Chicken and Sausage Pot Pie with Cheese Gravy, Caesar Salad, and a side of Cranberry Sauce! Happy Friday, baby! (9/25/2009)

Today was a day filled with chores. The most horrible of which was actually purchasing car insurance. I tried to put it off as long as possible. I mean, my old insurance, paid for by… not me, expired in August. Soooo…yeah, six months of peace of mind costs $684 dollars.
This calls for comfort food!!!
The pot pie recipe is a twist on my mother-in-laws already delicious original. The mild Italian sausage adds a little peppery kick, and the cheese gravy is the perfect topper. It was Jacob’s idea to serve it with cranberry sauce—“The boy’s a genius!” And the Caesar Salad dressing is Jacob’s favorite. I got it from an episode of Tyler’s Ultimate on the Food Network.
I hope you all love it. It’s the perfect meal for a game night with friends, or for eating yourself into a coma. I’m reminded of something a friend said to me once, but he said it about alcohol. Tonight I’m not eating for fun, I’m eating to forget.

For the pot pie you will need:

-1 cooked chicken breast, chopped (I just buy a rotisserie chicken, and use both breasts)
-2 links of mild Italian sausage, casings removed, cooked
-1 Can Cream of chicken soup
-1 Can Cream of potato soup
-1 Can Whole Potatoes (cut them into chunks yourself)
-1 Can Corn
-1 Can Green beans
-1 Can Carrots
-1 Can Peas
-1 cup Milk
-onion powder, kosher salt, fresh ground black pepper
-pre-made pie crust (top and bottom)

(This recipe makes enough for two full sized pot pies. I usually freeze the leftover filling to use later, but you could always just use half a can of each and store the leftover vegetables in a bunch of little Tupperware containers…if you do that, keep the meat portions the same.)

Combine all ingredients except sausage in a large bowl. Line bottom of pie dish with first crust and fill half way with chicken and vegetable mixture. Add sausage, then add chicken and vegetable mixture to fill. You will not use all the chicken and vegetable mixture, so don’t try to fit it all in there! Store the remaining mixture in the freezer until you are ready for another pie. Cover with the second crust, and seal the edges. Cut slits in top of pie to help steam escape. I usually take an egg and mix it with about a teaspoon of water, then brush the egg wash over the top of the pie.
Bake the pie for an hour at 350 degrees. I cover the pie with tin foil for the first half hour to keep the crust from getting too dark.

While the pie bakes, you can get your cheese gravy and your salad ready!

For the Cheese Gravy you will need:

-1 tablespoon butter

-1 tablespoon flour

-1 cup milk

-1 to 1and 1/2 cups grated cheddar cheese

In a small sauce pan melt butter over medium heat. Stir in flour and some fresh ground black pepper until the flour and butter are completely blended and no lumps remain. Stir in milk and continue to wisk gently over medium heat until sauce thickens and begins to bubble across entire surface. Add cheese and stir until melted. Remove from heat and serve.

For the Caesar dressing you will need:
-2 anchovies
-2 cloves garlic, minced
- ½ lemon, juiced
-2 egg yolks
- ¼ cup grated parmigian cheese
-1 cup olive oil
-2 tablespoons water
-kosher salt and fresh ground black pepper to taste

In a blender combine the anchovies, garlic, lemon juice, egg yolks and grated Parmesan. Pulse a couple of times to combine, then add the water and blend again. With the motor running, gradually pour the oil through the feed tube and continue to blend until emulsified. Season, to taste, with salt and some freshly ground black pepper. Use to top your favorite mix of greens. Thanks Tyler Florence, you’re the bomb! I hope you kids had a better Friday than I did!