Mini Pie Maker...Chicken Pot Pies

See what I made?

Here's my own recipe for yummy chicken pot pies, using my brand new Breville Mini Pie Maker.  I also use this recipe to make handheld pies.  You may want to include cooked potatoes, mushrooms, onions or peas and carrots to this recipe according to your own preference, but pre-cook before adding any of these ingredients to the filling so that those veggies will be yummy tender.

FILLING INGREDIENTS:
2 cups chopped and shredded, *roasted chicken breast
2 tbsp flour
1 tsp Knorr chicken boullion granules
1/2 tsp Lawry's garlic salt
A sprinkle of pepper
About 1 cup chicken broth

*ROASTED CHICKEN BREAST:
Place chicken breasts skin side up on a baking sheet.  Drizzle with olive oil.  Generously sprinkle with salt (I use kosher salt) and pepper.  Place in pre-heated 350 degree oven; bake for about 35 minutes or until done; meat temperature should be about 165 degrees inside.  Don't overcook!  Remove from oven when done; allow to cool.  Strip and discard skin and bones, then chop and shred chicken meat into chunks.  All done!  I usually roast and prepare a large pack of chicken breasts, then divide pieces into 2-cup portions and freeze, to be used as needed.

CHICKEN PIE FILLING:
Combine flour, chicken boullion granules, garlic salt and pepper in a large sauce pan.  Slowly add chicken broth, stirring constantly.  Continue stirring over a medium heat until sauce begins to bubble and thicken.  Add chopped roasted chicken pieces to sauce.  Remove from heat and allow to cool. 

PASTRY:
3-1/2 cup flour
2 tsp. baking powder
1 tsp. salt
1 stick butter, chilled well and cut into 1/2" pieces
1/2 cup vegetable shortening (I used lard for a very flaky crust)
5 tbsp (or more) ice-cold water

Combine flour, baking powder and salt.  Cut in butter and shortening until mixture resembles a coarse meal.  Add enough cold water for the dough to come together and form a ball.  Knead until smooth.  Let rest for 10-15 minutes. 

BREVILLE MINI PIE MAKER:
Roll out dough, top and bottom crusts; fill and cook in pie maker, according to manufacturer's instruction.

TO MAKE HANDHELD PIES:
Roll out dough and cut out 5" or 6" circles.  Fill each circle with cooled chicken filling (about 2 tbsp per circle).  Fold in half and crimp around edges; slash top to allow steam to escape.  Brush tops of pie with an egg wash (1 egg slightly beaten with a little milk or water added).  Pre-heat oven to 400 degrees.  Place pies on a foil-lined cookie sheet and bake for 15-20 minutes or until pies are golden brown.



 

Sourdough starter...

The sourdough experience begins...

Today I received sourdough starter that I ordered, all the way from Vermont, from the King Arthur Flour Company.  Accompanying paperwork says this starter has been passed down in one form or another for the past 250 years.  That's a long time ago!  Tonight, I began the process of getting my starter to come alive.  If all goes well, it'll be bubbling and ready for use in no time at all.  Today's date...September 6, 2012.  I kept a sourdough starter years ago, but somehow over time, I let it fizzle.  You have to feed the starter regularly to keep it going.  Nonetheless, I have many good memories of sourdough pancakes, biscuits and breads that my family enjoyed way back when.  Sourdough starter; I'm ready to commit to its keeping once again; maybe pass it along to my granddaughters some day.

Putting up preserves...

Here's this year's batch of jams made by me own self.  There's Strawberry, Peach Jalapeno and Spicy Blueberry.  I thought putting the "spicy" in the blueberry preserves would be a nice touch, but Ray prefers it plain.  Next year I'll remember to keep it simple.  Making jams and jellies require a boatload of sugar, but I follow the recipe exactly, for fear of the jam not setting up. 

Break from quilting...Zucchini Pickles!

Don't these look yummy?  Zuni Cafe Zucchini Pickles, one of the easiest pickles I have made.  After you've followed the recipe, simply put your jars in the refrigerator and they will last indefinitely; no water bath or pressure cooking necessary.  What I like best?  They are yummy and...it's a small recipe; makes two pints as you can see.  If you want the full recipe, just drop me a line.  I added a bit of whole mustard seed and celery seed, mainly because I had them on hand and they add to the pickle flavor.