All Sold Out Chicken Pot Pies

Finally a recipe to blog! Seems like November is just flying by me at a warp speed. I made two absolutely delicious recipes this month and then forgot to get pictures of them. Otherwise, we have been enjoying several of our favorite meals that have already appeared here. I can't tell you how long I've had this recipe tagged to make. I've probably already mentioned in my blog that the Pastry Queen is one of my favorite cookbooks. Since purchasing that book several years ago I have added Rebecca Rather's additional books to my collection including her newest one, The Pastry Queen Parties. I had the opportunity to visit the Rather Sweet Bakery in Fredericksburg, Texas and I highly recommend it to anyone in the area. I also attended a cooking class hosted by Rebecca which was also fantastic. So with the weather turning cold and grey and this recipe popping up on several blogs I read I knew it was time to try it. Be warned, this is not a fast recipe to make. I estimate in preparation alone I spent well over an hour. I can say the time spent was well worth it. This was fantastic. Next time I will probably add some carrots as they are a requisite vegetable in a pot pie for me. I omitted the hot sauce to make it kid friendly. I also omitted the red bell pepper as it didn't seem right in a pot pie to me. I love the additional vegetable suggestions of turnips, asparagus and corn. I think any combination in this recipe would be great. This is comfort food at its very best. Now, if I had only made Rebecca's incredible recipe for Mexican chocolate cake to go with it!

Other Pastry Queen Recipes:
Tropical Carrot Cake
Tuxedo Cake
Larger Than Life Pumpkin Praline Cheesecake

All Sold Out Chicken Pot Pies

Yield: 6 servings

• FILLING

• 3 tablespoons unsalted butter

• 1 medium-size yellow onion, chopped

• 1 large russet potato, peeled and diced

• 3 cloves garlic, minced

• 1 red bell pepper, diced

• 8 ounces button mushrooms, sliced

• 1/2 teaspoon crushed red pepper flakes

• Salt and freshly ground black pepper

• 1 purchased cooked rotisserie chicken or 1 whole stewed chicken, cooled

• 8 ounces fresh green beans, cut into 1-inch pieces (optional)

• 1 (8-ounce) package frozen peas (optional)

• CREAM SAUCE

• 1/2 cup (1 stick) unsalted butter

• 1 cup all purpose flour

• 2 1/2 cups chicken stock, preferably homemade

• 1/2 cup heavy whipping cream (optional) Dash of hot pepper sauce, such as Tabasco

• Salt and freshly ground white pepper

• CRUST

• 1 cup (2 sticks) chilled unsalted butter

• 3 cups all purpose flour

• 10 ounces chilled cream cheese

• 1 teaspoon salt

• 1/4 teaspoon freshly ground white pepper

• 1 large egg

1. To make the filling:

2. Melt the butter in a large sauté pan set over medium heat. Add the onion and potato; sauté for 5 minutes. Add the garlic, bell pepper, and mushrooms and sauté about 15 minutes, until the potatoes are tender. Stir in the crushed red pepper and add salt and pepper to taste.




3. While the vegetables are sauteing, skin the chicken, pull the meat off the bones and shred the meat or cut into bite-size pieces. Place the green beans in a microwave-safe bowl and add enough water to cover. Cover the dish and microwave on high power about 10 minutes, until the beans are tender. Drain thoroughly. Stir the beans, peas and chicken into the vegetable mixture. Set the filling aside.




4. To make the cream sauce:

5. Melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken stock and cook the sauce over medium heat until it thickens to the consistency of a cream soup. Add the cream, hot pepper sauce, and salt and white pepper to taste. Pour the cream sauce over the chicken filling and stir to combine. Fill individual 1’/4-cup capacity oven-safe bowls three - quarters of the way to the top with the creamed chicken filling.




6. To make the crust:

7. Preheat the oven to 375 degrees F. Cut the butter into 16 pieces. In the bowl of a food processor fitted with a metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt, and white pepper. Continue pulsing just until the dough forms a ball.




8. Set the dough on a flat surface dusted with flour. Use a floured rolling pin to roll the dough out to 1/4-inch thickness. Measure the diameter of the pot pie bowls—mine are about 4 inches across—and cut out dough rounds that are 1 1/2 inches larger in diameter. Whisk the egg in a small bowl. Lay the dough rounds on top of the pot pies, making sure the dough hangs evenly over each bowl. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.

Rather Sweet Variation

Pot pies lend themselves to all manner of vegetable additions, such as diced carrots, fresh corn kernels, diced turnips, sliced celery, cut-up asparagus spears, or sliced wild mushrooms. Just add them to the sauté mix and enjoy.

Tip:
My friend Suzie Humphreys Mayo is often on the road for work and likes to make sure her husband eats well while she’s away. She double wraps the pot pies in plastic wrap and pops them in the freezer. Her husband bakes them at 350 degrees F for about 30 minutes and dinner is ready. (The pies will keep frozen for 2 to 3 weeks.) Miss Emily, the eighty- seven-year- old mother of another good friend, loves to have a stock of frozen pot pies in her freezer. I never put green beans in hers; she prefers peas.

Source: Rebecca Rather, The Pastry Queen, Ten Speed Press 2004.

Spiderweb Cupcakes

I made these to take to our pre-trick-or-treating Halloween party. I was really happy with how they came out. To save time, I did use a boxed cake mix and pre-made frosting. The spiders are made from gum drops that have been rolled out. These were fun and easy to make.

Tortellini Sausage Soup

Yes, another soup recipe! Its that time of year! This soup was an unplanned dinner. I found myself without anything defrosted and not knowing what to make for dinner. I looked in the pantry and found I had tortellini and was thinking of incorporating it in some sort of soup when I remembered this recipe from Our Best Bites. I just recently found this site and they have some really fantastic looking recipes. As luck would have it, I had almost everything I needed to make this tortellini sausage soup, including the sausage which is easy to defrost! This was a wonderfully hearty and filling soup. It was a unanimous hit in our house. It makes just enough for dinner and then some leftovers which is perfect. I didn't have zucchini so I added some organic frozen chopped spinach. I paired this with mozzarella grilled cheese sandwiches. It was a perfect dinner to lead in to watching Its the Great Pumpkin Charlie Brown with our three year old.

Tortellini Sausage Soup

3 links Italian sausage
4 cloves pressed garlic
1 onion, diced
½ c. water
2 cans chicken broth
½ c. apple cider
1 16-oz. can diced tomatoes
1 8 oz. can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated (great way to use your food processor if you have one) (I used organic frozen spinach instead)
8-10 oz. package cheese tortellini
2 Tbsp. dried parsley

If you're using link sausage, remove the casings and crumble into a large soup pot. To remove the casings, you can use a sharp knife to cut a slit down one side of the sausage and then peel back the casing. And just so you know, both Sara and I have tried taking pictures of this method and there is no G-rated way of posting those pictures...

Begin cooking sausage over medium heat, stirring frequently. If your sausage is pretty fatty, you'll want to drain it when it's about halfway cooked. Meanwhile, chop onions and garlic and add to the sausage. Continue cooking until onions are translucent and your sausage is cooked. Your house will smell heavenly.

Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so. Add the tortellini and cook until tender, and then serve with bread and freshly-grated Parmesan.
Source: Our Best Bites

Barefoot Blogger's-Cheddar Corn Chowder-

Jill of My Next Life picked Ina's Cheddar Corn Chowder as the second Barefoot Blogger pick for October. I previously made and blogged about this recipe here. I did go ahead and remake the recipe since it was a great pick for the weather we are having. One thing I found that I hadn't remembered is that this soup really tastes better the second day so its a good one to make ahead. This time I also halved the recipe and I still had enough to eat for leftovers and freeze. This one hits the spot on a cold and rainy day. I recently watched Ina make a similar version that adds lobster. I'll have to try that one soon, sounds very decadent!

Barefoot Blogger's Blue Cheese Souffle

I was happy to see that Summer of Sexy Apartment chose this recipe as one of the October Barefoot Blogger picks. I've made dessert souffles but never a savory souffle. My husband and I recently enjoyed a lovely dinner at a local souffle bistro. The only bad thing about a savory souffle for dinner is it leaves no room for a dessert souffle! This recipe seemed a fun way to try to recreate that meal at home. I don't find souffles terribly difficult to make, they just require patience and a gentle hand. This one puffed up beautifully and looked delicious. Be warned if you make this though, it needs to be served immediately. My souffle deflated less than 5 minutes after I took it out of the oven. Although, I am a blue cheese lover, the flavor was overwhelming to me in the recipe. I would consider making another cheese souffle but would likely use a milder cheese. A Gruyere or fontina would probably be a better choice.

Blue Cheese Souffle

• 3 tablespoons unsalted butter, plus extra for greasing the dish
• 1/4 cup finely grated Parmesan, plus extra for sprinkling
• 3 tablespoons all-purpose flour
• 1 cup scalded milk
• Kosher salt and freshly ground black pepper
• Pinch cayenne pepper
• Pinch nutmeg
• 4 extra-large egg yolks, at room temperature
• 3 ounces good Roquefort cheese, chopped
• 5 extra-large egg whites, at room temperature
• 1/8 teaspoon cream of tartar

Preheat the oven to 400 degrees F.

Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.

Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.

Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.

Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

Source: Barefoot in Paris, Clarkson Potter, 2004.

White Chocolate Gingerbread Blondies

When I purchased the Martha Stewart Cookies Cookbook, this was one of the first recipes that caught my eye. Now that we are enjoying lots of fall weather it seemed a perfect time to try this one. This recipe makes a lot so its a good one for a crowd. I served these at our weekly play date and they were a hit. I found the ends on mine were a little too crispy so I just cut those pieces off. These have a nice spicy gingerbread taste which is balanced nicely with the sweetness of the white chocolate. These are a perfect fall treat. They would be a fantastic finish for a dinner with a spicy bowl of chili or as a compliment to homemade hot chocolate.

White Chocolate Gingerbread Blondies

Makes about 4 dozen 2-inch squares

• Vegetable-oil cooking spray
• 2 3/4 cups plus 1 tablespoon all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 1/2 sticks (20 tablespoons) unsalted butter, room temperature
• 1 1/4 cups packed light-brown sugar
• 1/2 cup plus 2 tablespoons granulated sugar
• 2 large eggs plus 1 large egg yolk
• 1 1/4 teaspoons pure vanilla extract
• 1/3 cup unsulfured molasses
• 10 ounces white chocolate, coarsely chopped (I used white chocolate chips)
  

1. Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices.
2. Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.
3. Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape. Blondies can be stored in an airtight container for up to 1 week.

Source: Martha Stewart's Cookies, Clarkson Potter, 2008.

Provencal Vegetable Soup

I made this soup a few weeks ago on a cold and rainy day and it really hit the spot. I loved the addition of the saffron to the soup and the fresh tomato basil pistou adds a lovely brightness to the soup. To me it was an upscale version of the classic tomato vegetable soup. We really loved this one. I will definitely be making it again.

Provencal Vegetable Soup

• 2 tablespoons good olive oil
• 2 cups chopped onions (2 onions)
• 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
• 3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
• 3 cups 1/2-inch-diced carrots (1 pound)
• 1 1/2 tablespoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 quarts homemade chicken stock or canned broth
• 1 teaspoon saffron threads
• 1/2 pound haricots verts, ends removed and cut in 1/2
• 4 ounces spaghetti, broken in pieces
• 1 cup Pistou, recipe follows
• Freshly grated Parmesan, for serving

Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.

To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.

Pistou:

4 large garlic cloves

1/4 cup tomato paste

24 large basil leaves

1/2 cup freshly grated Parmesan

1/2 cup good olive oil

Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.

Yield: 1 cup

Source: Ina Garten, Barefoot in Paris, Clarkson Potter, 2005.