Chicken Pot Pie

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·      1 pound skinless, boneless chicken breast – cubed

·      2 cups frozen green peas and carrots

·      1/2 cup sliced celery

·      2 tablespoon butter

·      1/3 cup chopped onion

·      1/3 cup all-purpose flour

·      1/4 teaspoon celery salt or seed

·      1 3/4 water

·      1 chicken bouillon cube

·      2/3 cup milk

·      salt and pepper

·      2 (9 inch) pie crusts




·      Preheat oven to 425 degrees F.

·      In a saucepan, combine chicken, carrots, peas and celery.  Add water to cover and boil for 15 minutes.  Remove from heat, drain and set aside.

·      In the saucepan over medium heat, add butter and onions and cook until soft and translucent.  Stir in flour, celery seed, bouillon cube, salt and pepper.  Slowly stir in water and milk.  Simmer over medium-low heat until thick.  Remove from heat and set aside.

·      Place the chicken mixture in bottom pie crust.  Pour hot liquid mixture over.  Cover with top crust, seal edges and cut away excess dough.  Make small slits in the top to allow steam to escape.

                  Bake in the oven for 30to 35 minutes or until pastry is golden brown.  Cool for 10 minutes before serving.

Red Velvet Cupcake



    ·      2 1/4 cups flour

    ·      1/2 cup unsweetened cocoa powder

    ·      1 teaspoon baking soda

    ·      1/2 teaspoon salt

    ·      1 cup butter, softened

    ·      2 1/4 cups sugar

    ·      4 eggs

    ·      1 cup sour cream

    ·      1/2 cup buttermilk (or milk with 2 teaspoons lemon juice)

    ·      1 ounce red food coloring ( if the red color is not important to you, use only 1 teaspoon, it doesnt change the taste)

    ·      4 teaspoons vanilla extract

Cream Cheese Frosting

    ·      1 (8 ounce) package cream cheese, softened

    ·      1/4 cup butter, softened

    ·      2 tablespoons sour cream

    ·      2 teaspoons vanilla extract

    ·      1 (16 ounce) box confectioners’ sugar


·      Preheat oven to 350 degrees F.

·      Mix flour, cocoa powder, baking soda and salt in medium bowl.  Set aside.

·      Beat butter and sugar in large bowl with electric mixer on a medium speed 5 minutes or until light and fluffy.

·      Beat in eggs, one at a time.  Mix in sour cream, milk, food color and vanilla.  Gradually beat in flour mixture on low speed until just blended.  Do not overbeat. 

·      Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.

·      Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean.  Gently remove from oven.  Cool in pans for 5 minutes.  Remove from pans; cool completely. 

·      Frost with Cream Cheese Frosting.

To make Cream Cheese Frosting:
Beat cream cheese, butter, sour cream and vanilla extract in large bowl until light and fluffy.  You can also add food color.  Scrape bowl and beat again,  Gradually beat in confectioners’ sugar until smooth. 

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