For this week’s installment of One Local Summer, I decided to make a dish that is traditionally served in the middle of winter to warm you up, rather than in the middle of the summer in a veritable heat wave. But since I’m not out in the heat and instead enjoying central air, and since my need for comfort outweighed my need to keep cool, I decided stew was the special of the day. It helps that most of the “cooking” is done in a crock pot – it was only finished on top of the stove.
This isn’t your Mama’s chicken and dumplings (or “chicken pot pie” as it is called in the Northeastern states). It has no dumplings, and isn’t in any way a pie. But it sure as hell tastes good and hits the spot. Cold food is great and all in summer, but once in a while you just need to eat something that will warm your belly along with your heart. It isn’t exactly 100% local, but its as local as I could get it (will explain in a minute).
The chicken was from last year’s Worthington Farmer’s Market, stored in the freezer over the winter. The carrots were from this week’s farmers market, along with a few leftover ones in my fridge (non local, I assume) that needed to be used. The celery isn’t local, not available locally yet. The cream is local, leftover from a previous local dish I made. The noodles are Old Fashioned Extra Wide Egg Noodles from Mrs. Millers, based out of Fredericksburg, Ohio. The rice is decidedly not local, but it was leftover from something we made earlier this week, and I believe that not wasting food is just as important to sustainability as eating locally. So in the interest of not wasting food, I threw the rice in at the last minute. So leave the rice out if you wish and don’t have cooked rice that you need to use up.
Not Your Mama’s Chicken Pot Pie
1 stewing chicken, 4-5 lbs.
6 carrots, sliced
3 stalks celery, sliced
Cornstarch (to thicken)
Splash of cream
Salt and Pepper to taste
1 lb. extra wide egg noodles
1-2 c. cooked rice (optional)
Season chicken with salt and pepper, and place chicken in ~5 quart crockpot, and fill about 3/4 of the way with water. Place chopped carrots and celery around chicken, and slow cook on low for 10-12 hours, or until chicken is falling off the bones. Discard skin, bones, cartilage and other scary bits, and place into dutch oven along with broth and vegetables (make sure all bones are removed). Bring to boil over medium heat, and then add a slurry made with equal amounts of cornstarch and cold water to thicken broth into gravy. Once thickened, remove from heat and add a splash of cream. Season to taste. While broth is thickening, boil noodles according to package directions and drain. Add noodles to broth, add rice if using, stir through and serve.