Sunday, September 24, 2017

{Winter} Sunday Supper: Chicken Pot Pie with Buttermilk Biscuit Crust, Green Salad, Nutmeg Apple Pie

*Each Sunday join our family for Sunday Supper! 
A time to slow and enjoy those around you. A time to nourish souls and share food that fills up a tummy quite comfortably! Each week I will feature a seasonal meal that is not only healthy, but food fare you can most definitely make in a timely manner. So come, come to the table, and make a memory that your family will cherish...
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This year I want to focus on setting the pace for a slower and more enjoyable Sunday.
The day should be one of rest and a day to celebrate family.
What better way to do that than to bring back Sunday Supper!
I think it should be a revival of sorts.
A couple of generations ago, Sunday Supper was looked forward to every week.
It was a chance to enjoy a meal and talk about the plans ahead.
An opportunity to open your home to others and offer them the comfort of a good meal and good company.

I hope that this little weekly segment will encourage you to join in and make Sunday Supper an anticipated part of your week.



To make our evening a bit more removed from the everyday dinner, I wanted to add something extra.
I set the table with a pretty tablecloth and added a candle or two to the table.
Simple really, but the kids were so excited and asked if it was a holiday {smile}.

It doesn't take much and certainly doesn't have to be extravagant to make your evening meal feel lovelier than the other days of the week.



Only in the slowing, the sitting down at the table, when His hands held the bread and the thanks fell from His tongue, do the open-eyed, the wide eyed, see the Face they face.
It takes a full twenty minutes after your stomach is full for your brain to register satiation. How long does it take your soul to realize that your life is full?
Life is dessert — too brief to hurry. 
~ Ann Voskamp

This Sunday's Meal Plan....

Chicken Pot Pie with Buttermilk Biscuit Crust

This soon will become a family favorite with a perfectly golden crust and hearty vegetable and chicken filling. I served it with a fresh green salad.
 

 {Serves 8}

{I use organic ingredients.}

Filling
4 TBS. butter
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup all purpose flour
2 cups chicken broth
2 cups milk
salt and pepper to taste
2 tsp. basil (dried)
2 chicken breasts, cooked and shredded
1 cup chopped carrots
1 cup frozen peas
1/2 cup chopped celery
1 1/2 cups cooked Russet potatoes, diced small or...frozen hash browns

Buttermilk Topping

2 cups flour
4 TBS. butter
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. sugar
4 oz. cold cream cheese
1 cup buttermilk
pinch of salt

* You can make your own buttermilk by combining 1 tsp. white vinegar to milk. 

Preheat oven to 425 degrees.

Melt 4 tablespoons of butter in a Dutch oven over medium heat  and cook onions and garlic until soft. 
Stir in 1/2 cup of flour to form a rue. It should be like a loose paste.
Slowly whisk in broth and milk.
Season with salt and pepper and bring to a boil while constantly stirring.
Reduce to a simmer and cook until slightly thickened. This should take 5-7 minutes. 
Add basil.
Fold in chicken, potatoes, carrots, celery, and peas.
Reduce heat to low and simmer for 20 minutes, stirring occasionally.

In the meantime, make the biscuit topping!
Mix together 2 cups flour, baking soda, baking powder, sugar, and a good pinch of salt in a  bowl.
 Cut in butter and cream cheese and use your fingers to mix until crumbly.
It should look like course sand.
Gently stir in buttermilk and mix to form dough....don't overwork it!

Roll dough into a circle that fits the Dutch oven.
Cut into triangles like you are slicing a pie.
Place dough on top of hot pie filling.
Put top on and bake for about 20 minutes, until biscuits are golden and filling is nice and bubbly.





Dessert...

Nutmeg Apple Pie

 Oh nutmeg....how I love thee!
This apple dessert perfectly combines the sweetness of apples with decadent laces of nutmeg.
Yum.


{I use all organic ingredients.}

2 pastry crusts {recipe below} 

Filling
2/3 cup white flour
1 cup(white)sugar
1/8 teaspoon salt
1 tsp.cornstarch
2 tsp. cinnamon
2 tsp. nutmeg
6 cups tart apples, peeled and sliced thin
4 TBS. butter cut into cubes

Pie Crust
{Original from Martha Stewart}

2 1/4 cups all purpose flour
1 tbs. baking powder
1 tsp. salt
1/2 cup packed light brown sugar
1 1/2 sticks butter, but into small pieces, plus more for pan
1 large egg, lightly beaten
2 tablespoons water
1 tsp vanilla


Stir together all of the dry ingredients in a bowl.
Cut in butter with a pastry cutter or rub it in with your fingers until small bits remain.
I use my food processor...it works great!
Stir in egg, water, and vanilla until you can form a ball with the dough.
Form 2/3 of the ball into a disk, wrap, and refrigerate until firm...about an hour.
Do the same with the remaining 1/3 and refrigerate for one hour also.

To Assemble Pie...
Preheat oven to 350 degrees.
Mix dry ingredients together, add apples.
Turn with a wooden spoon until apples are covered.
Grease a 9 inch pie plate and line bottom with one pie crust.
Pour filling in and evenly distribute butter in filling.
Top with remaining pie crust and either flute the edges or use a fork to make a pretty design.
Optional: top with a little sanding sugar.

Cover edges with foil.
Bake for 45 minutes, then remove foil.
Bake for another 15-20 minutes until golden brown and bubbly.

*This is a large and generous pie! Place a cookie sheet below in oven for a possible drip or two of juicy goodness.



Fun Idea: Play a game together after dinner.
We love a rowdy game of Uno on Winter nights!


Sunday Supper blessings....

Julia

12 comments:

Amy at love made my home said...

I have never thought of adding nutmeg to apples! I will have to give that a try. Glad that you had such a lovely meal together as a family. xx

Stormie said...

Your blog is so calming Julia and I am so excited for your Sunday Supper ideas. Thank you for the helping families to gather, and bring back some of those great old values and ideas from the past.

Julian said...

So beautiful! As my husband works two sundays out of the month, we will have two to do this. I enjoy the simplicity. Blessings, christina

Julian said...

Since my husband works two Sundays in the month, we will try doing this the other Sundays! What a beautiful idea. I love the simplicity yet specialness of it all. Blessings, christina

Bonnie said...

Just beautiful Julia. We had family supper most everynight and now we're empty nesters. I miss the girls. Nothing is more important to raising children than example and togetherness. It makes all the difference in the world. Thanks for sharing. I'm going to give your recipes a try.

Anonymous said...

This is wonderful! Love the the thought going into into this post. Nice to try your recipes too. Thank you

Gumbo Lily said...

Your Sunday Supper sounded just perfect. We used to always have a Sunday Dinner (noon). Special times. I have an apple pie recipe that calls for nutmeg too. Our old neighbor Mrs. Wilson shared it with us. I still make it.

margot said...

What a lovely dinner! I think I am going to have to try your pot pie recipe, my son was asking for that just the other day! I love our family mealtimes, and enjoy having the table look nice. It makes me happy to hear the conversation and see my families faces over a beautifully set table with wonderful food! Lovely post, thank you!

Anonymous said...

I am so excited for your Sunday Supper posts!! I agree with you that it is something we should all get back to and I look so forward to your ideas. I thank you so much for taking the time to share this with us. I just love your blog. It has a way of making me want to slow down just a little. Your home is just beautiful. Thank you again. I just want you to know your an inspiration and very much appreciated!! Dawn

Anonymous said...

I see that you state that there is vanilla extract in the recipe, but your directions say to add almond and vanilla extract. Could you please clarify? Thanks!

Anonymous said...

I apologize, the last question was in reference to the apple pie crust.

Julia C. said...

I apologize...I am not sure where the almond came into the picture! I erased that part from the post :). Just vanilla for the crust :).

~Julia

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