Chicken Pot PIe

Chicken Pot PIe

Posted by Elaine on 8:35 PM in ana's corner, chicken,

Chicken pot pie is a favorite in this house.  Now, there are tons of variations of chicken pot pie, but I like this one--because it is simple, fast, and yummy :-)

Chicken Pot Pie

1/3 cup butter

1/3 cup flour

2-3 chicken bouillon cubes (your preference)

1 tablespoon onion flakes (optional)

1/2 teaspoon salt

1/4 teaspoon pepper

2/3 cup milk

1 3/4 cups water

2 - 3 cups cooked chicken (approximately two to three large chicken breasts)-shredded into pieces

2 cups frozen vegetables

Two 9" pie crusts--I used Pillsbury pre-made crusts, or you could follow the recipe below. Have the pie dough ready to go as soon as you make the filling.

To continue the rest of the pie:

Put the bouillon cubes in a small cup and cover with a little water--melt in the microwave for a minute.  Melt the butter in a medium saucepan on low heat. Add in the onion flakes, salt, and pepper. Once the butter is melted, add the flour to make a paste. Slowly stir in the milk and water. Stir until smooth. If you like soupy chicken pot pie then you just need to stir over the heat until consistent and mixed through. If you like it to be thicker, turn the heat up and wait for it to thicken to desired consistency while stirring constantly. Once it is as thick as you like it, toss in the frozen vegetables and the shredded chicken. Let sit while you roll out the pie dough.

Pie Crust (Makes 4 single pie crusts)

Whisk together:

4 cups flour

1 tbsp. sugar

2 tsp salt

With a pastry cutter, cut 1 3/4 cup shortening into the flour mixture.

Mix together with a fork:

1 tbsp. vinegar

1 large egg

1/2 cup water

Add egg mixture to flour/shortening mixture. Roll dough out into pie crust. Freeze unused dough.

From there it is simply lining your pie plate with your crust, adding your chicken mixture, covering with the second crust, and fluting the edges--like so:

Cut a couple of lines into the top of the pie crust when you're all done.  Bake at 350 for 30 minutes.

And, voila! I would have tried to a get a better picture...but my husband ate dinner before I could get a picture--and when I went downstairs this was literally all that was left! He's a pretty big fan...

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Yummy Chicken Quiche

Yummy Chicken Quiche

Posted by Parties and Patterns on 4:41 PM in ana's corner, main meal,

Ana's Corner

Quiche is something that I absolutely love--but I had never made it before! When I had some leftover pie dough after making the best ever Chicken Pot Pie ever, I decided to use it to make this quiche.  This quiche is so delicious--it's creamy, cheesy, and full of yummy things (and a great way to use up left-over chicken...something else I had on hand)!

Yummy Chicken Quiche

1 pie crust (can use frozen or follow THIS recipe for the best pie crust ever)

splash of olive oil

1/3 cup chopped onion

1/3 cup chopped green pepper

1 heaping tablespoon flour

1 heaping cup shredded cooked chicken (you could use canned)

1/4 teaspoon salt (to taste)

1/4 teaspoon nutmeg (I use a little more)

1/4 teaspoon pepper

1/2 cup shredded cheddar cheese

1/4 cup shredded Swiss cheese (I used 3 slices cut up)

3 smaller eggs

1 cup milk 

1 cup sour cream

Sautee the green pepper and onion in the olive oil for a couple minutes.  Then add the flour and stir.  Then add the chicken and all of the seasonings and fry together for a few more minutes to combine the flavors.  Whisk together the eggs, milk, and sour cream and combine with chicken mixture. Pour into a deep-dish pie plate.  Bake at 400 for 50 minutes. Let the quiche set for ten minutes after baking before serving. So simple, so easy, and so good! My baby girl could not stop eating it--even her very picky little friend kept asking for more!

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