Puppy Pot Pies
1 pound bag of frozen cubed chicken, thawed 1 cup chopped carrots 1/2 cup frozen green peas, with a 8 set aside 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 can of chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.) Chop up your celery and carrots. Put your chopped veggies, peas, and diced chicken in a large pot and cover with water. Bring to a boil for 15 minutes. Remove from heat and set aside. Save about 8 carrot slices and 8 peas for the puppy face. Roll out your pie crust. We used 4 (6oz) souffle dishes. Place the souffle dish on the crust and cut a circle with a inch or so beyond the dish.Place the bottom crust in the dish and press on the bottom and sides. There should be some of it sticking out around the top. Save the pie dough scraps to make the face and ears. In the saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat. Place the chicken mixture in bottom pie crusts and pour the flour/milk mixture over the top. Cover with the top crust, seal edges, and cut away excess dough. Press down on the sides a bit to prevent any of the mixture from coming out. We pinched ours to make it look like puppy hair. Roll out the dough scraps and cut out 4 smaller circles for the nose. Cut out 1 ear and use that as a guide to cut out the rest. Poke a few holes on each side of the nose cut out and cut a slit down the middle. Place the saved carrots on for the nose and tongue. You could also cut a heart out of the carrot for the nose. Put on the peas for the eyes and place the nose cut out on the face. Press on the ears. Some will hang off the side. Bake in the preheated oven for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. We did cover ours with foil in the middle of baking to prevent over browning. - Kitchenfunwithmy3sons.com
Leprachaun Lunch
peanut butter jelly bread green food coloring carrots celery marshmellows twizzler I tinted apple jelly with a drop of green food coloring. I put it on the outside and the peanut butter inside. I used celery, carrot, and marshmallows on the hat. I took a mini marshmallow and cut it in half. Took a snip out of the top and shaped into a heart to make the clover. I cut the carrots on the beard in half...I didn’t want to over load him! A celery nose and raisins on the eyes. I used a twizzler strip for the mouth. Use kitchen scissors to cut the hat out of the bread. It’s quick and easy!
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