9/28/2008
Chicken Pot (no)Pie and Chicken and Dumplings I got this idea from a TV show. Instead of a pie crust, phyllo dough is used to cover the chicken mixture. Maybe that cook was lazy. Maybe she had extra phyllo. Maybe she forgot to buy pie pastry so she used phyllo but was too tired to brush it with butter before crumpling the ridiculously thin sheets so she just tore the phyllo into pieces, threw it over the dish and shoved it into a 400 degree oven for 20 minutes. That's probably how this came about. An hour ago, I just put this bowl of chicken and dumplings in the fridge (or "ref" as we Filipinos call it). I like cooking late at night. No one has to taste it and if it goes horribly wrong I just toss it and no one would know about it. While waiting for things to brown or boil I like to sit silently and think about stuff like "Why am I so fat? When will this wound scab over so I can peel it off? Mmm, this dish is gonna be so delicious I can smell it. Yum!" Labels: recipe
Click here for the chicken and dumplings recipe from allrecipes.com.
