This is Dedicated to the Ones I Love

I am blessed to have many wonderful friends and family in my life. When I had some major milestones in my life, my family and friends were there to celebrate with me.
When I got married, my sister-in-law Rachel asked people close to me to write down their favorite recipe for me to have. She gathered them all and presented them to me in a cute recipe box which I still keep on my kitchen counter.
When I was pregnant with Quinn, my best childhood friend and her family threw a beautiful baby shower for me. They presented a cool cookbook that included recipes from friends and neighbors I grew up with.
I have decided to break into these recipes and focus the next few entries on them.
Mother-in-Law’s Chicken Pot Pie
adapted from Margaret’s Recipe
Chicken:
1 fryer chicken
4 large of carrots, chopped
4 stalks of celery
2 medium onions
1 bay leaf
dash of vinegar
The day before or early in the morning, Fill a pot with 2-3 quarts water. Add chicken and remaining ingredients. Boil until chicken is fully cooked. Remove chicken and shred meat.
Strain broth into a bowl. Remove any fat that comes to the top. Let it cool and store in the refrigerator to use later for the filling.
Pie Crust
12 oz flour
2 sticks cold butter, cubed
2-4 Tb very cold water
pinch of salt
In a food processor, pulse butter, salt and flour until small balls form. Slowly add water until it just comes together. Remove from food processor and form a large disk. Wrap in Saran Wrap and place in the fridge for at least 30 minutes.
Pie filling:
1 stick butter
1 Tb olive oil
1 onion
1 c mushrooms
1 c Brussels Sprouts
1/2 c finely chopped carrots
1 small bag frozen peas
4 Tb flour
3 c chicken broth
2 tsp Thyme
In a large saute pan, melt butter and oil. Add onions and cook for 2 minutes. Add Brussels Sprouts and carrots, cook for an additional 2 minutes. Season with salt, thyme and pepper. Sprinkle in flour and stir, cooking for about 2 minutes. Whisk in broth and let reduce for about 10 minutes on simmer. Add chicken and peas. Pour into a deep pie crust and set aside.
Preheat oven to 375F. Remove pie dough from oven. Roll out into a large circle. Using a cookie cutter, cut out shapes and place them on pie tin until the entire top is covered.
Beat one egg in a cup. Brush crust with beaten egg. Place in the oven for 40-45 minutes, until crust is nicely browned.
1 1/2 c sliced crimini mushrooms
1 1/2 c quartered Brussles sprouts
1 small bag frozen peas
1 stick butter
1/2 c flour

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