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Chicken Pot Pie followed by lots of pumpkin

I had some left over roasted chicken in the fridge and was paging through a few of my favorite cookbooks for a recipe for Chicken Pot Pie. I found a wonderful recipe that I made one evening for dinner. This week’s recipe is a delicious chicken pie made from scratch with carrots, celery, chicken and peas in a creamy filling with a flaky crust that I made in my food processor. The end result was a hearty and flavorful pie that got very high ratings when I served it.

Chicken Pot Pie

2 cups flour

2/3 cup vegetable shortening

2 teaspoons salt

4-6 teaspoons cold water

2 medium potatoes, peeled and cubed

2 carrots, peeled and sliced

1 medium onion, slivered

2 stalks celery, sliced

4 ounces sliced mushrooms

1 1/2 cups cubed cooked chicken

3 tablespoons butter

3 tablespoons flour

1 cup hot water

1 teaspoon chicken bouillon granules

Peas, optional (I added about 1 1/2 cups frozen peas)

Make a pie crust by processing flour, vegetable shortening and salt. Pour into mixing bowl and stir water into the flour with your fingers, adding enough so that the dough forms a ball. Roll out half of the dough and fit into a 9-inch pie pan. Cook the potatoes, carrots, onion and celery in a little salted water until tender and the potato is easily pierced with a sharp knife. Drain and mix with mushrooms and chicken. Add peas. Make a gravy by melting butter and stirring in flour, hot water and chicken bouillon granules. Stir over high heat until mixture comes to a boil and thickens. Add to chicken mixture and stir gently. Pour into pie shell. Roll out second pie crust and place over top. Crimp edges. Pierce crust with a sharp knife to provide vents. Bake at 424 degrees for 15 minutes. Lower heat to 350 degrees and bake for 45 minutes more. Let stand for 15 to 20 minutes.

Pumpkin Bars

Serving size: 20

4 eggs

1 cup oil

2 cups sugar

15 ounces canned pumpkin

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon clove

1/2 teaspoon nutmeg

Mix eggs, oil, sugar and pumpkin. Sift rest of ingredients and add to pumpkin mixture. Pour into a greased and floured 12x12x1-inch pan. Bake at 350 degrees for 25-30 minutes. Frost.

Cream Cheese Frosting

6 ounces cream cheese

3/4 stick butter, softened

1 tablespoon cream

1 teaspoon vanilla

4 cups powdered sugar

Mix ingredients and beat until smooth and creamy. Frost cooled bars.

GARY’S TIP: Wrap celery in aluminum foil when putting in the refrigerator. It will keep for a long time.

FOOD FOR THOUGHT: Surround yourself with people, colors, sounds and work that nourish you.