Broccoli Cheddar Crescent Braid

This is a nice easy winter dish, that takes only about 10 minutes to prepare and 25 minutes to bake.  My one year old loved it, which made Mommy very happy. Not so much because of the broccoli  he loves veggies. But I can't seem to get him to eat meat unless it covered in cheese, which he does like. He even loved shaking the bag to mix the filling, which was super cute. I always wanted to cook with my kids, but I feel super blessed that I get to start when he is only 1.

For the adults I served this with a heady and fruity Beaujolais.

Here is what you need:
1 cup of left over chicken
1 cup of shredded cheddar cheese
1/2 cup mayo
1 cup of broccoli
salt and pepper to taste
1 egg for egg wash

Here is what I did:

1. Preheat your oven to 375 degrees F.
2. Mix together the chicken, cheese, mayo, broccoli, salt and pepper to taste, set aside. I did this in the large zip lock baggie that was holding the chicken... less dishes, and Freddy did the mixing.
3. Pop the cans of the crescent rolls (this is the hardest part for me) and roll out the dough on broken. Use a rolling pin to keep the dough together.
4. With a pair of kitchen scissors cut 3 inch long slices, 1 inch border of dough on each side of the dough. You will have a fridge effect that you will then braid over the filling.
5. Spread the filling in the middle of the dough leaving at least an inch on each side. You might want to use your hands to shape the mound, I did.
6. Fold a fringe end over the filling and alternate sided to create a braid effect. Pinch the ends together on the ends to seal in the filling.
7. Crack and whip an egg together and brush the top of the dough. Top the egg wash with a little bit of crunchy sea salt, Maldon is my favorite.
8. Bake for 25 to 30 minutes depending on your oven... let sit for atleast 5 minutes before slicing.

Enjoy, happy wintering.

Lots of love, many blessings, and happy baking!

Chicken Pot Pie

This Chicken Pot Pie recipe is the best chicken pot pie I have ever had. My good friend Leslie sent me the recipe and we endeavored to make Chef Anne Burrell's recipe, you can find the original here . I have modified it some to account for size and personal taste. This recipe makes a large casserole dish worth of pot pie, and it is the bomb. 

For the crust: 

1/4 cup of butter (1/2 a stick) cold cut up into small cubes

1/2 cup of cream cheese (1/2 a package) cold cut up into small cubes

3/4 cup of flour

salt and pepper 

1 egg yolk

you may need a tablespoon of cold water, but i did not. it depends on the humidity of your house. 

1 egg for the egg wash

For the filling: 

1 large sweet potato

2 Tablespoons of oil

2 large ribs of celery

2 small carrots

1 large red onion

2 cups of cooked chicken (rotisserie or left overs) 

1 cup of green beans cut into small pieces

2 large cloves of garlic minced

6 fresh sage leaves, cut up very small

6 stems of fresh thyme

Salt and pepper

For the gravy: 

1/4 cup of butter (1/2 a stick) cold

4 Tablespoons of flour

4 cups of good chicken broth 

Here is what you do: 

1. Preheat your oven to 400 degrees F. 

2. Peel and dice your sweet potato and roast for 20 minutes. 

3. While your potato is roasting make your dough. Using your food processor, dump all of the ingredients in and run until a ball of dough is formed. It may take a while. If it is still too dry add some cold water. Wrap in cling and place in the fridge to chill out.

4. Get your veg for the filling ready. Dice up all of your veg. In a large pot, add the olive oil and cook the vegetables until they are fragrant and the onions are translucent. Add the garlic, sage, thyme, salt, and pepper. Take off the heat. Add the chicken and stir.  Take your roasted sweet potatoes out of the oven and stir into your mixture.

5. Turn your oven down to 350 degrees F.

6. Make your gravy. You’re going to make a roux, which is nothing more than butter and flour used as thickener for the stock. Put your butter and flour in heavy bottomed skillet over medium high heat. Whisk the mixture until it is a light golden color and smells nutty. Add the stock and let simmer, whisking occasionally until thick, about 8 minutes.

7. Now assembly. Using a deep dish, I used by a 9 by 13 casserole dish, spray with non-stick cooking spray. Add the vegetables and chicken. Pour the gravy over top. Roll out your dough the size of your baking dish from 1/8 to ¼ inch thick. Place over top, cutting vents for steam to escape. Fork or fold in the overhang so the crust neatly tucked in. Brush with a beaten egg to form the egg wash.

8. Bake 30-40 minutes until the crust is golden brown and the filling is bubbly. Enjoy with good friends, a nice light red wine, and if you can, a fire.

As always, many blessings, much love, and happy baking.