Chicken Pot Pie

As a kid I remember certain meals we had for dinner, like creamed peas over toast and liver and onions.  Other meals I remember were Banquet brand chicken pot pies and meatloaf.  The pot pies were always served with an extra helping of steamed carrots and peas.  This particular recipe I'm going to share is in honor of the chicken pot pie dinners I remember as a child but of course they're homemade.  Pie crust is one of the recipes I know almost by heart because it is so easy to remember the ingredients, but the real trick is how to handle the dough so the perfectly formed crust is tender and flaky.  Alton Brown has an awesome video with boxing hand puppets and everything explaining the delicate relationship of ingredients to create both a tender and flaky crust.  By far my favorite part of every pie is the crust, but in this case of my chicken pot pie both the filling and crust are perfect together, deliciously intertwined.

 Sometimes the best meal isn't pretty but very delicious.  I'm not a big fan of peas, in fact peas are rarely ever served at my table but this was a perfect reason to include peas.

Ingredients For Pie Crust:

2 cups All Purpose Flour
1 1/2 teaspoons Sea Salt
4 tablespoons cold Lard
5-7 tablespoons ice Water

Preheat oven to 425 Fahrenheit.

If you have a food processor, make your pie crust in it.  Put flour, salt, and lard in the processor with the dough blade and pulse until fine crumble consistency.  You may also use your finger tips to gently crumble the lard and flour together.

Slowly add the ice water to the flour, still pulsing or mix with your fingertips.  Not to much, mixing to much create gluten that doesn't make a flaky tender crust.  Knead until a somewhat loose disk is formed.  Place dough disk in plastic wrap and refrigerate for 20 minutes. 

Ingredients for Pie Filling:

2 cups Chicken Broth
3 tablespoons All Purpose Flour
3 tablespoons Butter
1 cup Carrots
1 cup frozen Peas
4 Green Onions
1 1/2 cups shredded Rotisserie Chicken
1 tablespoon Olive Oil
Sea Salt
Black Pepper

 Cut the carrots into small 1/2 inch dice, cut green onions including white part into 1/4 inch pieces.  Cut chicken into 1/2 inch chunks.

 Sauté carrots in olive oil over medium heat until tender. 

 Remove dough from the refrigerator, cut in half and roll them on flour to 1/8 inch thick rounds.  place the larger round in an 8 inch tart pan or pie pan.  Place the other round on a plate.  Place both pie crusts in the freezer.

Melt butter in a 12 inch saute pan over medium heat until the foam has subsided.  Add the flour and mix until combined and cook for a few minutes until flour taste is gone and replaced by a nutty flavor.

 Add the chicken broth and cook until thickened and bubbly.

 Mix in the frozen peas, sautéed carrots, green onions, and chicken.

 Add salt and pepper to taste.

Remove pie crust from freezer, pour the chicken filling in the crust.  Place second pie crust on top, press and seal.

 Cut slits into top crust to allow ventilation.  Place pie on a cookie sheet and bake in oven for 30 minutes. 

I took a piece before I took the after picture, its isn't as pretty but it was yummy.

Enjoy!

Chicken Pot Pie

Ingredients For Pie Crust:

2 cups All Purpose Flour
1 1/2 teaspoons Sea Salt
4 tablespoons cold Lard
5-7 tablespoons ice Water

Process:

Cut the carrots into small 1/2 inch dice, cut green onions including white part into 1/4 inch pieces.  Cut chicken into 1/2 inch chunks.

If you have a food processor, make your pie crust in it.  Put flour, salt, and lard in the processor with the dough blade and pulse until fine crumble consistency.  You may also use your finger tips to gently crumble the lard and flour together.

Slowly add the ice water to the flour, still pulsing or mix with your fingertips.  Not to much, mixing to much create gluten that doesn't make a flaky tender crust.  Knead until a somewhat loose disk is formed.  Place dough disk in plastic wrap and refrigerate for 20 minutes. 

Ingredients for Pie Filling:

2 cups Chicken Broth
3 tablespoons All Purpose Flour
3 tablespoons Butter
1 cup Carrots
1 cup frozen Peas
4 Green Onions
1 1/2 cups shredded Rotisserie Chicken
1 tablespoon Olive Oil
Sea Salt
Black Pepper

Process:

Cut the carrots into small 1/2 inch dice, cut green onions including white part into 1/4 inch pieces.  Cut chicken into 1/2 inch chunks.

Sauté carrots in olive oil over medium heat until tender. 

Remove dough from the refrigerator, cut in half and roll them on flour to 1/8 inch thick rounds.  place the larger round in an 8 inch tart pan or pie pan.  Place the other round on a plate.  Place both pie crusts in the freezer.

Melt butter in a 12 inch saute pan over medium heat until the foam has subsided.  Add the flour and mix until combined and cook for a few minutes until flour taste is gone and replaced by a nutty flavor.

Add the chicken broth and cook until thickened and bubbly.

Mix in the frozen peas, sautéed carrots, green onions, and chicken.

Add salt and pepper to taste.

Remove pie crust from freezer, pour the chicken filling in the crust.  Place second pie crust on top, press and seal.

Cut slits into top crust to allow ventilation.  Place pie on a cookie sheet and bake in oven for 30 minutes. 

Enjoy!

Barley Bread

We ran out of bread this morning, normal people would go out and buy bread, but that wouldn't be as much fun as making it for me.  Don't get me wrong, I love grocery shopping well as long as I don't have my children with me I do.  My options for bread ingredients are somewhat limited at the moment, it being before my bi-monthly grocery shopping.  Necessity is the mother of invention in my kitchen and cooking philosophy.  With that said this is a bread made with what I had more of, barley of course.  My forming skills are somewhat lacking, after the fact I realized a better way to make a pretty loaf oh well.  The taste is really good, it is similar to a quick bread with the texture versus a gluten rich white bread so you are prepared.  Spread some butter on a warm slice just cut from a fresh baked loaf and you will not be disappointed, I promise.

 Can you think of anything better than the smell and tatse of fresh baked bread? Of course you can't.

Ingredients:

1 cup Plain Yogurt
2 large Eggs
1 cup lukewarm Water
3 cups Barley Flour (or Whole Wheat Flour)
1 tablespoon Instant Yeast
2 teaspoons Sea Salt
3 tablespoons Coconut Oil (or Canola Oil)
4 tablespoons Honey
4 cups All-Purpose Flour
1/2 cup lukewarm Milk
1 tablespoon Vital Wheat Gluten

Place water, coconut oil, honey, salt, milk, and yeast in a mixer bowl.  Let the yeast bloom for at least 5 minutes and get happy.

 Mix yogurt and eggs in a measuring cup or bowl.

 Add flours, and yogurt mixture to bloomed yeast.

 Mix and knead dough with dough hook for 5 minutes. 

 Put dough in a large greased lidded container in a warm spot and allow to double in size.

Prepare two large bread pans or two normal bread pans by brushing with coconut oil (or Canola Oil) and  barley flour (or Whole Wheat Flour).

Divide dough in half, flatten and roll tightly like a cinnamon roll and place in prepared pans.  Brush with cocnut oil (or Canola Oil).  Cover with towel and place in a warm place to double in size.

Preheat oven to 350 Fahrenheit

 Our doubled dough is ready to bake.

Bake in oven for 30-35 minutes.

 Remove from pans and allow to cool on a rack on the counter.

Slice and serve.

Enjoy!

Barley Bread

Printable Recipe Found Here

Ingredients:

1 cup Plain Yogurt
2 large Eggs
1 cup lukewarm Water
3 cups Barley Flour (or Whole Wheat Flour)
1 tablespoon Instant Yeast
2 teaspoons Sea Salt
3 tablespoons Coconut Oil (or Canola Oil)
4 tablespoons Honey
4 cups All-Purpose Flour
1/2 cup lukewarm Milk
1 tablespoon Vital Wheat Gluten

Process:

Place water, coconut oil, honey, salt, milk, and yeast in a mixer bowl.  Let the yeast bloom for at least 5 minutes.

Mix yogurt and eggs in a measuring cup or bowl.

Add flours, and yogurt mixture to bloomed yeast.

Mix and knead dough with dough hook for 5 minutes. 

Put dough in a large greased lidded container in a warm spot and allow to double in size.

Prepare two large bread pans or two normal bread pans by brushing with coconut oil (or Canola Oil) and  barley flour (or Whole Wheat Flour).

Divide dough in half, flatten and roll tightly like a cinnamon roll and place in prepared pans.  Brush with cocnut oil (or Canola Oil).  Cover with towel and place in a warm place to double in size.

Preheat oven to 350 Fahrenheit

Our doubled dough is ready to bake.

Bake in oven for 30-35 minutes.

Remove from pans and allow to cool on a rack on the counter.

Enjoy!

Molasses Crinkles

My Dad was always the one making cookies in my family when I was growing up.  One of his recipes was Molasses Crinkles.  Many years ago my Mom compiled all the family recipes into a binder for my siblings and I and the Molasses Crinkles recipe is in the section marked Mom's Favorites.  The recipe is simple and produces very yummy cookies.  I don't buy shortening and the original recipe calls for it.  I used coconut oil and they turned out amazing and were eaten as quickly as they were made.

These cookies are perfect for the Fall weather we have been having here, and they remind
me of my childhood.

Ingredients:

1 1/4 cups cold Coconut Oil
2 cups Brown Sugar
2 Eggs
1/2 cup Molasses
5 cups All Purpose Flour
4 teaspoons Baking Soda
1/2 teaspoon Cloves
2 teaspoons Cinnamon
2 teaspoons Ginger
White Granulated Sugar

Preheat oven to 375 Fahrenheit.

Mix all the dry ingredients together in a mixer bowl with the whisk attachment.

In a seperate bowl combine, coconut oil, brown sugar, eggs, and molasses using a wooden spoon.

Add combined wet ingredients to dry ingredients and whisk until combined.

Form dough into walnut sized balls and roll in white granulated sugar.

Place cookie dough on parchment lined sheet pans.

Bake cookies for 10-12 minutes,  until golden brown on the bottom.  

Flatten baked cookies with back of spatula and allow to rest for 2 minutes before
 transferring to a plate.

Enjoy!

Molasses Crinkles

Printable Recipe Found Here

Ingredients:

1 1/4 cups cold Coconut Oil
2 cups Brown Sugar
2 Eggs
1/2 cup Molasses
5 cups All Purpose Flour
4 teaspoons Baking Soda
1/2 teaspoon Cloves
2 teaspoons Cinnamon
2 teaspoons Ginger
White Granulated Sugar

Process:

Preheat oven to 375 Fahrenheit.

Mix all the dry ingredients together in a mixer bowl with the whisk attachment.

In a seperate bowl combine, coconut oil, brown sugar, eggs, and molasses using a wooden spoon.

Add combined wet ingredients to dry ingredients and whisk until combined.

Form dough into walnut sized balls and roll in white granulated sugar.

Place cookie dough on parchment lined sheet pans.

Bake cookies for 10-12 minutes, golden brown on the bottom.  

Flatten baked cookies with back of spatula and allow to rest for 2 minutes before transferring to a plate.

Enjoy!

Apricot Pocket Pies

A long time ago, wives would cook small amounts of pre-cooked meats and fruits inside a biscuit like crust called pocket pies.  In 1963, Post Cereal company announced a new product to compliment their cereal, Pop Tarts. Pop Tarts being the commercialized version of the the pocket pie.  I remember having Pop Tarts when I was a kid and thinking these are so cool, a breakfast food you heat up in a toaster. One of my favorite shows is Good Eats with Alton Brown.  He had an episode on Pocket Pies.  That was when I learned Pop Tarts aren't very yummy, but the homemade pocket pies are really delicious. My daughter Haley asked me to make Pop Tarts today, she meant pocket pies.  As a child my family was blessed to have an apricot tree.  While we had an apricot tree we had sweet ripe delicious apricots that my dad made into jam.  Apricots are a fruit best picked when ripe.  They don't ripen off the tree, sadly.  Another sad fact, I have come to realize, not accept mind you, is that the produce sold here in Queens is not as good as the produce I bought in California.  For that reason, my apricot filling for this recipe needs a lot of sugar.  If by chance you have an apricot tree, which I do know a couple of people who do, or you have access to ripe apricots, then this recipe is for you. It can be changed to suit your purpose.  Another great aspect of this recipe, is you don't have to fill these pocket pies with apricots, you can use whatever fruit you want (or use jam instead of making a filling).  A special thanks to my Haley girl for photographing me while I put these together.

The flaky, layer goodness and fresh filling really do make these superior to those dry versions
in the foil packets.

Ingredients for Apricot Filling:

10 Apricots
1/2 teaspoon Cinnamon
2 tablespoons Butter
1/2 cup Cane Syrup (or use white granulated sugar)
1 cup Cane Sugar (or white granulated sugar)

Ingredients for Pie Dough:

19 ounces All-Purpose Flour

4 teaspoons Baking Powder

1 1/2 teaspoons Kosher Salt

5 ounces cold Butter

1 1/2 cups Milk

1 Egg mixed with 1 teaspoon water

 Wash, removes pits, and dice apricots into 1/2 inch cubes.

Place a medium non-stick skillet over a medium-high flame.  Add all the filling ingredients at once.
Stir and cook.

 Reduce heat to low, after mixture comes to a boil.  Cook and reduce the sauce until thickened.

Preheat oven to 350 Fahrenheit.

 Add flour, salt, and baking powder to a medium size bowl.  Mix dry ingredients.

Add cold butter to flour mixture.  Using your fingers, lightly mix the flour and butter together to
make butter and flour globules.

 Add milk to dough and knead for 20 turns, until a ball forms.

 Divide dough into four balls.  Roll out each ball on a floured surface.  Roll to 1/8 inch thickness.

 Cut dough with pizza cutter and rolling pin as a guide to get a straight rectangle.

 Cut into four wide strips vertically.

 Cut once horizontally to create 8 rectangles.

 Spread 2 teaspoons apricot filling on bottom four rectangles.

 Dock top four rectangles with fork.  Poke holes in dough with fork.

Mix egg and water in a bowl or cup to create egg wash.  This will be our glue.

Dip your finger into the egg wash or use a pastry brush to brush/rub egg wash onto outside
border of all the rectangles.

Place docked dough rectangle on filling and press edges.  Push from middle out gently,
to remove air pockets.

Bake pocket pies on an un-greased sheet pan for 15-20 minutes.  The pocket pies should not
look browned on top.  The pocket pies are par-cooked.

 The rest of the cooking will take place in a toaster oven.

Enjoy!

Apricot Pocket Pie

Printable Recipe Found Here

Ingredients for Apricot Filling:

10 Apricots
1/2 teaspoon Cinnamon
2 tablespoons Butter
1/2 cup Cane Syrup (or use white granulated sugar)
1 cup Cane Sugar (or white granulated sugar)

Ingredients for Pie Dough:

19 ounces All-Purpose Flour

4 teaspoons Baking Powder
1 1/2 teaspoons Kosher Salt

5 ounces cold Butter

1 1/2 cups Milk

1 Egg mixed with 1 teaspoon water

Process for Apricot Filling:

Wash, removes pits, and dice apricots into 1/2 inch cubes.

Place a medium non-stick skillet over a medium-high flame.  

Add all the filling ingredients at once.  

Stir and cook.  

Reduce heat to low after mixture comes to a boil.  

Cook and reduce the sauce until thickened.

Preheat oven to 350 Fahrenheit.

Process for Pie Dough:

Add flour, salt, and baking powder to a medium size bowl.  Mix dry ingredients.

Add cold butter to flour mixture.  Using your fingers lightly mix the flour and butter together to make butter and flour globules.

Add milk to dough and knead for 20 turns, until a ball forms.  

Add more flour if needed to make less sticky.

Divide dough into four balls.  Roll out each ball on a floured surface.  Roll to 1/8 inch thickness.

Cut dough with pizza cutter and rolling pin as a guide to get a straight rectangle.

Cut into four wide strips vertically.

Cut once horizontally to create 8 rectangles.

Process for Pocket Pies:

Spread 2 teaspoons apricot filling on bottom four rectangles.

Dock top four rectangles with fork.  Poke holes in dough with fork.

Mix egg and water in a bowl or cup to create egg wash.  This will be our glue.

Dip your finger into the egg wash or use a pastry brush to brush/rub egg wash onto outside border of all the rectangles.

Place docked dough rectangle on filling and press edges.  Push from middle out gently, to remove air pockets.

Bake pocket pies on an un-greased sheet pan for 15-20 minutes.  The pocket pies should not look browned on top.  The pocket pies are par-cooked.

Toast pocket pies in toaster oven before serving.

Enjoy!