Chicken Pot Pie...easier than you think!

Y'all know I'm no chef.  But, I like to cook and when I find a recipe I like I share it.  I love pie crust.  Hate to admit that I will eat it raw...butter, shortening, flour, salt.  Oh my!  Love it!  Whenever I can make a pie, I will.

Here's a great recipe for chicken pot pie that I think you'll really like.  I use whatever left over chicken I have.  If it doesn't seem like enough, I'll add more veggies.  I hope you like this pie as much as I do!

Chicken Pot Pie

1 package  (10 oz) frozen peas and carrots
1 stalk celery, diced
1 medium onion chopped
1/3 cup butter
1/3 cup flour
1 tsp corn starch
1/2 tsp salt (or more to taste)
1/4 tsp ground black pepper (or more to taste)
1/2 tsp dried tarragon
1 3/4 cups chicken broth
2/3 cups milk
2-3 cups diced, cooked chicken
Pastry for 2 crust pie

Preheat oven to 425.  Remove pie crusts from refrigerator.  Rinse frozen peas and carrots and set aside.  Melt butter in large saucepan over medium heat until melted.  Add diced celery and onion cook until onion is soft (about 5 minutes).  Add flour, cornstarch, salt, pepper, and tarragon.  Cook, stirring constantly until the mixture is bubbly.   Remove from heat.  Stir in broth and milk.  Return to heat and heat to a boil, stirring constantly.  Boil and stir 1 minute.  Stir in chicken and peas/carrots.

Place pastry in  9 inch pie place.  Pour in meat mixture.  Top with other pie crust, turning in edges and fluting to seal.  Vent top of pie.  Bake at 425 for 35 minutes.

Perfect (and Super Easy) Pie Crust

I've had a food processor for decades.  During most of those years the only thing I used it for was chopping onion.  Yep...big ole thing took up space in my pantry so I wouldn't ruin my mascara when cooking with onion.  Luckily, I discovered that in addition to chopping onions, a food processor is an excellent tool for creating dough.  Bread dough, pizza dough, and pie crust.

I'm in a pie baking mood, so I've been whipping up a batch of Ina Garten's perfect pie dough recipe in the food processor a couple of times a week.  Making pie dough this way is so easy.  You have to give it a try!

Barefoot Contessa's Perfect Pie Dough

12 Tbsp (1 1/2 sticks) very cold butter
1/3 cup very cold vegetable shortening (Crisco)
3 cups flour
1 tsp sea salt
1 Tbsp sugar
1/2 cup cold water

Measure shortening and dice butter, then place both in freezer until ready to use.  Place flour, sugar, and salt in food processor.  Pulse several times to combine.  Add cold shortening and butter.  Pulse 10-12 times unil butter is the size of peas.  With food processor running, add the water down the feed tube.  Pulse until the dough becomes a ball and pulls away from the sides.  Dump on waxed paper, wrap and place in refrigerator for 1/2 hour or until ready to use.

When ready to use, divide the dough in half.  Roll out on floured table to prevent sticking.  Makes 2 pie crusts.

Nutty Fudge Pie

I just made this fudge pie for our high school's fundraiser.  It's delicious and pretty foolproof.  I highly recommend it!  Enjoy!

Nutty Fudge Pie

1/2 (15 oz) package refrigerated pie crusts

3 large eggs

1 1/2 cups sugar

1/3 cup flour

1/3 cup cocoa

1/2 cup butter, melted

1/2 tsp vanilla extract

3/4 cup chopped pecans

Preheat oven to 350. Fit pie crust into 9 inch pie plate.  Crimp and set aside.  Whisk together eggs and next 5 ingredients; stir in pecans.  Pour into prepared pie crust.  Bake at 350 for 35-40 minutes or until set.  Serve with ice cream.  

Easter Worthy Scalloped Pineapple

This pineapple recipe is a perfect side dish for your Easter ham.  Give it a try!

Scalloped Pineapple 
* 4 eggs
* 8 slices bread (better if a little stale)
* 20 oz. can crushed pineapple
* 20 oz. can chunk pineapple
* 1 cup sugar
* ¾ cup butter
Mix sugar with slightly beaten eggs. Add both cans of pineapple and juices. Add torn up bread pieces. Pour into greased 9x13” baking dish and slice butter over the top. Bake at 350F for 55 minutes.

Great side dish for ham.

Thai Chicken - No Need for Take-Out with this Recipe!

I love Thai food.  Could eat Pad Thai noodles and panang curry chicken every single day.  Delish!  Here's a great make-at-home Thai recipe that is quick and easy!  Publix and Kroger carry the sauce mix...give it a try!

Thai Chicken with Peanut Sauce

2 packages spicy Thai peanut sauce mix
2 (10 oz) cans coconut milk
4 boneless, skinless chicken breasts
4 cups white Thai rice, cooked
4 green onions, chopped

Preheat oven to 350.  Cook peanut sauce according to package directions using coconut milk.  Combine chicken and peanut sauce in a 8 inch square baking dish.  Bake at 350 for 30 minutes.  Spoon hot cooked rice onto a serving platter.  Spoon chicken and sauce over rice.  Sprinkle with green onions and serve immediately.