Sunday October 10th.

I have been wanting to make my chicken pot pie for the staff since last fall, but have always been perplexed by what to serve along with it! A pot pie is a complete meal! Bread, meat and veggies!! Maybe it is because I am pregnant, maybe not, but I could not resist this year! It is the middle of October people....it had to be done!! I decided to make some homemade caramel sauce to serve with apples, because this also seamed very fallish and buttermilk oatmeal muffins! I didn't make dessert because I figured there was enough "sweet" with the sides! Enjoy!!




Chicken Pot Pie

1 rotisserie chicken, with all meat removed!
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/2 teaspoon garlic powder
1 3/4 cups chicken broth
2/3 cup whole milk

2 (9 inch) unbaked pie crusts......YES, even I used purchased pie crust....I normally would make my own, but I am 7 months pregnant cooking for 40 people!! : )

Preheat oven to 425 degrees. In a saucepan, combine carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, garlic powder and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the chicken and veggies in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.




Homemade Caramel dip

1 1/2 cups white sugar
1 cup light corn syrup
1 teaspoon salt
2 cups heavy cream
1/2 cup butter at room temperature
1 teaspoon vanilla extract
Directions

In a large heavy saucepan, combine the white sugar, corn syrup, and salt. Bring to a boil and heat to between 234 and 240 degrees (you will need a candy or deep fat thermometer) Stir in the butter and heavy cream carefully - the mixture will bubble up. Remove from the heat and stir in the vanilla. Cool slightly before dipping apples or other fruit.



Buttermilk Oatmeal Muffins with Maple butter

1 cup quick-cooking oats
1 cup buttermilk
1 egg, beaten
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions

In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 16-18 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack.




Maple Butter

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 1/2 tablespoons pure maple syrup

Using electric mixer, beat butter in medium bowl until creamy. Gradually beat in maple syrup until well blended and smooth. Can be made 1 week ahead. Cover and refrigerate.