Spring Cleaning Specials
Bite into a Piece of PIE
in honor of
Chicken
Pot Pie
Pie lling:
8 tbsp. (1 stick) unsalted butter
1 med. onion, diced
3 stalks celery, diced
3 cloves garlic, minced
1/2 c. all purpose our
3 c. chicken stock
1/2 c. whole milk
1 rotisserie chicken, no skin or bones, meat shredded
2 c. frozen peas and carrots blend, thawed and drained of excess water
3/4 tsp. dried sage
1/2 tsp. salt and pepper
Pastry topping:
1 sheet pu pastry, thawed in the fridge
1 large egg yolk
1 tbsp. cold water
Melt butter over med-high heat, add the onion, celery, and garlic. Stir & sauté until translucent, 3-4 min. Reduce the heat to med. and sprinkle in the our. Stir to create a roux, cook the mixture for 1 min. to remove the raw, oury taste. Add in the stock. When the gravy has thickened, fold in the chicken, peas, carrots, & sage. Stir & pour into a 9 x13-inch baking dish and allow it to cool for 15 minutes.
On a lightly oured surface roll out the sheet of pu pastry into approx. 11” x 15”. Whisk together the egg yolk and water to make an egg wash. Lay the pu pastry on top of the baking dish. Brush the surface of the pastry with the egg wash. Crimp the edges as you would pie, then brush the uted edge with more egg wash. Cut small slits in the surface. Bake 400°F for 20-25 min or until the top is golden brown and the lling gently bubbles up through the vents. Cool for 15 min. prior to serving
Deep-Dish
Peanut Butter Pie
1 (3.4 oz) box instant vanilla pudding
2 c. heavy cream
1 c. milk
1 c. peanut butter (crunchy or smooth)
1 tsop. vanilla extract
1 pinch salt
12 graham crackers, or peanut butter cookies
4 tbsp. butter, melted
1 1/2 c. heavy whipping cream
3 tbsp. confectioners’ sugar
Whip the pudding mix with the cream and milk in a large mixing bowl, then add the peanut butter, vanilla, and salt. Continue mixing until it’s light and thick, 2-3 min.
Crush the cookies and mix with the melted butter. Press into the bottom of a pie dish, then spoon the lling into the dish. Whip the heavy whipping cream in the work bowl of your stand mixer, with a hand mixer, or by hand in a mixing bowl and confectioners’ sugar. Top the lling with the whipped cream. Refrigerate at least 4 hours, but overnight is best. Serve and enjoy
Artisan
Pizza Pie
1/2 c. diced of any of these veggies you desire: bell peppers, carrots, onions, broccoli, mushrooms, olives
1 tsp. dried rosemary
1/2 tsp. salt & pepoper
2 tbsp olive oil
1 can refrig. pizza dough
1 tbsp. grated parmesan
1 c. shredded mozzarella
1 pkg. boursin cheese
Roast the vegetables in olive oil until tender and lightly browned, about 25 min. Sprinkle cornmeal on cooking pan. Unroll dough and press it to desired thickness. Spread veggie mixture over dough, add cheeses. Bake classic crust 14-18 min, thin crust 8-12 min, or until crust is golden brown.
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