Guest post: Grace from Living with Grace

Ms. Grace is a dear friend of mine who is beginning to solidify her place in the blogging world. I bring you her absolutely fabulous blog Living with Grace, where she mixes the perfect amount of fashion, lifestyle and wisdom into a delightful read for all! Grace is quite the chef and I am rather jealous of her culinary skills. I think you will be too after you see what she ‘whipped’ up.

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I am so honored to be sharing my pie-filled weekend on Girl Wonder Life!

Saturday night I made a healthier version of Chicken Pot Pie from my Better Homes and Gardens Cookbook, “Everyday Easy Recipes”. I was left with about 1 and a half pie crusts and just couldn’t let it go to waste! I decided to put the leftover pie crust to good use in a Pear-Cranberry Lattice Pie. And so, my weekend became one full of pie, but who’s complaining?

Recipe for Almost a Pot Pie from Better Homes and Garden Cookbook, “Everyday Easy Recipes”

1/2 of a 15-ounce package rolled refrigerated unbaked pie crust

2 tablespoons vegetable oil

1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces

1 cup thinly sliced carrot (optional)

3 tablespoons all-purpose flour

1 1/2 cups chicken broth

2 cups fresh pea pods, halved crosswise

1/2 cup snipped fresh basil

Salt and ground black pepper

*I used a package of frozen vegetables instead of carrot and fresh pea pods

1. Preheat oven to 425°F. If necessary, microwave pie crust according to package directions to bring to room temperature. Unroll pie crust on a large baking sheet; cut into 8 wedges. Separate wedges slightly. Bake for 8 to 10 minutes or until golden brown.

2. In a very large skillet heat oil over medium heat. Add chicken and, if desired, carrot; cook until chicken is brown and carrot is crisp-tender. Stir in flour. Add broth; cook and stir until thickened and bubbly. Add pea pods; cook for 1 minute. Stir in basil. Season to taste with salt and pepper. *I used frozen vegetables and chicken that I had already cooked, so I just threw it all in the skillet together with the chicken broth and flour.

3. Divide chicken mixture evenly among 4 shallow bowls. Serve with pie crust wedges.

*This recipe makes 4 servings and can be found at the Better Homes and Gardens website here. I had leftover pie crust because I cut the recipe in half.

Recipe for Pear-Cranberry Lattice Pie from Taste of Home “Fresh and Easy” Cookbook

Pastry for double-crust pie (9 inches)

3/4 cup sugar

3 tablespoons cornstarch

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

5 cups sliced peeled fresh pears

2 cups fresh or frozen cranberries, thawed

2 tablespoons butter

1 egg

1 tablespoon whole milk

Additional sugar

1. Line a 9-inch pie plate with bottom pastry; set aside. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice. Add pears and cranberries; toss to coat. Spoon intro crust; dot with butter.

2. With a fluted pastry wheel, pizza cutter or sharp knife, cut remaining pastry into eight 1-inch strips. Twist the strips; position parallel to each other and about 1/2 inch to 3/4 inches apart over filling. Trim strips evenly with pastry edge. Seal and flute edges.

3. In a small bowl, whisk egg and milk; brush over pastry. Sprinkle with additional sugar. Cover pie loosely with foil to prevent over-browning.

4. Bake at 450°F for 15 minutes. Reduce heat to 350°F and remove foil; bake for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack

*This recipe yields 6-8 servings and can be found on the Taste of Home website here.