Seattle Cooking Club

Amy brought individual chicken pot pies to Grandma’s Kitchen day.  They were delicious and beautiful.

yum.  Look at these innards.

From Amy:

This recipe is I mostly from Martha Stewart courtesy of Chef John Delucie but I have changed to suit my likes and laziness so here is my version.  The real recipe can be found here:
Ingredients
* 5 chicken breast halves with bone in and skin left on
* Olive Oil for roast chicken
* Coarse salt and freshly ground pepper
* 1 ½ cup baby carrots
* 1 ½ cup frozen green peas
* 1 ¼ cup onion
* 1 ¼ cup celery
* 4 tablespoons plus more butter for sautéing vegetables
* 4 tablespoons all-purpose flour
* 1 1/2 cups heavy cream
* ½ cup chicken stock
* 1 teaspoon hot sauce, such as Tabasco
* 1 1/2 teaspoons Worcestershire sauce
* 2 sheets frozen puff pastry
* 1 large egg, beaten

Directions
1. Preheat oven to 350 degrees.
2. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with coarse salt and pepper (very generously). Roast for 35 to 40 minutes, or until cooked  through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. .
3. Sauté the chopped onions, peas, sliced carrots and celery in about 1 tablespoon of butter. Since they all cook at different times I do them each individually trying to not overcook them to a smash. Combine with chicken and set aside.
4. In a medium skillet, heat 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of chicken stock (I use the non grease juice left over from roasting the chicken breasts)  and heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire sauce; season with salt and pepper. Add to bowl with chicken and vegetables; toss to combine.  **Note:  After I add the chicken stock I always feel it needs more liquid. I always add some additional canned chicken stock to help with the consistency.  Maybe another ½ cup.
5. Divide mixture evenly between four 13-ounce shallow baking dishes. Cut puff pastry into four 8-inch circles and place on top of each of the bowls, crimping edges as desired. Cut a slit in the center of each piece of puff pastry to allow steam to escape; brush beaten egg over puff pastry.
6. Transfer bowls to a baking sheet. Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes. Let stand 5 minutes before serving.

Piper brought these delicious Squash Rolls to our Grandma’s Kitchen event.

(Amish Butter not represented in photo)

They were truly tasty, so thank you for sharing this family recipe with us.

Squash Rolls

1 ½ Cups Squash (I thaw one 10 oz. package of frozen squash)

1 cup hot milk

1 cup sugar

4 T melted butter

1 1/2 t salt

1 Pkg. Yeast

5 cups Flour

Melted butter as needed

Dissolve yeast in ¼ cup hot water (take care that it’s not too hot because if it is it can kill the yeast) and a tiny bit of sugar. Let set for about 15 minutes.

Heat milk and butter. Remove from heat and pour into a bowl. Add sugar, salt and squash. Add yeast to 1 cup of flour and mix with squash mixture (it will look lumpy but smooth out as you add more flour). Add remaining flour and stir. Dough will be sticky. Cover bowl with cloth and place in a warm place until it rises to almost double in size. Divide dough into 3 balls. On a cutting board place up to a cup of flour. Mix flour with 1 ball of sticky dough. Roll each ball into a large circle. Brush with melted butter. Cut into 12 pie shaped pieces. Starting with the larger end, roll dough into a crescent shape. Place rolls on buttered pans. Cover and place in a warm place until they rise.

Bake at 375 degrees until golden brown about 12 -15 minutes. Remove from oven and brush top of rolls with melted butter. Rising times vary. Typically it takes 1 ½ hours the first time and 1 hour the second time. Take care that you don’t kill the yeast. If the yeast doesn’t become foamy you may have to use another package. Also, when you heat the milk and butter don’t let it boil.