Pennsylvania Dutch Chicken Corn Pie

So my family it actually comes from the Pennsylvania Dutch. This is one of the many meals from my heritage.  Easily one of the favorites of our family and is a nice comfort food.  This meal can be made with or without the chicken. I hope you enjoy!

Ingredients

2 Pie crusts 

A bag of Saltines, crushed

Half a medium onion, thinly sliced

3 hard boiled eggs, sliced

2 potatoes, washed, cubed, lightly cooked

2 chicken breasts cooked and shredded or diced

1 small bag of yellow corn or corn cut off of 3 corn on the cob 

1 stick of butter 

4 cups milk

Salt and pepper to taste

Directions 

Preheat oven to 350°F.

Line a deep dish 9" pie plate (or cast iron pan) with pie dough leaving edges to seal the pie with later.  Set aside pie dough to make a lid on top of pie.  

Now start layering ingredients.  Beginning with crushed Saltines covering the bottom of the pie.  Next layer onions, followed by hard boiled eggs. Next put in your potatoes, chicken, and corn.  Cut stick of butter in half and slice one half into 6-7 pieces.  Scatter or dot your pie with the butter slices.  Pour about 2 cups of milk in pie.

** You can add salt and pepper here or have the salt and pepper on the side when you serve and allow people to determine how much they want to add.

Finally cover pie with left over pie crust.  Punch sides to seal.  Then add some venting holes for steam.  Venting holes can be as simple as using a sharp knife to slice 2-4 lines racing for the center without touching.

Cover pie with tin foil and bake for 45 minutes.  After 45 minutes remove tin foil as twin to oven and bake for 20 more minutes or until you see the pie crust is a nice brown.

**Heat remaining milk in a sauce pot and remaining butter.  Can double this if desired.

Serving Instructions 

Slice a piece of pie and put into a bowl.  Next ladle warm milk and melted butter over pie to desired amount.  Salt and pepper to taste.  Enjoy!!!

Roasted Potatoes

ingrediants

2lbs red potatoes washed and cut into quarters

2T vetetable oil

1t salt

1/2t black pepper

1/2t dried rosemary crushed

Directions

1. Preheat oven to 450 degrees F (250 degrees C).
2. Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
3. Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

Microwave Au Gratin Potatoes

Want to avoid turning on the oven with the summer heat coming? This is the solution for Au Gratin potatoes. The best part is they taste like they came out of the oven.

Ingredients:
5-6 peel, washed, sliced potatoes
1/2 c milk
1/3 c butter
1/2 c grated cheese
salt to taste
Pepper to taste


Directions:
In a microwave safe baking dish arrange the potato slices along the bottom. Add in your salt and pepper, pour in your milk and add in your butter. The butter is blobbed in, in tablespoon blobs arranged around the potatoes. Cover and microwave for 5 minutes. When the 5 minutes is up take the mixture out and stir the ingredients together making sure to coat both sides of the potato slices. Cover and microwave an additional 10 minutes. When the timer goes off again once again stir the mixture to make sure the potatoes are and will remain cooking evenly. Add the cheese to the top, cover, and return to the microwave for an additional 10 minutes.


Microwave times do vary so check tenderness of the potatoes with a fork. 

Crock pot Cheesy Ham and Potatoes

I made this today. It turned out great. My daughter even told me that it was good and I am the best mommy. She cracks me up! I used kale, broccoli, green onions, and cauliflower because I had a lot from my bountiful basket to use up. Also with all my Crock pot recipes I will line my Crock pot with a liner. It makes for easy clean up.

Ingredients
9 small potatoes or 3 large, peeled and quartered
1 cup cooked ham, cubed
2-3 cups of vegetables (your choice)
1 cup sour cream
1 can cream of chicken soup
1 packet South Eastern Mills Cheese Sauce powder
2 cups Cheddar cheese

Directions
Mix together cheese powder, cream of chicken soup, sour cream and 1 cup of cheese. Next add potatoes, ham, and vegetables into sauce. Pour ingredients into Crock pot and smooth. Finally sprinkle remaining cheese on top. Cover and cook for 5-6 hours on high. Enjoy!

Plain and Garlic Cream Cheese Mashed Potatoes

Per recent request I am adding a mashed potato recipe.
First the basic recipe and then my Garlic Cream Cheese mashed potatoes. I generally leave the skin on mostly because it is easier. But I do like them peeled on occasion. The picture is the Garlic Cream Cheese potatoes and well the taste good enough on their own they don't need gravy.


Ingredients:
8 medium sized potatoes
1/2 cup butter(I like unsalted)
1/4 cup milk

Directions:
Peel and/or wash potatoes, dice then place in pot and cover potatoes with water. Boil on high until fork tender(meaning when you stick a fork in the potatoes there is no resistance and usually break from sticking the fork in), usually 20-30 minutes. Strain water from potatoes and dump potatoes into a bowl. Next mash potatoes or if you have a beater beat potatoes. Then add butter and mash/beat. Then add milk and continue to mash/ beat. Voila you are done. The amount of milk should vary based on the consistency you are looking for.

Garlic Cream Cheese Mashed Potatoes

Ingredients:
8 medium sized potatoes
8 oz cream cheese
3 T garlic salt
1T garlic powder or wet minced garlic
1/4 cup Milk

Directions:
Peel and/or wash potatoes and dice. Place potatoes in pot and cover with water. Boil on high for approx. 20-30 minutes until fork tender. Strain water from potatoes and place potatoes in bowl. Mash/beat potatoes. Add Cream Cheese, garlic salt, and garlic. Mash/beat till mixed. Add milk and mash/beat till thoroughly mixed. Enjoy!