3– medium potatoes peeled and cut into 1” cubes
1 tsp. chicken bouillon granules
1 ½ cups Longmont Dairy whipping cream
1/8 tsp. of each of Turmeric, garlic powder, onion powder, poultry seasoning, black pepper
A pinch salt
1 ½ – 2 cups roasted, shredded chicken
1 ½ cups vegetables chopped to 1 inch (Green beans, corn and carrots are great.)
½ cup shredded Sharp Tillamook cheese
Pie dough for shell and lining of 9” pie pan prepared (see directions below)
Partially cook potatoes and vegetables, with 2 Tbs. water, in microwave. Mix potatoes and vegetables, bouillon, spices and cream together. Pour ¾ of cream mixture into pie shell. Layer on all the shredded chicken. Add the remaining cream mixture. Sprinkle with the shredded cheese. Top with the 2nd pie crust. Flute the edges and cut and vent holes in the top. Brush with egg whites if desired.
Bake at 375° F. for 25-30 minute. Serve immediately.
Mooo News, February 2014
Pie Crust Recipe
2 ½ cups all-purpose flour
A pinch of salt
1 tsp. sugar
2 sticks Country Cream salted butter
(If using unsalted butter, increase salt to ¼ tsp.)
Cut the chilled sticks of butter into pieces and set aside. Mix 2 ½ cups all-purpose flour, salt and sugar in bowl. Using your food processor on a pulse to mix setting, mix the butter and flour