Happy Pie Day!

Today, Jan. 23rd, is National Pie Day!  In celebration, I thought I would share two great pie recipes with you.  One savory Chicken Pot Pie, and one scrumptious chocolate pie!

Click here for the original recipe for Chicken Pot Pie IX

Picture from allrecipes.com, I was in such a hurry I did not take a picture.  Ooops!

1 pound skinless, boneless chicken breast halves- cubed OR use leftover rotisserie chicken!
1 cup sliced carrots
1 cup frozen green peas
1/2 cup of sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cups milk

Preheat your oven to 425 degrees.
In a sauce pan combine chicken, carrots, peas, and celery.  Add water to cover and boil for 15 minutes.  Remove from heat, drain and place in a bowl.
In the same saucepan (over med. heat) cook onions in butter until soft and translucent.  Stir in flour, salt, pepper and celery seed.  Slowly add chicken broth and milk to the mixture.  Simmer over med-low heat until thick.  Remove from heat and set aside.
Place a pre-made pie crust in a pie pan.  Place the chicken mixture in the bottom pie crust.  Pour hot liquid mixture over the chicken.  Cover with top crust, seal edges well with a fork and cut away excess crust.  Make several small slits in the top to all stream to escape.
Bake for 30-35 minutes or until pastry is golden brown.  Cool 10 minutes before serving.
Hubby says this taste great the next day for lunch :)


Wonderfully Easy Chocolate Pie (from my co-worker, Jessica)

Picture Credit: www.bellasavvy.com

1 stick butter, melted
1 cup sugar
3 Tablespoons cocoa powder
2 eggs
1 teaspoon vanilla

Preheat oven to 350 degrees.
Mix butter and sugar.  Add cocoa powder, then eggs and vanilla.
Bake at 350 for 30 minutes in a regular pre-made pie crust.
Finished!