A close-up of a chicken pot pie in a glass dish with a spoon, partially eaten. The filling includes chicken, peas, and carrots. There is a glass of water and napkin in the background.

Pot pie, patties and cups


By Paula Dream (AKA Kale Haygood)

How you guys doing?  Hope you are doing well with this sweltering heat. It don’t help much when you are going through menopause. But enough of that. Let’s do some cooking.

I don’t know anyone who doesn’t like a good pot pie. This recipe is so easy. Don’t turn your nose up yet, until you try these meat patties. And the Kutie Kups are a hit at any entertaining event.

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GRANNY’S CHICKEN POT PIE

4 cups chicken, cooked and cubed*

4 cups frozen hash brown potatoes, thawed

1 package (16 ounces) frozen mixed vegetables, thawed and drained

1 can (10 ounces) condensed cream of chicken soup

1 can (10 ounces) condensed cream of onion soup

1 cup whole milk

1 cup sour cream

2 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1 package refrigerated pie pastry

Preheat oven to 400 degrees. Combine first 11 ingredients, then divide between two nine-inch deep pie plates. Roll out pastry sheets to fit top of pie plates. Place sheets over filling, then trim, seal and flute edges. Cut slits in top. Bake until golden brown, about 30 to 35 minutes.

*Shortcut: Buy a rotisserie chicken from the deli at your market and pull meat to get four cups chicken needed.

MEAT AND POTATO PATTIES

3/4 pound lean ground beef

3/4 cup finely shredded potatoes

1/4 cup finely chopped onion

2 tablespoons chopped green pepper

1 large egg, beaten

1/4 teaspoon salt

1 tablespoon canola oil

1 cup tomato juice

1 tablespoon flour

1/4 cup water

Combine the first six ingredients. Shape into four patties, pressing to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice and simmer covered, 20 to 25 minutes. Remove patties to a platter; keep warm. Whisk flour into water, then gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly until thickened. Spoon over patties and serve.

KUTIE KUPS

1 cup unblanched almonds

1 cup pitted dates

1 cup creamy cashew butter or peanut butter

1/2 cup baking cocoa

1/4 cup coconut oil, melted

2 teaspoon honey

Chopped almonds (optional)

Pulse almonds and dates in a food processor until mixture starts to hold together when pressed. Spoon nut mixture into 12 paper-lined muffin cups. Press to bottom. Gently spread cashew butter over mixture. In a bowl, whisk together cocoa, coconut oil and honey. Pour over nut butter. If you would like, top with chopped almonds. Refrigerate for one hour, ’til chocolate is set.

Paula Dream (AKA Kale Haygood) owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com.

 

 

 

 

 

 

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