Sunday, September 25, 2011

Chicken Pot Pie


Comfort food on a breezy Sunday afternoon makes this beautiful 
autumn weekend feel that much more relaxing!
Love & Peace,
-Rebekah




Chicken Pot Pie



Pastry for Two-Crust Pie
Source for pie crust: The Lady & Sons Savannah Country Cookbook by Paula Deen

For Extra-tender pastry, cut in half of the shortening until the mixture is like cornmeal; Then cut in the remaining shortening until it is like small peas.

2 cups sifted all-purpose flour
1 tsp salt
2/3 cup Crisco shortening
5 to 7 tablespoons cold water

Sift together flour and salt; cut in shortening with pastry blender until pieces are the size of small peas.  Sprinkle 1 tablespoon water over part of mixture.  Gently toss with fork; push to side of bowl.  Repeat until all is moistened.  Form into 2 balls.  Flatten each on lightly floured surface by pressing with edge of hand three times across in both directions.  Roll from center to edge until 1/8 inch thick. 

Pot Pie Filling:
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
14 ½ ounce can chicken broth
½ cup milk
2 ½ cups shredded cooked chicken or turkey (boned Deli Rotisserie Chicken)
2 cups frozen mixed vegetables (Peas/Carrots), thawed if you remember, or frozen for the forgetful cook
2 medium potatoes, baked and diced (to save time, throw your potatoes in the microwave!)

Directions:

  1. Heat oven to 425°F. Make pie crusts as directed above for Two-Crust Pie using 9-inch glass pie pan.
  2. In 2-quart saucepan, melt butter over medium heat.  Add onion; cook 2 minutes, stirring frequently, until tender.
  3. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  4.  Stir in chicken, mixed vegetables and potatoes (let simmer for about 5 extra minutes if veggies are thrown in frozen). Remove from heat.
  5. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  6. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
  7.  Let stand 5 minutes before serving.

*Tip- If using your Williams-Sonoma Breville Pie Maker: preheat it while preparing the filling. Press bottom crust into wells, fill with pie filling, cover with thin round of crust and close lid. Bake for 10-12 minutes or until edges of crust are golden brown.

Wednesday, September 21, 2011

Brown & White Crispies

Brown & White Crispies
Source: The Mason Jar Cookie Cookbook, by Lonnette Parks

These cookies make an excellent snack in your child's lunchbox,
or even as an after school treat!



Ingredients:

1 ½ cups all-purpose flour
½ cup brown sugar
½ cup sugar
½ cup quick-cooking oatmeal
½ cup crisped rice cereal
½ cup white chocolate chips
½ cup semi sweet chocolate chips
¾ teaspoon baking soda
¼ teaspoon baking sugar

½ cup butter, softened
1 egg
2 Tablespoons water


Directions:

1.    Preheat oven to 350°F.
2.   Combine, in a medium-sized bowl, flour, sugars, oatmeal, crisped rice cereal, white and semi-sweet chocolate chips, baking soda & powder. Stir until well combined. Set aside.
3.   Place the butter, egg and water in a large bowl, and cream with an electric mixer set on low speed or with a fork.
4.   Add the dry ingredients to the butter mixgture, and mix with a spoon until well combined.
5.   Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
6.   Bake for 10 to 12 minutes, or until light brown in color.  Allow to cool for 5 minutes on the baking sheet.  Then transfer to wire racks and cool completely.
7.   Serve immediately, or store in an airtight container for up to 2 weeks.

Yield: 3 Dozen Cookies

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