Chicken Pot PIe

2 cups chicken stock
1 cup dry white wine
2 cups chopped carrots
2 stalks celery, chopped
2 cups cubed peeled potatoes
1 bay leaf
1 pinch each salt and pepper
1 lb (boneless skinless chicken breasts, cubed
1/3 cup butter
1/3 cup all-purpose flour
1/3 cup whipping cream
1 cup frozen peas
1/2 pkg (397g) frozen puff pastry, thawed
1 egg, beaten

Preparation:

In large saucepan, bring chicken stock, wine, carrots, celery, potato, bay leaf, salt and pepper to boil; cover, reduce heat and simmer for 10 minutes. Add chicken; simmer, uncovered, until no longer pink inside, 10 minutes. Skim off any foam. Strain; set aside 2 1/2 cups stock, adding water or chicken stock if necessary. Set aside chicken mixture; discard bay leaf.

In saucepan, melt butter over medium heat. Whisk in flour; cook, whisking constantly, for 2 minutes. Whisk in reserved stock until smooth. Bring to boil; cook, stirring, until thickened, about 5 minutes. Stir in cream; cook for 2 minutes. Add chicken mixture; stir to coat. (Make-ahead: Transfer to bowl; let cool. Cover and refrigerate for up to 1 day. Reheat.) Add peas; transfer to 8-cup oval casserole dish.

On floured surface, roll out pastry to fit top of dish plus 1-inch extra all around; trim edges. Brush edge of dish with water. Centre pastry over filling; gently press overhang to adhere to dish. Brush with egg; slash 4 steam vents. Bake in 400°F oven until golden, puffed and filling is bubbly, about 30 minutes.

Play-off Sunday Seven-Layer Bean Dip

• 4 tablespoon(s) olive oil
• 1 cup(s) plus 2 tablespoons chopped onion (from 1 medium onion)
• 4 cloves garlic, minced
• 2 cans (15 1/2 ounces each) pinto beans, drained, liquid reserved
• 2 medium tomatoes, finely chopped
• 1/2 teaspoons coarse salt
• 2 ripe avocados, halved, pitted, and peeled
• 1 to 2 pickled jalapeno chilies, minced
• 1 cups plus 2 tablespoons sour cream
• 2 tablespoons fresh lemon juice
• 3 ounces cheddar cheese, grated (1 cup)
• 6 green onions, thinly sliced
• 6 ounces pitted black olives, chopped
• 1 to 2 bags tortilla chips, for serving

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Directions

1. Heat oil in a large pan. Add 1 cup onion and the garlic, and cook over low heat until translucent, about 2 minutes. Stir in beans, and cook for 3 minutes. Roughly mash with the back of a spoon, adding reserved liquid as needed to attain desired consistency.
2. Mix tomatoes with remaining 2 tablespoons onion and the salt. Mash avocados with jalapenos, 2 tablespoons sour cream, and the lemon juice.
3. Spread 1/2 inch mashed beans into bottom of each jar. Top with 2 tablespoons cheddar, 1 tablespoon scallions, cup tomato mixture, 3 tablespoons avocado mixture, 2 tablespoons sour cream, then 2 1/2 tablespoons olives. (Alternatively, layer all ingredients in a large bowl.) Serve with chips.

CHICKEN NOODLE SOUP ... ACHOO!!!!

1 chicken (about 4 pounds), cut up
4 quarts water
2 cans (14-1/2 ounces each) chicken broth
5 celery ribs, coarsely chopped, divided
4 medium carrots, coarsely chopped, divided
2 medium onions, coarsely chopped, divided
2/3 cup coarsely chopped green pepper, divided
1/2 teaspoon pepper, divided
1 bay leaf
2 teaspoons salt
16 ounces uncooked medium noodles

In a large pot, combine the chicken, water, broth, half the celery, carrots, onions, and green peppers, 1/4 teaspoon pepper and the bay leaf. Bring to a boil. Reduce the heat, cover and simmer for 2-1/2 hours or until chicken falls off the bone.

Remove chicken from the broth. When cool enough to handle, remove the meat from the bones and discard the bones and the skin.

Cut chicken into bite-sized pieces and set aside. Strain the broth and skim the fat off.

Return the broth to the pot. Add the remaining salt, onion, celery, carrots, green pepper, and pepper.

Bring to a boil. Reduce heat, cover and simmer for 10 to 12 minutes or until vegetables are tender.

Add noodles and chicken. Cover and simmer for 12 to 15 minutes or until noodles are tender.

Makes about 16 servings.

Lemon Chicken Stir-fry

4 skinless, boneless chicken breast halves (about 1 1/4 pounds total)
1/3 cup all-purpose flour
1/4 teaspoon black pepper
2 tablespoons margarine or butter
1 cup chicken broth
1/4 cup lemon juice
1 tablespoon cornstarch
1/4 cup sliced green onions
Lemon slices, cut in half (optional)

1 Place each chicken breast half between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet to 1/4 inch thick. Remove plastic wrap.

2 In a shallow dish stir together flour and black pepper. Coat chicken with flour mixture, shaking off any excess.

3 In a large skillet heat margarine over medium heat. Add chicken and cook for 4 to 6 minutes or until chicken is no longer pink (170°F / 80°C), turning once. Remove from skillet; cover and keep warm.

4 For sauce, in a small bowl stir together chicken broth, lemon juice, and cornstarch. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in green onions. If desired, top chicken with lemon slices. Spoon sauce. over chicken. Serve over fluffy basmati rice.

Makes 4 servings.