Monday, November 22, 2010

Crafting Saturday With Mary and Barb

This Saturday Mary and Barb came over to help me with my wedding dress. We finished the first layer that I had hand stitched. we figured out a plan for all of the residual lace and Barb sewed, (Mary and I helped) and came up with this:

I made them Chicken pot pies in the heart ramekins that my mom gave me one year for Valentines day.

I used this recipe from Williams-Sonoma

Potpies are an excellent way to use up leftover roast chicken (see related recipes at right). Here, the potpies come together quickly because the recipe calls for store-bought puff pastry. Be sure to choose a good-quality brand that includes real butter, and keep the pastry frozen until ready to use.


  • 8 Tbs. (1 stick) unsalted butter, cut into
      1/2-inch cubes
  • 1/2 cup all-purpose flour
  • 4 cups chicken mushroom stock
  • 1/2 tsp. chopped fresh thyme
  • 1 2 bay leafs
  • 1/2 cup chopped yellow onions 1 leek (I had it left over) chopped
  • 1/2 cup chopped celery
  • 1/2 cup peeled and chopped carrots
  • 1/2 cup chopped white button Whole container of baby bella mushrooms
  • 1/2 cup 2 medium chopped red-skinned potatoes
  • 1 cup chopped cooked entire shreaded chicken
  • 1/2 cup cooked fresh or frozen peas
  • Salt and freshly ground pepper, to taste
  • Four 6-inch squares frozen puff pastry 1 ready made pie crust
  • 1 egg, beaten with 1 tsp. water


Preheat an oven to 400ºF.

In a large saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes. Slowly add the stock, whisking until smooth, and bring to a boil. Add the thyme, bay leaf, onions, celery, carrots and mushrooms and cook until the vegetables are tender, about 5 minutes. Add the potatoes, chicken, peas, salt and pepper and cook until the potatoes are tender, about 5 minutes. Remove from the heat and let cool for 5 minutes. Remove the bay leaf and discard.

Divide the filling among 4 ovenproof bowls and place on a baking sheet. Brush the puff pastry squares with the egg mixture. Brush the rims of the bowls with water. Place 1/4 pastry square of the pie crust on top of each bowl, pressing lightly on the edges. Bake until the pastry is puffed and golden brown, about 20 minutes. Let rest for 5 minutes before serving.
Serves 4.

We had a really good time and chatted about all sorts of stuff. We went to Joann's and Denver fabrics where I bought this

It is going to go in the family room and I will make it into some thing like this:
Images from SO HAUTE

Mary also got some fabric that we are going to make place mats and covers for the baskets that sit on top of her cabinets. We also ventured to Pier One (minus Barb because she went back to go see Stephanie's Roller Derby Bout, You Go Girl!) and Mary picked up this rug:

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