Home Made Chicken Pot Pie

Gravy:

4 T organic salted butter, melt in pan

4T unbleached flour mix with butter

2 C organic chicken broth, and add more if too thick (stock from the chicken below)

turmeric for color

sea salt to taste

Stir and let boil under medium low heat and whisk until well blended. Add sea salt for taste. Let cool.

Pie crust (makes 3 small pot pies)

In a food processer:

4 oz low fat cream cheese, cut in pieces

1/2 stick organic salted butter

3/4 unbleached flour

pulse food processor until sandy.

Add 1 T flour and 1/2 egg yolk. (reserve other half for egg wash)

Add more flour if necessary and shape into a ball. Flatten into a plate size and cover with saran wrap and put in refrigerator until ready to bake.

Filling:

Boil 4 chicken thighs in chicken stock enough to cover chicken for 30-45 minutes.

Strain stock, season with salt. Debone chicken and shred to pieces without skin.

Add frozen mix vegetables about 1/4 c per pot pie.

Using small pot pie containers, Add filling, gravy and pie crust on top. Seal with fork and cut some slits as vent. Brush with egg wash.

Bake in a preheated oven 400F, for 35 minutes or until light golden brown.

Comments

Jollibee fried peach mango pie

Hmmm. I went to Jollibee in Jersey city, NJ to get one of the peach mango pies. Unfortunately they were out, so I got the banana langka instead. Then I had one of those light bulb moments to make my own Peach mango pie. Crazy huh? The important thing was the filling. The filling would be a little bit hard if the yellow ripe mangoes were out of season. Luckily Del Monte now sells them in the little plastic cups. Filling: 1 C of yellow sliced and cubed mangoes, ripe and peaches or Del Monte cubed mangoes and peaches with syrup 2 T peach jam preserves 1T white sugar In a little saucepan, cook the mangoes in sugar for 1 minute in medium heat until mangoes soften. Add the peach jam and mix. Simmer for another 1 minutes. Transfer to a bowl and cool in refrigerator. Crust: Buy the PUFF pastry crust from the supermarket. Lay out and cut in squares. Add the mango peach filling. Top with ...

Mom's Cooking

I was watching the show on Lifetime called Mom's cooking. This recipe was inpired by that show. This is called Salmon Wellington. Intead of puff pastry, I accidently got the phyllo dough. But still turned out well. I would cook this for a party gathering again, since it was easy to make and it's healthy. Ingredients: Puff Pastry crust (1 sheet for each salmon) 1-2 Salmon filets lemon salt and pepper egg white wash frozen spinach Mozorella cheese Directions: Season salmon with salt and pepper, squeeze some lemon and let sit. Defrost the puff pastry and and unroll. Place on filet of salmon in each crust. Top with a slice of mozorella and frozen spinach. Fold like a burrito. Brush with egg white wash. Bake in oven Preheated 425 F for 30 minutes or until brown.

Mango Cream Pie

For mother's day, a friend of mine gave me 2 yellow mangoes. Mangoes has to be my favorite fruit. My brother shared with me a mango cream pie recipe along with my friend's mother who made it out of mango puree. This recipe is sort of a combination of both. The best mango cream pie has yet to be from Red Ribbon bakery...sweet crust, mangoes and whipped cream. For good results get sweet ripe mangoes for this recipe or add some white sugar to it. If you can't find any good mangoes, you can also try mango puree and just mix it with the cream mixture. Ingredients: 2-3 cups of fresh yellow mangoes, ripe and sweet..cut thinly 1c organic heavy whipping cream 1 small can condensed milk 1/2 c hot water or hot mangoe puree (heated up) 2 sachets of Knox white gelating powder, (2) Pilsbury ready made pie crustor or graham cracker crust, baked according to directions on package 1 tsp vanilla flavoring 1 Tbsp crushed graham cracker crumbs ...

Cooking Pinoy atbp.

Search This Blog