He comforts us in all our troubles. Now we can comfort others when they are in trouble.
2 Corinthians 1:4
In the last few days I’ve had disturbing news about two people I love. First I received a text message asking for prayer for my friend Robin. She was being wheeled into surgery to have an emergency appendectomy. Next, I heard that Debby, a dear friend, had just lost her mother. My heart ached as I thought about how hard those things must be.
Both times I dropped everything to pray, but as soon as I said “amen” my next impulse was to start cooking. At a time when words seemed empty, I couldn’t think of a better way to express my concern than to bring an offering of comfort food. Heaping quantities of good food served in disposable containers speaks a love language most people understand.
Almost every time you see Jesus encounter hurting people in the Bible, He does something tangible: He reaches out, He visits, He feeds. Those are the things that I can do too to bring some small measure of comfort, strength, and healing to people around me. It is wonderful to know that God can actually use my portable little feasts to tell His children “I love you.”
Robin’s Chicken Pot Pie is my new name for an old favorite. It, like most comfort food, is nourishing, simple, and familiar. This one-dish meal evokes pleasant childhood memories of times when I was home sick from school. I couldn’t wait to dig into this steaming treat (or to pinch off a bite of crust when no one was looking).
ROBIN’S CHICKEN POT PIE
1 package Pillsbury All Ready Pie Crust
2 pounds bone-in, skin-on chicken breasts
6 carrots, peeled and cut into ½” pieces
1 ¼ cup frozen green peas, thawed
1 small jar pimentos, drained
8 tablespoons unsalted butter
½ cup all purpose flour
1 onion, chopped
3 ribs celery, chopped
1 cup half and half
1 ½ cup chicken broth
6 tablespoons sherry or dry white wine
2 teaspoons dried tarragon
2 teaspoons salt (or more to taste)
1 teaspoon pepper
1 egg
1 tablespoon water
Cook the chicken breasts in seasoned water until falling off the bone, approximately 30 minutes. Cover the pot and let sit until cool. Drain off broth and save for future use. Discard skin and bones; chop coarsely. Reserve the broth
Preheat the oven the 350 degrees. Blanch carrots in boiling salted water for 3 minutes. Drain and cool.
Melt the butter in a large saucepan over medium heat. Add the onions and celery and sauté until translucent, about 5 minutes. Add the flour and cook for about 5 minutes, stirring constantly without letting the flour get brown. Add the broth and cook over low heat until thickened. Add the half and half and the sherry, cook over low heat until thick, about 5 minutes. Stir in the salt, pepper, and tarragon. Add the chicken and vegetables, stirring gently. Taste and adjust seasonings (most people will prefer more salt).
Mix the egg and water in a small bowl. Pour the filling into a greased 9×13-inch casserole. Place the pastry over the filling, then trim, leaving a 1-inch border. Brush the edge of the dish with egg wash and press the overhanging dough onto the dish. Crimp the pastry decoratively and brush the top with egg wash. Use excess dough to make cutouts for the top if desired. Cut a steam vent in the center. Bake in the middle of the oven until dough is golden brown, about 25 to 30 minutes.
This is my adaptation of a recipe from “Silver Palate Good Times Cookbook” by Sheila Lukins, Julee Rosso, Sarah Leah Chase
Debby’s mom made her banana pudding with Eagle Brand milk. This sugary, syrupy milk must taste like liquid love to Debby because she insists that it is essential to the recipe. I have also included my personal favorite banana pudding recipe—it’s very close to the version on the back of the Nabisco vanilla wafer box. You’ll have to try both and see which your taste buds prefer!
DEBBY’S FAVORITE BANANA PUDDING
2 ½ T. all purpose flour
Dash of salt
1 ½ c. half-and-half
1 (14 oz.) can Eagle Brand milk
2 egg yolks
1 t. vanilla extract
3 c. sliced ripe bananas
1 box vanilla wafers
6 egg whites (at room temperature)
6 tablespoons sugar
Make custard: Mix flour and salt. Add half-and-half and canned milk and cook in double boiler until mixture coats the back of a spoon. Add tempered egg yolks. Stir until thickened (This took over 30 minutes – finally put directly on the heat to speed up the process. Be sure to stir constantly if you do this.) Add vanilla. Cool slightly.
Make meringue: Whip egg whites until stiff peaks form. Add 6 tablespoons sugar.
Make pudding: In a medium ovenproof dish, layer vanilla wafers and banana. Pour custard over the layers. Spread meringue over pudding and bake at 425 degrees until golden, approximately 4-5 minutes. Burns easily. (For a crowd, use a deeper dish–double the custard recipe and quantity of bananas. I did this and still did not use the whole box of wafers.)
TRADITIONAL BANANA PUDDING
1 cup sugar, divided
2-½ tablespoon flour
Pinch of salt
2 large eggs, separated
2 c. half & half (or substitute whole milk, but it won’t be as wonderful!)
1 teaspoon vanilla
3 c. sliced ripe bananas
1 box vanilla wafers
2 egg whites (optional: makes a prettier and more generous meringue)
Make custard: Mix flour and ½ cup sugar. Add milk and cook in double boiler until mixture coats the back of a spoon. Add tempered egg yolks. Stir until thickened, approximately 10-15 minutes. Add vanilla. Cool slightly.
Make meringue: Whip egg whites until stiff peaks form. Add ¼ cup sugar (or 6 tablespoons if you are making the larger meringue).
Make pudding: In a medium ovenproof dish, layer vanilla wafers and banana. Pour custard over the layers. Spread meringue over pudding and bake at 425 degrees until golden, approximately 5 minutes. Burns easily.