Carla's Homemade Chicken Pot Pie

Makes two pies

Ingredients:

2 boxes Pillsbury Pie Dough (Refrigerator Section)

2.5 lbs of cubed Cooked Chicken - set aside

1 cube of Butter

1 medium Onion - diced (can omit if you don't like onions)

3/4 cup of Flour (approximately) - I used a little less than 3/4 of a cup

2 cups of Milk or Half/Half

1 cup Chicken Broth

1 small jar of Alfredo Sauce

1 Tbs. Minced Garlic (I left this out)

1 can of Cooked Carrots (drained)

2 cans of cooked diced Potatoes (drained)

1 can of Corn (drained)

1 cup of Frozen Peas

1/2 tsp Salt

Pepper to taste

Prep:

Spray pie pan with non-stick spray and add bottom pie crust.  Pierce 6-7 times with a fork and set aside.  Pour 2 cups of milk or half/half in liquid measuring cup.  Pour 1 cup of chicken broth in measuring cup.  Dice onion and set aside.  In a strainer, pour the can of carrots, potatoes, and corn and set aside.

Method:

In large pot you will start a roux by sauteing the onion in the cube of butter.  When the onions are translucent and starting to caramelize, add 1/2 cup of flour.  Use a whisk and stir to combine and cook the flour for about 20-30 seconds. This will resemble a paste. Then add about 1 cup of Milk or Half/Half and stir with the whisk to incorporate.  Add 1 cup of Chicken Broth, again while stirring constantly with a whisk. Then add about 1/8 cup of flour, again....while stirring constantly with a whisk.  Then you will add the last cup of Milk or Half/Half (Keep Stirring).  Now add the jar of alfredo sauce and garlic (if you choose) and stir to combine.  This should be the texture and thickness of gravy. Add salt/pepper, carrots, potatoes, corn, frozen peas, and chicken.  Stir to combine.  I added more salt and pepper at this point.  Your sauce should now resemble the picture above.

Note: If you don't want to add the onion, just leave it out and make the roux with the melted butter and follow the same instructions adding more milk and flour if needed.

Scoop mixture into prepped pie pans leaving it domed in the middle.  Add top pie crust, folding under the overlapping edges, and then pinch to seal. Pierce top of pie with a fork about 10 times. 

Bake at 375 for about 45 minutes.

Note:  This is a great recipe to make ahead and freeze.  If you are baking a frozen pie, pull it out and leave it on the counter for a couple hours before you put it in the oven.

Paije’s Fluffy Mashed Potatoes

Paije’s Fluffy Mashed Potatoes

Method/Ingredients:

10-15 lb. bag of russet potatoes - cut into 1-2 inch chunks

Boil in salted water for 20 minutes until fork tender

You will have to do the next part in batches......

Use the Kitchen Aid w/ whisk attachment and mix on slow 4-5 times around to let steam out

Let sit about 2-3 minutes

Add 1 full tsp. Of salt per batch/bowl

Mix another few times to get most of the chunks out - don’t over mix 

Add 1/2 stick of butter per batch/bowl - butter should be room temperature

Add 1/4 tsp. white pepper

Spin slowly while butter incorporates

Add 1/2 cup or 2 heaping tablespoons of sour cream

Whip until smooth (If too thick add more sour cream)

Prepare 2.5 hours before event and keep warm in oven

Variation: sprinkle with bacon bits and shredded cheese for Loaded Mashed Potatoes

Potato Cassarole (The Best Version)

Ha Ha Ha...feel free to post your own "Best" versions of this recipe. Everyone seems to make this a little differently, I just happen to think mine is the best!

6 Russet Potatoes
1/2 cup sour cream
2 cans cream of chicken soup
2 cups of shredded cheddar cheese
salt/pepper to taste


Peel and cube potatoes. Boil until fork tender (about 10 minutes). While potatoes are cooking combine soup, sour cream, shredded cheese and salt/pepper to a medium sized pot and heat (continually stirring) until mixture is smooth and has melted together. Line the bottom of 9X13 with the cooked potatoes and then pour melted soup mixture over the top. Sprinkle with a generous amount of cheese and crunched up chips of your choice (I like ruffles). Bake at 350 until heated through and bubbling.