Chicken Pot Pie

My hubby loves chicken pot pie.....Got this recipe from my Visiting Teacher Kristin Ordyna and it was delicious!!!


1/2 pkg frozen peas and carrot mix
2 small raw potatoes. Peeled and sliced thinly
1/3 c butter
1/3 c onion, chopped
1 3/4 c chicken broth
2/3 c milk
2 pie crust (Pillsbury's refrigerated pie dough works best)
2 1/2-3 C chicken, cooked and cut-up
1/3 C flour
1/2 tsp salt
1/3 tsp pepper

Melt butter in sauce pan over medium heat. Stir in onion and sauté.  When slightly browned stir in flour, salt and pepper. Cook, Stirring occasionally until bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for one minute. Add potatoes to start to soften them. Turn in low. Stir in chicken, peas, and carrots; remove from heat. Place one pastry in pie pan. Pour chicken mixture into pastry-lined pan. Place second pastry over mixture. Fold edges under first pastry and flute. Vent for steam. Foil wrap edges to keep from over-cooking. Bake at 425 for approx. 35 minuntes or until golden brown.

Key Lime Pie

Emily’s Fabulous Frozen Key Lime Pie

For the Crust:
* 1 ½ cups graham cracker crumbs (10 crackers)
* ¼ cup sugar
* 6 Tablespoons (3/4 stick) unsalted butter, melted
For the Filling:
* 6 large egg yolks, at room temperature
* ¼ cup sugar
* 1 (14 oz) can sweetened condensed milk
* 4 Tablespoons grated lime zest
* ¾ cup freshly squeezed lime juice (8 limes)
For the Decoration:
* 1 cup (1/2 pint) cold heavy cream
* ¼ cup sugar
* ¼ tsp pure vanilla extract
*thin lime wedges

Directions:
Preheat oven to 350 Degrees
1. For the crust, combine graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness.
Bake for 10 minutes. Allow to cool completely.
2. For the filling, beat the egg yolks and sugar on high speed in the bowl for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze overnight.
3. For the decoration, beat the heavy cream on high speed until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime wedges. Freeze for several hours or overnight.

Tips:
1. Mixing the egg mixture until thick and creamy is essential.
2. Don’t be tempted to buy a ready-made crust. The crust takes 10 minutes and isn’t difficult. Promise. Three ingredients is all it takes folks!
3. Even if you can find the rare key lime, just use regular limes for the filling. You can purchase a few key limes for garnish.
4. Wrap well before placing in freezer. Consider two or three layers of plastic wrap.
5. NEVER make this on the day you want to consume it. It won’t be set in time! Even 6-8 hours is not enough time. It truly requires an “overnight stay” in your freezer.
6. ENJOY!!!!!!!!

Chocolate Cream Pie

** From my SIL Courtney

Mix Together:
1.5 c sugar
1/3 c cornstarch
1/2 tsp salt

Beat together in a seperate bowl:
3 c milk
4 egg yolks

Mix all together, cook in microwave in 2 min cycles, stirring in between each cycle until thick (4 to 5 cycles)

then add 2 T butter
4 tsp vanilla
2 oz melted unsweeten chocolate (by the chocolate chips it is in a BAR)

cold but not set....put in pie crust.

Coconut Cream Pie Filling

**from my SIL Courtney

Mix together:
2/3 c sugar
1/4 c cornstartch
1/2 tsp salt

Beat together:
3 c milk
4 egg yolks

Then in a microwavable bowl: mix these 2 together, cook in microwave in 2 min cycles until thick...(prob like 4 to 5 cycles)

Then add:
2 T butter
2 tsp vanilla
3/4 c shredded coconut

make sure it cool down completely before you put it in the pie crust

Lemon Meringue Pie

**recipe given to me from my SIL Courtney

7 T cornstarch
1/4 tsp salt
1.5 c sugar
mix together really good with a whisk and than add the water

1.5 c hot water

place in a microwave bowl do it in 2 min cycles....and stir in between each one, just do it until it is thick, (maybe like 10 min...or however long, like 4 or 5 cycles)

then add 3 egg yolks (save your egg whites) beaten and cook for 2 or 3 min longer ( this is what makes it yellow)

then add
2 T butter
1/2 c lemon juice
1 tsp lemon peel grated
whisk it in

cool in fridge until completely cooled or will make pie crust soggie... then pour into cooked pie crust

Meringue:

Beat 3 mores egg whites with 1/4 tsp cream of tartar, until frosty than beat 6 T sugar a little at a time. Beat until stands in peaks.

Bake @350 oven until brown about 15 min until it is golden...let it sit in the open air until cooled.

Let it cool before you eat it... so it doesnt make drips.

Pie Crust

recipe is from my SIL Courtney

1 c flour
1/2 c shortening
dash of salt
cut these together

than add the water slowly, may not use all of the 1/4 c
1/4 c ice cold water

Bake @ 400 for 10 to 15 min
Trick: to mix as minimum as possible (dont knead) Roll out and put in pie pan