Apricot and Apple Pie and A Long Winters’ Nap

APRICOT AND APPLE PIE AND A LONG WINTERS’ NAP Excuse me why I close my eyes and imagine that winter is gone and the strong sun of the summer and sweet smell of the spring rifles in the air! My motivation just diminishes in to thin spirits and allows me to be lazy and confines me to do projects that I do not want to do. Like shoveling snow, seems to be every weekend; and from that fallen snow I have to fix broken fences and frozen gates and then I have to fix me! Take care of my hurting back and the frustration of not doing the things I like to do like maybe cooking and baking and other fun things that I need to do to be happy! So I have been taking a sort of mental sabbatical lately to get me out of this trance I go through when winter takes over my time. I would like to act like a bear and go for a long winters’s nap and wake up and see the sun! I also do not get many things done in the winter, like routine and mundane things that need to be done like balancing checkbooks, deep cleaning refrigerators and freezers, and scrubbing the oven. So, I think spring is finally on its way. I can hear  the songbirds at my window, I can see the crocus popping up in the ground, I can see the snow melting in the streets. But, as I look out my window now. I see flakes of snow coming down, it is still cold, and I wonder. how long will it last? I am not going to care today, I will do all those boring tasks I’ve been putting off for a while now, and just do them! Refigerator, check! Stove , check! Checkbook, check! I guess winter is good for something! If it was nice out, I’d be working outside, maybe tending to the garden, and not get any work done! I am waking up, taking care of me, and getting that motivation back!  I will make my favorite pie, an Apricot and Apple, eat a couple of slices with a glass of milk and that will make me feel  better, yes, I am getting up, ” Hello, Everybody” 400 degree oven

1 unbaked 9 inch Pie crust (Top and Bottom)

• 6-8 medium apples ( I used MCintosh apples because they are juicy)
•  6-8 Apricots (halved and stem removed) I used a 24 oz jar of apricot halves
• 3 tablespoons of lemon juice
• 1/3 cup of brown sugar
• 1/3 cup of granulated sugar
• 1 – 1/2 teaspoons of cinnamon
• 1/2 teaspoon of ground cloves
• 1/4 teaspoon of nutmeg
• 1 tablespoon of flour
• 2 tablespoons of minute tapioca

1. Make bottom pie crust
2. Slice and core apples and apricots into quarters and mix together
3. Add lemon juice and mix
4. Add brown and granulated sugars, spices, flour, and tapioca, and mix till well blended
5. Place apple and apricot mixture into pie shell
6. make top crust and place over fruit
7. Vent top and crimp and decorate edges
8. Top with egg wash (1 egg and a little milk) brush over top
9. sprinkle cinnamon sugar topping ( 1/2 teaspoon of cinnamon and 4 teaspoons of sugar mixed together) over crust
10. Place in 400 degree oven for 30-40 minutes till lightly brown and apples pierced with a knife are done
11. Enjoy with a scoop of vanilla ice cream

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Blackberry and Figgy Nut Pie

BLACKBERRY AND FIGGY  NUT PIE Ya, that’s right, FIGGY, it just means that it contains figs! The sweetness of the fig is combined with honey and brown sugar and then merges with the crunch of ground walnuts and placed on the bottom of the pie shell. This  pie then gets a topping of a cornstarch thickened Black Raspberry filling tainted with a touch of orange juice and orange rind and finished with a top brown sugar cinnamon glazed crust and baked in the oven. Top it with some vanilla ice cream and I’m sure you will have your guests coming back for more!!
400 degree oven

1 – 9 inch pie crust (top and bottom , uncooked)

• 12-16 ounces of fresh or frozen blackberries ( if using frozen, thaw and drain)
• 1/2 cup of sugar
• 1 tablespoon of orange rind
• 2 seedless oranges ( squeezed for juice and pulp and save)
• 2 tablespoons of cornstarch mixed with a little water to form a paste

1. First make blackberry filling to allow to cool down before adding to pie shell by combining  blackberries and sugar in a saucepan over medium heat and keep stirring till mixture starts to bubble.
   
2. Add orange rind, orange juice and pulp and stir.
3. Mix cornstarch and water in a cup together till it forms a paste and add to sauce pan and stir over medium high heat till it come to a boil and starts to thicken.
4. Remove from heat and let cool till cool enough to handle. (you can speed this up by placing pan in a water bath (bowl of ice water in which hot pan is placed)

• Make bottom crust
  

Make Figgy Nut Bottom Filling

2 cups of ground walnuts

• 4.25 ounces (120 g) of dried figs
• 1/3 cup of packed brown sugar
• 1/3 cup of honey
• 2 tablespoons of softened butter
• 2 tablespoons of flour

1. If walnuts are whole, place in food processor and grind to very small pieces and not to a paste.
2. Remove nuts and place on side.
3. In a food processor place dried figs and grind a few pulses just to break up.( Don’t pulse too much, you do not want mush, you want everything to just combine and still remain in small pieces.)
4. Add brown sugar to processor and pulse to combine with figs
5. Add honey and pulse to mix
6. Add butter and pulse to mix
7. Add flour and just combine.

Remove figgy filling from processor and place in large bowl. Add walnuts gradually to bowl and combine together. Place mixture in bottom of pie crust and press in to form to pie (use plastic wrap or  floured spoon to do this as filling is very sticky)With a rubber spatula or spoon spread cooled blackberry filling over figgy and nut filling in pie, smoothing to edges. Top with top pie crust, flute the edges, and cut out slits for steam to escape.Brown Sugar Topping

Egg wash – 1 egg w/ a little milk

1/2 cup of brown sugar

1/8 cup of granulated sugar

1/4 teaspoon of cinnamon

pinch of nutmeg

1. Make egg wash and with a brush cover whole pie including edges with wash
2. Combine brown and granulated sugars, cinnamon and nutmeg in small bowl and sprinkle over top of pie.
3. Bake pie in a 400 degree oven for 35-40 minutes or until golden brown.

Delicious when served hot with ice cream or it is excellent cold also!

I had some for breakfast, and it tasted great! Figs are an excellent source of fiber. They are rich in nutrients that promote bone health, support digestion and reduce fatigue. I guess you are not supposed to add loads of sugar to help your health, but we all need that fix once in a while to help our well being!!

Amaranth, Chick Pea, Black Bean, and Spinach Pie

AMARANTH, CHICK PEA, BLACK BEAN, and SPINACH PIE Yes, it is a Vegan pie, except for the crust of course, and the cheese, which you can omit,what can I say I like butter in my crust, butter is what makes a pie crust flaky and I have not found anything that can take its place! But, as far as the filling is concerned this vegetarian pie center is loaded with ingredients that are good for you, have lots of nutritional value, and tastes delicious!                   I will start with Amaranth, an all natural , gluten-free grain, that has more protein than wheat and even oats. It is an excellent source of lysine, an important amino acid well absorbed in the intestinal tract,and calcium that is good for your bones. It also has more magnesium, fiber, and iron  than other gluten-free grains, and lower in carbohydrates and a good source of poly unsaturated fatty acids, as well as containing vitamin E similar to olive oil. You can use amaranth as a thickener for roux, and for white sauces, soups and stews.

This filling also contains chick peas or garbanzo beans which are a good source of protein and nutrients and fiber that keep you energised throughout the course of your day and black beans that are loaded with fiber, helping your colon and digestive tract, and finally spinach, the wonder green, with vitamins, fiber, and omega-3 fatty acids. I also added some spices that are healthy for you such as Turmeric, an indian common spice that provides many benefits, and cinnamon, that lowers cholesterol and is  high in nutrients.

Who said you couldn’t have a healthy pie? This is a nutritious superfood pie, with protein, fiber, vitamins and minerals! If you could tell me how to make a healthy crust without using butter, maybe I would listen and learn, but the taste would not be there, or the flakiness, and a habit is hard to break, but I am trying to eat healthier, I really am, I just know what I love, and taste is the ultimate reason!
400 degree oven

1- 8-9 inch  pie crust (top and bottom)

• 1 cup of cooked Amaranth – ( instructions to make 1 cup of cooked begins with rinsing 1/2 cup  amaranth under cold water and adding to 2/3 cup of boiling water in sauce pan, cover and simmer 20 minutes) let cool, set on side
  
• 1 small onion (diced fine)
• 2 cloves of garlic (diced fine)
• 1 tablespoon of olive oil
• 1/2 lb  chopped fresh or frozen spinach
• 1/8 teaspoon of red pepper flakes
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of ground cinnamon
• Salt and pepper to taste
• 1 – 14 ounce can of black beans (rinsed)
• 1- 14 ounce can of chick peas (rinsed)
• 1 cup of grated parmesan cheese

1. Make pie crust and line pie plate with bottom shell
   
2. Cook amaranth, place on side to cool, and measure out 1 cup
3. In a fry pan or saute pan place olive oil over medium heat and saute onions and garlic till limp
4. Add spinach, red pepper flakes, turmeric, cinnamon, and salt and pepper to the pan and continue cooking until just beginning to cook
5. Take off heat and place on side
6. In a food processor add black beans and chick peas to bowl and pulse till smooth
7. Add grated parmesan cheese and continue to pulse till blended together.
8. In a large bowl place spinach mixture together with bean, chick pea and cheese mixture and blend together.
9. Add cooked amaranth to bowl and continue to mix till well blended together
10. Place mixture in bottom of pie crust
11. Place top crust on top of bottom crust and flute edges
12. Brush with egg wash (1 egg plus a little milk)over crust
13. Bake in 400 degree oven for about 45 minutes or until crust is golden brown.

Chocolate Riches Pie

CHOCOLATE RICHES PIE You have found the pot of gold, which in this case is chocolate! A pie, that is, a pie that is filled with dark, milk chocolate and semi-sweet chocolate chips, some special dark  cocoa, a wee bit of that hazelnut cocoa spread called Nutella, a little espresso powder, because it pairs so nicely with chocolate, and sugar, eggs, and of course butter, which binds everything together. This is not a low calorie pie, and I would  suggest that any of you that made your new years resolution to lose weight not  have one slice of this pie, because this is habit forming! But, for those of you that love chocolate, this is the pie for you, and you have found your riches. Perhaps, this could be your Valentines day pie, and dotted with a little bit of whipped cream, could spread your love for that special person in your life and send a message that they too can experience being rich with a chocolate pie! 1 – 9 inch uncooked  Pie Crust (bottom only)

350 degree oven

Filling

• 1/2 cup flour
• 1 tablespoon of special dutch dark cocoa powder
• 1 teaspoon of espresso powder
• 1/4 teaspoon of sea salt
• 2 whole eggs plus 1 egg yolk
• 3/4 cup of packed brown sugar
• 1/2 cup of sugar
• 3/4 cup of softened (room temperature) butter
• 5 tablespoons of Nutella spread
• 1 teaspoon of vanilla
• 1/2 cup of semi sweet chocolate chips
• 1/2 cup of dark chocolate chips
• 1/2 cup of milk chocolate chips
• 1 – 1/2 cups of  walnut halfs

1. In a small bowl mix flour,cocoa, espresso powder, and salt and set aside.
   
2. In a large bowl, and with an electric mixer beat the 2 whole eggs and 1 egg yolk on high-speed until thick and foamy.
3. Add brown sugar and sugar, a little  at a time, to eggs and mix thoroughly.
4. Add softened butter and mix together.
5. Add flour mixture, a little at a time, and mix 
6. Add Nutella to bowl and mix
7. Add vanilla, and mix
8. Fold in the chocolate chips using a rubber spatula or spoon.
9. Spread in a 9 inch unbaked pie shell and top with walnut halfs.
10. Bake in 350 degree oven for 45-50 minutes or until pie is golden brown and set.
11. To serve, top with whipped cream.

Maple Apple Crisp Pie

                                     MAPLE APPLE CRISP PIEAn apple a day keeps the doctor away! and anyway you can eat them surely gives you the vitality and energy to remain healthy in your everyday living. That is my philosophy for life, but maybe not a sweet pie with lots of sugar and butter, and yes in moderation! I think these are good for you because they make you feel better when you eat them and reduce your stress in a way no other stress reliever works! But I say again, in moderation! If you have a craving, react to it, be good to yourself, you deserve it! If you don’t give in, you might do something else, like be angry and frustrated and unable to cope! The solution is to not make it a habit and a little something goes a long way. So I say. take care of yourself, eat healthy foods, and exercise. It’s a new year, have resolutions and stick with them, but give yourself a treat once and a while, you will feel a little better!

400 degree oven

1 pie crust (bottom only, uncooked)

• 3 lbs of apples (peeled, cored, cut in round ring slices, 1/8 inch thick)
  
• juice of 1 whole lemon
• 1 stick of butter (8 tablespoons) add 1/4 teaspoon of salt if unsalted
• 1/3 cup of packed brown sugar

1. Place round ring slices of apples in large bowl, add juice of 1 lemon and stir to coat apples
2. In a large saute pan or fry pan melt butter over medium  and add brown sugar and mix till just bubbling.
   
3. Working in batches saute apple ring slices on both sides slightly and remove to holding container or bowl when coated with sugar/butter mixture and cool

3/4 cup of Maple Syrup (divided)

1. After pie crust is made place maple syrup in small bowl and with a pastry brush baste the whole bottom and sides and top of the crust with maple syrup.
   
2. Save the rest of maple syrup in the bowl and add to it:  4 tablespoons of melted butter, 1 cup of oatmeal, 1/2 cup chopped walnuts, 1/4 cup of brown sugar, 1 teaspoon of cinnamon, 1/8 teaspoon of salt and 1 tablespoon of flour and mix together for topping.
3. In bottom of pie place apples in circular placement, one on top of one another, overlapped a little, and continue till all are used.
4. Place topping over the top , covering all
5. Bake at 400 degrees for about 35-40 minutes or until top of pie is lightly brown.
6. Serve with whipped cream
7. Garnish with clementine if desired.
8. Enjoy in moderation!

Lemon Tapioca Pie and ” This Is The Year To Make Things Happen”

” Twenty years from now you will be more disappointed in the things that you didn’t do than the ones you did do, So , throw off the bow lines , sail away from the safe harbour, catch the trade winds in your sales, explore, dream, discover.”               Mark Twain

Believe in yourself, It takes You to make things happen, this is the year, “2013”, stay away from the naysayers and you will come out on top! 

Happy New Year!

LEMON TAPIOCA PIE
1 pie crust (bottom only) fully baked and cool

Lemon Pudding

• 1/4 cup of cornstarch and 2 tablespoons of flour
  
• 1 – 1/3 cups of sugar
• 1/4 teaspoon of salt
• 1 – 1/2 cups of boiling water
• 3 eggs separated (yolks and whites)
• lemon rind  from 2 lemons
• lemon juice from 2 lemons
• 3 tablespoons of butter

1. Mix cornstarch, flour, sugar, and salt in top of double boiler.
   
2. Add boiling water, blend thoroughly. Cook over boiling water, stirring constantly until mixture is thick and clear.
3. Beat egg yolks in small bowl,( saving whites for later) and stir in a little of hot mixture, pour back into double boiler and cook 2 minutes longer with constant stirring.
4. Remove from heat, slowly add lemon juice, rind and butter and mix well.
5. Place back on the heat and cook till it just bubbles
6. Remove from heat, leave in pan and cool.

Tapioca Pudding

• 1 egg yolk (save egg white and add to other egg whites bowl)
• 3 cups of milk
• 1/4 cup of quick tapioca
• 6 tablespoons of sugar
• 1/4 teaspoon of salt
• 1 teaspoon of vanilla

1. Beat egg yolk and combine with milk, tapioca, sugar, and salt in top of double boiler.
   
2. Place over boiling water and cook for 10-12 minutes after the water begins to boil again, stirring frequently till thick.
3. Remove from heat and cool about 10 minutes , mixture thickens as it cools.
4. Add vanilla.

Beat egg whites in large bowl till stiff peaks form, add 3 tablespoons of sugar and mix together.

Combine lemon pudding and tapioca puddings together by folding and not whipping. 

Fold egg whites into puddings with rubber spatula with an up and down motion, never mixing only folding. You want the whites to show some.

Pour into pie shell, top with a little orange marmalade, if you wish , and cool in the refrigerator before serving, Enjoy!

Beef Stew Face Pie

MERRY CHRISTMAS AND A HAPPY NEW YEARBEEF STEW FACE PIE

The holidays are filled with all kinds of happy, sad, stressful, joyous, frantic,crazy,emotional ,disappointing, and smiling faces. It seems like your emotions go up and down this time of year, from shopping for that special gift , to being happy with family and friends, and feeling stressed out from the roller coaster of having to do so much! It takes a toll on you! This Stew face is what some people look like when they are going around in a whirlwind and don’t know what to do!

I say take it easy, relax, count your blessings, and try to be happy! It only happens once a year and it gives you time to come together, and enjoy the wondrous season, and the most wonderful time of the year!

This Beef Stew Pie Tastes better than it looks!

THE BEEF STEW FACE PIE

2- (9 inch) pie crusts (top and bottom) uncooked

For this recipe I used a pressure cooker, but you can also cook it slowly on top of the stove (covered)

This filling need time to cool, it needs to be at room temperature before it can go into the pie crust so plan accordingly!

• 3 tablespoons of olive oil
• 1 lb of steak ( I used NY sirloin) cut in 1/2 inch cubes
• 1 cup of seasoned flour (flour, salt pepper)
• 1 onion (diced)
• 1/2 cup of tomato paste
• 4 cups of beef stock
• 1-1/2 cups of diced (1/4 inch) turnip (peeled)
• 1- 1/2 cups of peeled slice carrots
• 1- 1/2 cups of peeled diced (1/4 inch) potatoes
• Salt and pepper to taste
• Roux: 4 tablespoons of butter and 6 tablespoons of flour

1. In a large soup pan or pressure cooker on top of stove, heat olive oil on medium high heat and wait till it sizzles a bit. Place seasoned flour in bowl and dip meat in flour and use sifter to get excess flour off and add to pan and saute slightly. Add onion and saute 1 minute. Add tomato paste and saute another minute. Add beef stock and cover. Turn down heat to low and simmer. (If using pressure cooker, place cover on, lock in place. turn heat down to medium and wait till you see steam coming out of top and remove from heat and place on side, remove cover when it is safe to do so) cook for 10 minutes and remove cover and add turnip and carrots. Place cover back on and cook on low heat till turnips and carrots are almost done. ( for pressure cooker, add turnips and carrots, place cover on and lock in place and turn to medium heat till top steams and remove from heat and wait till it is safe to remove cover) Remove cover and add potatoes. Place cover back on low heat and cook till done. (for pressure cooker, take cover off. add potatoes , place cover back on and cook on medium heat till done) Simmer on low till everything is tender and take cover off, and remove from heat. (pressure cooker, take off heat and wait till it is safe to do so and remove cover) ADD:

• 1 cup of frozen peas and stir in

Make a roux on top of stove in a sauce pan by melting the 4 tablespoons of butter on medium heat and stirring with a whisk and when melted adding 6 tablespoons of flour and keep stirring until well blended and cook a little bit more till lightly brown.

Add roux to stew and stir till blended. Cool stew completely or put in water bath to cool faster! Must be cool to put in pie crust!

When stew is cool place in bottom crust, cover with top crust, add a pie face if you want, and bake @ 400 degree oven for 35-40 minutes or untill pie is golden brown. ENJOY!

Pumpkin Spice Latte Pie

PUMPKIN SPICE LATTE PIE

The new rage at the coffee shop is the Pumpkin Spice Latte! People are buying them like they are going out of style! The biggest chain, “Starbucks” even ran out of the syrup and the pumpkin base used to make these concoctions. The public is looking on the internet to see if they can find the “secret” ingredients and the  formula to transform their coffee into a delicious, frothy,  milky, spicy, gooey , sweetie  drink called a Pumpkin Spice Latte, and this is that drink in the form of a Pie, with all those tasty flavors of pumpkin, coffee,cream and caramel and the spices added to make it such a treat!425 degree oven

1 unbaked pie crust (bottom only)

• 1 can pumpkin puree (15 ounces)
  
• 3 egg yolks
• 3/4 cup brown packed sugar
• 1/4 cup of molasses
• 1 teaspoon of vanilla extract
• 1 tablespoon of cornstarch
• 2 teaspoons of espresso coffee powder
• 1 teaspoon of cinnamon
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of allspice
• 1/4 teaspoon of nutmeg
• pinch of ground cloves
• 1/2 teaspoon of salt
• 5 ounces of evaporated milk
• 6 ounces of sweetened condensed milk
• 2 tablespoons of cold butter cut in pieces

1. Combine pumpkin, the 3 egg yolks, the brown sugar and molasses, the vanilla extract, the cornstarch and espresso powder and all of the spices and salt together in a large bowl.
2. Add both of the milks and the butter and mix together
3. Brush the top of the pie crust with an egg wash (1 egg and a little milk mixed)
4. Add pumpkin mixture to pie shell
5. Bake in 425 degree oven for 15 minutes, turn oven down to 350 degrees and bake for 45 more minutes or when cake tester comes out clean
6. Take pie out and leaving the oven on, turn oven up to broil

Topping:

3 egg whites 

2 tablespoons of sugar

1/3 cup condensed milk

1/2 teaspoon of pumpkin pie spice (divided)

caramel topping

1. Whip egg whites in large bowl till they reach soft peaks, add 2 tablespoons of sugar and whip some more
   
2. In another bowl place condensed milk and whip with mixer till thick
3. Add 1/4 teaspoon of the pumpkin pie spice and whip for another minute
4. Fold whipped condensed milk into whipped egg whites by using rubber spatula in a down and up motion always folding and never mixing
5. Place egg white/condensed milk combination over pie and spread softly to the ends
6. Place under broiler in the oven and brown for a few seconds, watch that it doesn’t brown too much
7. Take out of oven and cool slightly
8. With a bottle of store bought caramel topping pipe topping over entire pie making up and down lines
9. Take remaining 1/4 teaspoon of pumpkin pie spice and sprinkle over the top
10. When pie is cool place in refrigerator

Cranberry and Cherry Pie

CRANBERRY AND CHERRY PIE

It is not too often I use canned pie filling, I like to make everything from scratch, but I had bought some cherry pie filling that I was going to use for a topping for a cheese cake and  I never made it, and I had some cranberries left over from my Thanksgiving Day meal that I knew the 2 berries would work well together, so I made a cranberry and cherry pie. The 2 berries alone are very tart and canned cherry pie filling has corn syrup added to it to make it sweet, but I thought it needed a little more sweetness to offset the tartness and give it some oomph, so I added granulated and brown sugar along with ginger and orange rind, and also added honey and some dried  chopped mango to complete the dish. I hope you like it!!

400 degree oven

1 – 9 inch pie crust (top and bottom)

Filling:

• 3 cups of fresh cranberries
• 3 tablespoons of orange rind
• 1/4 teaspoon of ground ginger
• 3 tablespoons of chopped dried mango
• 2 tablespoons of cornstarch
• 1/2 cup of granulated sugar
• 1/2 cup of brown sugar
• 2 tablespoons of honey
• 1 can of Cherry Pie filling (20 ounces)
• egg wash (1 egg plus a little milk)
• 2 parts sugar to 1 part cinnamon (to sprinkle on top)

Sort and wash cranberries and place in a large bowl with orange rind, ginger, and mango. Add cornstarch and mix , making sure all is covered. Add granulated and brown sugar to bowl and blend together. Add honey and mix. Add cherry pie filling and mix making sure not to crush the berries. Let sit in bowl while you make egg wash. With a brush spread egg wash  on top of the bottom crust of pie, making sure to cover all. Spread filling inside pie crust. Top with top crust and seal and cut  slits so steam can escape. Brush egg wash on top of pie and sprinkle cinnamon sugar all over.

Bake in 400 degree oven for 30-40 minutes or until crust is golden brown.

Chicken and Mushroom Pie

CHICKEN AND MUSHROOM PIE

French steps and french techniques are all incorporated in this Chicken and Mushroom Pie, from the making of a roux, and the sauce called a chicken veloute or a supreme sauce, and the addition of french white wine,  fresh french thyme, fresh sage and italian parsley  all make this dish very rich. It starts with a fresh chicken stock, or you could use canned broth; and of course butter from which a mire poix (celery, onions, and carrots) is added to produce a flavorful  and hearty creamy gravy. Together with the mushrooms, chicken  and a herb flavored pie crust this pie satisfies even the fussiest  person.Make filling first in order to cool down!

• 2 medium chicken breasts (cooked and diced in small bite size pieces)
• 2 carrots + 2 stalks of celery + 1 medium onion – all diced in 1/8 inch pieces for mire poix
• 2 tablespoons of butter 
• 1/2 cup of white wine ( french or other)
• 2 cups of sliced mushrooms
• 2 tablespoons of flour
• 2 cups of chicken stock or broth
• 1 teaspoon fresh or dried sage,1 teaspoon fresh or dried french thyme or regular thyme and 1 teaspoon of fresh italian parsley (died fine and combined  together. Use half  for the sauce and half for the pie crust)
• 1/4 cup of light or heavy cream
• salt and pepper to taste

• Roux

4 tablespoons of butter + 4 tablespoons of flour

 Make a roux; flour and butter – melt 4 tablespoons of butter over medium heat in a sauce pan or fry pan – add 4 tablespoons of flour and continue to stir together with a whisk until it comes together and starts moving in unison in pan – cook just a little till slightly brown – remove from heat and place on side.
Cut carrots, celery, and onions for mire poix. In a large saucepan over medium heat melt 2 tablespoons of butter and add mire poix mixture to pan, saute for about 10 minutes till almost cooked. Add 1/2 cup of wine to pan and deglaze, stirring with spoon or whisk to scrap bottom of pan. Reduce and cook 5 minutes more. Add mushrooms and cooked cut chicken and stir. Add 2 tablespoons of flour and cook till flour dissolves. Gradually add 2 cups of chicken stock stirring with whisk. Add half of the combined herbs and stir.  Add the cooked roux to the pan slowly and keep stirring to thicken. Slowly add  the cream, stirring with whisk the whole time. Take pan off of heat to cool down to room temperature. ( you can cool this down faster if you use an  ice water bath, a big bowl of ice and water, in which the hot pan is placed)

400 degree oven

1 – 9 inch pie crust , top and bottom ( your favorite unbaked crust, when making add half of the herbs to the flour and combine with fat and water.)

Make an egg wash ( 1 egg + a little milk and combine) and brush top of bottom crust with egg wash.

Place cooled chicken and mushroom filling in the center of the pie crust. Place top crust on pie and cut slits for steam to escape. Brush egg wash over entire top of pie and place pie in a 400 degree oven for 50-60 minutes or until done and crust is golden brown on top.ENJOY!