Chicken pot pasta

Recipe made by: Robbie Shorr

For a while now I had wanted to make chicken pot pie. However, I was slowly coming to the realization that it just wasn’t feasible. Most pot pie recipes call for a complex array of different cooking steps, and the sauce and pie crust usually require dairy. The thought of drastically simplifying and kosher-izing such a classic was discouraging, to say the least. But, sometimes you gotta roll with it when an idea hits you. I knew that at worst I would just end up with chicken, but what resulted from this recipe was much more: a Kosher and Kollege version of a great comfort food.

Ingredients:

  • Pasta
  • Boneless, skinless chicken breasts
  • Carrots
  • Brussels sprouts
  • Salt
  • Pepper
  • Paprika
  • Olive oil
  • Flour
  • Non-dairy milk

Directions:

Pasta

  1. Cook the pasta according to the directions on the package.

Chicken and Veggies

  1. Cut the chicken breasts into 1-inch cubes.
  2. Slice the carrots into 1/2-inch thick discs.
  3. Cut the brussels sprouts into halves lengthwise.
  4. Add olive oil to a pan over medium-high heat.
  5. Add the chicken, carrots, and brussels sprouts to the pan and season with salt, pepper, and paprika.                                                                                                                     img_1874
  6. Sauté for about 15 minutes, or until the vegetables are tender and the chicken is cooked through.
  7. Remove the chicken and veggies from the pan and let them sit in a bowl.

Sauce

  1. Mix equal volume olive oil and flour. Make sure the flour is well dissolved.
  2. Pour this mixture into the pan, stirring constantly so the flour does not stick and cook.
  3. Turn the heat down to medium and continue to cook and stir for 3 minutes.
  4. Add non-dairy milk equal to the volume of the flour and oil combined.
  5. Stir constantly and continue to cook until the sauce has achieved the desired thickness. Remember that the sauce will thicken a bit while cool.                                 img_1875
  6. Add the chicken and veggies and pasta to the pan, stirring so they are evenly coated in the sauce.

img_1877

Why this recipe is good for college students: This recipe saves time in two ways. First, the fact that the sauce can be made in the same pan as the chicken and veggies saves a cleaning job. Second, if the chicken and veggies are cut while the water is boiling for the pasta, there is absolutely no dead time in this recipe. In that same vein, the recipe can be scaled up without adding any extra time; just use two pans.

Why this recipe is good for those who keep Kosher: Creamy and meaty don’t normally go together in a kosher dish, but the non-dairy sauce allows for this elusive combination to exist.

What I would do differently if I made this recipe again

  • If I were to make this recipe again, I would cut down on the oil in the sauce, aiming for a less runny consistency.
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