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Sourdough Pizza Crust

      A STAPLE IN MY HOME         YEALDS 4 PIZZAS (SCALE REQUIRED) TIP: BEST TO START EARLY OR NIGHT BEFORE INGREDIENTS:  100 G starter 10 G Salt  375 G WARM WATER  500 G AP FLOUR COMBINE: REST FOR 30 mins after combined with a plastic cover or towel over the bowl. PERFORM STRETCH and FOLDS every 30 MINS for about 2 Hours. (COVER BOWL EACH TIME) Let dough rest until bubbly in WARM area of your house.  Dump onto floured surface & cut into 4 equal pieces. shape all 4 pieces into round dough balls  Place Each Dough Ball into separate dishes (OILED)  Refrigerate.  (DOUGH LASTS 3 DAYS IN FRIDGE) Let dough rest for 1 hour at room temp before baking (VERY IMPORTANT) BAKE AT 500 for 12 - 15 MINS or until nice and GOLDEN on crusts.
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Old Fashioned Chicken Pot Pie

 





Homemade Chicken Pot Pie

      Nothing quite says comfort food like a nice hot slice of Homemade Chicken Pot Pie. Pair this recipe with a slice of homemade artisan bread and you have found the golden ticket! 

I don't know when it happened to me, I think one night I was thumbing through the classic book, "Anne of Green Gables" and I couldn't stop imagining what life might look like if I added a little traditional structure to mine. Implementing  Hygge (See blog post for more details) Living into my life, the most important value I had made for myself is tending to my home and making it warm and welcoming.
The next best thing I felt that was missing out of my life was learning how to cook a homecooked meal. Some of us are brought up in the kitchen, and well some of us aren't. Now that I have a home and family of my own, I have found it all the more rewarding to know how to work my way around a kitchen.
So as fall has made its way onto my doorstep, I have invited it in for dinner.
Chicken Pot Pie anyone?

Here is What You'll Need 

  • 1 Rotisserie Chicken
  • 2 Russet Potatoes 
  • 1 Yellow Onion
  • 1 Stick of Unsalted Butter
  • 1 cup of milk
  • 1/2 cup of All-Purpose Flour
  • Frozen Vegetables (peas, corn, carrots, green beans)
  • 1 can of chicken broth/2 cups of chicken broth
  • 2 TBSP of Salt, 1/2 tsp. Cayenne Pepper,1/2 tsp of thyme, 1/4 tsp. of black pepper,1/2 tsp. garlic powder, 1 tsp. of sugar. 
  • 2 pie crusts (homemade or store-bought)
  • 1 egg

De-Bone A What?

         Ah yes, I have yet to de-bone a chicken. The millennial in me is definitely showing now, and I can tell you there's nothing pleasant about de-boning a chicken. The fun thing is! You can totally use the rest of the chicken pieces to make a nice homemade broth! Which, if there is anything I have learned from cooking recently is that a good homemade broth, can make all the difference. So today I took apart a rotisserie chicken and shredded it, into about 3 cups worth.

Potatoe Pat-tot

     To make your pie just a little more special, highly consider adding potatoes!                                                     


  • Cube 2 Russet Potatoes and cover them just enough with water, bring the water to a rolling boil and set a timer for only 5 minutes. (You don't want them to be too soft) Remove from the boil and set aside.



 Don't forget the Roux!

      The hardest part of making a good pie filling is making sure the roux is timed perfectly! 

  • Melt 1 whole stick of butter in a pot on medium-high heat, if your butter starts to brown make sure to turn down the heat! 
  • Add 1/2 of one medium-sized yellow onion (finely chopped) until the onions become translucent. 
  • Add 1/2 cup of all-purpose flour and stir constantly, allowing the roux to brown and thicken for at least 30 seconds.
  • Slowly add in 2 cups/1 can of chicken broth and stir in a little at a time to avoid clumps in your filling.
  • Add 1 cup of milk and stir until thickened. Once this has started boiling again, turn off the fire and add the seasons and stir in.
  • Add shredded chicken, frozen vegetables, and potatoes and carefully fold in the mixture, making sure the sauce has covered all of the filling. Try not to mash the potatoes! 

Pie Crust

   Whether you've made your pie crust from scratch, or you bought a store-bought crust, the most important thing is to make sure you set your pie crust perfectly! ( USING A 9inch CAKE pan) I take my first crust and carefully set it to the bottom of my greased pan, getting rid of all the air bubbles in the bottom and lining it tight against the bottoms and the sides. You want to pull the crust over the lip of the pan. Then once you add your filling and line up the top pie crust evenly, you want to take the underneath of the pie crust and pull in over the lip of the top crust, forming the pie ridges and this makes sure that your  pie filling will not leak through. 


Once your dough has been set, lightly brush the egg wash over the top and over the crust!                                             




Don't forget the vent holes! 
Using a pear knife, cut 4 slices into the top of your pie to give it proper ventilation. You want to make sure the cuts are open enough to the point that they wont close again once they are baking.


Bake for 45-60 minutes (depending on your oven)

350 degrees 

 

 
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