2 Large Eggs
3/4 cup Sugar
2 cups Whipping Cream
1 cup Milk
2 tsp Vanilla
Whisk eggs in a mixing bowl until light and fluff. Whisk in the sugar, a little at a time, then continue whisking until completely blended. Pour in cream, milk, and vanilla. Then place in ice cream maker.
6 ounces tomato paste
15 ounces tomato sauce
1-2 Tablespoons dried oregano to taste
2 Tablespoons Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ Tablespoon garlic salt
¼ teaspoon freshly ground black pepper
1 teaspoon sugar*
Mix tomato paste and sauce together in a medium size bowl until smooth.
Add the rest of the ingredients – oregano, Italian seasoning, garlic powder, onion powder, garlic salt, pepper and sugar – and stir until evenly distributed throughout the sauce.
Taste and adjust seasonings to your liking.
Spread onto your favorite pizza dough recipe.
From: https://joyfoodsunshine.com/easy-homemade-pizza-sauce-recipe/#wprm-recipe-container-8674
2 Pie Crusts
1 pound (450g) skinless boneless chicken breast or thighs, cubed
1 cup (about 130g) sliced carrots (about 2 carrots)
1/2 cup (about 40g) sliced celery
1/3 cup (5 Tbsp; 71g) unsalted butter
1/3 cup (45g) chopped yellow onion (1/2 of a small onion)
1 teaspoon minced garlic
1/3 cup (41g) all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme leaves
1 and 3/4 cups (420ml) chicken broth/stock (I recommend reduced sodium)
2/3 cup (160ml) half-and-half*
1 cup (125g) frozen peas
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
optional: sprigs of fresh thyme for garnish
In a large pot, combine chicken, carrots, and celery. Add enough water to cover the chicken and vegetables, then place over medium-high heat. Bring to a boil, then allow to boil for 10 minutes. Remove from heat, drain, and set aside.
In a large skillet over medium heat, combine the butter, onions, and garlic. Stirring occasionally, cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside.
Preheat oven to 425°F (218°C).
After the pie dough has chilled: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle about 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5–2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. With a small sharp knife or kitchen shears, trim the extra overhang of dough and discard.
Spoon the chicken and vegetable mixture into the crust. Scatter the frozen peas on top. Pour/spread the gravy evenly over top.
Roll out second half of pie crust dough just as you did the first. Cover the pie with the second crust and trim the extra overhang off the sides. Crimp the pie crust with a fork to seal the edges. With a small sharp knife, slice a few small slits in the top crust to allow steam to escape. Using a pastry brush, brush crust and edges with egg wash.
Bake for 32–38 minutes or until the top of the crust is golden brown. After 20 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. (See this post on the best pie baking tools for instructions on how to make a pie crust shield out of foil.)
Remove from the oven and cool for at least 10 minutes before serving. Makes amazing leftovers—the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.
Notes
Make Ahead & Freezing Instructions: Filling and gravy can be prepared 1 day in advance, cover and chill in the refrigerator. Assemble, fill, and bake the next day as directed. The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using. The unbaked OR baked pot pie freezes well for up to 2–3 months. Allow to thaw overnight in the refrigerator and bake as directed (if unbaked); or (if baked before frozen) bake, covered with foil, at 375°F (191°C), until warmed through.
Special Tools (affiliate links): Whisk | Rolling Pin | 9-inch Pie Dish | Pastry Brush | Pie Crust Shield
Pie Crust: Two 9-inch refrigerated or frozen (and then thawed) store-bought pie crusts are just fine instead of homemade.
Can I skip the bottom pie crust? Yes, absolutely. Skip adding the bottom pie dough to the pie dish and when the gravy is done and comes off heat, mix it with the chicken/carrot mixture, and then spoon into ungreased pie dish. I recommend lowering the oven temperature to 375°F (191°C) because there is just 1 crust to bake. Bake time is 35–40 minutes or until the top of the crust is golden brown. See my turkey pot pie recipe instructions if you’d like.
Can I use a puff pastry topping instead? You can use thawed store-bought puff pastry instead of a top pie crust (keep the bottom pie crust or skip it). However, keep in mind that the underside of the dough (that touches the filling) usually ends up tasting soggy.
Can I use a biscuit topping instead? Biscuits are a great alternative to pie crust for a pot pie. You can skip the bottom pie crust and use the biscuit topping from this biscuit vegetable pot pie.
Half-and-half: You can use half heavy cream and half whole milk instead, or use all whole milk. I wouldn’t use lower-fat milks; the gravy will be too thin.
Filling Variations: This is a wonderful recipe if you have extra meat or leftover veggies to use up. Turkey works wonderfully instead of chicken. You can use pre-cooked meat. Simply skip the boiling step and cook the carrots and celery with the onion and butter. Try adding some corn (frozen or fresh) when you add the peas. Feel free to add 1 diced Yukon gold potato. Cook the diced potato with the onion and butter, until fork-tender. Mushrooms or chopped zucchini are great too; you can add 1 cup sliced mushrooms when you cook the onion and butter. I wouldn’t add ALL of these veggies, though, as there isn’t enough gravy for it all. I don’t recommend using more than 2 cups of veggies + 1 potato. (Onion doesn’t count!)
Herbs: Feel free to add fresh chopped parsley, rosemary, or sage; or try adding a pinch of celery seed. As long as there’s thyme, salt, and pepper, the extra seasoning in the pot pie is up to you. Taste and season how you like.
From: https://sallysbakingaddiction.com/double-crust-chicken-pot-pie/print/74828/
1 1/2 cups coconut water
1/4 teaspoon ground ginger **Use fresh/ 1 cube from Trader Joe's
2 teaspoons ground turmeric
1 tablespoon lemon juice
2 tablespoons honey
1 Pinch sea salt
1 Pinch ground black pepper
Instructions
Add the coconut water, ginger, turmeric, lemon, honey and salt to a high speed blender.
Blend all of the ingredients until combined.
Pour into a shot glass and top with a pinch of black pepper.
Store any of the leftover ginger turmeric shots in a mason jar or an airtight container for 2-3 days.
2/3 cup all-purpose flour, sifted
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
1/4 cup smooth processed peanut butter (not natural)
1/4 cup packed brown sugar
2 tablespoons + 2 teaspoons granulated sugar
1 egg yolk, room temperature
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350F. Have a large ungreased baking sheet lined with parchment paper ready.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl on medium-low speed, beat together the butter, peanut butter, brown sugar, and 2 tablespoons granulated sugar until light and creamy, about 1-2 minutes.
Scrape down the bowl with a rubber spatula then beat in the egg yolk and vanilla.
Turn the speed down to low. Gradually beat in the flour mixture until a dough forms.
In a small bowl, add the remaining 2 teaspoons sugar.
Using a #40 cookie scoop or by hand, portion the dough into 1 1/2 tablespoon balls. Roll each ball into the sugar to coat completely then place on the baking sheet about 2 inches apart.
Flatten each dough using a fork then rotate the fork and press down again, making a criss-cross patten.
Bake for 8-10 minutes or until golden brown. Cool on the baking sheet for 5 minutes then transfer to a wire rack to finish cooling.
Store cookies in an airtight container at room temperature for up to 1 week.
From: https://www.chocolatemoosey.com/small-batch-peanut-butter-cookies/
3 cups medium or long grain white rice, rinsed
3 tablespoons vegetable oil
2 heaping tablespoons sofrito
4 ounces tomato sauce
1 can (15 ounces) gandules (pigeon peas), partially drained
1/2 cup alcaparrado **Green Olives
1 packet Sazón with Achiote (I use Goya brand)
1 packet ham flavoring (I use Goya brand Jamón)
1 teaspoon adobo
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/8 teaspoon ground oregano
Salt and pepper to taste (start off with 2 teaspoons of salt)
4-6 cups hot water
Rinse rice well in water and set aside.
In a medium caldero or large pot (about 6 quarts or so), heat oil and sauté sofrito until softened. Add tomato sauce and simmer for 2 minutes.
Stir in gandules, alcaparrado, all of the spices and 4 cups of water. Taste and readjust seasonings, adding additional salt 1 teaspoon at a time. Broth should be heavily seasoned and on the salty side.
Pressure Cook on high for 12 minutes, with 5 minute natural release, then remove lid.
