Chicken Pot Pie

 Wonderful chicken pot pie!!

Crust: 

Ingredients

  

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold unsalted butter cut into cubes
• ½ cup ice water

Instructions

 

• In a large mixing basin, combine the all-purpose flour and salt.
• Add the cold butter cubes to the flour mixture and cut the butter into the flour with a pastry cutter until the mixture resembles coarse crumbs.
• Add the ice water gradually while stirring the mixture with a spoon. Stir until the dough almost comes together.
• Turn the dough out onto a lightly floured surface and knead for a few seconds, or until it forms a smooth ball.
• Divide the dough in half and shape it into two discs. Refrigerate for at least 1 hour after wrapping each disc in plastic wrap.

• Ingredients

    

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold unsalted butter cut into cubes
  • ½ cup ice water

  Instructions

   

  • In a large mixing basin, combine the all-purpose flour and salt.
  • Add the cold butter cubes to the flour mixture and cut the butter into the flour with a pastry cutter until the mixture resembles coarse crumbs.
  • Add the ice water gradually while stirring the mixture with a spoon. Stir until the dough almost comes together.
  • Turn the dough out onto a lightly floured surface and knead for a few seconds, or until it forms a smooth ball.
  • Divide the dough in half and shape it into two discs. Refrigerate for at least 1 hour after wrapping each disc in plastic wrap.

  
  

  Filling
  2 cups water
  14 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
  2 carrots, peeled and cubed
  2 ribs celery, sliced
  1 medium onion, chopped
  2 tablespoons chicken bouillon granules
  1/4 teaspoon black pepper
  1/4 cup butter
  4 tablespoons cornstarch
  1 tablespoon flour
  1 cup heavy whipping cream
  1 cup frozen peas

I used left over rotisserie chicken and it worked out great! 

In 4-quart saucepan, combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook for 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter.

Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer for 3 minutes, stirring frequently until thickened. Add peas and set aside.

To Assemble: Pour filling into bottom crust. Roll out top crust and cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust. Seal crust and flute edge.

Bake in a 400 degrees F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand for 15 to 20 minutes before serving.

Filling 

Ingredients

  

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold unsalted butter cut into cubes
• ½ cup ice water

Instructions

 

• In a large mixing basin, combine the all-purpose flour and salt.
• Add the cold butter cubes to the flour mixture and cut the butter into the flour with a pastry cutter until the mixture resembles coarse crumbs.
• Add the ice water gradually while stirring the mixture with a spoon. Stir until the dough almost comes together.
• Turn the dough out onto a lightly floured surface and knead for a few seconds, or until it forms a smooth ball.
• Divide the dough in half and shape it into two discs. Refrigerate for at least 1 hour after wrapping each disc in plastic wrap.

Homemade Chocolate Custard Ice Cream

 

• 2 cups heavy cream divided
• ▢¼ cup unsweetened cocoa powder
• ▢6 ounces semisweet chocolate chopped (or chocolate chips)
• ▢1 ½ cups whole milk
• ▢¾ cup granulated sugar
• ▢⅛ tsp sea salt
• ▢3 large egg yolks beaten
• ▢½ tsp pure vanilla extract

Instructions 

• Whisk together 1 cup cream and cocoa powder. Bring to a boil. Reduce heat and boil/simmer for 30 seconds whisking constantly.
• Remove from heat and add chopped chocolate and whisk until smooth. Add remaining 1 cup of cream and whisk to combine.
• Transfer mixture to a large bowl and position a fine mesh strainer over it. Set aside.
• In a small bowl, whisk together egg yolks.
• In a saucepan over medium heat, whisk together milk, sugar and sea salt.
• Once the milk mixture is slightly warm, add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.
• Continue to cook the custard over medium heat, and stir the mixture constantly with a spatula until the it thickens and lightly coats the spatula (it does this when it reaches about 170 degrees F).
• Pour the thickened custard through the metal strainer into the other ingredients in the bowl. Stir until combined. Discard any custard residue left on the strainer. 
• Add the vanilla and stir to combine.
• Place a lid on top and let the mixture cool in the refrigerator for at least 6 hours, or overnight. To speed up the cooling process, you can place the container of the chocolate ice cream liquid base into an ice bath and stir it often.
• Once the ice cream mixture is chilled, churn it in an ice cream maker until thick and frozen (30-40 minutes).
• Transfer to an airtight container and freeze for at least 6 hours.
• Serve!

 

• 
  
  We had Sticky Pudding when we were in London last summer and loved it! I decided to look up recipes and I found this one! I made a half recipe and we enjoyed our sticky pudding and had left overs for another day! You can add chopped nuts on top if you want. It's a rich dessert!
• 
  
• 8 ounces medjool dates , pitted
• ▢1 cup boiling water
• ▢1/3 cup butter , room temperature
• ▢2/3 cup light brown sugar , firmly packed
• ▢2 teaspoons vanilla extract
• ▢2 large eggs , room temperature
• ▢2 Tablespoons molasses
• ▢1 2/3 cups all-purpose flour
• ▢1 1/2 teaspoons baking powder
• ▢1 teaspoon baking soda
• ▢¼ teaspoon salt

Toffee Sauce:

• ▢1/2 cup heavy whipping cream
• ▢½ cup butter
• ▢3/4 cup light brown sugar , packed
• ▢1 Pinch salt
• ▢2 tsp vanilla extract

Instructions

 

• Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin or ramekins.
• Add the dates to the bowl of a food process or blender and pour boiling water on top. Set aside for 5 minutes.
• Meanwhile, prepare the batter: Cream together butter and brown sugar. Add eggs, one at a time, beating after each addition. Add the molasses and vanilla and mix.
• Sift together the flour, baking powder and salt, and then stir into the batter.
• Pulse the date mixture in a food processor, then stir in baking soda. Pour date mixture into batter (no need to strain) and fold in gently to combine (don’t over-mix).
• Pour batter into prepared pan. Bake for about 18 – 20 minutes or until toothpick inserted in the center comes out clean or with few crumbs. Don’t overbake or cake will be dry. (For square baking pan, bake for 22-25 minutes).
• Serve muffin cakes flat-side up, with warm toffee sauce on top.

Toffee Sauce:

• Add cream, butter, brown sugar, and salt to a saucepan. Cook over low heat, stirring, until sugar dissolves and sauce is smooth, and slightly thickened about 7-10 minutes. Remove from heat and stir in vanilla.
• Spoon toffee sauce over cake and garnish with chopped walnuts, if desired.
• Store the cakes and sauce (in an airtight container) separately for up to five days in the refrigerator.