Easy Chicken Pot Pie

I knew I would be short on cooking time for a few nights earlier this week due to Christmas shopping so I picked up a rotisserie chicken at the grocery store one night.  The next day when I had a little bit of time all I had to do was shred the chicken and measure out portions for different dishes.  After that I knew I’d have enough for at least 3 meals.  So I made this pot pie, a tamale pie (substituting chicken in place of the ground beef) that I threw in the freezer for later, used some chicken on top of salads for lunches, and I’m using the rest of the chicken for a small amount of chicken noodle soup.

This pot pie recipe calls for one cup of cooked chicken and two cups of mixed vegetables, but I think you could swap that if you want a meatier meal.  Use 2 cups chicken and one cup veggies.

Easy Chicken Pot Pie

Source:  Clipped from a small booklet called “Suppers”

Ingredients:

1 can of Campbell’s condensed cream of chicken soup

2 cups frozen mixed vegetables, thawed*

1 cup cubed/shredded cooked chicken

dash of ground pepper

1/2 cup milk

1 egg

1 cup all-purpose baking mix (Bisquick)

Preheat oven to 400 degrees.  In a 9-inch pie plate mix soup, veggies, black pepper, and chicken.  Mix the milk, egg, and baking mix.  Pour that over the chicken mixture.  Bake for 30 minutes or until golden.

Enjoy!

*To thaw vegetables, microwave on high for 3 minutes in a glass bowl with 1/4 cup of water.  Drain before adding to recipe.

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Chocolate Chip Pie

This is a recipe that I have known about for a couple of years and always wanted to try.  I just had to get a copy of it from my sister, which I finally did a few months ago.  For whatever reason, I kept forgetting to ask her for it.  It is a pie that her in-laws make for holidays and it sounded really good to me.  It’s basically one gigantic cookie, that is a little on the gooey side.  It’s very rich, so a small sliver is the perfect serving.
I made a few additions – salt and vanilla.  To me, it’s just not right to leave them out since the salt brings out the sweetness and the vanilla enhances the chocolate flavor.
Chocolate Chip Pie
{source:  my sister’s in-laws, adapted from Toll House}
  • INGREDIENTS:
  • 1 unbaked 9-inch deep-dish pie shell
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup butter, melted and cooled to room temp.
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped pecans
  • pinch of salt {my addition}
  • 1 tsp vanilla extract {my addition}
  • Sweetened whipped cream or ice cream – optional for serving

Directions

PREHEAT oven to 325° F.

BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter, vanilla, and salt.  Stir in morsels and nuts.  Spoon into pie shell.  Cover edges of crust with foil to prevent over browning.

BAKE for about 1 hour or a little more, until knife inserted halfway between edge and center comes out clean.  Cool on wire rack.  Serve warm with whipped cream or ice cream, if desired.

Bob Andy Pie (custard pie)

I wanted to make a new pie recipe for Thanksgiving this year, possibly even an unusual or nontraditional pie.  That’s when I remembered the custard pie that was served at the restaurant that I worked at for (too) many years.  I went in search of a similar recipe and found one on Tasty Kitchen.  I have no idea where the name came from, but I guess it has something to do with the Amish??

It was pretty good, but not exactly like the one from the restaurant.  Next time I’ll reduce the amount of cinnamon and probably add a dash of nutmeg.

Bob Andy Pie

  • 3 whole large eggs
  • 9 Inch unbaked pie shell
  • 2 cups whole milk
  • 1 cup granulated sugar
  • 2 tablespoons flour
  • 2 teaspoons ground cinnamon – I will probably just use 1 tsp next time.
  • ½ teaspoons salt

Adjust oven rack to lowest position and heat oven to 325 degrees. Crack eggs in a medium bowl; brush pie shell with a little of the egg whites. Whisk eggs until thoroughly mixed; whisk in milk. Mix sugar, flour, cinnamon, and salt in a separate bowl, then whisk into milk mixture.

Set pie shell on oven rack and pour filling into shell. Bake until custard has set and crust is golden, about 50 minutes.  {I baked it for 60 minutes and it was still jiggly, but it set up once it had cooled.}

Cool and serve room temperature or chilled.

Strawberry Rhubarb Tart

Strawberry Rhubarb Tart

Heavily adapted from:  Good Things Catered
Makes 6 small tarts {I made one 10″ tart}

I used my go-to pie dough for the crust, but here’s Katie’s dough recipe if you need it:

Ingredients for the Crust:

1 c. plus 2 Tbsp all-purpose flour
1/2 tsp salt
1/8 c. granulated sugar
8 Tbsp cold unsalted butter, cu into pieces
3-6 Tbsp ice water

Ingredients for the filling:
1 1/2 c. diced fresh rhubarb stalks
2 1/2 c. diced fresh hulled strawberries
1 and 1/4 c. sugar, divided
1 tsp lemon juice
1/8 c. cornstarch
very small pinch of salt

Directions for making the dough:
-In bowl of food processor, combine flour, salt and sugar.
-Pulse to combine and add butter pieces.
-Pulse until butter is incorporated and no bigger pieces than size of a small pea, about 10 pulses.
-Slowly add ice water, pulsing until mixture just comes together.
-Turn pastry dough out onto prepared surface and pat into disk shape.
-Wrap dough in plastic wrap and place in fridge to chill for 1 hour.

Directions for the filling:

-Meanwhile, combine diced rhubarb and strawberries with 1/2 cup granulated sugar and place into colander over bowl to drain for 1 hour. (This step is very important or you will have a soupy mess of a tart once you bake).
-Preheat oven to 350 degrees and prepare small tart pans.
-On prepared surface, roll out pastry dough, cut into large rounds and line tart pans.
-Place pastry lined pans onto a large baking sheet and place into freezer while you prepare the filling.
-Toss colander to remove extra moisture and place into clean bowl.
-Add remaining ingredients and toss to combine.
-Remove baking sheet from freezer, fill with strawberry rhubarb mixture and place into oven to bake.
-Bake until edges of pastry are golden in color and filling is cooked through, about 50 minutes.
-If desired, cute strawberry shapes with remaining pastry, prick with fork, brush with egg wash and place into oven to bake until golden in color (about 15 minutes).
-When finished baking, remove from oven and let cool completely before serving (the filling will set once cooled).
-When just warm, top with decorative pastry dough, if desired.

Strawberry Hand Pies

I have wanted to make hand pies for about 2 years now and never got around to it until now!  I’ve seen the little hand-held pies all over the blogs that I read, so I finally took the plunge.

Because it seems I have to adapt every recipe I make for one reason or another, I adapted this recipe by not using the pastry dough listed below.  I had to do this for a couple of reasons.  For one I was a little short on time, and I already had some of my go-to pastry dough in the freezer.  And two, I thought I was going to share them with my brother-in-law who can’t have milk.  My standard pastry dough does not contain milk and the one shown below does.  But as it turned out, I didn’t share these with him after all. 😉

Just for comparison, I do want to make them again using the recommended dough recipe listed below.

Strawberry Hand Pies

Source:  adapted from Beantown Baker, filling recipe originally from Smitten Kitchen

Pastry Dough
9-1/2 ounces all-purpose flour, approximately 2 cups
2 tsp baking powder
3/4 tsp kosher salt
2-1/2 ounces shortening, approximately 6 tablespoons
3/4 cup milk

Egg Wash

1 egg mixed with 1 to 2 teaspoons water

Filling
2 pounds of strawberries (~4 cups, chopped)
1/4 cup flour
1/4 cup sugar
Pinch of salt
1/2 tsp vanilla extract

Make the Filling
Hull and cut strawberries into small pieces.  Mix them with the flour, sugar and pinch of salt, and add vanilla.

Make the Pastry Dough
In the bowl of a food processor, combine the flour, baking powder and salt.  Pulse for a few seconds and then pour into a large mixing bowl.

Add the shortening and knead it into the flour with your hands until it is crumbly.

Add the milk all at once and mix in with a spatula until it begins to come together.

Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times.

Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter.

Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed.  Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie.

Brush a little bit of egg wash on the outside of the pie and sprinkle with coarse decorating sugar.

To bake pies, preheat the oven to 350 degrees F.  Place finished pies onto an ungreased cookie sheet {I used parchment paper} and bake for 25 to 30 minutes or until golden brown.

Strawberry Rhubarb Pie

I grew up eating rhubarb in many types of desserts and sauces.  And of course it was a favorite on the pie menu at the restaurant I worked at for numerous years.  So, I’m very familiar with it and have always loved eating it, but have been a little afraid to cook or bake with it myself.  I really don’t know why, I guess I thought it would be difficult to clean or something.  But really it is similar to celery, you just rinse it off and slice it.  So once I conquered that fear, I made my first strawberry rhubarb pie!

The only problem I had was major run over as it was baking.  Next time I’ll take a few precautions to be sure I don’t have those problems again.  I’ll put a baking sheet under it to catch drips, not overfill it, and use a traditional top crust instead of the decorative one which may have allowed the juices to easily run over.

Tim loved it of course and he’s already asking me to make another one soon!  The man has loved every pie he’s ever met! 🙂

Strawberry Rhubarb Pie

{Source:  adapted from Betty Crocker’s Bridal Edition Cookbook}

pastry dough for double crust pie

2 to 2-1/3 cups sugar*

2/3 cups AP flour

1/2 tsp salt

1 tsp grated orange zest – optional

3 cups rhubarb chopped into 1/2″ pieces

3 cups sliced strawberries

1 tablespoon butter

Make the pastry (or have it made ahead and placed in the fridge or freezer}.  Roll it out and place the bottom layer in the pie pan.  Set aside.

Preheat oven to 425 degrees.

Mix sugar, flour, salt, and zest in a large bowl.  Stir in the rhubarb and strawberries.  Pour into the pastry lined pan.

Cut the tablespoon of butter into small pieces and dot over the filling.  Cover with top layer of pastry dough.  Make cuts for venting.  Seal and flute the edges.  Cover edges with foil to prevent over browning. Place on a large baking sheet {to catch run over}.

Bake about 55 minutes or until crust is golden and filling bubbles.  Remove the foil about 10-15 minutes before the end of the baking time.

Cool at least 2 hours.

*If you are using rhubarb that was picked early in the season, the lower amount of sugar will probably be enough.  More mature rhubarb is more tart and needs more sugar added.

Coconut Cream Pie

I have no idea why I made a coconut cream pie for Christmas a few years ago, but I have made one every year since then.  It’s not very “Christmas-y”, but some traditions are just a little weird!

Coconut Cream Pie

Ingredients

1 box (5.1 or 5.25 oz) instant vanilla pudding mix

1.5 cups cold milk

1 cup shredded coconut, toasted and divided

1 large carton of whipped topping, divided

1 pie crust {I use a regular pastry dough, but you could use graham cracker if you like.}

Directions

Prepare and bake one pie crust shell.  Set aside to totally cool.

Lightly toast the coconut in a dry skillet and then set aside to cool completely.

Once shell and coconut are cooled, mix the pudding mix with the milk and beat for 2 or 3 minutes or until thick.

To the pudding, fold in 1/2 of the cool whip and 3/4 of the coconut.  Then spread it into the pastry shell.

Spread the rest of the cool whip over the pudding and sprinkle with the remaining toasted coconut.

Refrigerate until ready to serve.

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