All I know, is this goes great with a Chardonnay. And I haven't even tried the dish yet.

December 21, 2011

All I know, is this goes great with a Chardonnay. And I haven't even tried the dish yet.

So, the way this all works in my house is, on Monday, I plan out our week of dinners. I realized that I needed to pay closer attention to the protein portions (and took great care with that this week), but I really should have paid closer attention to the tools needed for the dish. I realized that I needed a pie dish to make Moravian Chicken Pie. Not an easy thing to do after Thanksgiving and 6 days before Christmas. It has been brought to my attention that, either pie dishes are the gift to receive this holiday season or, people are making a lot of pies. I had not anticipated going to two different stores (DURNING THE HOLIDAYS) to get the equipment to pull this dish off.

I had originally chose this dish because it looked less complicated than the other on my list of "newbies" this week. Boy, was I mistaken. Apparently, ready made pie crust is a gift from God....because making it from scratch was no fun. Okay. Enough with all the griping....it was not an easy dish. It took me 5 hours from start to finish, not including my 1 1/2 hour scavenger hunt for a pie dish. My family assured me it was well worth the work, but I was looking for easy today. What I found was a labor intensive dish, that required a pie dish I didn't own and a lot of Chardonnay (wine was for me, not the chicken). I'm going to skip all 8,000 pictures of the steps....and just add the pictures I sent out in the text messages to my friends and family to document this particular recipe. As far as chicken recipes go, I really liked it and the gravy was amazing! The family were all jazzed about it. But, come to think of it, that could be because I was glaring at them until they answered me (covered head to toe in flour and on the verge of tears and a wine refill).

**Update: This was good enough for me to try again and this time I used ready made pie crust and I honestly couldn't tell the difference. So, for a time saver, I say buy the crust in the refrigerated section!**