When fall arrives my thoughts turn to comfort foods and what could be more cozy to the appetite other than chicken pot pie and homemade apple pie. Both of these recipes are easy to make and a delight to eat. The crusts on either of these could be your favorite recipe or a good store bought crust. I have tried them both ways and both ways are just as delicious. The secret is not in the crust but in certain ingredients that you can not deviate from when preparing. I hope you enjoy this meal as much as I did.
Saute until tender
2 TBS butter or olive oil
1/2 cup chopped celery
1 med onion
1 cup chopped carrots
1 cup sliced mushrooms ( I used a mix of baby bella and white )
Add and sauté until swiss chard wilts
1 bunch ( or about 10 leaves) of swiss chard thinly sliced - cut out the tough stems that run through the centers of the swiss chard leaves and discard off - roll the rest of the leaves in a bunch and slice diagonally.
1 cup fresh or frozen corn
1cup green peas
Add
2 cups diced cooked chicken or turkey
1/2 tsp salt
freshly ground pepper to taste
Pour mixture into a 2 quart lightly buttered casserole dish
White Sauce
4 TBSP of unsalted butter
1/4 cup all purpose flour
21/2 cups milk
dash of salt and pepper
Melt the butter in a medium saucepan over medium heat. When hot add the flour and stir until it mixes in completely. Add the milk slowly and stir constantly until all milk is added and it begins to thicken. Add the salt and pepper. Pour mixture of vegetables.
CRUST TOPPING - your own prepared or store bought
1 large egg, lightly beaten
Cover the casserole dish with the crust, pressing any overhanging dough over the sides. Brush the pastry top and sides with the beaten egg. Bake for about 30 minutes or until crusts begin to brown and filling begins to bubble.
Apple Pie - this will make one apple pie
Preheat oven to 425 Cook for 10 minutes then reduce heat to 375 for 35/40 minutes or until top crust browns and apple mixture is bubbling
You will need:
Crust for a two crust pie
Place bottom crust in a nine inch pie plate
Toss together in a bowl
6 to 7 cups of peeled and cored apples diced in 1 inch pieces or cut in 1/2 inch thick slices- Cortland work well
3/4 cup sugar
1 TBSP apple pie spice
2 TBSP fresh lemon juice
1/8 tsp salt
1/4 cup flour
Pile the apples into bottom crust making the pile a bit higher in the center
Cut two TBSP of butter into bits and dot on top of apple mixture
Cover with top crust and pinch top and bottom crusts edges together
Brush top and edges with a lightly beaten egg
Use a sharp paring knife to cut several 2 inch venting holes on top
Put in preheated oven and cook until pie is golden brown and bubbling.
Do not underbake
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