I love to bake; once in a while a spending an entire day cooking and baking. On this day, three pies was the goal. I cut them into lunch size portions and freeze them for work day lunches. Here they are:
From left – Chicken, shepard’s, and apple.
I used pre-made crusts (I’m not crazy ). For the chicken (my own receipe) I poached and diced up two pounds of skinless, boneless breasts. For the sauce I used one can each of cream of chicken and cream of mushroom and added some diced celery, carrots, onions and frozen peas. I added some rosemary, thyme, sage, nutmeg and salt and pepper. Bake and viola! Chicken pie.
I’m very much enjoying nutmeg these days.
For the shepard’s I followed a recipe from Dec 12 issue of Martha Stewart Living magazine. It’s actually a beef stew. I used beef filet. It’s covered with a combo of mashed carrots and potatoes. Yummy. However, the mash didn’t freeze and thaw very well for lunch. In the future I’ll probably just bake the stew and take a piece of bread with it for lunch.
The apple pie is based on my favorite cook book – The Joy of Cooking. I do like the crust to be more flavorful – so before baking, I brush the top with egg white and then sprinkle sugar and cinnamon on top. You can’t really tell from this picture but it makes the top shiny.
Here’s my freezer awaiting the new arrivals:
I estimate each portion saves me about $10 a day for lunch at work. Nice and good