Chicken Pot Pie

The other night I made a really tasty chicken pot pie and I thought I would share the recipe. Usually making a pot pie is too time-consuming, however I think you will like this little recipe because it uses some short-cuts but nothing that affects the taste.

First cook and remove the meat from one whole chicken (anything over 4 lbs should work. (tip: whenever I do one chicken, I figure it is just as easy to do two- then freeze for next time to save a step) reserve the stock

Cut the chicken into bite size pieces.

I use a ready made (rollable, not fixed) pie crust (Pillsbury is great- it tastes homemade!)

Other than the chicken and pie crusts, this is what you will need:

2 9-inch pie pans
1 bag of frozen, mixed veggies
6 TBSP butter
6 TBSP Flour
4 cups of broth, (you can use the stock from the chicken plus bouillon to make 4 cups)
1 tsp garlic
Salt & pepper to taste
3/4 tsp parsley
¼ tsp Thyme
½ bay leaf


To make the chicken pot pie, heat the butter in a pan. Add flour and continue to cook for two minutes. (med. heat) . Stir in broth and cook, stirring, until mixture is thickened. Add mixed vegetables. And allow to cook for two minutes on low heat.

*Pre bake your bottom crusts a little before spooning in mixture

Spoon in mixture and cover with top crust. Cut slits into the top of the pie to allow steam to escape.

Bake pies at 350 degrees for about 20 minutes. Pie should be golden brown and bubbly.

*Yields 2 nine-inch pies

Homemade Playdough

What a rainy Spring Break! The kids don't have to get cabin fever! Make your own playdough! Even the "big kids" have fun when they have made it themselves! (you just have to promise to keep their secret!) Here's how to do it:

Materials
· 1 cup water
· 1 tablespoon vegetable oil
· 1/2 cup salt
· 1 tablespoon cream of tartar
· Food coloring
· 1 cup flour
· 1 saucepan
Directions
1. Combine water, oil, salt, cream of tartar, and food coloring in a saucepan and heat until warm.
2. Remove from heat and add flour.
3. Stir, then knead until smooth.
4. Store this dough in an airtight container or a Ziploc freezer bag.

Resurrection Cookies

This is a fabulous way to teach your children the true meaning of Easter. It's fun and creative and a sure way to see that the "Easter Bunny" doesn't overshadow the glory of Resurrection Day! Unfortunately I don't know who to credit for this recipe and lesson, but whoever you are--- We all thank you!

You will need:
1 cup whole pecans
1 teaspoon vinegar
3 egg whites
a pinch salt
1 cup sugar
a zipper baggy
1 wooden spoon
scotch tape
Bible
Instructions:These are to be made the evening before Easter. Preheat oven to 300F.*** (this is very important --- don't wait until you are half done with the recipe). Place pecans in zipper baggy and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested. He was beaten by the Roman soldiers. Read: John 19:1-3
Let each child smell the vinegar. Put 1 teaspoon vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross He was given vinegar to drink. Read: John 19:28-30
Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His lifeto give us life. Read: John 10:10&11
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers,and the bitterness of our own sin. Read: Luke 23:27
So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read: Psalm 34:8 and John 3:16
Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read: Isaiah 1:18 and John 3:1-3
Fold in broken nuts. Drop by teaspoon onto waxed paper covered cookie sheet.Explain that each mound represents the rocky tomb where Jesus' body was laid. Read: Matthew 27:57-60
Put the cookie sheet in the oven, close the door and turn the oven OFF.
Give each child a piece of tape and seal the oven door.Explain that Jesus' tomb was sealed. Read: Matthew 27:65-66
GO TO BED!
Explain that they may feel sad to leave the cookies in the oven overnight.Jesus' followers were in despair when the tomb was sealed. Read: John 16:20&22
On Resurrection Sunday (Easter) morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read: Matthew 28:1-9

Buttermilk Biscuits

INGREDIENTS:
2 cups all-purpose flour, stirred before measuring*
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup lard or vegetable shortening, chilled
2 tablespoons butter, chilled
3/4 cup buttermilk
PREPARATION:
Heat oven to 450°. Adjust oven rack to center position.
In a large bowl, combine flour, baking powder, soda, and salt. Cut in chilled shortening and butter until you have pieces the size of small peas. Make a well in center of dry ingredients; pour in buttermilk. With a wooden spoon, gently blend dry ingredients into the buttermilk, just until mixture is clumping together. If necessary, add a few more teaspoons of buttermilk.
Transfer dough to a lightly floured board. Pat out in a circle about 8 inches in diameter and 1/2-inch thick. Using a 2 1/2 to 3-inch biscuit cutter, cut out and place on ungreased baking sheet. Bake on center oven rack for about 10 to 12 minutes, until tops are browned. Makes 10 to 12 biscuits, depending on size of cutter.