Hope you had a wonderful November. These fall/winter months are all about comfort food on those cold dreary days. A few weekends back the weather was just that and this meal was perfect. Chicken Pot Pies, and Apple Hand Pies. They were perfect for a rainy night, fire on, and a good movie. Happy Eating!
This recipe is kind of a combo of a few recipes. Depending on the size of the container you put it in, you will have a difference in the yield. I used those small aluminum pans cause I didn't have any small baking dishes and it yielded 6 mini pies. You can always make more topping if you don't have enough.
Chicken Pot Pies
Ingredients for pie mix
1 roast chicken
1 bag of frozen peas and carrots
2 cans cream of chicken soup
1 cup of milk
Salt and Pepper
Place Peas and carrots into a bowl. Add a splash of water and microwave for about a minute and a half. In seperate bowl mix soup and milk together. Add vegis, and chicken to soup mixture and season with 1tbs of poultry seasoning and salt and pepper to taste. Stir and microwave for about 4 minutes.
Ingredients for topping
1 cup of Bisquick
1/2 cup of milk
Place all ingredients in bowl and mix
Preheat your oven to 400'. Fill you baking dish with pie mix. Top with bisquick mix. Place in oven and bake for 30 minutes. Enjoy!
This recipe was inspired my Smitten Kitchen's Apple Pie Cookies. Im sure her recipe is amazing and to be tried. If you are not in the mood for all of those steps, like I happend to be on that night, this is very easy and just as yummy.
2 Granny Smith apples
1 box puff pastry dough, defrosted
splash of lemon juice
1 egg, lightly beaten
vanilla ice cream (optional)
Defrost your puff pastry dough. This is such an important step that I always forget to do. For a quick defrost you can open package, place dough side by side on counter top top for 45 minutes.
Peel, and core apples. Thinly slice apples and place into bowl. Toss with a squeeze of lemon, a good handful of sugar and a liberal dash or two of cinnamon.
Cover cookie sheet with parchment paper and pre heat oven to350'
Roll out your puff pastry dough on a lightly flowered surface. Find a good size circle shape object in your kitchen, or if your fancy and have a cutter, use that. I used a coffee mug made 6 circles (or as many as you can make) on my first sheet of dough. Transfer to baking sheet. Again, roll, and cut out dough to create top for pie. Cut 4 small slashes into top dough (reference picuture above). Place a few apple sugar slices onto dough on cookie sheet. With egg mixture, lightly brush around edges of pie dough and place topper on apple mix. With a fork go around the pie fusing top to bottom and creating a cute edge. Brush top of pies with egg wash and sprinkle lightly with sugar.
Bake for about 25 minutes, or until golden and crispy.
Serve warm out of oven with ice cream.