Homemade Chicken Pot Pie

Hello friends!  Today is St. Patrick's Day and while my corned beef and cabbage are making their way to greatness I have this recipe to share with you.

I grew up eating Banquet Chicken Pot Pies and I still love them in a pinch.  However, my homemade chicken pot pie just triggers my inner need for comfort and joy!

You can choose to use my recipe for homemade pie crust or use store bought.  I got a great deal on sme at the store and so expect lots of "pie" recipes!

This is easy, let's go!

You Will Need:

4 tbsp butter

1/4 cup flour

1/4 tsp dried thyme

1 tsp dried parsley

2 to 2 1/2 cups chicken stock

3/4 cup half and half

3 cups shredded or cubed chicken (cooked)

1 lg or 2 med potatoes, cooked and small diced

1 cup frozen peas and carrots

2 pie crust (make in advance if making your own and refrigerate 1 hr)

salt and pepper to taste

1 egg

Preheat oven to 400 degrees F.

Melt butter in a large pot.  Sprinkle in flour and let it cook for about 3 minutes while stirring.  Add thyme and parsley.  Pour in chicken stock and half and half.  Add each slowly while whisking so you don't get any lumps.  Then the rest of the ingredients, chicken, potatoes and peas and carrots can go in.  You should have a thick gravy full of veg and chicken!  Set aside to cool

Place your first crust in a deep pie dish.  Add your filling after it has cooled considerably then lay the second crust over the top and pinch the top and bottom crusts together!  Flute them if you like.  This is the part of the video that is missing. Sorry.  Take an egg and splash of water and beat it together in a bowl.  Brush the top with it and edges and sprinkle a little thyme, salt and pepper on top

Bake for 35 to 40 minutes

ENJOY!

Cheddar's Copycat Croissants

Cheddar's...have you ever been there?  OK, imagine being seated in a casual restaurant and being served these warm croissants, drizzled in a sweet butter concoction that melts in your mouth. To. Die. For.

These are really easy, not even a real recipe I suppose but I did actually make these a couple of times before I got it just right.  See, the first time I thought it was more of an 'icing' situation, so I used powdered sugar to sweetened my butter.  While it was tasty, it was definitely not right. It was a honey situation all the way.

Video

I am not making homemade Croissants. Just isn't happening for me.  I swear by the ones at Costco, so sue me.  This will cover about 5 Croissants, 7 if you are stingy!  Just double the recipes for more!

5 Tbsp butter

1 HEAPING Tbsp honey

Croissants

Melt butter in microwave or in small sauce pan on the stove top.  Add in honey once melted.

Heat croissants for 20 to 30 seconds in microwave.  Drizzle OR drown them in your melted honey butter and experience these pillows of pure goodness melting in your mouth!

ENJOY!

Easy Toffee

Hey, Hi, HELLO!  I can't believe I am so late on Christmas recipes!

Every year I host a Christmas party for my sister's (all 6)!  This year, #5 brought this toffee topped with chocolate and it was awesome!  She said it was so easy, no thermometers, nothing!  I thought, I am IN!

I got the recipe and went at it.  I filmed it my first time to see if it was really that easy aaanndddd...it was!  Imagine a huge homemade heath bar if you will!

A major tip:  If you let this come to a boil to quickly, it will separate. It takes patience.  Keep stirring and after it comes to a boil, it took mine about 10 minutes to get that toffee color I wanted.

Here is what you need:

1 cup (2 sticks) of butter

1 cup granulated white sugar

2 Tbsps water

Chocolate chips

Before you start!!!

Line a baking sheet with parchment paper.  Have your chocolate chips ready!

NOW....

Place all ingredients in a heavyish bottom pan. SLOWLY heat until it comes to a steady boil, just a rolling boil, nothing to crazy.  Keep stirring the entire time.  After it starts boiling you are going to let it continue until it turns the color of toffee or a bit darker than caramel.  When you run a spoon through it, you want it to stay separated for a couple of seconds as well.  When you think it meets your color analysis of being the color of toffee, pour unto your parchment lined paper and spread out.  The thinner you spread it the easier it is to eat, but it breaks way easy too.  I like mine a little thicker than thinner.  Immediately sprinkle your chocolate chips on.  Measure with your heart.  Let sit for a m8 use or until they are melt and spread with an offset spatula or knife.  Now let sit until it is all set and hard.  Break apart and enjoy!