Chicken Pot Pie

adapted from Martha Stewart Living ( serves 8 )
Ingredients: 6 tablespoons butter, salted or unsalted
1 large onion, chopped
1 1/2 pounds potatoes, peeled and cut into approx. 1′′ cubes 1 pound (about 6 medium) carrots, cut into approx. 1′′ pieces 10-12 oz. mushrooms, sliced
1/2 cup cognac (I use extra chicken stock)
6 tablespoons all-purpose flour
2 cups chicken stock
1 cup milk
5 cups chicken, cooked (roasted or poached)
1 cup fresh or frozen green peas
5 teaspoons dried parsley
2 1/2 teaspoon dried thyme
1/2 teaspoon dried sage
3 teaspoon salt
1 teaspoon black pepper (I don’t measure the seasonings and am generally heavy handed with them)
1 sheet frozen puff pasty, thawed (I use an easy pie crust recipe)
1 egg yolk + 1 teaspoon water for egg wash

Preparation Instructions: - Preheat oven to 425°F. (If making ahead skip this step.) - In a stock pot or dutch oven, melt the butter over medium-high heat.- Add onion, potatoes, carrots and cook, stirring occasionally, until tender, about 10-12 minutes. - Add cognac, and combine. - Stir in flour and cook for about 1 minute until combined well. - Add chicken stock and milk. Combine well and bring to a simmer for about 2-minutes, stirring until mixture thickens.
- Add chicken, peas, parsley, thyme, sage, salt and pepper, and combine well. - Transfer mixture to preferred serving vessel. Or if preparing ahead, let cool and refrigerate to re-heat later. - When ready to bake, whisk together the egg yolk and 1 teaspoon of water. - Cut thawed puff pasty 1′′ larger in diameter than the chosen serving dish/vessel, and cut out a 1/2- 1′′ hole in center for venting. - Center cut puff pastry over dish and crimp down around edge of dish to seal. - Brush top of pastry with egg wash. - Bake in 425°F oven on baking sheet for 10 minutes, then cover lightly with aluminum foil and continue baking for another 20-25 minutes.

Crock Bean Soup

1 can whole tomatoes (32oz)

1 can Chicken broth (14oz)

2 cups water

2 med. Onions chopped

4 carrots sliced

2 celery stocks sliced thin

1 teasp garlic powder

2 teaspoons paprika

2 teas. Dried parsley

2 cups turkey ham diced

1 lb. dried beans mixed (I used 3 cans of a variety of beans drained)

Drain your soaked beans, rinse and drain again, then add them and everything

else to the crockpot. Cook all day on low (watch your moisture levels if

you have a newer crockpot, they cook hotter. You may want to add a little

more water, like another ½ cup. Or cook on high for 3-4 hours.

Serving suggestions, salad and whole grain rolls and you’re set.

from LeeAnn Ely