Chicken Pot pie & Mashed potatoes

I think that this has been one of the favorite meals that I made for my Bible study girls--one of them said "this is exactly what I wanted for dinner tonight & I didn't even know it!"  And between 6 people they ate almost all of the potatoes & pot pie (in a 9x13 dish!).  I also served this w/garlic green beans, and Paula Deen's gooey butter cake for dessert.  Perfect comfort food!  (but the dinner also included nearly 4 sticks of butter and 3 cups of cream!  Eep!

It's funny, for so long I've only been interested in baking and barely ever tried new dinner recipes b/c all Patrick likes to eat is chicken cordon bleu, but now I"m getting to try all these great new dinner recipes & I love it!

Chicken Pot Pie
adapted from Paula Deen & Taste of Home

2 (10.75 oz) cans cream of chicken soup
1 cup sour cream
1/2 cup whole milk, divided
1/2 tsp. dried parsley flakes
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. ground black pepper
1 (1 pound) package frozen mixed vegetables, thawed
1 can mushroom stems & pieces, drained
3 cups shredded cooked chicken
Pot pie crust (recipe follows)

Preheat oven to 350 F. Spray a 13x9" baking dish with nonstick cooking spray.

In a large bowl, combine soup, sour cream, milk, & spices.  Roughly chop vegetables & mushrooms if pieces are too large.  Stir in vegetables & chicken.  Pour mixture into prepared baking dish.  (Can be refrigerated without crust at this point until ready to bake.  When ready, prepare crust:

Pot pie crust:
1 cup all-purpose flour
1/8 tsp. salt
1/3 cup cold butter, cubed
2 tbsp. cold water

In a large bowl, combine flour & salt; cut in butter until crumbly.  gradually add water, tossing w/a fork until dough forms a ball.  Roll dough into a rectangle large enough to fit the 9x13" pan, place on top of filling, crimping edges if necessary.  Cut slits in crust to vent.  (You may also brush with some cream or egg wash to help crust brown--i did not do this & the crust was very pale.)

Bake pot pie at 350 F for 45 minutes or until bubbly.

Fabulous mashed potatoes
adapted from Martha Stewart

5 lbs  baking potatoes, peeled and cut into 1/2 in pieces
10 tbsp. unsalted butter, cut into pieces
1 1/2 cup heavy cream, warmed
2 oz. cream cheese, cubed
salt & pepper to taste

In a large pot, cover potatoes by 2 in. w/salted water.  Bring to a boil; reduce to a simmer & cook until potatoes are tender, about 12 minutes.  Drain thoroughly.  Put potatoes back into pot and puree using a hand mixer. 

Over low heat, add butter & stir until melted. Continue to cook, stirring constantly, until potatoes are stiff, about 1 minute.  Gradually add cream & cream cheese, mixing constantly to combine & until lumps are gone.  Season w/salt & pepper

strawberry truffle pie

After my last very thought-heavy post, I wanted to post something more to my liking...

I made this delicious pie for our Sunday night get-together for Lacey, and it was quite a hit!  It is really quite simple to throw together and looks impressive.  The chocolate filling is actually similar to a chocolate cheesecake but without eggs.  You should try it!

Strawberry Truffle Pie
from Better Homes & Gardens Ultimate Desserts (another impulse special edition magazine purchase...but i've already used it so it doesn't count!)

• Pastry for Single Crust Pie (they reference their own recipe, but I used my favorite from the Aug-Sept. 09 Food network mag)
• 6 oz. semisweet chocolate peices (1 cup)
• 1 tablespoon butter
• 8 oz. package cream cheese, cubed and softened
• 2 tbsp. orange liqueur or orange juice
• 1/4 cup powdered sugar
• 1 pound fresh strawberries, stems removed and halved
• 1/4 cup red currant jelly, melted (i used a combo of cherry preserves and rhubarb raspberry jam b/c that's what I had on hand) 

Preheat oven to 450*.  Prepare Single Crust Pie pastry.  On a lightly floured surface use your hands to slightly flatten dough.  Roll dough from center to edge into a 12 in. circle.  Wrap pastry circle around rolling pin, unroll into a 9-in. pie plate without stretching it.  Trim pastry to 1/2 inche beyond rim of pie plate.  Fold under extra pastry.  Crimp edge as desired.  Prick bottom and side of pastry with a fork.  Line pastry with a double thickness of foil (grease side of foil that will be touching crust.  You can also use a single thickness and weigh it down with pie weights or dried beans).  Bake for 8 minutes.  Remove foil.  Bake for 5-6 minutes more or until pastry is golden.  Coll on a wire rack.

In a small saucepan combine chocolate and butter.  Cook and stir over medium-low heat until melted. (in general I feel much safer to cook chocolate over a double boiler, but this way did work fine.  Do what makes you feel comfortable)  Add cream cheese and liqueur/juice.  Cook and stir until smooth.  Remove from heat.  Stir in powdered sugar.

Spread chocolate mixture in bottom of baked pastry sheel.  Arrange strawberries over chocolate layer.  Brush berries with melted jelly.  Cover and chill for at least 4 hours.  Let stand at room temperature for 30 minutes before serving.