“Twenty years from now you will be more disappointed by the things you didn’t do than by the ones you did do.” – Mark Twain
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We have been on vacation in Palm Springs, where the weather was sunny and warm most of the time… except for the day we didn’t go to Catalina because of the wind storm… and the day we went to Joshua Tree National Park and it snowed!! The snow-capped mountains in the distance above viewed from where we were staying in Indian Wells were mostly brown when we arrived! I was feeling somewhat gypped missing the snowstorm here while we were gone (yes, I know I am strange, but I love snow storms), but the unique Joshua Tree experience made up for it!
RECIPE OF THE WEEK
We stayed with John’s cousin who is married to my Concordia College roommate for a Palm Springs getaway during Modernism Week. It was a fabulous time, and she treated us with a homemade pot pie, a recipe from Taste of Home. The one shared below isn’t the one she made but still looks good! (Interesting that we all commented how we have been loving Marie Callender pot pies during COVID!) I also remember having shared another pot pie here from Ina Garten years ago… https://homesmsp.com/2010/12/chicken-pot-pie.html Funny how the quote of the week that week 12 years ago was also from Mark Twain and is as fitting now as it was then!
HOMEMADE CHICKEN POT PIE
from Taste of Home
- 2 cups diced peeled potatoes
- 1-3/4 cups sliced carrots
- 1 cup butter, cubed
- 2/3 cup chopped onion
- 1 cup all-purpose flour
- 1-3/4 teaspoons salt
- 1 teaspoon dried thyme
- 3/4 teaspoon pepper
- 3 cups chicken broth
- 1-1/2 cups whole milk
- 4 cups cubed cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 4 sheets refrigerated pie crust
Directions
Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato-carrot mixture; remove from heat.
Unroll a pie crust into each of two 9-in. pie plates; trim crusts even with rims of plates. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
Should the pie crusts be at refrigerator temperature or frozen when you are about to put in oven? The pie crusts I bought say keep frozen.
The recipe calls for refrigerated pie crust sheets, not frozen. If you use frozen pie crusts I would think you should use the instructions on those pie crusts.