Chicken Pot Pie

So, thus far, I’ve only posted desserts. I must say, they are my favorite to make, because dessert is always everybodys favorite part of the meal, but my talents to range to actual meals as well. (Surprised? Don’t be!) Now, I know Chicken Pot Pie is usually a winter month meal, but with the nasty weather we have been getting, coming in out of the rain to a warm, homemade chicken pot pie is really nice. This recipe is actually my own, I took several elements from different recipes, tweaked them a bit, and now have the perfect recipe! This particular recipe makes either 2 9-inch pies, (You can cook one, and freeze the other!) or 1  13×9 inch casserole. Either way, it really is fantastic, and hey, who doesn’t like chicken pot pie?!??

Chicken Pot Pie

• 1 cup Chopped onions
• 1 cup chopped celery
• 1 1/2 cups diced potatoes
• 1 can green beans
• 1 can corn
• 1 can peas
• 1 cup chopped carrots
• 1/2 cup margarine or butter
• 2 cups chicken broth
• 1 cup half and half
• 4 cup chopped, cooked chicken
• 2 (15 oz) packages of pie crust
• salt
• pepper
• 1/2 cup all-purpose flour

1. Saute’ potatoes in butter/margarine for 5 minutes. Add onion, celery, and vegetables. Saute’ another 10 minutes. Gradually add flour to mixture. Stir constantly for 1 minute.
2. Combine half and half with the chicken broth. Gradually stir into veggie mixture. Cook over medium heat, stirring constantly until thick and bubbly. Add salt and pepper to taste. Add chicken.
3. Preheat the oven to 400 degrees.
4. Spray non-stick spray into either two 9 inch pie pans or a 9×13 inch casserole. Place pie crust on the bottom of pan, covering the entire bottom of can. (may need to cut to fit.) Pour the mixture over the crust, then top with remaining pie crust. Cut Vents in the top of the crust.
5. Bake for 40 minutes. (Or until golden brown!)

Until next time folks, Stay Hungry!

— Your Blogstress, SMCombs

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Peanut Butter Pie

Every now and then, you come across a recipe that quickly becomes a highly requested favorite. My recipe today is one I found some time ago, and I honestly don’t remember where I got it. Although the origins are a bit shady, I still get MANY request for this recipe. The great thing about it is that it is actually a NO-BAKE recipe, and it really doesn’t take long to throw together. (Unlike the first one I threw at you… it’ll be okay, I promise!) So, I hope you enjoy this delicious treat as much as my family and friends do!

Peanut Butter Pie

For the pie:

• 1 prepared chocolate cookie pie crust
• 1 cup creamy peanut butter
• 1/2 cup sugar
• 8 oz. cream chees (at room temperature)
• 4 1/2 cups (12 oz. ) of non-dairy whipped cream (divided)
• 1 jar hot fudge topping ( divided)

Drizzle:

• 2 tbsp hot fudge topping
• 2 tbsp creamy peanut butter

1. Combine peanut butter, cream cheese and sugar. Gently fold in 3 cups of the whipped topping. Spoon mixture into the shell. Using a Spatula, smooth the micture to the edges of the pie crust. Reserve 2 tbsps of the hot fudge topping. Microwave the rest for 1 minute, stir. (The jar may be hot, use extreme caution when pulling out of the microwave)
2. Spread the hot fudge  topping over the pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining whipped topping (approx. 1 1/2 cups) over the hot fudge layer (don’t mix the two layers!)
3. Drizzle the hot fudge and peanut butter over the top, serve.

A few side notes to make give you an edge when making this. If you place the 2 tbsp of peanut butter in one small ziploc bag, and the same with the 2 tbsp of hot fudge topping, kneed them for a little while, then cut a small bit off of a corner, you can use the bags like cake decorating bags, and get a pretty design on the top of the pie. If you want the pretty look in the picture, do zig zag lines horizontally with the peanut butter, and do zig zag lines vertically with the the hot fudge and simply drag a clean butter knife through the two.

There you have it! A much easier, yet equally delicious, recipe!

Stay hungry!

— Your blogstress, SMCombs