Today's Menu: Tasty Chicken Pot Pie Maple Pumpkin Pie

Tasty Chicken Potpie

• 3 lbs chicken, quartered
• 4 cups water
• 4 teaspoons chicken bouillon granules
• 3 carrots, halved
• 2 medium onions
• 1 bay leaf
• ½ lb fresh mushrooms, quartered
• 2 celery ribs, halved
• 3 tablespoon butter
• 5 tablespoons flour
• ½ cups half and half
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 cups frozen peas

Biscuits: * 1 ½ cups flour * 2 teaspoons baking powder * 1 ¼ teaspoons sugar * 1 ¼ teaspoons salt * 5 tablespoons shortening * ½ cup milk

In a soup kettle combine first 6 ingredients; bring to a boil. Reduce heat and simmer 20 minutes. Add mushrooms and celery, cover and simmer 15 minutes longer. Remove chicken and vegetables, debone chicken, dice and set aside. Slice vegetables and set aside. Strain broth and reserve 2 cups, discard remaining broth or save for another meal. Melt butter in saucepan, stir in flour until smooth. Cook and stir over medium heat until thick and bubbly. Gradually stir in half and half and the reserved broth. Bring to a boil. Cook and stir 2 minutes. Add poultry seasoning, salt, pepper, peas and reserved chicken and vegetables. Four into a 2 quart dish. For biscuits: Combine flour, baking powder, sugar and salt. Cut in shortening. Stir in milk. Blend until mixed. On a floured surface, roll out dough to ½ inch thick. Cut with a 2 inch biscuit cutter. Place on top of chicken mixture. Bake at 400 for 20 minutes.

Maple Pumpkin Pie

• ½ cup flour 2 tablespoons sugar
• ½ teaspoon salt
• ¼ teaspoon baking powder
• 1/3 cup vegetable oil
• 1 teaspoon vinegar
• 4 tablespoons cold water

Filling: * 15 oz can solid packed pumpkin * 3 eggs * ½ cup maple syrup * 1 teaspoon cinnamon * ½ teaspoon ginger * ½ teaspoon nutmeg * ½ teaspoon maple flavoring * 1 cup evaporated milk

Combine flour sugar, salt and baking powder. Stir in oil and vinegar. Gradually add water, tossing with a fork to form a ball. Shape into a 6 inch circle; roll out on floured board to fit and 9 inch pie plate. Put into pie pan and flute edges. Refrigerate 20 minutes. For Filling: in a large bowl combine pumpkin, egg, syrup, cinnamon, ginger, nutmeg and maple flavoring; mix until blended. Gradually stir in milk. Pour into chilled piecrust. Bake at 450 for 10 minutes. Reduce heat to 350 and continue baking for 50 minutes or until a knife inserted into the center of the pie comes out clean. Cool before cutting. Shopping List:

• chicken
• chicken bouillon granules
• carrots
• onions
• bay leaf
• fresh mushrooms
• celery ribs
• butter
• flour
• half and half
• poultry seasoning
• salt
• pepper
• frozen peas
• baking powder
• sugar
• shortening
• milk
• vegetable oil
• vinegar
• solid packed pumpkin
• eggs
• maple syrup
• cinnamon
• ginger
• nutmeg
• maple flavoring
• evaporated milk

Drop me a line at info@alle-kiskitoday.com and tell me how your family likes the new meals you've fixed.