Laurie Crowell of Golden Fig Fine Foods in St. Paul stopped by with an easy back to school dinner recipe and sweet treat.
Chicken Pot Pie
2 lbs boneless, skinless chicken
2 1/4 C chicken stock
4 TB butter
1 small onion, finely chopped
4 carrots, peeled and cut into 1/4 inch half moons
3 celery ribs, chopped
2 minced garlic cloves
1 tsp. Dynamite Herbs
¼ tsp ground turmeric
1/2 C. All purpose flour
1 1/2 C milk
Squeeze of lemon juice
1 C frozen petit peas, thawed
1 C pearl onions
1 C fresh sweet corn
1 package pie crust
Preheat oven to 400 degrees.
This is great made in an 11×13 pan or works nicely in two 8×8 pans
In a large Dutch oven, bring chicken stock and chicken breast to a simmer. Keep heat low and cook until chicken reaches 160 degrees.
Move cooked chicken to a bowl and reserve the stock in another container.
In dutch oven, melt butter. Saute onion, carrots and celery until tender. Add garlic and dynamite herbs and saute 1 minute.
Stir in flour and cook one additional minute.
Whisk in stock and milk, bring to a simmer. Continue whisking until all lumps are gone.
Salt and pepper to taste
Cook until sauce thickens.
Shred chicken. Add to sauce. Stir in peas, pearl onions and sweet corn.
Check seasoning and pour into pan.
Roll piecrust to point where 1/2 inch of the crust hangs over pan.
Fold overhang in so it is flush with sides of pan.
Cut several slits on top to let steam escape.
Brush top with egg wash.
Bake about 30 minutes until filling is bubbly
Let rest 10 minutes before serving.
If you make two small pans, you can wrap and freeze the spare for later.
Just bake from the freezer, brush with egg wash at 375 until filling is bubbly and top is browned.
You can add broccoli, bell peppers, green beans, butternut squash cubes etc if you’d like…really any veg you like or find at the farmers market!
Cherry Chocolate Oatmeal Cookies
1 C butter at room temp
1 C. Dark brown sugar
1/2 C. White sugar
2 large eggs
1 TB vanilla bean paste
3 C old fashioned rolled oats
1 1/2 C a/p flour
1/2 tsp. Salt
1 tsp baking soda
1 tsp ground cinnamon
1 C. Dried cherries, chopped
1/2 C. Chocolate chips
Chocolate Salt to sprinkle on top
Preheat oven to 350 degrees.
Cream together butter and sugars. Whip until well combined. Mix in eggs one at a time. Mix in Vanilla bean paste.
In a separate bowl, mix oats, flour, salt, baking soda and cinnamon together.
Stir dry ingredients into wet ingredients only until just combined. Gently fold in cherries and chocolate.
Drop by large tablespoonfuls onto parchment lined baking sheet. Sprinkle one shake of chocolate salt (or fleur sel) on top of each and bake 10-15 minutes until bottom is just browned.
Remove from oven and let sit on pan for 1 minute. Remove to wire rack to cool.