Shellie’s Chicken Salad Pot Pie

Hello folks, and welcome back to the All Things Southern kitchen! So, here’s the deal– I’m not a big potpie fan. I mean, I’ll eat it but it’s not my favorite. On the other hand, I do like the concept of a potpie and I am a huge chicken salad fan… So, the other evening I thought, why not a Chicken Salad Pot Pie? I mean, why not? Don’t ask me! I’m going to have to say it was one of my more brilliant inspirations. The pic here doesn’t do it justice — it was disappearing so fast, I considered myself fortunate to have grabbed even this sad iPhone image! Here let me show y’all how I did it.

cpotpie

“Shellie’s Chicken Salad Pot Pie”

1 (9″) pie shell
1 and 1/2 cups mayonnaise
1 tsp black pepper
1/4 tsp salt
1 tablespoon lemon juice
2 cups diced cooked chicken
1 and 1/2 cups celery (finely chopped)
1 bunch green onions (diced)
1/2 cup grated sharp cheese
1/2 cup chopped pecans
1 cup crushed potato chips for topping

 

I’ve already baked a refrigerated pie crust per package instructions. Feel free to make your own pastry, if the mood strikes you, but it is just too easy.

Now, while the pie crust cools, I’m going to take a bowl and stir together 1 and half cups of mayonnaise, a bit of salt and pepper, and a tablespoon of lemon juice. Then we’ll stir in a half/cup of grated sharp cheddar cheese, a 1/2 cup of chopped pecans, a cup and half of diced celery, and a bunch of diced green onions.

We’ll need two cups of cooked, diced chicken. I’ll be using meat from this rotisserie chicken I picked up at the grocery store– again, that’s another great time saver that’s full of flavor.   We’ll combine all of this and spread it in our prebaked pie shell and we’ll top it with a cup of crushed plain potato chips for some good crunch before baking it in a 350 degree oven for about 25 minutes. Yum! Indeed! Folks, y’all have got to try my Chicken Salad Pot Pie– it’s good eating from the All Things Southern kitchen to yours!

 

Fall’s Favorite Spice Tea

Welcome back to the All Things Southern kitchen. We southerners have learned to be flexible about what constitutes a new season. If the calendar says it’s fall, by golly, it’s fall! Long before our stubborn trees give up a leaf and regardless of whether we need shorts or sweaters, we take our make-the-best-of-it upbringing and deem that the season has arrived. We’ll pull out our pumpkin recipes and seasonal decorations to the hum of the air conditioner. At this house, the first ode to fall begins with The Making of the Tea. Sounds official. It is, Mike. It’s a tradition traced back to my Mama’s house and everything about it feeds my soul from the colors to the smells to the memories of countless cups shared with family and friends– just our listeners. Hence, back by popular demand, I give you Fall’s Favorite Spice Tea!

“Fall’s Favorite Spice Tea”

1 cup instant tea
2 cups lemonade mix
2 cups Tang instant breakfast drink
1 cup sugar (option)
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. allspice

tea

We’ll begin by measuring out a cup of instant tea, two cups of lemonade mix, two cups of Tang instant breakfast drink and one cup sugar. They still make Tang? I never see it. Mix this up with a teaspoon each of ground cloves, ground cinnamon, and allspice and store it in the pantry in a closed container. Now, whenever you feel the hankering for a great cup of spice tea, just heat a mug full of water and stir in 2-3 heaping teaspoons, depending on how strong you like it. Believe it or not, I used to put 2 full cups of sugar in this recipe. These days I either use half the amount of sugar or leave it out completely! I think there’s plenty sweetness in the Tang and lemonade mix. You can always add a teaspoon to your cup if you need it sweeter. Or stick your finger in it, if you’re as sweet as Shellie. What’d you do, Mike? Nothing! Why?

Folks, if you want a quick wassail flavor, substitute orange juice for the water but do enjoy Fall’s Favorite Spice Tea. It’s great fall flavor from the All Things Southern kitchen to yours.

Simplest Cathead Biscuits Ever

Hello folks, and welcome back to the All Things Southern kitchen. So, the other evening, I posted a picture of my big, fluffy cathead biscuits on social media. Mama had taught me how to make scratch biscuits eons ago and I was wondering if it was a dying art or if most of my readers knew how to make biscuits. And you know what? I was floored! Floored, I tell you. I don’t know how it happened, but we have a serious lack of edumuhcation here, and I feel responsible to correct it. I’ve got two ways for you to get up to speed, a text version and a Youtube tutorial. Enjoy!

“Simplest Cathead Biscuits Ever”

2 cups self-rising flour
2-3 tablespoons butter flavored Crisco
One cup buttermilk

biscuits

Now, folks, every biscuit maker worth his or her salt probably has a preferred technique. What follows is how mama taught me to make biscuits.   I’ve preheated the oven to 400 degrees. Now, we’ll get started by measuring two cups of self-rising flour and sifting it into a large mixing bowl. You may choose to sift or not to sift but sifting delivers fluffier biscuits. Amen.

Once our flour is sifted, we’ll take two to three tablespoons of butter flavored crisco and cut it into the flour with a fork until you have coarse looking crumbs. This is when we’ll add a cup of buttermilk and keep stirring until a ball forms. Do not keep stirring at this point or your biscuits will be packy. Packy is not good.

We’re going to melt a couple tablespoons of butter in our skillet on top of the stove and pinch out our biscuits. You can roll your biscuits out and cut ‘em with a tin if you’d like but I’m a pincher. For you newbies, this recipe will make 7-8 biscuits. Now, here’s another one of Mama’s tips. As you form the biscuits into a ball, place them in the melted butter, and then turn them over. This will coat both sides and make a simply fine crust. Once your biscuits are all placed in the skillet, take your fingers and press ‘em down so they touch each other and the sides of the skillet.   You’re ready to slide your skillet in the oven and bake for 12-15 minutes or until the tops are brown. Make sure you butter ‘em while they’re hot!

That’s it folks. Try it! You’ll get better every single time. That’s the Simplest Cathead Biscuits Ever from the All Things Southern kitchen to yours!