Mamaw Pie Food

MAMAW'S DOUBLE DEEP DISH POT PIE

Steps:

• 1. Add salt/pepper and chicken broth to a medium stock pot and boil chicken until cooked thru reserving the broth...set aside to cool and shred.
• 2. Preheat oven to 350 degrees
• 3. Skim any fat off the broth and bring back up to a boil
• 4. add all veggies to broth and boil for 5 minutes then reduce to a simmer for 15 minutes.
• 5. In a 2 quart round casserole dish add your preferred pie crust to the bottom of the dish and mold gently to the sides of the dish. Poke holes in the bottom with a fork and bake off for 10 minutes set aside
• 6. When veggies are al dente add 1/3 cup cold water to flour and mix until smooth, add mixture quickly to simmering stock.add the shredded chicken. Simmer for 5 minutes. Turn off heat stir in butter, cream and nutmeg.
• 7. Fill casserole with the filling and drape the top crust over the the entire top of the casserole dish, letting it hang over the sides.Vent the top crust with a sharp knife. Brush with the egg wash. (I claim the extra crust from the sides for myself, as I am the chef!)
• 8. Bake off 35-45 minutes or until Golden Brown. Rim the edges with foil if they begin to brown too much. Allow pie to set up for 15-20 minutes to hold form when cut. ENJOY!!!! You may want to skip dessert....but trust me it is worth it!

MAMAW'S CHICKEN POT PIE

Steps:

• Boil chicken for 20 minutes, tear into pieces and layer in the bottom of a casserole dish.
• Mix vegetables, cream of chicken soup, and broth together, pour over chicken.
• Mix flour, butter and buttermilk together and layer over the vegetable mixture.
• Bake at 350 cegrees for about 35-45 minutes.

MAW-MAW'S CHICKEN PIE

Steps:

• Place chopped cooked chicken in a lightly greased 12x8 inch baking dish.
• Whisk together cream of chicken soup, chicken broth, and cornstarch.
• Pour mixture evenly over chicken.
• Whisk together self-rising flour, buttermilk, and melted butter.
• Spoon batter evenly over chicken mixture.
• Bake at 400 degrees Fahrenheit for 40 minutes or until crust is golden brown.

MAMAW PIE RECIPE

Steps:

• Bake your pie shells according to package directions and let them cool completely.
• While your pie shells are baking, melt the butter in a skillet over medium and add the pecans and coconut. Toast your coconut and pecans in the butter until they become golden brown (roughly 10 minutes). Keep stirring constantly -- these can scorch easily. Set them aside to let them cool.
• In a large mixing bowl, beat the cream cheese and sweetened condensed milk together until creamy. Fold in your whipped topping by hand -- be careful not to "break it down" too much, but still get it incorporated nicely (it's such a fine line, isn't it?).
• Have your baked and cooled pie shells ready to fill -- it's time to start layering!
• Start by using 1/2 of your cream cheese mixture and divide that evenly between the two pie shells (so, technically, each pie will get 1/4 of the mixture).
• Drizzle 1/4 of your caramel sauce over the cream cheese mixture on each pie, use 1/4 per pie and 1/2 the jar total for this layer.
• Sprinkle 1/4 of the pecan/coconut mixture over the caramel on each pie. Again, use 1/2 of the mixture total.
• Repeat the layers, using the remaining ingredients. Place pies in the freezer overnight.
• You'll pull them out about about 20-30 minutes before serving to let them thaw a bit. You can store them in your freezer for about a month. I double wrap mine in Press-N-Seal and then add an additional layer of foil on top of that, to prevent any freezer burn.