Main Dish, Pies

Personal Chicken Pot Pies

Perfect dinner on a cold winter’s night!

Personal Chicken Pot Pies

Personal Chicken Pot Pies 1

Pie Crust Pastry:
2 cups flour
1 tsp salt
2/3 cup shortening
6 Tbl ice water

Measure flour and salt into bowl. Cut shortening into flour. Add ice water 2 Tbl at a time, stirring into flour just until dough together. Wrap dough in plastic wrap and refrigerate.

Creamy Chicken Vegetable Filling:
2/3 cup butter
1/2 cup chopped onion
2/3 cup flour
2½ cups chicken broth
1 cup milk
salt & pepper to taste
2 cups cubed or shredded cooked chicken
1 (4 oz) can green chopped chilies (optional)
1 (12 oz) bag frozen mixed vegetables (thawed)

Preheat oven to 425°. Stray four oven proof bowls or mugs (16 oz or 2 cups each) with non-stick spray. In large saucepan over medium heat, melt butter, stir in onion and cook until tender. Stir in flour until well blended. Gradually stir in chicken broth and milk, stirring and heating until thickened. Salt and pepper to taste. Turn heat to low, stir in chicken, green chilies, and vegetables and cook for 2 minutes, turn off heat.

Remove pastry dough from refrigerator, divide into four pieces. Work with one piece at a time. On floured surface, cut off 1/4 of the piece of dough and save for top crust. Roll out the 3/4 piece to large circle, gently work down into prepared bowl or mug to cover inside. Repeat with remaining three pieces of dough. Spoon the chicken filling evenly between pastry lined bowls or mugs. Roll out each of the top pieces of dough and place over filling, pinch top crust to bottom crust to seal, and cut a couple slits in top crust to vent. Bake 25-30 minutes, let sit at least 5 minutes before serving. Careful, filling will be hot. Enjoy!

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If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Side Dish

Sweet & Savory Sausage Stuffing

My favorite dish at Thanksgiving is the stuffing.  I like to add nuts and seeds, luckily the guys in my family are OK with that.  I think maybe they don’t complain about the nuts and seeds is because I add sausage.  Usually I use half corn bread and half white bread cubes.  This time instead of white bread cubes, I cut up a large round loaf of King’s Hawaiian bread.  A new favorite.

1 large round King’s Hawaiian Sweet Loaf
1 (9″x9″) recipe cornbread
16 oz turkey or chicken sausage (mild or spicy)
1 cup chopped onion
1 cup chopped celery
2 tsp sage
1 tsp salt
2 Tbl dried parsley
1 Tbl poppy seeds
1 Tbl sesame seeds
1 cup chopped walnuts or pecans
1-2 cups chicken broth

Cut the King Hawaiian loaf and corn bread into cubes, spread out on baking sheets and leave out overnight to dry out.  In large pan, brown sausage, add onion and celery and cook until tender.  Put all the bread cubes in a very large bowl.  Add sage, salt, parsley, poppy seeds, sesame seeds, and nuts; toss together.  Pour sausage mixture over bread mixture and toss all together.  Pour some of the chicken broth, gently toss.  Continue adding more broth and tossing until reach desired moistness, about when starts clumping together (not too wet).  Heat oven to 350°.  Put stuffing in sprayed 13″x9″ baking pan, and bake 30-40 minutes, or until nicely browned.

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If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Soups

Monterey Jack Cheese Soup

It is March 6th and it is snowing…it’s a soup day.  This is so easy, plus I usually have all the ingredients on hand.  Grab some bread and have a bowl of warm cheesy soup!

1 cup chicken broth
1 can petite diced tomatoes, drained
1 cup finely chopped onion
1 small can chopped green chilies
4 Tbl butter
4 Tbl flour
salt & pepper to taste
2½ cups milk
2-3 cups shredded Monterey Jack cheese

In small saucepan, combine broth, tomato, onion, and chilies, bring to a boil.  Reduce heat and simmer for 10 minutes. Remove from heat and set aside.

In soup pot, melt butter and stir in flour, salt and pepper until smooth.  Gradually stir in milk.  Bring to boil, cook and stir for about 1 minute or until thickened.  Slowly pour in vegetable mixture.  Reduce heat to low, stir in cheese.  Cook and stir over low heat until cheese is melted.  Ready to serve.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.