Sunday, July 30, 2017

{Winter} Sunday Supper Revival: Perfect Chicken Pot Pie, Garden Salad, Homemade Strawberry Shortcake

I have had messages indicating that one of my domain names expired! In an effort to keep my content, I will be posting past recipes and other great posts!

Here we go...this one is a delicious way to end your day!

Sundays should be filled with the comfort and warmth of home.
I love to show my deep affection for my family with a comforting meal...and this is yet another Chicken Pot Pie recipe that melts in your mouth and your heart.
Rounding the meal out with a fresh, crisp, garden salad with vegetables is a wonderful addition.

And just because Spring is around the corner...Strawberry Shortcake.
Oh, it's so good. The cake is perfect. It's a batter that sets almost like a pound cake.
I make this cake for birthdays and it's always gobbled up and a total crowd-pleaser.

This is definitely a savory supper.
Not your "I'm counting calories" kind of a meal!
But once in a while, a simple splurge is necessary.
At least I think so...:)
Perfect Chicken Pot Pie
{Makes one 9 inch pie}

3 celery stalks, chopped
1 large onion, chopped fine
1/2 cup frozen peas
3 medium carrots, chopped
1 1/2 - 2 cups cooked chicken, shredded
1 tsp. minced garlic
1 tsp. dried basil
1 tsp. thyme
1 tsp. salt
black pepper to taste
1/2 stick butter
1 cup all purpose flour
2 cups chicken broth
1 cup milk

one pie crust
{recipe to follow}

Dice the vegetables. Melt 1/2 stick of butter in a large pot or Dutch oven over medium heat.
Add onion, celery, carrots, peas, garlic.
Saute until translucent. 
Add chicken, spices, salt, and pepper and stir to combine.
Sprinkle flour over the top.
Cook for a couple of minutes and stir to mix evenly.
Pour in the chicken broth, stirring constantly for a minute or two.
The flour will combine to form a nice rue.
Pour in the milk and stir.
Allow the mixture to thicken, about 4 minutes.
Add salt if needed.
Pour the mixture into a deep pie plate or casserole dish.
Place the pie crust on top, pressing into sides of pie plate, and make a couple of slits in the top.
Bake for 35 minutes at 375 degrees, or until the crust is golden brown and flaky.
Let cool for a few minutes before serving.

Flaky Pie Crust
{Makes one pie crust}
Double this recipe if you need 2!!

 11/2 cups all purpose flour
1/2 tsp. salt
1/4 cup vegetable shortening
1/4 cup butter, cold
5 tsp. ICE water

In a large bowl, combine flour and salt.
Cut butter and shortening into small pieces.
Add to the flour, and using a pastry blender or two forks {sometimes even your fingers work best}, work together until the mixture resembles coarse sand.
Using a wooden spoon to stir, gradually add in enough of the ice water to form a ball of dough.
Don't overwork.
Lay out a sheet of plastic wrap and flour it.
Put the dough in the center.
Sprinkle with a little flour.
Place another sheet of plastic wrap on top.
Now, roll the pastry out to a disc.
Keep rolling until it is about 1/8 inch thick.
Take off top sheet of plastic and lay in pie plate.
You can also lay in the bottom of pie plate, cover with plastic, and freeze for 30 minutes to overnight to use the next day.

My Favorite Garden Salad
chopped Romaine lettuce
sliced red onion
dried cranberries
sliced cucumber
{any other vegetables you have handy}

Wash ingredients thoroughly and combine to desired taste.
Top with favorite dressing.

Homemade Strawberry Shortcake
{Make one, two- layer cake}

2 sticks butter, at room temperature
3 cups all-purpose flour, plus more to dust pans
1 TBS. baking powder
1/2 tsp. salt
1 3/4 cups sugar
4 large eggs
3 tsp. vanilla extract
1 1/4 cups milk

1 pint heavy whipping cream
1 pint of strawberries, washed and sliced

Preheat oven to 350 degrees.
Butter two 9x2 inch round cake pans and dust with flour.
In a medium bowl, sift together flour, baking powder, and salt.
Set aside.
In the bowl of an electric mixer with a paddle attachment, beat the butter and sugar until light and fluffy. Scrape the sides of the bowl as needed.
Beat in the eggs one at a time, then beat in vanilla.
Add the flour slowly, and alternate with the milk, until well combined.
Divide the batter between the pans evenly and smooth the top.
Bake for 30-33 minutes or until cakes are golden brown and fork comes out clean in the center.
Cool for 20 minutes.

Whipped Cream
Whip in an electric mixer on high until fluffy peaks form.
Add 1 tsp. vanilla and 1 cup powdered sugar.
Whip until combined.

Place 1/2 cooled cake on platter and top with a generous amount of whipped cream.
Layer 3/4  strawberries on top.
Place second 1/2 cake on top.
Top with generous amount of whipped cream and embellish with a few strawberries.
Serve with extra whipped cream and strawberries on the side :).


Faithfulness is God's standard! As His servants we are not required to be perfect or successful- simply faithful.
~Linda Dillow



Ngo Family Farm said...

Oh my. This is certainly not helping my late-night nursing-induced hunger attack ;) Looks so, so delicious! Thank you for taking the time to write out your recipes for us!

Bevy @ Treasured Up and Pondered said...

It ALL looks and smells divine! (at least I think I can smell it through and over the airwaves..)


Roller Mill Farms said...

I'm coming to your house and i'm going to make sure that its on a Sunday!;) This is beautiful, I like the way you are posting an entire menu. I made a Sunday Supper this past weekend, inspired by you! I put a little more effort and intention into it and the entire process was such a pleasure.

Carol Blanchet said...

Yay! I've missed your posts! And pot pie is my ULTIMATE comfort food! :-)

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