Chicken Pot Pie

• Pillsbury pie crust
• 6 TBS butter, softened
• 1/4 C all-purpose flour
• 1 TBS cornstarch
• 1 C milk
• small onion, finely chopped
• medium carrot, peeled and diced
• 1 celery stalk, diced
• 1 C chicken broth (or 1 C water plus 2 chicken bullion cubes)
• 1 medium size russet potato, peeled and diced
• 2 medium size chicken breasts, cooked and shredded (I like to use about 2 C shredded rotisserie chicken from Costco)
• 1/2 C frozen peas
• salt and pepper to taste

Combine 4 TBS of softened butter with flour in a small bowl; set aside.
In a separate small bowl, dissolve the cornstarch in milk; set aside.

In a large saucepan or pot, add 2 TBS butter and saute onion, carrot, and celery over medium-high heat for about 3 minutes.

Add broth and potatoes, and bring to a boil. 
Cover and simmer for about 10 minutes, or until the veggies are tender.

Add butter and flour mix, and bring to a gentle boil while constantly stirring.

Pour in the milk and cornstarch mixture, and bring to a boil.
Add salt and pepper to taste.
Stir in chicken and peas.
Remove from heat and prepare Pillsbury pie crust.

Pour the filling on top of the first layer of pie crust; cover with remaining layer of crust and seal the edges of the dough.
Make about 4 slits through the dough.

Bake at 400 for about 35-45 minutes, until the pastry is gold brown.

Oreo Cream Pie

Serves 8

Oreo Crust

• 24 Oreo cookies
• 1/4 C butter, melted

Add the Oreo cookies to a food processor and blend until cookies are finely crushed.

Add the melted butter and blend until well combined.

Place the ground crumb mixture into a 9 or 10 inch deep-dish pie pan and press mixture on the bottom and sides evenly.

Bake at 350 for 10 minutes.

Refrigerate while preparing the pie filling.

Cream Filling

• 2 4 serving packages of Vanilla Instant Pudding [*very important to use instant]
• 1 1/2 C cold milk
• 1 8 oz. tub Cool Whip, thawed

Add ingredients to a medium size bowl; whisk until well combined.

Pour cream filling into pie crust.

Top with Oreo cookie crumbs.

Refrigerate for at least 4 hours before serving.

Peanut Butter Pie

Makes 1 9-inch pie

• 1 9-inch prepared graham cracker crust [homemade or store-bought]
• 1 8 oz. package of cream cheese, softened
• 1/2 C creamy peanut butter
• 1/2 C powdered sugar
• 1 16 oz. container of frozen whipped topping, thawed
• 10-15 mini Reese's, unwrapped

Mix the cream cheese, sugar, and peanut butter together until smooth. 

Add in 1/2 of the whipped topping and mix well.

Spoon the mixture into the graham cracker crust.

Place the remaining whipped topping over the top of the peanut butter mixture and garnish with mini Reese's. 

Chill for at least 2 hours or overnight before serving.

Banana Cream Pie

Pie crust

1 tsp salt

½ C water

2 C flour

1 C shortening

Mix ingredients together. Roll out and place in a pie dish. Bake on 375 for 20 min.

Filling

2 sliced bananas
1/4 cup Soft Beaten Cream Cheese
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
1 1/2 cup whole milk
1 1/2 cup evaporated milk
4 beaten egg yolks
2 tablespoons butter, softened
1/8 cup sliced almonds
1 tablespoon vanilla extract

*8 oz. Cool Whip or homemade Whipped Cream

Mix in a 2 quart sauce pan sugar, cornstarch, salt, evaporated milk and whole milk. Cook over medium heat stirring constantly until mixture thickens and boils for 1 minute.

Remove from heat. Add the beaten eggs to the mixture. Continue to cook on medium heat until it reaches boiling stage again.

Add cream cheese and mix thoroughly. Remove from heat and add vanilla and butter.

Let pudding stand for 15 minutes but while still warm pour half of pudding in pie shell and layer with bananas then pour remainder of pudding on top. When pie is completely cooled top with fresh whipped cream and garnish with sliced almonds.