***I don't know about you, but it seems like some of my favorite memories have always involved food somehow. Whether it be baking up Christmas goodies with my Grandmother as a child, with a chair pushed up to the counter so that I could reach...Or walking into my GrannyRene's house and being greeted by the smell of fresh field peas and Chicken & Dumplings as soon as my feet crossed the threshold (I can smell it now!)...Or studying at the local coffee shop in high school, surrounded by my best friends and our favorite Frozen Mochas and pastries, to get us through the countless hours of cramming for exams...Or meeting and falling in love with my future husband at Joe Muggs Coffeehouse, while whipping up delicious cappuccinos and lattes for our caffeine-seeking customers...Or trying to learn how to cook as a young bride for said husband, spending many hours in the kitchen learning my way around souffles, dutch ovens, and the hundreds of ways to prepare a simple chicken breast...Or strolling down the Champs-Elysees in Paris with a crepe in one hand and a camera in the other...Or baking a special birthday cake and filling every single ounce of it with love for a family member...I could literally go on and on.
These memories mean so much to me, and that's why it makes me so incredibly happy to spend time in the kitchen with the people that I love. I was thrilled when my little sisters, Suzanne and Maranne, decided to visit us over the Memorial Day holiday last weekend. I can't even begin to tell you how much fun we had. Of course, we spent a lot of time in the kitchen together, whipping up an amazing Orange, Coconut & Pecan Cake, along with Julia Child's Boeuf Bourguignon for dinner. Seeing my sisters' faces light up as they tasted the bourguignon for the first time ever was priceless. We also made Maranne's Famous Chicken Pot Pie, and I am very excited to share with you the recipe for this dish.
Not only am I excited about the recipe, but I am equally excited to present the very first video (or shall I call it our "funny attempt" at a video, haha) here on Sugar & Spice by Celeste! Now be kind - We did this video all in one take...no re-dos! As you can see, we had fun with it, so hopefully it will bring you a few laughs. :)
If you'd like to see more videos in the future, please feel free to leave a message in the comments section. I'm trying to gather the courage to make more videos for the blog!
This recipe for Chicken Pot Pie is incredible. It's comforting, creamy and flavorful, just like any good Chicken Pot Pie should be...only better! It's fairly easy to make and as you can see, it's even better when you have your loved ones to help you!
That's Suzanne on the left and Maranne on the right...
Maranne cut the butter and cream cheese into the flour...
While Suzie diced the boiled egg.
In go the onions and carrots!
Maranne showing off the chicken...
And rolling out the dough!
Fresh out of the oven...Golden brown and bubbly!
Chicken Pot Pie = Heaven Recipe
Source: Maranne Gainous
1 stick of butter
1 - 8 oz package of cream cheese
5 cups all-purpose flour
Whole Milk (Maranne does not measure this, but adds it a little at a time until the dough reaches the correct consistency)
1 can of cream of chicken soup
1 can cheddar cheese soup
1 can of cream of celery soup
1 can of english peas
half a onion
3 large carrots
3 large eggs
salt and pepper
1 cup of milk
3 large chicken breasts
2 boxes of chicken stock
1 stick of butter
1. Preheat the oven to 350 degrees and grease a large casserole dish.
2. Prepare the crust. In a large bowl, add the cold diced butter and cream cheese. Gradually add the flour. Use a pastry cutter to cut the butter and cream cheese into the flour. Once you have formed small crumbs, begin adding the cold milk. Pour in a little bit at a time and begin working dough. You do not want your dough to be too sticky; however, don't panic if it is. Just add a little more flour until you get the right consistency. Wrap the finished dough in plastic wrap and place in your fridge.
3. Prep your ingredients by dicing your onion and cutting your carrots into about 1/2 inch disks.
4. Pour the chicken stock into a large pot on the stove. Add butter, salt & pepper, and chicken breasts. Also add in your carrots and whole eggs (you will boil your eggs right in the pot with the rest of the ingredients). Bring the mixture to a boil.
5. After 10 minutes, remove the eggs and place in cold water so that you can peel and dice them.
6. After 30 minutes, or until the carrots have softened, remove them from the stock.
7. Let the chicken continue to boil for approximately 30 minutes - 1 hour or until the juices run clear in the chicken and it's cooked through completely. Once cooked, remove from the stock and dice into one inch cubes.
NOTE: If you are short on time, replace the 3 chicken breasts with 1 rotisserie chicken from your local grocer. However, be sure to cook the carrots before adding them to the filling to soften them.
8. While the chicken cooks, begin the filling. In a medium saucepan, combine the cream of chicken soup, cream of celery soup, and cheddar cheese soup. Then add 1 cup of milk. Use a whisk to combine. Then add the diced eggs, carrots, onion, english peas, and salt and pepper to taste. Let this mixture simmer over medium low heat for approximately 30 minutes. Be sure to constantly stir so that it will not burn.
9. Take your crust out of the fridge and cut it in half. Place the other half back into the refrigerator. On a floured surface, roll our your dough. Once you have rolled it out large enough to cover the bottom and sides of your dish, transfer the dough onto your baking dish. Form the dough to the sides of the pan and trim the excess.
10. Pour the filling mixture into the baking dish. Spread it out so that it evenly covers the bottom.
11. Make another layer by evenly placing the diced chicken on top of the filling.
12. Remove the other half of the dough from the fridge and place on a floured surface. Roll it out and place it on top of the filling and chicken. Trim the excess and crimp the edges to prevent the filling from bubbling out.
13. Using a sharp knife, cut slits into the top layer of the crust to allow steam to escape.
14. Place the pie into the oven and bake for approximately one hour or until the crust is a golden brown.
15. Serve by itself or with rice.
Me and Suzie :)
Goofing off...as always...