiment, and found a combination of cream of chicken soup, chicken broth, Half and Half, and chicken bouillon created the best flavors for me.  If any of those ingredients  create health concerns for you, your best bet may be to go back to the traditional roux!  

As I began to deconstruct my recipe, I realized that I had already made adjustments to lower the fat content.  But there were other ingredients that could be substituted or adjusted to make an even healthier dish, without sacrificing the taste.

I prepare a chicken pot pie in two stages.  I assemble the pie crust dough, dice the vegetables, and refrigerate overnight.  (Note:  potatoes must be diced the day of cooking and set in cold water until using, or they will turn brown.)  Finally, I assemble the spice packet.

The next day, I prepare the filling, attach the spice packet to pot and dunk it into the mixture.  While that is simmering, I roll out the pie crust on parchment paper, then roll it up in the paper, and refrigerate it until needed. Once the filling has reached the desired consistency, I simply pour the filling (minus the spice packet) into a greased casserole dish, and cover it with the pie crust, rolling up the edges  of the crust to fit inside, rather than on top, of the baking dish.  Then into the oven it goes!

Janes’s luscious chicken pot pie

The filling:

2-3 c. shredded chicken breast

1 can cream of chicken soup

2 c. chicken broth (one can)

2 c. Half and Half

1 c. diced onions

½ c. diced carrots

½ c. diced celery

½ c. sliced mushrooms

Optional: ½ c. diced potatoes

¼ c. frozen peas

¼ c. frozen corn

¼ c. butter

2 roasted garlic cloves, smashed

1 TB. chicken bouillon

1 TB. dry parsley

1 tsp. dry sage

¼ tsp. crushed red pepper

Salt and pepper to taste  

Dice the onions, carrots, celery, mushrooms and potatoes.  Melt the butter in a large pot and sauté the vegetables until soft.  Add the smashed garlic and stir.  Let simmer an additional two minutes.  Add the soup, chicken broth, Half and Half, and bouillon, and stir well.  Attach the spice packet to the side of the pan, and let it sink into the mixture.  Simmer half covered for approximately two hours, until the sauce reaches the desired thickness. Add the chicken, peas, corn, and remaining spices, and let simmer for a half hour. Taste and adjust the seasonings as desired.

Pour into the prepared casserole dish.  Place the pie crust on top of the mixture, folding the ends so the crust fits into the dish.  Bakes at 350 degrees for 30 to 45 minutes, until the crust is golden brown.  Remove from the oven and let the pie cool for about 10 minutes.  Serve in bowls, including both the pie crust and filling with each serving.

The spice sack:

1 tsp. dry rosemary

1 tsp. dry marjoram

1 tsp. dry thyme

2 bay leaves

In a 4” x 4” piece of cheesecloth or light cotton, assemble the spices in the middle.  Pull together all four corners of the cloth, and tie tightly with an eight-inch length of string.  Attach to the handle of the pot and let sink into the filling.  Remove before preparing the pot pie.

The crust:

2 ½ c. flour

½ c. butter, softened

½ c. shortening

2 tsp. salt

6 to 8 TB. water

In a large bowl, place the flour, salt, butter and shortening.  Using clean hands, mix together until the mixture forms into large pebbles.  Gradually add in the water until the mixture forms into a cohesive ball.  (Note: you may not need all of the water.)  Wrap in plastic wrap, place in Ziploc bag, and refrigerate overnight. The next day:  Remove from the refrigerator and let it sit about 15 minutes, allowing dough to soften.  Roll out into a large circle on a floured surface, rotating the direction you roll out dough to maintain a circular shape.  Role the dough out until it is about 1/8 inch thick or it completely covers the top of the casserole dish.  Place the dough on parchment or wax paper.

At this point you can seal any cracks with water, or use the casserole dish to cut out a well-defined circle, if desired.  Roll the dough up tightly and place in the refrigerator until needed.  Unroll, pierce the dough in several places to allow the steam to escape, and place over the filling in the casserole dish, either rolling up the excess dough around the edges, or removing it with a knife. (Chef's tip:  Save all the scraps of the pie dough, shape into a ball, wrap tightly in plastic wrap, and freeze.  You never know when you'll need it!)

Jane's deconstructed chicken pot pie 

Chicken pot pie with phyllo (filo) dough

The filling:

3-4 c.  shredded chicken

1 can cream of chicken soup

>Fat alert:  Cream of chicken soup can have a high fat content.  It can be substituted with a low fat or fat free variety, or a prepared fat-free chicken, turkey, or mushroom gravy. 

>Health alert:  Cream of chicken soup can also have a high salt content.  If salt is a concern, look for a low-sodium variety.

>Health alert: When fat is removed from a product, food manufacturers often increase the sugar or salt content.  Read the labels of the soup or prepared gravy carefully to determine whether the salt or sugar content is acceptable.

>Health alert:  Some varieties of cream of chicken soup or prepared gravy are packed with a wide variety of allergens, including MSG, and gluten.  Read the labels carefully 

>Ingredient alert:  The cream of chicken soup is intended for use as a thickener.  Some versions may require more or less liquid to make a thick, creamy sauce.  If you are unsure how creamy the sauce will be, start by adding only half the liquid called for, and gradually adding more until the sauce reaches the desire thickness.  If no brand of soup or gravy is acceptable for allergy reasons, chicken broth thickened with corn starch, agar agar, or flour is acceptable.

 2 c. chicken broth (or one can)

>Fat alert:  I make my own chicken broth, and strain it to remove the fat.  But canned chicken broth can have a high fat content.  If fat is a concern, substitute a low fat or fat-free variety, or dilute the broth with water. Swanson’s Natural Goodness Chicken Broth or Swanson’s Chicken Broth are 100% fat free. 

>Health alert:  Canned chicken broth can also have a high salt content.  Low sodium options are available, including the Swanson’s fat-free options mentioned above.  However, homemade chicken broth, where you can control the salt content, may be the best option!  Use herbs instead of salt to build flavor.

>Health alert: Chicken broth can also contain a variety of allergens, including MSG.  MSG-free broth or chicken bouillon cubes may be an appropriate substitute.  Vegan vegetable stock, or homemade chicken broth are suitable substitutes.

1 ½-2 c. Half and Half 

>Fat alert:  Half and Half contains fat.  If you don’t care about fat, you can substitute Half and Half with heavy cream.  If you want to reduce the fat, there are a wide variety of options available, including low fat and fat free Half and Half.  Half and Half can also be diluted with water or a low-fat milk, or substituted completely with low-fat or skim milk, or water.

>Ingredient alert:  Half and Half is used in this recipe to create a creamier sauce.  Be careful when making a substitution.  Using lower fat liquid will result in a thinner sauce.  Consider reducing the amount of the liquid by half, or creating a slurry of liquid and corn starch to thicken the sauce. Half and Half also adds flavor to the gravy.  Substituting a different ingredient may change the flavor.

1 c. diced onions

½ c. diced carrots

½ c. diced celery

½ c. sliced mushrooms

Optional: ½ c. diced potatoes

¼ c. frozen peas

¼ c. frozen corn 

>Health alert:  Some diets prohibit carrots, potatoes, and/or corn.  If necessary, eliminate that ingredient, and double one of the acceptable ones, and substitute with asparagus, beans, broccoli, cauliflower, turnips, or eggplant. 

>Ingredient alert:  You want to maintain the amount of vegetables and meat (4 ½ to 5 c.) in the pot pie to ensure the filling is hearty.   However, if you want more meat, reduce the amount of vegetables accordingly.  If you want more vegetables, reduce the amount of the meat.  Different vegetables will also change the flavor of the final dish.  Taste the vegetable combination before using to ensure the flavors compliment each other!  When cooked down, the sauce should complement, rather than overwhelm, the other ingredients! 

¼ c. butter 

>Fat alert:  Yes, butter contains fat!  If this is a concern, the vegetables can be roasted in the oven with a light touch of oil spray (such as PAM), or lightly sautéed using a mock light butter spray, such as I Can’t Believe It’s Not Butter! 

>Ingredient alert:  There is no substitute for the taste of butter!  You can, however, add additional spices to maintain the depth of flavor butter provides. Try adding basil, savory, dill, or lemon zest to your spice packet.

2 roasted garlic cloves, smashed

1 TB. chicken bouillon

>Health alert:  Chicken bouillon can contain all sorts of nasty allergens, including MSG.  Read carefully the labels of the product you choose!

>Ingredient alert:  Chicken bouillon is used to increase the depth of flavor.  Try Vegan or organic alternatives, or Swanson’s Flavor Boost, which is MSG –free, as a substitute.  If necessary, you can also eliminate this ingredient altogether. 

1 TB. dry parsley

1 tsp. dry sage

¼ tsp. crushed red pepper

Salt and pepper to taste 

(Follow the instructions above.)

The spice sack:

1 tsp.dry rosemary

1 tsp .dry marjoram

1 tsp. dry thyme

2 bay leaves

(Follow the instructions above.)

The crust:

2 ½ c. flour

½ c. butter, softened

½ c. shortening

2 tsp. salt

6 to 8 TB. ice water 

>Fat alert:  Pie crust has a high fat content.  Consider substituting the crust with 2 cups of low-fat Bisquick and 1 c. water, and pouring it on top of the filling, and baking it according to the instructions.  Low fat, ready-made biscuits may also be dropped on top of the contents, “dumpling style.”  In the alternative, try strips of phyllo (filo) dough, or low fat cracker or bread crumbs.

>Ingredient alert:  One of the advantages of using pie crust is the buttery taste.  In terms of flavor, there may be no suitable substitute!  However, you can boost the taste of the suggested alternatives with your favorite herbs.  I like to mix tarragon or rosemary into the biscuit dough to create complementary flavors.