SAN ANTONIO - Whether it’s touring with her band Ruby Dee and the Snakehandlers or serving up a backyard barbeque, Ruby Dee always has something cooking. From the first taste of her feisty and spicy sound to the last bite of a crowd pleasing dish, Ruby Dee is making fans rave and crave her winning recipes. Ruby Dee shares her 100% Americana chicken pot pie recipe.
Click here to watch...Crust:
- 1 1/2 c flour
- 1/2 c chilled butter
- 3 T ice water
- 1/2 t salt
Roux:
- 2 T butter
- 2 T flour
- 1 c sour cream. yogurt, or buttermilk
- 1/4 t nutmeg
- 1 T Dijon mustard
- 2 c cheddar cheese, grated
Topping:
- 1 T butter
- 2/3 c bread crumbs
- 1/4 t ea. marjoram and basil
- Dash paprika
Filling:
- 3 T olive oil
- 1 onion, chopped
- 2 carrots, diced
- 1 Yellow Finn potato, diced
- 4 chicken breasts, cut into 1-inch pieces
- 1/2 t ea. Hungarian paprika, basil, and marjoram
- 1/2 c diced bell pepper
- 1 c mushrooms, sliced
- 1/2 c green peas
- 1/2 c corn
STEP 1: Sift flour and salt in mixing bowl. Cut in butter, using your fingertips until the mixture resembles a coarse meal. Sprinkle ice water over the mixture, a little at a time, as you turn the dough until a ball forms. Chill until firm, about 45-60 minutes, or immediately roll out to 1/4 inch on a lightly floured surface. Place the dough into a 9x11 baking dish and set aside.
STEP 2: In a large saucepan saute the onions until soft. Add carrots, potatoes, chicken, paprika, basil, and marjoram. Cook, covered, on medium heat, stirring often, about 10 minutes. Add the bell pepper, mushrooms, peas and corn. S&P to taste. Cover and continue to cook until the carrots start to become tender, about 7-10 minutes.
STEP 3: In another saucepan, make the roux. Melt the butter, add flour, and stir constantly on low heat for 3-5 minutes. When the flour starts to brown, whisk in the sour cream, mustard, and nutmeg. Continue to cook over low heat, stirring, until lightly thickened. Add the grated cheese and stir in until well-blended. Remove from heat.
STEP 4: In a small skillet, make the topping. Melt the butter on low heat. Add the breadcrumbs and herbs, stir to coat them in the butter, and saute for about 3-4 minutes or until the breadcrumbs begin to brown.
STEP 5: Assemble the pie. Spoon the vegetables and chicken into the piecrust. Pour the roux over the filling. Sprinkle on the breadcrumbs. Bake for 40 minutes at 375 degrees.
Ruby Dee is an author and award winning musician. "Ruby Dee and the Snakehandlers" is an Americana band out of Austin. She has been cooking since she was 8 years old, and started the band 10 years ago.
Last year Ruby Dee and the Snakehandlers were nominated for their album recorded live from Austin, Texas at the Continental Club. This is their 4th album. Ruby began writing stories as cognitive therapy after a traumatic motorcycle accident, which led to her publishing of Ruby's Juke Joint Americana Cookbook. Ruby has a radio show that airs on 800 stations worldwide on Saturdays from 5-5:30pm central time.
On Ruby's Kitchen Radio Show, "I talk about whatever is freshest and best, seasonally and locally, to do with food and drinks. I also play a little music,"
This Saturday, June 9th Ruby will be at Central Market making her chicken pot pie and many other delicious dishes. There are only a few seats left for the class so don't miss out on your chance to go! The class includes beverages as well as a fine meal and some good old fashioned Americana fun. Visit
CentralMarket.com to register now!
You can find out more about Ruby Dee and Ruby's Juke Joint Americana Cookbook at
rubysjukejoint.com!
