Ms. Grace is a dear friend of mine who is beginning to solidify her place in the blogging world. I bring you her absolutely fabulous blog Living with Grace, where she mixes the perfect amount of fashion, lifestyle and wisdom into a delightful read for all! Grace is quite the chef and I am rather jealous of her culinary skills. I think you will be too after you see what she ‘whipped’ up.
I am so honored to be sharing my pie-filled weekend on Adored by Alex!
Saturday night I made a healthier version of Chicken Pot Pie from my Better Homes and Gardens Cookbook, “Everyday Easy Recipes”. I was left with about 1 and a half pie crusts and just couldn’t let it go to waste! I decided to put the leftover pie crust to good use in a Pear-Cranberry Lattice Pie. And so, my weekend became one full of pie, but who’s complaining?
Recipe for Almost a Pot Pie from Better Homes and Garden Cookbook, “Everyday Easy Recipes”
1/2 of a 15-ounce package rolled refrigerated unbaked pie crust
2 tablespoonsvegetable oil
1 poundskinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 cupthinly sliced carrot (optional)
3 tablespoonsall-purpose flour
1 1/2 cupschicken broth
2 cupsfresh pea pods, halved crosswise
1/2 cupsnipped fresh basil
Salt and ground black pepper
*I used a package of frozen vegetables instead of carrot and fresh pea pods
1. Preheat oven to 425°F. If necessary, microwave pie crust according to package directions to bring to room temperature. Unroll pie crust on a large baking sheet; cut into 8 wedges. Separate wedges slightly. Bake for 8 to 10 minutes or until golden brown.
2. In a very large skillet heat oil over medium heat. Add chicken and, if desired, carrot; cook until chicken is brown and carrot is crisp-tender. Stir in flour. Add broth; cook and stir until thickened and bubbly. Add pea pods; cook for 1 minute. Stir in basil. Season to taste with salt and pepper. *I used frozen vegetables and chicken that I had already cooked, so I just threw it all in the skillet together with the chicken broth and flour.
3. Divide chicken mixture evenly among 4 shallow bowls. Serve with pie crust wedges.
*This recipe makes 4 servings and can be found at the Better Homes and Gardens website here. I had leftover pie crust because I cut the recipe in half.
Recipe for Pear-Cranberry Lattice Pie from Taste of Home “Fresh and Easy” Cookbook
Pastry for double-crust pie (9 inches)
3/4 cup sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
5 cups sliced peeled fresh pears
2 cups fresh or frozen cranberries, thawed
2 tablespoons butter
1 tablespoon whole milk
1. Line a 9-inch pie plate with bottom pastry; set aside. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice. Add pears and cranberries; toss to coat. Spoon intro crust; dot with butter.
2. With a fluted pastry wheel, pizza cutter or sharp knife, cut remaining pastry into eight 1-inch strips. Twist the strips; position parallel to each other and about 1/2 inch to 3/4 inches apart over filling. Trim strips evenly with pastry edge. Seal and flute edges.
3. In a small bowl, whisk egg and milk; brush over pastry. Sprinkle with additional sugar. Cover pie loosely with foil to prevent over-browning.
4. Bake at 450°F for 15 minutes. Reduce heat to 350°F and remove foil; bake for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack
*This recipe yields 6-8 servings and can be found on the Taste of Home website here.
Bon Appetit! xoxo, Grace
Okay Grace, you have me licking my lips with these delicious recipes and pictures. Yummy! Thank ya darling!
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