And That's What I Had For Dinner Tonight!

Glenda’s Chicken or Turkey Pot Pie

If I have some chicken or turkey leftover then I bake a pie. My children have always like it and so I am finally writing down this recipe to pass on down to them. I have also made this for friends and they like it better than the typical potato and carrot kind. And this is what I had for dinner tonight and tomorrow and probably the next night…..

White sauce – 4 cups (recipe below)

Corn – 1 ½ cups frozen or 1 can

Peas – 1 ½ cups frozen

Onion – 1 small diced fine

Celery – 2 ribs, diced

Chicken or turkey – 2 cups diced

Salt, Pepper, and Lawry’s Seasoned Salt to taste (at least ¼ to ½ teaspoon each)

Two crusted pie crust or one can of Pillsbury Crescent Rolls

White Sauce

8 tablespoons butter, melted

Add to butter, ½ cup flour.

Then add 4 cups milk, (I usually have one can of milk and then add the rest in 2%  to equal 4 cups).

Whisk all this together until thicken.

In another pot cooked the rest of ingredients until boiling, drain out liquid and add to white sauce. This should be a thick mixture.

Spray some PAM in a 9x13” pan and add turkey mixture. Roll out the pie crust to fit on top of the 9x13” pan, or if you are using Crescent Rolls, roll them out to fit the pan and bake according to the can. (Usually 375˚F for 10 minutes.) I don’t usually make a two crusted pan, unless, it is half of this recipe and then I put it in a pie pan. Today I tried the Crescents, they are very good! But the kiddos like the pie crust best.

 

Bake at 350˚F for about 20 minutes for pie crust.

 Picture before putting in the oven.

And out of the oven:

Topsy-Turvy Honey Apple Pie

Topsy-Turvy Honey Apple Pie

                             

Crust:

2 ½ cups flour

1 teaspoon salt

3 ounces or ¾ stick butter (cold)

2/3 cup vegetable shortening (cold)

½ cup ice cold water

In food processor, put butter, shortening, salt and flour.

Pulse until crumbly.

While food processor is on add ice water.

Watch until the dough forms into a ball.

Take out and put on plastic wrap and refrigerate for at least two hours.

Filling:

Peel, core and slice up 8 apples into a large bowl.

Add to the apples:

3 tablespoons flour

1 ½ teaspoons cinnamon

1/2 teaspoon freshly ground nutmeg

Stir this until well coated and add:

1/3 cup honey, again stir until coated.

Glaze:

1 tablespoon butter, melted

¼ cup brown sugar

1 tablespoon honey

½ cup pecans

Assembling the pie:

Preheat the oven 425˚.

Take the butter and brush around on the bottom of a 10” pie plate.

Sprinkle evenly the brown sugar, then pecans on the bottom of the pie pan.

Next drizzle the honey on.

Set aside.

Roll out half of the pie crust to fit the pie pan, about 12” circle. Keep the other half in the refrigerator.

Add the apple mixture.

Roll out the other half of the pie crust and put on top of the pie. Put little holes on top to vent the steam.

Bake for 15 minutes at 425 degrees, turn down oven to 350 degrees and bake for 30-35 minutes more, until crust is a golden brown. Don’t over bake, if edges are turning too brown, put on small pieces of foil around the edges.

Take out of oven and make sure you have a plate big enough to turn the pie onto. With pot holders turn the pie over onto the plate, as it is hot and steam can burn your hands.

*Was really pleased with this recipe. I took it from 3 different recipes and came up with this one. Will be making this on Thanksgiving. It taste like apple and pecan pie mixed. Yummy!!!! Hope you like it!

The only thing I will try different is to cut back on the butter and shortening, I think I will use just a 1/2 cup of each in the crust and see if it with still bake up as nice.  I was disappointed at one thing, I put a pretty letter 'A' on top and forgot that I needed to turn this pie over, lol!

White Pumpkin Pie

I haven't blogged for awhile, as I don't know where to start. So here goes.....

I cooked up 3 white pumpkins last week and found out their meat was also white. (Most of the past white pumpkin I have bought has the orange meat inside and makes better pies, so I was surprised to find white meat.) I usually buy one white pumpkin and one orange. This year after Halloween the white was on sale for $1.10 each, so I got 2 along with the one I already had. I went online to see if the white meat was edible and found it was, so for Thanksgiving we had one white and one orange pumpkin pie. I froze the rest for later use. There so much to do with pumpkin that I thought I would spread it out over the year.

Here are the pictures of the two pies. Soren, my grandson, made the orange pie this year. He has helped to make pies the last couple of years. Since their was a little extra orange mixture, we decided to marble it into the white pie.

They both tasted great!