CHICKEN POT PIE

Make pie crust. You can make a 2 crust or just use top crust.

Filling:
To make broth:
Put chicken in large pot and cover with water/broth. Add carrots, onions, garlic, salt and pepper. Cook until tender. Strain saving vegetables. Pull chicken from bones. Save broth, chicken and vegetables. Add potatoes to broth if desired.

5 TBSP butter
1 medium yellow onion diced 1 1/2 cups
4 medium carrots diced 2 cups
2 garlic cloves, minced
1/2 c flour
4 cups chicken broth
1 cup frozen peas
salt and pepper
3 cups shredded and cooked chicken
1/3 c parsley chopped


In large pan melt 5 tbsp butter. If desired, add carrots and onions until softened about 8 minutes. Add garlic and cook fragrant 30 seconds. Add flour, and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to boil, reduce heat and simmer until thickened, 5-7 minutes. Stir in peas. Season wtih salt and pepper, then stir in chicken and parsley.  Put into 2 quart baking dish. Cover with crust.


Bake at 375 for 45-50 minutes for 2 qt dish. If frozen bake at 425 degrees for 1 1/4 hours. Smaller pies 1 hour. (Diana says 425 for 30-35 minutes for fresh pot pies)

FLATTENED PAN ROASTED CHICKEN

This is an excellent chicken recipe. Very easy to make. I served it with oven roasted potatoes. My whole family loved it.

Ingredients

• 1 (3 to 4 pound) chicken
• 1/2 cup brown sugar
• 1/2 cup kosher salt
• 4 cups hot water
• 1 small onion, chopped
• 1 tablespoon whole black pepper
• 2 cloves garlic, coarsely chopped
• 4 cups ice water
• 1 tablespoon basil
• 1 tablespoon oregano
• 3 tablespoons olive oil

Directions
To prep the chicken:

On a work surface, place the chicken breast-side down with the neck of the chicken facing you. Using kitchen shears, cut along the length of the backbone on both sides and remove. Turn the chicken over, breast-side up. Open it on the counter and flatten the chicken as much as you can with your hands.

In a large metal bowl, whisk together the sugar, salt, and hot water, until the sugar and salt are dissolved. Add the onion, peppercorns,  garlic, spices, ice water. Stir well. Add the chicken to the brine. Place in the refrigerator for 1 hour or more.

Preheat the oven to 400 degrees F.

Remove the chicken from the brine and dry well with paper towels. Set the chicken aside. Place a large skillet over medium-high heat. Add the olive oil to the hot skillet,(I used a cast iron skillet) and then place the chicken into the skillet skin-side down. Place another heavy pan (I used a second cast iron skillet with a red brick in it)  on the chicken pressing it down firmly to get maximum skin contact with the hot skillet. Reduce the heat to medium and cook under the weight for 8 to 10 minutes. Once browned, remove the weights; turn the chicken skin-side up. Place the chicken in the oven until the meat is 160 degrees F, about 20 to 25 minutes. Let the chicken rest 10 minutes before serving.

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Ingredients

• 1 (3 to 4 pound) chicken
• 1/2 cup brown sugar
• 1/2 cup kosher salt
• 4 cups hot water
• 1 small onion, chopped
• 1 tablespoon whole black peppercorns
• 2 sprigs fresh tarragon, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 4 cups ice water
• 1/2 cup white wine
• 3 tablespoons olive oil

Directions

To prep the chicken:

On a work surface, place the chicken breast-side down with the neck of the chicken facing you. Using kitchen shears, cut along the length of the backbone on both sides and remove. Turn the chicken over, breast-side up. Open it on the counter and flatten the chicken as much as you can with your hands.

In a large metal bowl, whisk together the sugar, salt, and hot water, until the sugar and salt are dissolved. Add the onion, peppercorns, tarragon, garlic, ice water, and wine. Stir well. Add the chicken to the brine. Place in the refrigerator for 1 hour.

Preheat the oven to 400 degrees F.

Remove the chicken from the brine and dry well with paper towels. Set the chicken aside. Place a large skillet over medium-high heat. Add the olive oil to the hot skillet, and then place the chicken into the skillet skin-side down. Place another heavy pan on the chicken pressing it down firmly to get maximum skin contact with the hot skillet. Reduce the heat to medium and cook under the weight for 8 to 10 minutes. Once browned, remove the weights; turn the chicken skin-side up. Place the chicken in the oven until the meat is 160 degrees F, about 20 to 25 minutes. Let the chicken rest 10 minutes before serving.

Grilled Pineapple Chicken Kabobs

1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup soy sauce
2 pounds of cut up chicken, chicken tenderloins or strips
Pineapple chunks, peppers chunks, onions, mushrooms, zucchini
skewers

In a small saucepan over medium heat, mix pineapple juice, brown sugar and soy sauce. Remove from heat just before the mixture comes to a boil.

Place chicken in medium bowl. Cover with pineapple marinade and refrigerate for at least 30  minutes.

Preheat grill for medium heat. Thread chicken alternating with vegetables on skewers. You can use any vegetables you would like.

Lightly oil the grill. Grill skewers for 5 minutes on each side or until juices run clear. They cook quickly so watch them closely.