Authors In Bloom Special – Farewell Winter Pastry Pie

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Hello Friends. Welcome.

Today starts Author Dianne Venetta’s Annual  Authors in Bloom Blog Hop. I’m so excited to be participating again this year. And of course, if you’re following and commenting on the ALL the blog posts in the 10 day stop, scroll to the end to see the official rules and how to enter.

I always love Spring and the new opportunities it brings. Did you know I consider Spring my real NEW YEAR?

Why do I consider Spring my “REAL” New Year, well during the winter, things are still a little slow. You are still rendered immobile sometimes by the final threats of severe weather and immobilizing cold and I don’t know about you, but the winter almost always still makes me feel a bit of a grumpy girl. Gotta work on this. I love Spring honestly because I feel my bones and my mind sensing a newness that the earth brings forth, buds, and even thawing my heart and muscles to softer, more pleasant temperatures and attitudes as a result. I also finally have additional daylight hours, rising out of bed just a few minutes earlier to get more done and “get on with it, already!”

What do you like about the Spring?

As we say goodbye to Winter (weather), it is officially Spring by the equinox of course; I have a little recipe you can make that’s still warm and hearty for still cuddling and chilly nights. I’ve been eating this a LOT lately and I’m sad to see it go.

My Chicken Pastry Pie.

Note, I make this very simply, no fuss, no frills. It’s so easy. If you want to do all the frills of egg-wash for the top and a sprinkle of salt, by all means go for it, but I’m here to tell you I make it with THREE ingredients and I don’t use the egg wash at all. Save your eggs for scrambled or boiled eggs and toast in the morning.

INGREDIENTS (just 3 things)

1 Can Campbell’s Cream of Mushroom Soup

1 Rotisserie Chicken – note you can make two pies because onecream of soup chicken has enough meat for two Pastries.

1 Puff Pastry sheet – Pepperidge Farm sells a box with two sheets.

DIRECTIONS

  1. Heat the oven to 400°F.

  2. Let your pastry sheet be cool (and pliable) but NOT warm so thaw it out in the fridge – DO NOT cut. Open it like a jacket.

  3.  In a bowl – pull off the chicken meat less than half the chicken – maybe enough for about 2.5 cups of chicken meat. Cut if you needed but I liked the rustic shredded look

  4. Mix together the pulled chicken meat with the can of soup

  5. Dump the soup and chicken mixture into the center of the pastry sheet – fold and toothpick the side “flaps” of the pastry closed to keep it from busting open while baking

  6. Bake for about 20 – 25 minutes until the pastry is golden brown – remember the rotisserie chicken is fully cooked.

Some things you can do to make this a real Pot Pie

  • Add vegetables (cauliflower, carrots, peas) – a bag of steam vegetables also from Pepperidge Farm can be added to the soup/chicken mixture. Remember however, you may need to use less chicken so you don’t over stuff the pastry, or

  • Add Broccoli to the soup/chicken mixture

  • You could add a side salad since this recipe is like your chicken and bread all in one.

  • Depending on the chicken you like, I like something with a little more flavor like the garlic rubbed rotisserie chicken

  • A little more involved but not super hard, but these would also make great appetizers, simply get the puff pastry cups (or wonton wrappers) and spoon the soup/chicken mixture into each one and bake puff pastry IMG_1358

Have fun with it, make it your own. Depending on portion sizes you cut, it could serve 2-4 people. And that’s also why you can get two of these out of one chicken. Here’s mine before baking.

See another version of this recipe here.

Show pictures if you make this and let me know how it goes over with your family.

 All Right it’s

PRIZE Time!

To enter and be eligible to win MY prize:

Eligibility and Rules for entering to win Tracee’s giveaway – which, by the way, is a $ 10 gift card to spend at Amazon.com

  • You can live just about anywhere, you’ll just want to make sure I can send you (via e-mail) the code for your PRIZE (via Amazon.com in the US), a $ 10 gift card.
  • Be 18 years of age and older
  • Sign up for my newsletter 
  • Must leave a comment below AND sign up for my author newsletter
  • At the end of the 10 day blog hop, I will post the winner’s first name on the front page of Teegarner.com and it will be in my next newsletter (which you will get because you subscribed as part of the entry)

To enter and be eligible to Win Dianne’s prize

GRAND PRIZE: Dianne is giving away WINNER’S CHOICE  a Kindle Fire OR Nook and a $ 25 Gift Card

Eligibility Rules for entering Dianne’s giveaway

  • Visit EACH and EVERY ONE of the blog stops in the 10 day hop – you can see them ALL here:
  • Only those that visit EACH and EVERY stop are eligible for the grand prize
  • Your Eligibility will be verified at the end of the Blog Hop
  • Don’t forget to leave your contact information / FIRST name and E-mail address in the comment section or we will have no way to contact you to let you know you’ve won
  • Winners will be posted on both Dianne Venetta’s author page and the Bloomin Thyme websites.

 

 


25 thoughts on “Authors In Bloom Special – Farewell Winter Pastry Pie

  1. What a great way to throw together a hearty and sarisfying meal. I might try that tomorrow with the left overs from tonight’s rotisserie chicken my hubby’s bringing home😊 Thanks for sharing!

  2. And I forgot to tell you that I signed up for your newsletter, too. Thanks again. Sharon catwoman-1(at)comcast(dot)net

    1. So cool Nancy. I like this better than pot pie and I liked pot pie before this recipe came along and then I found that pot pie had too much crust. So this has a nice flaky, barely there crust I like any day of the week.

  3. Thanks for participating in this great hop. Your chicken pie looks delicious and very easy (I like easy!!) I will be trying it.

    I signed up for your newsletter!!

    Judy Cox
    magnolias_1(at)msn(dot)com

  4. I know my husband and our boys would love this. I’ll have to give this recipe a try! Subscribed with turtleemiwee(at)hotmail(dot)com

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