Chicken Pot Pie

Sauce:
4 Tbsp. butter
1/2 cup flour
1 can chicken broth
1 1/2 c. whole milk, half & half, or cream

Melt butter, add flour, and cook for 1 minute, whisking constantly. Slowly add broth, stirring constantly with a whisk. Add milk and season to taste with salt, pepper and parsley.

Pie:
1 1/2# chicken, cooked and cubed
2 Tbsp. butter
1 medium onion
2 small celery stalks, sliced 1/4" thick
12 oz. package of frozen peas and carrots
2 pie crusts (top and bottom layer)

Melt butter and saute onion and celery. Add sauce and peas and carrots. Cool.

Line a pie pan with bottom crust, add filling, and top crust. Seal edges with water and crimp closed.

Bake at 425 degrees for 40-50 minutes. Brush top with 1 yolk mixed with 1/8 tsp. water.

Watch the edges of the pie!

Pumpkin Pie Waffles

With fall here, I have to share an absolute favorite recipe. They are from Williams-Sonoma website.

5 Tbsp. butter
1 cup pumpkin puree (can use canned)
1/2 cup firmly packed dark brown sugar
1/4 cup sugar
1 1/4 tsp. ground cinnamon
1 1/4 tsp. grated peeled fresh ginger
1/8 tsp. ground cloves
1/8 tsp. freshly grated nutmeg
Pinch of salt
1 1/3 c. flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1 cup milk
1/2 c. sour cream
2 eggs
2 Tbsp. dark rum (if you're all out of rum, add extra vanilla!)
1 tsp. vanilla extract
Vanilla ice cream and/or maple syrup for serving

Preheat waffle iron. If you want to hold the finished waffles until serving, preheat an oven to 200 degrees.

Melt the butter, set aside.

In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt. Using a rubber spatula or handheld mixer, mix together well. Stir in the flour, baking powder and baking soda. The mixture will be thick and a little lumpy. Don't try to smooth it out; just mix until the ingredients are incorporated.

In another bowl, beat together the milk, sour cream, eggs, rum and vanilla. Add the liquid ingredients to the pumpkin mixture and stir until combined. Fold in the melted butter.

Lightly spray or butter the griddle, because the batter is quite sticky. Brush or spray again only if waffles stick after the first one.

Makes 6 - 4 1/2" square Belgian waffles.

Broccoli Cheese Soup

This is a yummy recipe I got from my MIL. Love it!

1 cup butter
1 cup finely chopped onion
1 cup flour
2 cups chicken broth
8 cups milk
1# Velveeta cheese, cut into chunks
Cooked broccoli - chopped

Saute the onions in butter until transparent. Add flour and stir for 1 minute. Gradually add broth, milk, and cheese. Stir in broccoli.