DANIELLE AT HOME

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So a few months back I was at the grocery store picking up a few things when I spotted a bag of Salted Caramel Chocolate Chip Cookies. Of course being the cookie obsessed woman that I am I had to buy them. I am slightly embarrassed to say that my husband and I ate the entire bag later that evening. Since then we have vowed to never eat that many cookies in one sitting ever again. That stomach ache was horrible… but probably worth it. Since then I have tried finding these cookies every time I go to the store. It’s been months and I still can’t find them. Isn’t that just the worst? So I’ve been craving these delicious soft, chewy caramely (not a word…just go with it!) cookies for months. Since I couldn’t find them I thought I’d try making them. Why not right?

After the first batch I asked Calvin, my husband and eager tester for his brutally honest opinion. He had a two suggestions… more chocolate and smaller chunks of caramel. He then thought about it for a minute and said actually these are amazing! So of course I still made a few tweaks because I can’t leave well enough alone, but he was right these are amazing! Dare I say better then the store bought version.

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This cookie recipe is an adaptation of my favourite Chocolate Chip Cookie recipe. I love it because it’s super flavourful, rich, soft and chewy without being cakey or doughy. It was the perfect base for these cookies. I also chose to use milk chocolate chips in this cookie because it’s a favourite in my house, but since these are salted I thought the extra sweetness would work well. As for the caramel part of this cookie I first thought I would make homemade caramels and pack these cookies full of them. But really who has time for that? Honestly? As much as I love homemade caramel sauce and we know I love it, here, here and here. I just didn’t this the extra effort was worth it in this case. I used those caramels you get at Halloween that are wrapped in cellophane. Now that I think about it though unwrapping all those caramels was kind of a pain in the ass… possibly more then making homemade caramel. Regardless I used soft caramel candies and chopped them up into halves and quarters to add them to the batter. You need to chop them otherwise you get huge chunks of caramel that are crazy chewy and will remove all your loose fillings!

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These cookies might actually be the best cookies I’ve ever made, but my Christmas cookies are coming soon so maybe we can top them? If it means more taste testing I’m up for the challenge!

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Salted Caramel Chocolate Chip Cookies

Yields : 16-18 Cookies

Ingredients:

  • 1 Cup Unsalted Butter
  • 1 Cup Brown Sugar, lightly packed
  • 1/4 Cup White Sugar
  • 4 Egg Yolks
  • 1 Tablespoon Vanilla
  • 1 3/4 Cup All Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 3/4 Cup Chocolate Chips (Dark, milk or semi sweet)
  • 40 Caramel Candies (approx 1/2 cup)
  • Flakey Sea Salt

Directions:

Melt butter in the microwave for 30 seconds, or until just starting to melt. Cream butter on high until whipped and pale white in colour about 2 minutes. Add sugar and beat on high until smooth about 1 minute. Add eggs and vanilla, beat on medium until combined.

Whisk flour, baking soda, and salt together in a medium-sized bowl. Add the dry ingredients to the butter and sugar mixture. Beat on low until just combined. It’s ok if some four is still showing.

Chop un wrapped caramel candies into thirds and quarters. Measure out a half cup of the chopped caramels. Reserve the rest for later. Fold in chocolate chips and caramel pieces. Cover with plastic wrap and refrigerate dough for at least 3 hours or overnight.

Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Using an ice cream scoop or two spoons to scoop out the dough. Roll the dough into balls and press on or two of the remaining caramel pieces into the top of each ball of dough. Space the cookies 2 inches apart on the baking sheet.

Bake cookies for about 15 – 17 minutes until the edges are golden brown. Remove from the oven and sprinkle with flaky sea salt immediately. Allow to cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Adapted from Chocolate Chunk Cookies

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Chocolate Chunk Cookies

 

 

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Happy November! Do you get excited for a new month? I don’t normally, but now that we are heading into the holiday season I was very excited for this new month.

Today I will be sharing a recipe for Sautéed Brussels Sprouts. This recipe is delicious on your Thanksgiving or Christmas table, but so simple you could throw it together on a typical weeknight (we do!). Now I know that brussels sprouts are a polarizing vegetable, but I think even a brussels sprout hated would enjoy this recipe.

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I like to sauté shaved brussel sprouts instead of cooking them whole. Not only do they cook fast but I have found that people who claim not to like brussels sprouts will like them way better if they are shaved like this. Also add bacon, garlic and cheese to anything and I’m totally sold.

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Sautéed Brussels Sprouts

Yields: 4-6 Servings

Ingredients:

  • 1 lbs Brussels Sprouts
  • 2 Sliced Bacon, diced
  • 1 Garlic Clove, minced
  • 2 Teaspoon Worcestershire Sauce (soy sauce can be substituted)
  • Fresh Parmesan Cheese
  • Salt and Pepper, to taste

Directions:

Trim the end off the brussels sprouts and remove outer leaves. Use a food processors grater attachment of a knife to shave brussels sprouts. Alternatively you can buy a bag of pre cut brussels sprouts. Set aside.

In a frying pan cook diced bacon over medium heat until starting to crisp, about 3-5 minutes. Drain off excess fat. I leave just enough bacon fat in the pan to coat and discard the rest. Add brussels sprouts to the pan. Sauté over medium heat for 2 minutes. Add minced garlic and sauté for 4 minutes. Add Worcestershire sauce and salt and pepper to the pan. Sauté for another minute.

Transfer to a serving dish and top with freshly grated or shaved parmesan. Serve immediately.

 

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BOO! I have one more Halloween post before the big day tomorrow! I hope you all enjoy the fun and spooky day, and if you have kids I hope they have the best time trick or treating! Like I said in this post, I wish I could go! Anyway I hope you are all doing something festive (I love festive!).

Today I thought I’d share one of my favourite fall recipes that I think is the perfect treat for Halloween night! I think this is a great recipe if you’re staying in watching a scary movie, or if you’re having people over for a Halloween party. I know I get sick of these mini chocolate bar and prefer to have festive fall treats at Halloween parties.

Tomorrow we will be snacking on Caramel Corn, drinking a beer and watching a scary movie. Oh and by scary movie I mean Hocus Pocus….it’s the scariest movie I can handle (Pathetic I know!).

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I always found caramel intimidating, so I never tried making my own caramel corn until recently. Once I did I felt really silly for waiting so long since it is incredibly easy! It’s perfect for halloween or really and day ending in Y! We’re addicted! So please give this a try it’s really easy and really delicious!

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Homemade Caramel Corn

Yields: 12 Cups

Ingredients:

  •  12 Cups Popped Popcorn (1 cup kernels, approx.)
  •  1 Cup Unsalted Butter
  •  1 1/2 Cup Brown Sugar, packed
  •  1/3 Cup Light Corn Syrup
  •  1/2 Teaspoon Vanilla Extract
  •  1 Teaspoon Salt
  •  1 Teaspoon Baking Soda

Directions:

Preheat oven to 225 degrees F. Line a large baking sheet (you may need two) with parchment paper. Spread popcorn evenly on baking sheet, and set aside.

 

In a medium saucepan on medium heat add butter, brown sugar and corn syrup. Whisk together until butter has melted and ingredient combine into a smooth sauce. This will take 3-5 minutes. Add vanilla, salt and baking soda to the sauce. Whisk constantly. Sauce will lighten in colour and increase in volume. Continue to cook for 2-4 minutes to thicken, whisking constantly. Remove from the heat.

Pour sauce over the trays of popcorn. Use a spatula (silicone is best) to toss popcorn and coat. This does not need to be perfect.

Bake popcorn for 30 minutes. Check on the popcorn every 10 minutes. Remove the baking sheet from the oven and toss the popcorn again to continue coating and breaking up chunks. Repeat this process 2-3 times over the 30 minute baking time.

Remove baking sheet from the oven set aside and allow to cool for at least an hour. Check on your popcorn after 30 minutes to break up any large clumps that are forming. Once fully cool serve immediately or store in an airtight contained for up to 5 days.

 

Adapted from Homemade Hooplah, Homemade Caramel Popcorn.

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I feel like people either love or hate Halloween. My husband, Calvin falls into the later camp. Always has and always will (even as a kid!). There are some aspects of the holiday he does enjoy… carving pumpkins, watching scary movies and of course the candy.

I grew up loving Halloween. I loved dressing up and trick or treating with my friends. As an adult I am not as big of a fan. Maybe because I’m not into crazy parties? I am more into pumpkins, candy and corn mazes. Also is 25 too old to go trick or treating? Asking for a friend.

One thing we both love regardless of the holiday is a festive cocktail!

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So today I’m sharing the perfect cocktail for your Halloween celebrations. This cocktail is right up my ally because it sweet, but not too sweet and has a nice warming spice for fall. It is also a deep red colour which looks spooky for Halloween. If you really want to up the spook factor add a drop or two of black food colouring to really deepen the colour of your drink!

This recipe is really simple, but I like it because it’s not fussy like some cocktails. You can make a big pitcher in advance of your guests arrival. As always I have the measurements for one drink and a full pitcher listed below.

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Poison Apple Cocktail

Yields: 1 Serving or Pitcher

Ingredients:

Single Serving:

  • 2 Ounces Spiced Apple Cider
  • 1 Ounce Pomegranate Juice
  • 2 Ounces Vodka or Apple Vodka

Pitcher (12 Servings):

  • 3 Cups Spiced Apple Cider
  • 1 1/2 Cups Pomegranate Juice
  • 3 Cups Vodka or Apple Vodka

Directions:

For a single serving fill a cocktail shaker with ice. Pour apple cider, pomegranate juice and vodka into shaker. Shake cocktail until cold. Pour into stemware of choice.

For pitcher add apple cider, pomegranate juice and vodka into a large pitcher. Chill in your fridge until ready to serve. Pour into stemware of your choice.

Adapted from Julep.

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I have had that Jack Johnson song Banana Pancakes stuck in my head all week, so on Saturday when I woke up early and had nothing on the agenda for the day I thought I’d make a special breakfast of Banana Pancakes. I decided to switch things up a bit and add brûlée bananas to the top…. Yum!

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I like to use whole wheat four whenever I can since it has added fibre. I also love the nutty flavour which compliments banana really well. The problem with whole wheat flour is that it can create tough pancakes that sit in your belly like a rock! So I’ve added extra moisture to keep these pancakes light and fluffy!

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Now the brûlée bananas are an extra special touch that really doesn’t take much effort at all. The banana caramelize and sweeten which is a nice addition to the soft fluffy pancakes. I like to top my pancakes with butter and a little maple syrup, but next time I’m adding walnuts for some extra crunch!

These were so good, I hope you give them a try!

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Whole Wheat Bananas with Brûlée Bananas

Yields: 8-10 Pancakes (depending on size)

Ingredients:

Pancakes:

  • 1 1/3 Cup Whole Wheat Flour
  • 1/4 Teaspoon Salt
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Cinnamon
  • 1 Egg
  • 1 1/4 cup Milk (any kind)
  • 2 Tablespoons Butter, melted
  • 1 Ripe Banana, mashed
  • 1 Tablespoon Brown Sugar
  • 1 Teaspoon Vanilla Extract

Brûlée Bananas

  • 2 Tablespoons Turbinado Sugar (raw brown sugar) or White Sugar
  • 1 Large Banana, Sliced

Directions:

Move the rack in your oven to the top position closest to the element. Preheat your oven to broil (500°F). Place Turbinado or white sugar in a small bowl. Dip one side of the banana slices into sugar and place on cookie sheet. Broil bananas until sugar crystallizes and starts to brown. This will take 2-5 minutes depending on your oven. DO NOT walk away from oven, check on bananas every 30 seconds to 1 minute. Do not let bananas burn.

Once caramelized set bananas aside to cool.

In a large bowl mix together flour, salt, baking powder and cinnamon. Set aside. In a small bowl whisk banana, butter and egg together. Add milk, brown sugar and vanilla extract to wet ingredients. Whisk until smooth. Pour wet ingredients into dry and fold together using a spatula or wooden spoon. Mix until just combined. Set aside until ready to use.

Preheat a skillet or grilled over medium heat. Once warm grease pan with a small amount of butter or oil. Pour 1/3 cup of batter onto skillet. Cook until bubbles form on surface of the pancake, about 2-3 minutes. Flip and cook the second side until golden brown, about 1-2 minutes.

Serve pancakes with butter, broiled bananas and maple syrup.

Adapted from Sally’s Baking Addiction and Entertaining with Beth.

 

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I remember when I was a little girl helping my Grandma prepare for her Y’s Menette meeting’s. We would make tea sandwiches and treats together and prep the living room for the meeting. She would let me hang around the meetings for a few minutes to have a snack and then I would go off to help Grandpa in the garden or play some cards. I thought she was so fancy making her afternoon tea.

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Afternoon tea is never complete without scones. I have been making scones with my Grandma almost as long as I have been making pies. My Grandma used a recipe passed down to her from her mother. My mom uses the same recipe and at my bridal shower my Grandma gave me a copy of the recipe. Now the original recipe has gotten rave reviews from family and friends for years, they really are the best, but I’m not sure if I’m ready to share the family secret just yet.

Today I am sharing a variation of the original recipe, Apple Cinnamon Scones with Maple Glaze. Perfect for fall and I think Grandma would approve. I made these scones with some whole wheat flour because I like the nutty flavour it has which compliments the cinnamon and apple. I also added the glaze to the scones, because everything is better with maple glaze.

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Whole Wheat Apple Cinnamon Scones with Maple Glaze

Yields: 8 Scones

Ingredients:

Scones:

  • 1 1/4 Cup All Purpose Flour
  • 3/4 Cup Whole Wheat Flour
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Cinnamon
  • 1/4 Teaspoon Salt
  • 1/4 Cup Granulated Sugar
  • 1/3 Cup Unsalted Butter, cold and cubed
  • 1 Apple, diced
  • 1 Large Egg
  • 3/4 Cup Milk ( I use 2%, but any dairy milk will work)

Glaze

  • 2 Cups Confectioner (Icing) Sugar
  • 1/4 Cup Pure Maple Syrup
  • 3 Tablespoons Half and Half

Directions:

Preheat the oven to 400° F. Line a baking sheet with parchment paper, set aside. Sift together flour, baking powder, cinnamon, salt and sugar. Using two forks or a pastry cutter cut butter into flour. Stir in the diced apple.

In a liquid measuring cup whisk together milk and egg. Pour 3/4 of a cup of the mixture into the dry ingredients, set the remaining mixture aside. Using your hands or a wooden spoon gently mix the wet and dry ingredients until just combined (some flour may still show).

Turn the dough onto a floured surface and form into a disk. Flatten the dough with your hands until it is 2 inches tall (do not use a rolling pin). Cut the dough into 8 wedges. Lay the scones on the baking sheet. Brush the scones with the reserved milk and egg mixture. Bake scones for 20-30 minutes until golden brown. Allow to cool completely.

In a small bowl whisk confectioner sugar, maple syrup and half and half together. Glaze should be opaque, thick and pourable.

Drizzle glaze onto cooled scones. Allow glaze to set before serving.

Adapted from, Granny Robinson’s Scones

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Italian and salami subs are my absolute favourite kind of sandwich. So last week when I discovered the most amazing asiago ciabatta bread I knew I have to combine this amazing bread with the fillings of my favourite sub. While looking for a little inspiration I came across Italian pressed sandwiches. I immediately wanted to try one.

So the recipe I have for you today is my version of an Italian pressed sandwich. It has salami, ham, provolone, roasted red peppers and arugula on it. I even whipped up a little basil mayo for it. This is insanely simple and quite frankly is barely a recipe.

These are the perfect replacement for tea sandwiches at a party. You can whip them up in advance and since ciabatta is such a hearty bread they don’t get soggy! These would also be perfect for packing in a lunch box for work or school, so yummy!

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Italian Pressed Sandwiches

Yields: 8 Sandwiches

Ingredients:

  • 1 loaf Ciabatta Bread (I used asiago ciabatta, but any will work)
  • 1/3 Cup Mayonnaise
  • 1/4 Cup Fresh Basil, chopped
  • 300 Grams Italian Cold Cuts (I used 200 grams salami and 100 grams ham)
  • 6-8 Slices of Provolone Cheese
  • 6 Roasted Red Peppers
  • 3 Cups Arugula
  • Salt and Pepper to taste

Directions:

In a small bowl mix together mayonnaise and basil, set aside. Slice the ciabatta loaf horizontally separating the top half from the bottom half. Spread the both sides of the bread with a thin layer of basil mayonnaise. Season both halves of the bread with salt and pepper if desired. Layer meat on the bottom half of the bread, layer the cheese next. Pat the roasted red peppers dry to remove excess oil (the dryer the better). Layer the peppers on the sandwich. Top with arugula and the the top half of the loaf.

Wrap the sandwich tightly in plastic wrap. Place the sandwich in the fridge. To get the pressed effect and weight to the top of your sandwich. I placed a cast iron skillet and some canned goods on top of my sandwich. Allow to sit in the refrigerator for at least 3 hours, but up to 12 hours. The flavours get better the longer they sit.

Remove sandwich from the fridge and cut into 8 pieces, trim the edges if desired. Serve immediately.

Adapted from Seasons and Suppers 

 

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For the last two weeks my husband has been nursing a horrible cold. Like most men he really struggles when he gets sick. I’ve been pumping him full of fluids, and comforting nutritious foods. Including chicken soup.

For a long time he hated soup, honestly he still kind of does. I of course love soup and could eat it all fall and winter long. Especially when I get sick. So naturally when I found out he was a soup hater I questioned our entire relationship (kidding!). Actually I was determined to find soup that he would actually enjoy. I now have a few soup recipes in my arsenal that he enjoys. Luckily my Chicken Soup is one of the recipes he enjoys and it’s perfect for a bad cold!

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This recipe is super easy and you probably have all the ingredients in your fridge right now. It’s actually easy enough that you could make it while you’re sick.

I roasted the chicken for this soup, but you could use leftover cooked chicken instead. I also recommend cooking your noodles first instead of cooking them in the soup. Cooking them in the broth makes them soggy and they soak up too much of the broth. You can also switch up the vegetables based on what you have on hand.

Give this recipe a try next time you get sick.

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Easy Chicken Soup

Yields: 10 Servings

Ingredients:

  • 2 Cups Uncooked Short Cut Pasta (Shells, macaroni, bow-tie etc)
  • 2 Tbsp Olive Oil
  • 1 Garlic Clove
  • 1/2 Medium Yellow Onion, diced
  • 2 Stalks of Celery, diced
  • 3 Carrots, diced
  • 2 Chicken Breasts
  • 10 Cups Low Sodium Chicken Broth
  • 1 Tsp Thyme, fresh
  • Salt and Pepper to taste
  • Optional: 2/3 Cup Frozen Peas

Directions:

Preheat the over to 400°F. Place chicken on a sheet pan lined with parchment paper. Season the chicken with salt and pepper, bake for 30 minutes or until the internal temperature reached 165°F. Dice chicken and set aside.

While the chicken cooks bring a large pot of water to a boil and cook the pasta according to package directions. Drain and set aside.

In the same large pot heat olive oil over medium-low heat. Add onions and cook for 2-3 minutes. Season with salt and pepper to taste. Add garlic, carrots and celery, cook for 4 minutes. Add broth to the pot and bring to a simmer.

Stir in chicken, frozen peas and thyme. Continue to simmer the soup for 5 minutes. Stir pasta into the soup just before serving.

This soup will keep in the fridge for 3-4 days, or it can be stored in the freezer for up to 3 months.

Adapted from, Fraiche Nutrition.

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Happy Belated Canadian Thanksgiving! I spent the whole weekend spending quality time with family, enjoying delicious food and drinks. It was great to disconnect from my phone and just hangout all weekend. Now that I’m back home it’s back into the kitchen, and today I am sharing a recipe for Pumpkin Chocolate Chip Cookies.

These cookies are so easy and get gobbled up (Thanksgiving Joke!) so fast! And they are the perfect way to use up any left over canned pumpkin from making pumpkin pies and breads.

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These cookies are soft and chewy, slightly spiced, deliciously sweet and chocolatey (is that a word?). I was very sceptical for the pumpkin chocolate combo and resisted it for quite awhile, but now that I know what I’ve been missing I’ll be making these every fall.

These cookies are actually eggless which is great for feeding a crowd since so many people have allergies. You could also sub non dairy butter and dairy free chocolate chips to make these cookies vegan. I love the versatility.

Have I convinced you to add these to your fall baking list yet?

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Pumpkin Chocolate Chip Cookies

Yields: 18 Cookies

Ingredients:

  • 1/2 Cup Unsalted Butter, partially melted
  • 1/4 Cup Brown Sugar, packed
  • 1/2 Cup White Sugar
  • 1 Tsp Vanilla Extract
  • 6 Tbsp Pumpkin Puree (not pumpkin pie filling)
  • 1 and 1/2 Cups All Purpose Flour
  • 1/4 Tsp Salt
  • 1/4 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1 Tsp Pumpkin Pie Spice
  • 1/2 Cup Chocolate Chips

Directions:

Microwave the butter for 30-60 seconds until butter is half melted. In a medium bowl, whisk the butter, brown sugar, and granulated sugar until smooth. Whisk in the vanilla and pumpkin until smooth. Set aside.

In a large bowl whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a wooden spoon or spatula. Fold in the chocolate chips. Chill the dough for 1 hour.

Preheat oven to 350°F. Roll the dough into balls, place them on a baking sheet and slightly flatten. The cookies will only spread minimally. Bake the cookies for 10 minutes. Press more chocolate chips onto the tops, if desired. Allow the cookies to cool for at least 5 minutes on the cookie sheets before transferring to a cooling rack.

Adapted from Sally’s Baking Addiction.

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My husband has been begging to make Chicken Pot Pie for months now, but I just couldn’t bring myself to make it during the hot summer months. This past Sunday the skies were grey and the air was cold. It seemed like the perfect day to finally make this delicious comfort food. And believe me it did not disappoint, he hasn’t stopped talking about how delicious it was!

Now I know Chicken Pot Pie can be a big intimidating since you have to make the crust, but really just remember to keep your dough cold and I promise you will be fine. Check out my tips for pie in this post.

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This recipe would also be perfect to make use of Thanksgiving leftovers. Canadian Thanksgiving is coming up this weekend and using all your leftover turkey in the pot pie would be delicious! It actually might be better then your turkey dinner.

This dish is also perfect when you need to bring someone a homemade meal. It’s perfect to bring a new mom ore someone who needs a little extra love. It’s warm and comforting and bring everyone a bit of joy. I hope you and your family enjoy it too.

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Chicken Pot Pie

Yields: 1 9 inch Pie

Ingredients:

Crust:

Crust:

  • 2 2/3 cups All Purpose Flour
  • 1 teaspoon salt
  • 1/2 cup Vegetable Shortening, cold
  • 1/2 cup Unsalted Butter, cold
  • 8 to 12 tablespoons ice water
  • Egg, beaten

Filling:

  • 3 Chicken Breasts
  • 1 Cup Carrots, sliced (2 large carrots)
  • 1/2 Cup Celery, sliced (2 stalks)
  • 1/3 Cup Butter
  • 1/2 Large Onion, chopped
  • 1 Large Garlic Clove, minced
  • 1/4 Cup All Purpose Flour
  • 1 3/4 Cup Chicken Broth
  • 2/3 Cup Milk (I used 2%, but any kind will work)
  • 1 Cup Frozen Peas
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 1 Tsp Fresh Thyme, chopped

Directions:

In a large bowl mix the flour and salt. Add the cold butter and shortening. Cut the butter and shortening into the flour mixture using a pastry cutter or two forks until the chunks of butter and shortening are the size of small peas.

Drizzle in the ice water and stir the mixture to bring the dough together. Continue to add water until the dough starts to clump and form a ball. Form the dough into a ball. Cut dough in half and form each half into discs. Wrap each disc tightly in plastic wrap, and chill in the fridge for at least 1 hour.

Preheat your oven to 450°F. Place the chicken breasts on a baking sheet and bake in the oven for 20 minutes or until the internal temperature of the chicken reaches 165°F. Set aside to cool.

In a large sauté pan melt the butter over medium low heat. Add the onions and garlic to the butter and cook for 2-3 minutes. Season onions and garlic with salt and pepper. Add carrots and celery, cook for 4-5 minutes.

Add flour to the pan to create a roux. Cook the flour for 2-3 minutes to prevent the filling from having a floury taste. Slowly add chicken broth to the roux, stirring constantly to prevent lumps. Once fully combined add the milk to the pan. Simmer the sauce until it become thick and coats the back of the spoon, about 5 minutes.

Chop the cooled chicken breasts. Add the chicken, frozen peas and thyme to the sauce and stir to combine. Set mixture aside.

Preheat the oven to 425°F. Remove your dough from the fridge. Roll out the pie dough into two discs. Carefully line your pie plate with one of the rolled out halves of dough. Pour the filling into the pie plate. Carefully place the top layer of dough on the filling. Using a fork or your fingers seal the edges of the pie dough. Cut a few slits in the top crust to allow steam to escape. Brush the top of the pie with the beaten egg.

Bake the pie for 30-40 minutes until the crust is golden brown. Set the pie aside to cool for 15 minutes before serving.

Adapted from Grandma’s Berry Pie and Sally’s Baking Addiction.

 

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