Homemade Chicken Pot Pies

Another cold weather favorite and definite comfort food for me has always been Chicken Pot Pie. This recipe is fairly simple and can be pre-made and frozen, and then baked at a later date. Also, the ingredients are ones you may already have in your pantry and freezer, or ones that you can buy and store ahead of time, which makes this meal good for a midweek, low-key dinner. Plus, if you are cooking for a couple or a small family, this recipe ensures leftovers, which are absolutely delicious for lunch the next day. Of course, if you still have Thanksgiving Turkey leftovers, sub them in! Delicious!

For this recipe you will need: 1- 9inch round Baking Dish, Pie Weights (optional), a Spatula, a Medium Mixing Bowl, Measuring cups and spoons, Wooden Spoon, and a Medium-Sized Frying Pan. 

Chicken Pot Pies

• 2 Cups or 2 Medium Chicken Breasts, rubbed down with:
• Garlic Powder, Italian Spices, and Pepper
• 2 Tbsp Olive Oil, divided
• 2 Pre-Made or Homemade Pie Crusts (Recipe Here) 
• 1/2 Vidalia Onion, Diced
• 1/2 Cup Diced Carrots
• 1/2 Cup Peas, fresh or previously frozen
• 1/2 Cup Corn, fresh or previously frozen
• 1/2 Cup Cream of Chicken Soup
• 1/2 Cup Cream of Mushroom Soup
• 1/2 Cup Chicken Broth
• 1/4 Cup Cream
• 1 bunch of Fresh Sage
• Several Sprigs of Fresh Thyme

*Preheat your oven to 350 Degrees F.

*In a medium frying pan heat 1 Tbsp of Olive Oil over Medium High heat. Add the seasoned Chicken Breasts and increase heat to High. Cook for approximately 5 minutes on each side. Remove chicken from pan and cover. *Chicken should still be slightly pink in the center!*

*While your chicken is cooking, spray your baking dish with canola oil, and press one crust into the bottom and up the edges of the dish. If using, place pie weights on top of bottom crust. Bake for 10 minutes, until lightly golden. Remove from oven and set aside, but leave oven on.

*In the same pan that you used for the chicken, add the other Tbsp of Olive Oil and heat on Medium High. Stir in the diced onions and cook for 2 minutes, or until slightly softened. Stir in the carrots, peas, and corn, and cook for an additional 2 minutes. 

*In a separate bowl combine the remaining ingredients, mixing thoroughly. Pour over the vegetable mixture in the pan and bring to a boil. Reduce to a simmer for 5 minutes. 

*While the Vegetable mix is simmering, uncover the chicken and dice into 1/4 inch chunks. Add to the mixture and simmer for another 1 minute. 

*Pour the mixture into your previously baked pie crust and cover with the top crust. Using your fingers, pinch the top crust into the edges of the bottom crust to seal. Return to your preheated oven and bake for 35 minutes, until top crust is golden brown. 

*Remove from oven and let set for 5 minutes. Slice and serve hot.

I chose not to add any additional salt as the Cream of Mushroom and Cream of Chicken Soups tend to run fairly salty, but feel free to use your own palate and season to your taste bud's delight! If freezing, skip the 35 minutes of baking time, wrap in plastic wrap and place in the freezer until you are ready to bake and eat.

Enjoy :]

<3 Marea

Linking up to Friday Potluck @ EkatsKitchen.com

Apple Pie with Fresh-Picked Gravenstein Apples & Cloves

First of all: My apologies for the two day absence. I was caught unexpectedly by food poisoning (*NOT* from anything I made!! The one night we decide to eat out and that is what happens!!). And when you are sick, thinking about food- let alone writing about it!- is not the best medicine. So I took a small hiatus but I'm back! And what better way to return than with a classic toothsome treat: Homemade Apple Pie!

It is apple season here in Wine Country, and since my parent's property is rich with Gravenstein Trees I've taken it upon myself to put this abundance of deliciously sweet fruit to good use! Keeping with my theme of "Seasonal Sundays" I felt today was the perfect day for an apple recipe. Now, I know the internet is overflowing with recipes for "Mom's Apple Pie" and the likes, but after much experimentation I've finally found my own secret special ingredient: Cloves! This aromatic spice is typically used in Indian cuisine and as a key ingredient in Garam Masala, but when used in the correct quantities it provides quite a fabulous flavor to a homemade apple pie!

Apple Pie with Fresh-Picked Gravenstein Apples & Cloves

To Make the Crust: 

• 2 cups All-Purpose Flour, sifted
• 1 cup Shortening or 2 Sticks of Unsalted Butter
• 4 Tbsp Milk, very cold (add more if needed)
• 1 tsp. Salt
• 1 tsp. Sugar

*In a large bowl dice the butter or shortening in to small parts, using two butter knives. "Slice" in the sifted flour, making a very "crumbly" dough. Add milk, slowly, 1 Tbsp. at a time, mixing so that the dough remains coarse. You can also complete this step using your food processor on "pulse". 

*Knead into two equal-sized balls, sprinkle with flour and wrap in plastic-wrap to chill for approximately 1 hour. Small chunks of butter should still be visible. This will allow for a flaky crust. 

*After the dough has chilled, roll out, using a rolling pin on a lightly floured surface, into two thin crusts. Place the bottom dough into a buttered, floured 9 inch glass pie dish. Pinch the dough into the dish so that it fully lines the entirety of the glass.

*Preheat your oven to 425 degrees.

*To Save Time*: If dough-making doesn't come easy, grab a frozen pre-made crust from the grocery store. Just don't skip out on the fresh apples! The filling is what makes this recipe unique. 

To Make the Filling:

• 8-10 Gravenstein apples (depending on size)- peeled, cored, and thinly sliced
• 1 Cup Brown Sugar
• 1 Cup Granulated Sugar
• ½ tsp ground cloves
• ½ tsp cinnamon (plus more to taste)
• ½ tsp Apple Pie Spice (optional!)
• 3 TBSP All-Purpose Flour

*Combine all ingredients in a large bowl, adding the flour last. Mix until the apples are well-coated in a gooey, sugary glaze. Pour the apple mixture into your crust and cover with the top crust, pinching the top and  bottom crusts together, and fluting the edges. Cut small slits across the center. Sprinkle Cinnamon or the Apple Pie Spice across the top crust and cover with aluminum foil.

*Bake covered at 425 degrees for 15 minutes. Next, reduce the heat to 350 degrees and bake for one hour. Remove the foil and cook an additional 15 minutes uncovered. Remove from the oven and re-cover with the foil and a large bowl. Let cool for 10 minutes. 

Serve with a Rich Vanilla Ice Cream or a thick slice of Sharp Cheddar Cheese. Whichever way you decide to dig in, your taste buds will surely thank you!

<3 Marea