Chicken and Biscuit Pie
Ingredients
FILLING:
4 tablespoons butter
1 cup finely chopped onion
1 rib celery, finely chopped
1/3 cup flour
1 1/2 cups chicken stock
1 1/2 cups whole milk
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
2 1/2 cups diced cooked chicken
2 cups vegetables of your choice (left-overs or frozen ones that have been thawed)
Salt and pepper
BISCUIT TOPPING
2 cups flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup cold unsalted butter, cut into 1/4-inch pieces
3/4 cup milk
Instructions
Melt the butter on the stovetop in a Dutch oven or other oven-safe sauté pan with high sides. Stir in the onion and celery, then cover the pan and cook them for 7 to 8 minutes over medium heat, stirring occasionally. Add the flour, stirring for 1 to 2 minutes to lightly brown it.
Whisk the chicken stock into the pan. When it starts to thicken, whisk in the milk. Add the sage, thyme, chicken, and vegetables, continuing to stir until the mixture is heated through, about 5 to 7 minutes. Add salt and pepper to taste.
Remove the pan from the stovetop and heat the oven to 375 F. Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar, and salt in a mixing bowl. Add the butter and use your fingertips to rub it into the dry ingredients. Add the milk and stir briskly, just until the dough pulls together.
Flour your work surface and turn the dough onto it. Using floured hands, knead the dough two or three times, then flatten it to about 1/2 inch thick. Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on top of the filling. (You can bake any extras separately, on a lightly greased pie plate, for about 15 minutes.)
Bake the potpie until the biscuits are golden brown and the filling is bubbly, about 20 to 30 minutes. Then let it cool for 5 to 10 minutes before serving it. Makes 6 to 8 servings
Recipes by Disney family fun.com
Apple Dumplings
Ingredients
1/4 cup raisins
1/4 cup dried, sweetened cranberries
1/4 cup chopped walnuts
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Premade pastry for an 8- or 9-inch 2 crust pie
4 small, cored baking apples
1 cup brown sugar
1 cup water
Instructions
Combine the raisins, cranberries, walnuts and spices in a bowl and set aside. On a lightly floured cloth-covered surface, roll out the pastry into a 14-inch square, then cut it into 4 squares. Place a cored apple on top of each square and fill the center with the raisin and cranberry mix.
Cover each apple with its pastry square by bringing the opposite corners up over the fruit and pinching them together. Then, seal together all of the pastry edges, moistening them with water if needed. Place the dumplings in a glass baking dish.
In a saucepan, bring the brown sugar and water to a boil, and then pour it over the dumplings (a parent's job). Bake in a preheated 425 degree oven, spooning the syrup over the dumplings a few times, until the crust is golden (about 40 minutes).
