Chicken Pot Pie

2 C diced cooked chicken (2 chicken breasts - -I sometimes pan fry them until they are just done and sometimes boil them)

2 C diced potatoes, blanched (2 medium potatoes)

1 C carrots, blanched (2 carrots)

1 C chopped onion

1 C sweet green peas

6 T butter

6 T flour

2 C chicken broth (may use that from boiling chicken)

1 C milk

Salt, pepper, seasonings (I use about 1/2 t or more salt and 1/4 black pepper, and about 1 t chicken bouillon)

Fresh parsley, finely chopped

1 recipe Double Pie Crust

Cook chicken breasts until they are just done, then cover and set aside. Cube chicken into 1/2 inch cubes.

Place diced potatoes and carrots in boiling water and blanche vegetables until they are just beginning to soften, (about 7-8 mins). Remove and rinse in cold water. Set aside.

Melt butter in large saucepan. Saute celery and onions in butter until almost tender, (2-3 mins). Add flour and cook another 2 minutes to make a blonde roux.  Add chicken broth and cook until sauce begins to thicken. Add seasonings and milk and cook until sauce again thickens.

Add potatoes, carrots, chicken and peas to sauce.  Pour into a 9 inch pie crust and tover with top crust. Make slits in top crust to vent pie. Bake pie in 400 degree oven for 30-40 minutes until crust is golden brown and vegetables are tender.

Hint: The pie will taste better if you season the sauce just a little because the vegetables will balance out the flavor.

Shared in RS Program February 26, 2012.

From Esther West-Emeril Lagasse, Esther grew up and got married!

Double Pie Crust

2 C flour
2 t salt
1/2 C cold shortening
1/2 C cold butter
1/2 C ice-cold water

Cut cold shortening and butter into flour and salt until it resembles course crumbs. Add enough water until a soft dough forms. Divide dough into 2 balls and wrap each in plastic wrap.  Refrigerate dough until it is chilled, before making crusts, about 30 minutes or more.

(I take my dough out of the fridge a couple of minutes before I roll it out so that it can warm and soften slightly. I then knead it only about 5 times so that it rolls out well but isn't tough.)

Shared in RS Program February 26, 2012.

From Esther West-Emeril Lagasse, Esther grew up and got married!

Double Pie Crust

2 C flour
2 t salt
½ C cold shortening plus ½ C cold butter
½ C ice-cold water

Cut cold shortening and butter into flour and salt until it resembles course crumbs. Add enough water until a soft dough forms.   Divide dough into 2 balls and wrap each in plastic wrap. Refrigerate dough until it is chilled, before making crusts, about 30 minutes or more.

(I take my dough out of the fridge a couple of minutes before I roll it out so that it can warm and soften slightly. I then knead it only about 5 times so that it rolls out well but isn’t tough.)

(Esther West - Emeril Lagasse)

18 September 2011

Chicken Pot Pie

2 cups diced cooked chicken (2 chicken breasts – I sometimes pan fry them until they are just done and sometimes boil them)

2 cups diced potatoes, blanched (2 medium potatoes)

1 cup carrots, blanched (2 carrots)

2 cup chopped celery (2 celery)

1 cup chopped onion

1 cup sweet green peas

6 T butter

6 T flour

2 cups chicken broth

1 cup milk

Salt, pepper, seasonings (I use about ½ tsp or more of salt and ¼ tsp of black pepper, and about 1 tsp of chicken bouillon.)

Fresh parsley, finely chopped

1. Cook chicken breasts until they are just done, then cover and set aside. Cube chicken into ½ inch cubes.

2. Place diced potatoes and carrots in boiling water and Blanche vegetables until they just begin to soften (about 7-8 min). Remove and rinse in cold water. Set aside.

3. Melt butter in large saucepan. Sauté celery and onions in butter until almost tender (2-3 minutes). Add flour and cook another 2 minutes to make a blonde roux. Add chicken broth and cook until sauce begins to thicken. Add seasonings and milk and cook until sauce again thickens. 

4.  Add potatoes, carrots, chicken and peas to sauce. Pour into a 9 inch pie crust and cover with top crust. Make slits in top crust to vent pie.

5.   Bake pie in 400F oven for 30-45 minutes until crust is golden brown and vegetables are tender.

Hint: The pie will taste better if you over season the sauce just a little because the vegetables will balance out the flavor.

 Double Pie Crust:    

    2 cups flour, 2 tsp. salt, ½ cup cold shortening plus ½ cup cold butter, ½ cup ice-cold water.

Cut cold shortening and butter into flour and salt until it resembles course crumbs. Add enough water until a soft dough forms.   Divide dough into 2 balls and wrap each in plastic wrap. Refrigerate dough until it is chilled, before making crusts, about 30 minutes or more.

(I take my dough out of the fridge a couple of minutes before I roll it out so that it can warm and soften slightly. I then knead it only about 5 times so that it rolls out well but isn’t tough.)

(Esther West - Emeril Lagasse)


18 September 2011

Chocolate Coconut Pecan Pie

Combine in a small bowl and set aside:
1/4 tsp baking powder
2 TBSP flour
1/4 tsp salt

Cream together:
1/4 cup softened butter
3/4 cup brown sugar

Beat in 4 large egg yolks and 2 tsp vanilla.  Add dry ingredients.  Stir in:
1 cup coconut
1 cup coarsely chopped pecans
1/2 cup chocolate chips (coarsely chopped)
3/4 cup heavy cream

Pour into prepared pie crust. Bake at 350 for 40-45 minutes or until crust is golden brown.  Center will still be a bit jiggly.  Garnish with pecan halves.  Cool to room temperature then chill for 2 hours before serving.  Serve with ice cream. 

Darcee Waddoups

Deep Dish Apple Pudding

6 large apples, peeled and sliced
2 T lemon juice
1/4 C water
1 C sugar
1 t cinnamon
3/4 C flour
1/2 t salt
6 T butter

Place apples into deep 8" casserole dish. Add lemon juice and water. Mix cinnamon with 1/2 C sugar and sprinkle over the apples. Combine remaining sugar with flour and salt. Cut butter in with pastry blender until the texture is like coarse meal. Sprinkle over apples and pat smooth. Bake at 375 degrees for 40 minutes or until apples are tender and crust is lightly browned.

Very good with cream or ice cream!

October 11, 2009

"Berry" Delicious Dessert

(From the RS Leadership Meeting)

LAYER ONE: Crust
Mix: 1 1/3 C flour, 1 T sugar, 1 1/3 cubes butter, 1/2 C chopped nuts (pecans)

Press into a 9 X 13" pan and bake at 425 degrees for 10-13 mins. Cool completely.

LAYER TWO: Creamy Base
Beat together: 8 oz cream cheese, 3/4 C powdered sugar, 1 1/2 C whipped topping.

Spread on cooled crust.

LAYER THREE: Fruit
Options include ~ Any kind of berries, sliced bananas, drained crushed pineapple, etc.

(I chose to use sliced strawberries and fresh blueberries, covered with: 1 pkg Strawberry Danish Dessert, cooked and drizzled over the berries.)

LAYER FOUR: Creamy Topping
Mix: 2 pkgs instant lemon (or vanilla or combination) pudding mix with 3 1/2 C cold milk

Fold in: 1 C whipped topping

Spread over fruit layer and chill for several hours.

TOP WITH WHIPPED TOPPING WHEN SERVING! Yummy......

May 23, 2010