Savory Pies

Chicken Pot Pie

Ingredients

3 whole (6 split) chicken breasts, bone-in, skin-on

3 tablespoons olive oil

Kosher salt

Freshly ground black pepper

5 cups chicken stock, preferably homemade

2 chicken bouillon cubes

12 tablespoons (1 1/2 sticks) unsalted butter

2 cups yellow onions, chopped (2 onions)

3/4 cup all-purpose flour

1/4 cup heavy cream

2 cups medium-diced carrots, blanched for 2 minutes

1 (10-ounce) package frozen peas (2 cups)

1 1/2 cups frozen small whole onions

1/2 cup minced fresh parsley leaves

Directions - Preheat the oven to 350 degrees F.

1. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
2. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
3. Place filling in pie crust
4. Preheat the oven to 375 degrees F.and bake until golden brown.

Quiche

Photo courtesy of Spend with Pennies

Partially baked pie crust, 6 pieces of bacon - cooled.  12 slices of Swiss cheese.  Layer bacon and cheese in pie crust.  Beat 4 eggs, 1 TBS flour, 1/2 tsp salt, dash of nutmeg, dash of cayenne pepper, 2 cups of 1/2 and 1/2 and 1 1/2 TBS melted butter.  Pour into pie shell.  Bake at 375 for 40-45 minutes.