Savory! The Tale of the Vanishing Chicken Pot Pie.

I thought I would only be posting about the sweet treats I’d baked up, but I’ve been sneaking my way into the savory realms as of late and thought I’d share with you the dinner I made last night. Through pictures, of course, because it’s already gone. 

I just sort of went with it. I glanced at a few recipes and realized that it was basically a throw together dish, so this is what I threw together and it was FABULOUS: 

DOUGH

I like chicken pot pie to have crust on the top and the bottom, so this dough recipe makes enough for both:

  • 3 cups flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 egg, beaten
  • ¼ cup plus 1 tablespoon ice water
  • 1 tablespoon vinegar

Combine the flour and salt. Cut in the shortening until it looks like coarse meal. You can use a pastry cutter/blender, but I took the short cut and threw it into my food processor. I gave it about 20 good pulses.

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Whisk the rest of the ingredients together and pour it over the flour/shortening mix. Stir with a fork until everything is moistened. Half the dough- one ball for the bottom and one for the top. Put ’em in baggies and stick ’em in the fridge.

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FILLING

  • 1 1/2 lbs cooked and shredded chicken
  • 5 cups of your favorite diced pot pie vegetables(carrots, celery, onion, potato, etc.)
  • 1/2 cup flour
  • 3/4 cup heavy cream
  • 3 cups of chicken broth
  • 1/3 cup butter
  • salt and pepper to taste

Cook your chicken and shred it. I bought chicken breast cutlets, seasoned them with salt, pepper, oregano and rosemary and cooked them in a skillet with butter and olive oil. When the chicken was done, I poured the oil and juices from the skillet into the pot I was about to cook my veggies in. TASTY!!

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This is where you throw in whatever you love in a pot pie. You’ll need roughly 5 cups of diced veggies. I used carrots, celery, potato, yellow onion, and two cloves of garlic as well as some frozen peas, but DON’T sautee frozen veggies with your fresh veggies! They go in later. 

Melt 1/3 cup butter in a large pot. Add your veggies and sautee until they’re almost tender, but not quite. You don’t want mushy veggies in your pot pie. Also, I start seasoning now. You can always add more at a later stage, but salt and pepper go a long way when being cooked with veggies in butter. 🙂

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Add 1/2 cup of flour and cook for about a minute, stirring constantly.

Gradually add your cream and chicken broth. When it’s thick and simmering, add your chicken and any frozen vegetables now. Let your filling simmer while you roll your dough!

Roll one ball out to about 1/8 inch thick and place it in a deep dish pie pan OR do what I did and use a 9×2 cake pan! Worked like a charm!

Add your glorious, tasty filling!

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Roll out your second ball of dough and fit it on the top. Paint with egg wash. Cut a few slits in the top for ventilation.

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Pop in a preheated 400 degree oven until the top is golden brown!

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It’ll be gone before you know it.

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I hope you enjoyed my first savory recipe!

-Tex

Classic Birthday Cake, But Moist!!!

Everyone’s been handed a piece of yellow cake at a birthday party. It’s a gamble. That you normally don’t win. Yellow birthday cake is too frequently dry and underwhelming. It’s sad.

It’s also sad to admit that I committed dry yellow cake baking last month. I baked a four layer purple and turquoise cake with fudge frosting for a friend’s birthday and while it looked beautiful, it just did not taste and feel amazing. The cake recipe was from a fancy cake book that I had checked out from the library and I was SO excited about. It was a very meticulous and time consuming recipe and it produced beautiful looking cakes, but the end result was just OK.

My boyfriend’s birthday was on Saturday and he had picked a classic yellow cake with fudge frosting as his birthday cake of choice and I was determined not to serve him dry cake. I scoured the trusty interwebz and came across this gem of a recipe. I was surprised to find that the ingredients and directions were both very simple and straightforward. Not to mention, what?! There are two whole cups of water in this cake?!

The fudge frosting is super simple:

1 pound semisweet chocolate

2 cups heavy cream

1/2 cup brown sugar

Put chocolate in medium size heat resistant glass bowl, set aside. Heat cream and sugar in saucepan on medium heat, stirring occasionally, until it just starts to simmer– then take off heat quickly, pour over chocolate. Cover with plastic wrap for 5 minutes. Whisk slowly from center to outside until mixture is smooth. You can leave the bowl on the counter for about an hour to thicken up, or do what I do- stick the bowl in the fridge and stir it every 15 minutes or so until it thickens up enough to frost a cake. You want it to be about room temperature. Super simple. Super yummy.

I whipped these puppies up really quick and ended up with two beautiful, moist but fluffy vanilla cake layers that I could be proud of:

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I had already shaved the top off of the cake on the right to taste 🙂

I leveled them down even further and stacked them with a generous layer of fudge frosting in the middle:

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I smoothed the frosting squishing out all over the cake for the crumb coat and popped it in the freezer for 10 minutes to set:

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Finished frosting and added some galaxy sprinkles:

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Then surprised my favorite birthday boy!!

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Go find someone who’s having a birthday and make this cake for them! It’s tasty.

Until cake pops..

-Tex