Chicken Pot Pie

Freezer Instructions:

First, thaw the chicken pot pie filling, and the pie crust.  (If you would like to season the filling to your taste, heat up on stove and season with more salt, pepper or thyme:)

Next, loosen the pie crust edge with your thumb, and turn the pie crust upside down on a piece of wax paper.  Your goal is take the pie crust out of the pan.  

Then, pour half of the pie filling into the empty pie tin, and replace the pie crust on top of the filling.  I placed one hand underneath the pie crust, and put one on top. Then slowly plopped it down over the pie filling.  It might rip, but the goal is to cover the filling.  It really won't affect the taste that much, just the look.  Repeat with the second pie crust.  Also if you would like to have crust on the bottom and top, you could leave the crust in the pan........make another crust for the top...........or buy another crust for the top.  You choose, but there are options:)

Last of all, cut two slits on top of the pie crusts and bake at 400 degrees for 30 minutes.  When I baked mine, the edges of my crust were really brown.  Depending on your oven, you could lessen the cook time or cover the crust with tin foil at the last.  The goal is to brown the crust and have the filling bubbling.  That is when you know it is done.  

Ingredients
Cooked Chicken:
One 2- to 3-pound chicken fryer, cut up
Chicken Pot Pie:
3 celery stalks
3 medium carrots, peeled
1 large yellow onion
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
2 cups low-sodium chicken broth or stock
1 chicken bouillon cube
1/4 cup white wine, optional
1/2 cup frozen peas
1 cup heavy cream
2 sprigs fresh thyme
1 teaspoon kosher salt, or more as needed
Black pepper
1/2 recipe Thyme Pastry, recipe follows
Directions
For the chicken: Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes, and then remove the chicken from the pot. Set the chicken aside to cool briefly.

Shred the chicken with 2 forks, reserving the bones. For the stock, return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.

For the pot pie: When you're ready to use the Thyme Pastry, remove from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Preheat the oven to 400 degrees F.

Begin by finely dicing the vegetables. Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice. Repeat this process with the carrots, and the onion.

Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery. Saute until the vegetables start to turn translucent, a couple of minutes.

Add 2 cups of the shredded chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.

Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine if using. The flour will combine with the chicken to create a delicious gravy. Next, add the peas.

Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper, and remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!

Pour the chicken mixture into a deep pie pan or small casserole dish.

Roll out the pastry so that it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. I don't worry about making a perfect edge on my chicken pot pie because a) it looks more rustic and b) I'm lazy, hungry and I want to eat.

Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.

Here is a link to the recipe that will give you the pie crust filling recipe.  It uses lots of butter and is really yummy!!

http://www.foodnetwork.com/recipes/ree-drummond/chicken-pot-pie-recipe/index.html

Lemon Crinkle Cookies

Makes 2-3 dozen

Ingredients:
1/2 cup butter, softened
1 cup granulated sugar
1/2 teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest ( I did not put this in)
1 Tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1-1/2 cup all-purpose flour
1/2 cups powdered sugar

Directions:
Preheat oven to 350 degrees.  Grease light colored baking sheets with non-stick spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy.  Whip in vanilla, egg, lemon zest, and juice.  Scrape sides and mix again.  Stir in all dry ingredients slowly until just combined, excluding the powdered sugar.  Scrape sides of bowl and mix again briefly.  Pour powdered sugar onto a large plate.  Roll a heaping teaspoon of dough into a ball and roll in powdered sugar.  Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny).  Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Chicken Enchiladas

4     Chicken Breasts
1     Medium Onion Diced
3     Cups Cheddar Cheese, Shredded (I used colbyjack)
10  Medium Flour Tortillas
2    Cans of Red Enchilada Sauce ( I used mild oneida)

Optional:
Can black beans
Jalapenos
Green Chilles
White Rice

1.  Preheat oven to 350
2.  Place 4 Raw chicken into pot of water, boil on high 20 min.  (I cooked mine in crotpot)
3.  Shred Chicken
4.  Mix cheese, onion, chicken, and 1 can red enchilada sauce in bowl.  (optional ingredients can be
     added too)
5.  Fill tortilla with mixture and roll it up.  Place in 9x13 pan with seams down.
6.  Pour 2nd can of red enchilada sauce over the top and top with cheese.
7.  Bake for 25-30 minutes until melted and bubbly.
8.  Serve with sour cream, salsa, lettuce, beans, or rice.

Freezer Instructions:
Don't bake put in freezer.  When ready to eat, thaw and cook 25-30 minutes as directed above.

Little Cheddar Meatloaves

1 egg

3/4 cup milk (I usually do closer to a 1/2 cup)

1 cup shredded cheddar cheese

1/2 cup quick-cooking oats

1 tsp salt

1 lb. ground beef

2/3 cup ketchup

1/4 cup brown sugar

2 tsp mustard

In a bowl, beat the egg and milk.  Stir in cheese, oats and salt.  Add beef and mix well.  Shape into 8 small loaves and place in a 9x13 baking dish. Combine ketchup, mustard and brown sugar. Spoon over loaves.  Bake uncovered at 350 for 45 minutes.

Freezer Instructions: Place on large cookie sheet to thaw. (In a single layer--the way you are going to bake them). When thawed, cut a hole in the corner of the sauce bag and squeeze sauce over each of the loaves.  Bake at 350 for 40-45 minutes.

Oatmeal Coconut Chewies

INGREDIENTS

• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 1 cup (2 sticks) butter, softened to cool room temperature
• 2 teaspoons vanilla
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/2 cups flour
• 1 cup shredded, sweetened coconut
• 1 cup quick oats

DIRECTIONS

1. Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet.
2. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).

Waffle Cookies with Chocolate Mint Frosting

Melt 1 cube butter.
Beat 4 eggs, 1 1/2 cups sugar  and 3 Tablespoons together.
Add the butter and mix.
Add 2 cups flour, 1/2 teaspoon salt and 1 teaspoon vanilla.
Mix.
Spray waffle iron with Pam.
Scoop one cookie on each section of heated waffle iron.
It only takes about a minute for them to cook.
Gently remove from waffle iron with a fork.
Let cool.
Frost.

Icing

Boil 5 Tablespoons butter, 1/4 cup milk, and 1/2 cup granulated sugar.  Add 3 Tablespoons cocoa and 2+ cups of powdered sugar.  Mix until smooth.  Add 1/4 teaspoon mint extract if desired.

Balsamic French Dip Sandwiches

1  2 1/2 lb. roast
1 beef bullion cube
1 1/2 cups water
1/4 cup balsamic vinegar
1 Tablespoon Worcestershire sauce
1 Tablespoon soy sauce
1/2 Tablespoon sugar
1/4 teaspoon red pepper flakes
4 cloves garlic, minced

Combine ingredients.  Cook in slow cooker on low all day, turning once.  Shred with a fork.  Drain juice off for dipping.  Dilute juices with water to taste.  Serve on rolls.  We cut the roll open, put the shredded beef on one side with two slices of Provolone cheese and warm in the oven at 350 degrees until the cheese melts and bun gets toasty.  Enjoy.  Serves 8+.