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  1. Ok so I am about to give out my best recipe, Chicken Pot Pie! I have been requested to make this during Christmas, birthdays, and just because. Every time this is made, I know ahead of time to make a few extra or keep it super quiet! :) It is that good! So here we go! 


    AMAZING CHICKEN POT PIE!


    Recipe for crust: 


    2 cups all purpose or unbleached flour
    1 teaspoon salt
    2/3 cup plus 2 tablespoons shortening
    4 to 6 tablespoons cold water


    Mix flour and salt, cut in shorting, using pastry blender (or by pulling two table knives through ingredients in opposite directions), until particles are the size of small peas. Pour cold water by tablespoon over the mixture stir with fork until flour mixture is moistened. Shape mixture into two individual floured rounds, wrap with saran wrap. Put in fridge for 45 mins or until it is firm enough to work with. For a flakier crust leave in fridge a little bit longer.


    Chicken Pot Pie Mixture


    1 box/bag (10 ounce) frozen pea and carrots 
    1/3 cup butter or margarine 
    1/3 cup all-purpose flour
    1/3 cup chopped onion
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 3/4 cups chicken broth
    2/3 cup milk
    2 1/2 to 3 cups cut up chicken or turkey


    1. Rinse frozen peas and carrots, strain.


    2. Melt butter over medium heat. Stir in onion, salt, pepper. Cook, stirring constantly, until mixture is bubbly: remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and veggie mix. Remove from heat.


    3. Pre-heat oven to 425 F.


    4. Roll two-thirds of the pastry into 13- inch square. Ease into ungreased 9-inch square pan. Pour mixture into pastry.


    5. Roll out remaining pastry mix into flat square large enough to cover the top of the mixture, pinch sides. Make a design in the top of the pie, ( I like to make Christmas trees for Christmas, or bells, you can just make lines in the pie) just something so the excess pie doesn't crack the crust. 


    6. Bake for 35 mins or until golden brown.


    I got this from the Betty Crocker Cook book, and just love this. I really hope you give this a try it sounds hard, but truly is not. My husband who NEVER makes anything except grilled cheese in the microwave managed to make one of these PERFECT as a surprise for me after a hard days work. Your kids will even love it! 
    FM Brandy Hayward






    Ultimate Potato Soup





        I can't take credit for this recipe but I must tell you during the cold months and even sometimes during the not so cold months this is the BEST potato soup you will ever make. Super fattening but super delicious my husband works graveyard so is cold most of the time, this soup really sticks to you, and keeps you nice and warm! I always get a request to make this one. Almost as much as my Chicken Pot Pie. :) Enjoy!

    • Ingredients
    • 1 pound bacon, chopped
    • 2 stalks celery, diced
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 8 potatoes, peeled and cubed
    • 4 cups chicken stock, or enough to cover potatoes
    • 3 tablespoons butter
    • 1/4 cup all-purpose flour
    • 1 cup heavy cream
    • 1 teaspoon dried tarragon
    • 3 teaspoons chopped fresh cilantro
    • salt and pepper to taste

    Directions

    1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
    2. In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
    3. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

    Got this off of www.allrecipes.com  but this is one I had to share!! FM Brandy Hayward

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