Chicken Pot Pie
A delicious chicken pie made from scratch with carrots, peas and celery.
1 pound skinless, boneless chicken breast halves - cubed
1 Cup sliced carrots
1 Cup frozen green peas
1/2 Cup sliced celery
1/3 Cup butter
1/3 Cup chopped onion
1/3 Cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 Cups chicken broth
2/3 Cup milk 2 (9 inch) unbaked
pie crusts
Why not try to add a little flavor to the dish with chicken broth
Preheat oven to 425 degrees F (220 degrees C.)
In saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
You may also use only veggies, turkey, or even left over beef.
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Brussels sprouts are harvested in the fall, so here is a recipe, which you may use fresh or frozen Brussels sprouts.
Roasted Brussels Sprouts
The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge.
1-1/2 pounds Brussels sprouts,
ends trimmed and yellow leaves
removed
3 Tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground
black pepper
Preheat oven to 400 degrees F (205 degrees C).
Place trimmed Brussels sprouts, olive oil, kosher salt,(you may use regular salt, but check to make sure it is not too salty), and pepper in a large resealable plastic bag. Seal tightly, and shake to coat.
Pour onto baking sheet, and place on center oven rack.
Roast in preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning.
Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with salt, if necessary. Serve immediately.
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Now that we have a main course, side dish, it is time for my favorite part of the meal, DESSERT!
Peach Crunch Cake Dump Cake
24.5 oz.. jar of sliced peaches
in light syrup
1 package yellow cake mix
1 stick of butter (1.2 Cup), cut
into 16 pieces
1 Cup brown sugar
1/2 Cup chopped walnuts
Preheat oven to 350 degrees, F. Layer ingredients in a 13x9 inch dish, starting with peaches, then dry cake mix, pads of butter and finally the brown sugar.
Bake for about 40 minutes.
Serve warm with or withour ice cream and whipped topping.
The chef was wondering if you would like to see a recipe maybe which your mother or grandmother used to make and you can't find the recipe.
The chef has a lot and we mean a lot of old cook books and would be happy to try to find it for you.