Chicken Pot Pie Fancy!

This is the Chicken Pot Pie that Susan and I made for my pie party. Neither one of us had ever made a chicken pot pie before, we have probably combined eaten thousands of them and love them, but make one, never. We know what we like in a chicken pot pie : Chicken, Mushrooms, onions, peas. But you can add carrots, garlic, potatoes, anything that makes your heart sing! We made a large pie, since we were inviting 15 women to the party and I wanted to make a savory pie just in case everyone was hungry for an early supper. There were so many oohs and aaahs and there was a tiny little sliver of a pie left for hubs supper. What a hit! The great thing is you can use turkey, beef, pork, goose, venison, moose, any meat that you have on hand for this recipe. I also wanted to try something pretty and tasty, drop biscuits, so that you could see what the pie looks like inside, great idea, beautiful presentation. Also you can do any crust or use puff pastry, as individual servings, it makes quite a statement when serving!

Diced Chicken and Portabella mushrooms.

Saute onions and carrots in EVOO.

Cut shortening with flour.

Making gravy, melt butter, add flour.

Add chicken broth and heavy cream.

Of course, we used a small container of heavy cream. MM M.

Shred chicken, add carrots and onion. Place in pie dish.

Add Thyme to gravy.

Pour gravy over chicken mixture.

Place 1 cup of frozen peas in glass measuring cup, heat for 30 seconds- 1 minute until defrosted. pour over chicken and gravy.

Drop biscuits over pie mixture.

Bake pie until biscuits are golden brown and pie is bubbly.

Chicken Pot Pie

Ingredients

•     6 tbs butter
•     6 tbs flour
•     2 cups chicken broth
•     1 cup heavy cream
•     4 cups diced, cooked chicken
•     2 large carrots, diced and cooked
• 1/2 cup diced Portabella Mushrooms
•     1 onion chopped
•     1 cup peas
• 1/2 teaspoon thyme
•     Drop Biscuits ( Baking Powder Biscuits)
•     salt and pepper, to taste

Method

1.     Preheat oven to 425 degrees F.
2.     Melt butter in a large saucepan. Add flour gradually and cook for 2 minutes.
3.     Gradually add chicken broth and milk or cream. Stir until thickened, about 5 minutes.
4.     Add chicken, carrots and peas to chicken broth mixture. Combine thoroughly.
5.     Pour mixture into a deep-dish pie plate or casserole. Place drop biscuits over top of chicken mixture.
6.     Bake pie for 25-30 minutes, until top is crusty and brown.

Drop Biscuits
yield: 16 Biscuits

Ingredients

•     2 cups flour
•     ½ teaspoon salt
•     4 teaspoons baking powder
•     1 tablespoon sugar
•     ½ cup vegetable shortening
•     1 cup milk

1. Put the flour, salt, baking powder, and sugar in a bowl. 
2. Cut the shortening into the flour with two knives or a pastry blender until the mixture resembles coarse meal. 
3. Add the milk all at once and stir just until the dough forms a ball around the fork. 
4. Using two teaspoons, place a heaping spoonful on the chicken and vegetable mixture, use other spoon to scrape off dough. 
5. Leave a bit of space between biscuits.  

Recipe adapted from The Fannie Farmer Cookbook.

Crispy Breaded Pork Chops

Crush crackers and place in a shallow bowl or pie plate.

Beat eggs.

Season pork chops with salt and pepper. Dip each pork chop in eggs on both sides, then press both sides down into cracker crumbs.

Place vegetable oil to a depth of 1/4 of an inch in a large heavy bottomed skillet. Place over medium high heat, when oil is hot, reduce heat to medium. Add pork chops to hot oil. Cook until browned on both sides, until completely done and no longer pink in the center.

Remove to a paper towel lined plate.

Recipe from Christy Jordan.

Grand T's Shredded Chicken Tacos

This is my Mama's recipe for Shredded Chicken Tacos. My Mama adds onions which is yummy, but I used my last one last night. This is an easy recipe that everyone will love. Fresh ingredients add so many wonderful flavors. The ingredients for this recipe are chicken thighs, corn tortillas, Monterey jack cheese, cilantro and seasonings. I like using garlic powder, onion powder, paprika and lots of ground cumin.

Boil chicken thighs in a large pot of water add seasonings. Cook until thighs are tender and falling off the bone, about 1 hour.

Shred chicken with 2 forks, remove all skin and bones and return back to pot of herbs and chicken stock.

In a saute pan, add a tsp of olive oil, heat tortilla until brown, flip and heat other side.

Add a heaping tablespoon of chicken, shredded cheese and cilantro. I like Mrs. Renfro's green salsa.

It's a Mexican fiesta in your mouth!!!   This post is shared at these wonderful blogs:

Easy Kielbasa Kraut Hoagie

I love this recipe from Brown Eyed Baker. Beer and Brown Sugar Kielbasa & Sauerkraut. When I pulled out the recipe that I wanted to make in an hour------OH OH! The recipe says to cook in a slow cooker on high for 4-6 hours....so I improvised, I placed the kielbasa in the oven with the beer and chicken stock at 350 F for 45 minutes. I baked the sauerkraut with chicken stock also at 350 for 45 minutes. Brown the rolls with butter. Drizzle with a good spicy brown mustard.

Easy Smoked Turkey, Cheese and Mushroom Puff Pastry

When I hear the words puff pastry, I think of a Napoleon, a sweet dish, but this pastry puff is a savory dish and it is oh so easy. It is a perfect appetizer to make when you really want to impress your guests. The great thing is that you can use your imagination and add any ingredients you like. Today, I am using Smoked Turkey, Brie, Provolone, Mushrooms and Dijon Mustard. This is a wonderful recipe that I found  from," From Isabelle at Home".

Defrost the puffed pastry and then roll it out on a floured board. After rolling it out, place on parchment paper or a Silpat. Spread 2 tablespoons of Dijon mustard, then  place a layer of turkey, a layer of cheese and then top it off with mushrooms. Roll out the second sheet of  pastry dough.

Brush the beaten egg on the edges of the pastry dough.

Lay the second layer of pastry dough on top. Brush with the egg mixture. Cut the pastry to fit 10"x 12". Cut slits to allow steam to escape. In honor of it being the Breast Cancer Awareness Month, I have made the ribbon symbol representing this with extra dough.

Voila!! After baking at 450 for 15- 20 minutes.

Let cool for about 5 minutes.

Resist cutting a huge piece while everyone is waiting like I did!

Transfer to a cutting board.

Make any design, ribbon,  stars, clouds...

Notice the Turkey, Cheese and Mushrooms melding together and the puff pastry is a perfect golden brown. Your eyes will roll up and your mouth will say, MMMMM.

Transfer to a serving platter.

Simple and delicious. Bon Appetite!

Ingredients

• 1 package ( 2 sheets) Frozen Puff Pastry, defrosted
• 2 tablespoons Dijon Mustard
• 1/4 pound Smoked Turkey
• 1/4 pound Brie and slice of Provolone
• 1/4 can Mushrooms,drained
• 1 egg beaten plus 1 tablespoon water, for the egg wash

 Method

1. Preheat oven to 450 degrees.
2. Place a piece of parchment paper or a Silpat on a large baking sheet.
3. Lay one sheet of puff pastry on a floured board and roll out to 10 x 12 inches. Place it on a prepared baking sheet and brush the center with mustard, leave a 1" border. Place a layer of turkey, then a layer of cheese and a layer of mushrooms.
4. Place the second sheet of puff pastry on the floured board and roll out to 10 by 12 inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges, press together. Brush the top with egg wash, cut slits on top.
5. Bake for 15-20 minutes until puffed and golden brown. Allow to cool for a couple minutes, serve warm. 

Serves 4
Recipe adapted from From Isabelle at Home and Ina Garten.

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