Strawberry Rhubarb Crisp with Double Crisp

This was a hit with Christine and Kerry and my grandson, Levi, who loved the sweet/tart flavor.  The extra crisp was requested by Kerry who always loves a double crisp.  Best served at room temperature!  

Ingredients: 

Crisp (I made two separate bowls as it's easier to mix with your hands)

1 cup flour

3/4 cup old-fashioned rolled oats (not quick oats)

3/4 cup packed light brown sugar

1/4 teaspoon salt

10 Tbsps. unsalted butter, cold and diced into small pieces

Strawberry/Rhubarb Mixture

1 1/2 lbs. fresh strawberries (I used two 1 lb. packages of fresh strawberries),

 hulled and cut into 3/4 inch pieces (about 5 cups).

1 1/2 lbs. fresh rhubarb, sliced into 1/2 inch pieces (about 5 cups)

**do not cut the fruit too small as the filling will turn to mush in the oven**

3/4 cup granulated sugar

1 1/2 tsp. zest from one orange

2 Tbsps. orange juice

2 1/2 Tbsps. cornstarch

Good vanilla ice cream, for serving 

Preheat over to 375 degrees.  Spray a 9 x 13" baking dish with baking spray and set aside.

Make the Crisp:

In a mixing bowl, whisk together the four, oats, brown sugar, and salt while breaking up any clumps of brown sugar with fingers.  Add cold butter cut into small pieces and rub into the mixture using fingertips until it comes together in pea-size crumbles and no clumps of butter remain.  I did this twice.  Place bowls in the refrigerator while preparing the filling.

Strawberry/Rhubarb Filling:

Put strawberries, rhubarb, orange juice, and zest into a large mixing bowl.  Whisk together sugar and cornstarch and pour into fruit.  Toss mixture in bowl to evenly coat.  

Pour the strawberry/rhubarb mixture into the prepared baking dish and spread evenly in the dish.  Sprinkle crisp mixture evenly over the top using crisp mixture for one half and one crisp mixture over the other half.  I had extra strawberries so I added them to the top.  The extra crisp is delicious!

Bake in a preheated oven for 30-40 minutes until juices are bubbling and crisp is golden brown.  

Serve warm with vanilla ice cream.

*adapted from Cooking Classy

Ciabatta Butter Sticks

This year I used Ciabatta loaves from Whole Foods bakery and sliced them into wedges.  They were the best ever!

1 loaf Ciabatta bread, fresh from the bakery

1/2 cup salted butter, softened

1/2 teaspoon herbs from Provence or 1/2 teaspoon chervil

1/2 teaspoon basil

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Preheat oven to 425.  

Prepared bread wedges.

In a small bowl combine the remaining ingredients, and blend well.

Spread butter on cut surfaces of bread wedges.  

Bake on an ungreased 10 x 15 baking sheet near the center of the oven for 7-9 minutes or until golden brown.  

Serve warm. 

 

Air Fryer FrenchToast Sticks

 I love french toast and these were easy and fun to make in the air fryer, in just 10 minutes.

Makes 12 sticks

Ingredients:

4 large eggs

1/2 cup heavy cream

1/2 cup whole milk

3 tablespoons granulated sugar

1 teaspoon ground cinnamon

4 slices brioche loaf, cut into thirds (I bought the Brioche loaf at Whole Foods)

1 tablespoon powdered sugar

Warm maple syrup, for serving

Instructions:

In a medium bowl, whisk the eggs, heavy cream, milk, sugar, and cinnamon.  Pour into a shallow baking dish.  Dip both sides of the brioche sticks in the batter and place them into the air fryer basket that has been sprayed lightly with oil to prevent sticking. 

Preheat the air fryer to 320 degrees.  Air fry for 10 minutes.

When ready, dust the sticks with powdered sugar and serve immediately with powdered sugar.  

Repeat the process to air fryer all of the french toast sticks. 

Served with a side of crisp bacon.   

Mistletoe Mimosas

The 2023 Christmas Cocktail #1 was Mistletoe Mimosas, fun to make and delicious to drink.

Ingredients:

1 cup fresh cranberries

6 sprigs of fresh rosemary

1/2 cup cranberry juice cocktail

1/2 cup apple juice

1 bottle (750ml) Prosecco or Champagne, chilled

Ice Cube Mold

Cocktail Glasses

Instructions:

Add about 12 cranberries into each ice cube mold.

Pour cranberry juice to the halfway mark, then some apple juice.  Do not fill the ice mold all the way to the top because the liquid will expand one it's frozen.

Place the ice cube mold in the freezer overnight.

One it's completely frozen, carefully push the mistletoe cubes out and place them in cocktail glasses

Pour the champagne or prosecco on top and enjoy!

Merry Mistletoe Christmas!

Levain Bakery Two Chip Chocolate Chip Cookies

Large cookie with crispy tops and chewy centers.  These are worthy of sharing they are so large but oh so good!

Ingredients:

1 cup butter, cold cut into cubes

1 cup light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract 

3 cups flour

1 teaspoon cornstarch

3/4 teaspoon baking soda

3/4 teaspoon salt

1 cup semi-sweet chocolate chips

1 cup dark chocolate chips

Instructions:

Preheat oven to 410 degrees.  

In a large mixing bowl, cream together the butter, brown sugar, and sugar for 4 minutes, until light and fluffy.  Scrape the sides of the bowl.

Add eggs and vanilla, if using.  Mix for 1 minute longer.

Fold in flour, cornstarch, baking soda, and salt.  Mix just until combined to avoid overmixing.  Fold in chocolate chips.  

Separate the dough into large balls.  

For extra large cookies, roll them into 6-ounce balls (you will get 8 cookies from this recipe).  I weighed by dough to make sure they were 6 ounces.  Keep them spread apart on the baking sheet.

Line a light-colored baking sheet with parchment paper.  Place the cookie dough balls on the baking sheet and bake for 9-12 minutes or until golden brown on top.

Let them rest on the rack for at least 10-15 minutes to allow time to set up.

Scrumptious Mocha Ice Cream Dessert

From Colorado Cache - the Junior League of Denver cookbook first made for my children in 1978.  It's been a Foley family favorite since then.  Use any ice cream but my kids liked the coffee ice cream.  Use a good quality coffee ice cream, this year I used Oberweis which is a local ice creamery.

For the Crust:

24 Oreo cookies, crushed (I do this in the food processor)

1/3 cup butter melted

Layer 2:

1/2 gallon coffee ice cream

Layer 3 (the fudge):

3 ounces unsweetened chocolate

2 tablespoons unsalted butter

1 cup granulated sugar

dash of salt

1 can (12 ounces) evaporated milk

1/2 teaspoon vanilla

Layer 4:

1 1/2 cups heavy cream, whipped

1 1/2 ounce Kahlua liqueur

powdered sugar to taste

Topping:

1/2 - 3/4 cup chopped walnuts

Instructions:

Combine cookie crumbs and butter and press into the bottom of a buttered 

9 x 13-inch pan.  Refrigerate.

When chilled, spoon on softened ice cream and freeze.

Melt chocolate and butter.  Add sugar, salt and milk.  Bring to a boil stirring until thickened.  Remove from heat and add vanilla. Chill and spread on top of ice cream. 

*Be sure that fudge is well chilled before spreading on top of frozen ice cream).

Freeze.

Whip cream.  Add Kahlua and powdered sugar to taste.  Spread over the chocolate layer and sprinkle with chopped nuts.  Freeze.

Reese's Chocolate Peanut Butter Cup Cookies

Ingredients:

1 cup butter (cold, cut into cubes)

1 cup light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

3 cups flour

1 teaspoon cornstarch

3/4 teaspoon baking soda

1 teaspoon salt

1 cup semi-sweet chocolate chips

1 1/2 cup Reese' Peanut Butter Cups (chopped)

Instructions:

Preheat oven to 400 degrees.  In a large mixing bowl, cream together butter, brown sugar, and white sugar for 4 minutes until light and fluffy.  Scrape the sides of the bowl.

Add in eggs and vanilla and mix for 1 minute longer.

Fold in flour, cornstarch, baking soda, and salt.  Add chocolate chips and a heaping 1 cup of peanut butter cups, reserving about 1/3 cup for the topping of the cookies.

Roll into 4 - 6 ounce balls.  Place on a parchment paper lined, light-colored baking sheet.  Bake for 9 - 11 minutes.  

As soon as you remove the baking sheet from the oven, carefully place the extra peanut butter cups on top of the cookies.  Allow to set for 10 minutes.

Apple Bars

Ingredients:

2 1/2 cups flour

1 teaspoon salt

1 cup shortening (Crisco solid)

1 egg yolk

Whole Milk

1 cup Kellogg's Cornflakes

8-10 Granny Smith apples; peeled, cored and sliced (8 cups)

3/4 - 1 cup granulated sugar

1 teaspoon cinnamon

1 egg white

1 cup powdered sugar

3-4 teaspoons milk

Instructions:

Sift together flour and 1 teaspoon salt.  Cut in shortening.  (I used a food processor for this).

In a measuring cup, beat egg yolk and enough whole milk to measure 2/3 cup.  Mix well.  Stir into flour mixture.

On a floured surface, roll half of the dough into a 17 x 12 rectangle.  Fit in the bottom and sides of a jelly roll pan (15 x 10 x 1) that has been sprayed lightly with baking spray.  

Sprinkle with cornflakes, and top with apple slices.  Mix granulated sugar and cinnamon.  Sprinkle over apples.  Roll the remaining dough into a 15 x 10 rectangle.  Place over apples.  Seal edges, and cut slices on top to vent.

Beat egg white till frothy, brush on top.  

Bake at 375 degrees for 50 minutes.

While warm, drizzle with a mixture of powdered sugar and 3-4 teaspoons milk.

Cool.

Cut into bars.

Green Bean Bundles

 A new, fun recipe to make and looks good on the Christmas Eve dinner menu plate or any time you need a delicious vegetable side.

Ingredients:

1 1/4 pounds haricots verts, ends trimmed

6 slices bacon, cut in half (do not use thick-cut bacon)

1 teaspoon garlic salt or 1/2 teaspoon garlic powder and 1/2 teaspoon salt

1/4 cup unsalted butter, melted

2 tablespoons light brown sugar

1/2 teaspoon pepper

Instructions:

Preheat the oven to 400 degrees.  Place the bacon on a sheet pan and bake for 7 minutes.  Remove the bacon from the oven.

Trim the ends of the green beans.  Bring a pot of salted water to a boil.

Place the green beans in the pot and cook for 2-3 minutes until just tender.  Drain and put the green beans in a bowl of ice water to stop the cooking process.

Pat the green beans dry.  In a small bowl mix together the garlic salt, butter, brown sugar and pepper.  Pour the butter mixture over the green beans and toss to coat.

Wrap 8 - 10 green beans with a piece of bacon and secure with a toothpick.  Place the green bean bundles on a sheet pan coated with cooking spray.

Bake for 15-20 minutes or until bacon is crispy.  

Mango Smoothie - Panera Copycat

I love having a Mango Smoothie with my Sunday morning breakfast at Panera.  Here is the copycat and it tastes exactly like it. 

 

3/4 cup pure Mango juice (look at the ingredients because some brands are mixed with Apple juice. 

1/2 cup Plain Greek Yogurt

1 cup ice cubes

Place all ingredients in the blender and blend until smooth.

Enjoy! 

Orange Chicken

Homemade Orange Chicken is so good especially when you can create a delicious bowl with rice and broccoli and toasted almonds.  

Ingredients:

4 boneless, skinless chicken breasts cut into bite sized pieces

3 eggs, whisked

1/3 cup cornstarch

1/3 cup flour

salt

oil for frying

Orange Chicken Sauce:

1 cup orange juice

1/2 cup sugar

2 tablespoons rice vinegar

2 tablespoons soy sauce

1/4 teaspoon ginger

1/4 teaspoon garlic powder

1/2 teaspoon red chili flakes

Orange zest from 1 orange

1 tablespoon cornstarch

Instructions:

     

Chicken:

Place flour and cornstarch in a shallow dish or pie plate.  Add a generous pinch of salt.  Stir.

Whisk eggs in a shallow dish.  Dip chicken pieces in egg mixture then flour mixture.  Place on plate.

Heat 2 - 3 inches of oil over medium high heat. Working in batches, cook several chicken pieces at a time.  Cook for 2-3 minutes turning often until golden brown.  Place chicken on a paper towel lined plate.  Repeat until all chicken is cooked.

Toss chicken with orange sauce*. Double the sauce for those who like extra sauce.

Orange Sauce:

In a medium saucepan, add orange juice, sugar, vinegar, soy sauce, ginger, garlic and red chili flakes.  Heat for 3 minutes.

In a small bowl, whisk 1 Tablespoon cornstarch with 2 tablespoons water to form a paste.  Add to orange juice and whisk together.  Continue to cook for 5 minutes  until the mixture begins to thicken.  Once the sauce is thickened, remove from heat and add orange zest.

Fudgy Fantastic Brownies

I found this recipe on the Modern Honey blog and went to Trader Joe's to purchase the chocolate that she recommended to cut into chunks for the recipe.

So happy I did because it melted right into the batter.  Delicious, moist and fudgy brownies, grandsons gave them two thumbs up.

I

Ingredients:

1 cup unsalted butter, melted

1 1/2 cups granulated white sugar

1 cup light brown sugar

4 large eggs

2 teaspoons vanila extract

1 1/4 cup flour

1 cup unsweetened Cocoa Powder

1 teaspoon salt

1 1/2 cups Chocolate Chunks, divided. (I chopped the Trader Joe's chocolate bar

                                                         pictured above to get 1 1/2 cups).  

Instructions:

Preheat oven to 350 degrees.  In a large microwave-safe bowl, melt butter.  Remove from the microwave and stir in sugar and brown sugar until dissolved.  Stir well to remove all graininess from the sugars.  Stir in eggs and vanilla.

Fold in flour, cocoa powder and salt.  Fold in 1 cup of chocolate chunks, reserving 1/2 cup to sprinkle on the top.

Pour into a lightly sprayed 9 x 13 baking pan.  I lined the pan with parchment paper for easier cutting.  Spread batter evenly in the pan.  Sprinkle with remaining 1/2 cup of the chocolate chunks.

Bake for 20-25 minutes.  Remove from oven and let cool for at least 10-15 minutes before cutting into squares.  If preferred, sprinkle with Maldon sea salt flakes.

 

Broiled Lobster Tails

Our tradition on Christmas Eve has always been "Surf and Turf", Broiled Lobster Tails and Beef Tenderloin.  I order my lobster tails at Whole Foods and I have them use their special scissor to make a slice down the back of the tail.  To keep them from drying out, I butterfly them several hours before broiling.  I carefully pull the lobster meat out from the top to the tail and placed them carefully on the top of the shell without dislodging the bottom meat so they stay in place on the top of the shell.  

 Ingredients:

4 (6-8 oz.) lobster tails

4 Tablespoons unsalted butter

1/2 lemon juiced, or 2 Tablespoons lemon juice

3 cloves garlic, finely minced

1/2 teaspoon sweet paprika. (make sure you are using Sweet Paprika, not smoked).

Lemon Wedges

Clarified Butter, for dipping the lobster meat 

Preheat the broiler to HIGH.  Place an oven rack about 6 inches below the heating unit.  Line a rimmed baking sheet with parchment paper then place the butterflied lobster tails on top.

Make butter sauce.  

     In a small saucepan, melt 4 Tablespoons unsalted butter, then stir in 

     2 Tablespoons fresh lemon juice, 3 minced garlic cloves.  Brush the melted 

     butter on top of each lobster tail.  Sprinkle each lobster tail with the sweet 

     paprika.

Broil the lobster tails so that the lobster tail is 4-5 inches from the heat for 7 - 10 minutes on high.  Lobsters will be done when they reach an internal temperature of 135 to 140 F.  I use a meat thermometer every time to ensure that they are done.  

**Do not overcook or the lobster tails will be chewy.  

Best Ever Twice Baked Potatoes

These are the BEST twice baked potatoes!  I found the recipe on the "Once Upon a Chef" blog after looking for a recipe for ones that didn't spread out when baking.  I make these every Christmas Eve for our traditional dinner.  These were perfect and I think the key is using a hand potato masher rather than an electric mixer and the added egg yolks to the mixture is key to their perfection.    

5 large russet potatoes, scrubbed, rinsed and dried

2 teaspoons olive oil

2 1/2 teaspoons salt, divided

1/2 teaspoon freshly ground pepper

1 stick (1/2 cup) unsalted butter, cut into chunks and softened

1/3 cup heavy cream

2 large egg yolks

1 cup shredded sharp Cheddar cheese (I use the block, not the prepackaged).

Garnish:  6 slices of bacon cooked until crispy and broken into pieces.

Instructions:

Preheat the oven to 400 degrees and set an oven rack in the middle position.  Line a baking sheet with aluminum foil.  Prick each potato a few times with a fork.  Place on the baking sheet and rub with potatoes with the oil and sprinkle all over with 1/2 teaspoon of the salt.

Bake until tender 60 - 70 minutes.  Let sit until cool enough to handle, 5 - 10 minutes.

Using a sharp knife, cut each potato in half lengthwise.  Scoop the flesh from each potato to within 1/4 inch of the skins.  (I use a melon scoop for this process).  Place the flesh in a large bowl.  Discard 2 of the scooped potato skin halves (preferably the least perfect ones) and place the remaining 8 potato skin halves back on the baking sheet.  (By doing this it will ensure that you will have enough potato to fill the skins).  

Add the butter, remaining 2 teaspoons of salt and pepper to the hot potato flesh in the bowl.  Using a POTATO MASHER, mash until the butter is melted and the potatoes are broken down.  Add the heavy cream and mash until the cream is incorporated and the potatoes are creamy.  Add the egg yolks and mash until evenly combined.  Using a spatula, stir in the cheese.

Spoon the filling into the potato skins, mounding slightly in the center.  Sprinkle each potato with crispy bacon bits.

Return to the oven and bake until the filling is heated through and slightly crispy on top, 20 to 25 minutes.  

Lemon Poppy Seed Loaf

I made this over the holidays using one of my favorite Christmas loaf pans.

Lemon Poppy Seed Loaf is always a hit.

Ingredients:

1 3/4 cup flour, sifted

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup good unsalted butter (I use Challenge), softened

3/4 cup sugar

3 large eggs, beaten

2 tablespoons fresh lemon juice

Zest of 2 lemons

2 tablespoons poppy seeds

3/4 cup milk

For the glaze:

1 tablespoon lemon juice

1 cup powdered sugar, sifted

3 teaspoons milk

Instructions:

Preheat oven to 350.  Spray the bottom and sides of a 9 x 5 loaf pan with baking spray.  Set aside.

Sift flour in a medium bowl, add baking powder and salt and mix well.  Set aside.

Cream softened butter and sugar until pale and fluffy.  Slowly add the beaten eggs, one at a time.  Add the lemon juice, zest and poppy seeds.  With mixer running at low speed pour in half the milk and half the flour and beat until combined.

Place the batter into the prepared pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool for about 10 minutes in the pan, then transfer to a rack to cool completely.

When the cake is cooled make the glaze.  Place the powdered sugar in a small bowl, add 1 Tablespoon lemon juice, then the milk adjusting the quantity if needed.  The icing should be thick and you should be able to spoon it over the loaf.

Raisin Bran Muffins

These are just like the old "Six Week Muffins" where a large quantity of dough sat in the refrigerator for 6 weeks in a very large Tupperware container so you could continually make muffins.  This is a one and done recipe and they taste exactly the same.

Ingredients:

1/2 cup vegetable oil

2 cups buttermilk

4 cups Raisin Bran Cereal (I use Kellogg's)

1 cup sugar

2 eggs

2 cups flour

2 teaspoons baking soda

1 teaspoon salt

Instructions:

Add the Raisin Bran, buttermilk and oil to a bowl and stir.  Let it soak for 20 minutes.

Mix in the rest of the ingredients.

Scoop into a lined muffin tin (I used tulip liners that I purchased on Amazon).

This receipt will make 12 muffins so distribute the batter accordingly.

Bake at 400 degrees for 12-14 minutes depending on size of muffins.  Mine were larger so they took about 18 minutes.  Test with a toothpick to be sure it comes out clean.

 

Baked Chicken Parm Sliders

 

A huge hit with my grandsons!

Ingredients:

1 pkg. (12 count) Hawaiian sweet rolls

3 cups shredded Rotisserie chicken (1 rotisserie chicken)

3/4 cup marinara sauce

2 cups shredded mozzarella cheese (I use Tillamook brand)

2 tablespoons to 14 cup fresh basil (chopped)

Garlic Butter:

1/2 cup butter, melted

3 garlic cloves, minced; or 1/2 teaspoon garlic powder

1 teaspoon dried parsley

2 tablespoons parmesan cheese

Preheat oven to 350 degrees.  Line a 9 x 9 or 9 x 13 baking pan with aluminum foil and spray with cooking spray.  Do this so that the cheese doesn't stick to the foil.

Using a serrated knife, slice the Hawaiian rolls in half.  Place the bottom half in the prepared baking pan.

Layer the rotisserie chicken over the rolls.  Place the marinara sauce over all of the chicken.  Sprinkle with mozzarella cheese and fresh basil.  

Prepare the garlic butter and brush the mixture all over the rolls allowing some of the butter mixture to drip to the base of the rolls.

Cover with aluminum foil and bake covered for 20-25 minutes until the cheese is melted.  Uncover and bake for 5 more minutes.

Ham and Cheese Sliders*

These were a huge hit when my kids were recently visiting.  Great for snacking too.

*I forgot to take a picture, next time!

2 pkgs. Hawaiian Sweet Dinner Rolls (12 per package)

1 lb. Boar's Head Maple Glazed Honey Ham (sliced thin for sandwiches)

1 lb. Boar's Head Swiss Cheese (sliced thin for sandwiches)

1/2 cup butter, melted

1 Tablespoon poppy seeds

1 1/2 teaspoons Worcestershire sauce

1 1/2 teaspoons Dijon mustard

1 teaspoon onion powder

Slice top from rolls and place bottoms in baking pan.  I used a large 13 x 9 pan and al 24 rolls fit in the pan.

Layer ham and cheese evenly over rolls and replace tops.

Combine butter, poppy seeds, mustard, Worcestershire and onion powder in a saucepan.   Mix well.  

Drizzle over rolls.  Cover with foil.  

Bake at 350 degrees for 30 minutes or until cheese melts.  

Uncover and bake for 2 additional minutes.

Beef Tenderloin

This beef tenderloin recipe has NEVER failed if you follow it exactly.  When preparing this every Christmas Eve my grandson preps the beef for me before we roast it.  Be sure to have the tenderloin at room temperature, I leave it out for several hours.  Trust this Ina Garten recipe, it's the best!  8-10 servings, enough for leftovers for my grandson to have steak and eggs for breakfast!  

1 whole filet of beef tenderloin (4-5 pounds - butcher will place strings around it), 

at room temperature. (I buy mine at Whole Foods and it's expensive but worth it).

2 tablespoons unsalted butter at room temperature

1 tablespoon kosher salt

1 tablespoon coarsely ground black pepper

Instructions:

Preheat the oven to 500, yes 500 degrees!

Place the beef on a baking sheet and pat the outside dry with a paper towel.

Spread the butter on with your hands.

Sprinkle evenly on all sides with salt and pepper.

Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium rare.

(We do 25 minutes and not a second longer).

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes.  

Remove the strings and slice the filet thickly.

*I serve it with blue cheese butter (Grandson's fave) to place on top, recipe to follow.

Individual Chicken Pot Pies

This recipe makes four or five pot pies, I used onion soup bowls which turned out to be perfect when I portioned the sauce into the bowls (12-14 ounce capacity). I placed one in the refrigerator for another meal and the rest in the freezer.  Puff pastry dough is perfect rather than a regular crust.

Ingredients:

1 package frozen puff pastry (Dufour found at Whole Foods or Pepperidge Farm at the local grocery store), thawed

4 tablespoons unsalted butter

1 medium onion, diced (I used 1/2 teaspoon onion powder)

3 cloves garlic, roughly chopped (I used 1/2 teaspoon granulated garlic)

3 stalks celery, diced

3 carrots, peeled and thinly sliced into 1/8" rounds

1/3 cup flour

2 1/2 cups chicken broth

3/4 teaspoon salt

1/2 teaspoon pepper

1/2 cup heavy cream

1 tablespoon chopped fresh thyme (or, I used 2 teaspoons Herbs de Provence which combines thyme, rosemary, sage, and other spices).

3-4 cups shredded and diced cooked chicken, from 1 rotisserie chicken

1 cup frozen peas (do not defrost)

1 egg

Instructions:

Filling:

In a large saute pan melt the butter.  Add the garlic, celery and carrots.  Saute, stirring occasionally, until the carrots are just cooked, 8 - 10 minutes.  Add the flour and cook, stirring constantly, for about 2 minutes.  Add the broth, salt and pepper.  

Bring to a boil, stirring with a wooden spoon and scraping the bottom and corners of the pan to incorporate the flour.  Simmer until thickened.  Remove from heat and stir in the heavy cream, thyme, chicken, and peas.  Taste and adjust seasoning, if necessary.

Set aside to make puff pastry tops.  

Tops: 

Dust a clean work surface with flour and place the puff pastry over top.  Sprinkle the puff pastry with flour and roll to about 1/8 thickness, smoothing the creases with the rolling pin.  

Using a sharp knife, cut out circles about 2 inches larger than the diameter of your bowls,.  Place the dough rounds on a baking sheet and refrigerate until ready to use.

Assembly:

Ladle the filling into 4 oven-safe soup bowls.  The filling will come up no more than three-quarters of the way to the top of the bowls.  Do not overfill.

Whisk the egg with 1 tablespoon of water.  Brush the outside of each bowl with the egg wash. This is so that the puff pastry sticks to the bowls.  

Place the dough rounds over the bowls, pressing firmly around the edge so that the dough adheres.  Transfer the bowls to a foil-lined baking sheet.  Brush the dough with the egg wash.

Using a sharp knife, make a 1/2 inch slit in the of each pie.

Bake in a 425-degree oven (racks in center position) for 20 - 25 minutes, until pastry is rich golden brown.  

Let cool for about 10 minutes.