Categorized | Recipes

Friday’s Recipes: Easy Cream Cheese Danish and Mini Chicken Pot Pie 11/10/17

Posted on 10 November 2017 by KWBG

Easy Cream Cheese Danish by CK

2 cans of crescent rolls
1 8oz package of cream cheese at room temp.
2 Tbsp granulated sugar, divided
1 tsp lemon juice
¾ tsp vanilla
1 tsp sour cream
Optional: assorted jams and preserves or pie filling (raspberry, cherry, strawberry, apricot, blueberry, lemon, etc)
1 cup confectioner’s sugar
1 tbsp milk
1 tbsp softened butter

Preheat the oven to 350. Unroll the crescent rolls and separate into rectangles of dough using two triangle. Pinch closed the diagonal cut to form one solid sheet of dough. Sprinkle light with sugar. Slice crescent roll dough into 1 inch x 8 inch slices. Gently lift dough slice and twist opposite ends in opposing directions into a loose rope. Spiral the rope around itself to form a loose circle/spiral. Place onto a cookie sheet lined with a baking paper, spacing Danishes about 2 inch apart. Press the centers with a finger to make a well for the filling and stretch the sides a bit if it is necessary. In a large bowl, mix together cream cheese, sugar, lemon juice, vanilla extract and sour cream. Add a tablespoon of filling to each roll. Lightly brush dough with melted butter. Bake in preheated oven for 12 to 15 minutes. or until lightly golden brown. In a small bowl, stir together confectioners’ sugar, milk and butter. You can use a spoon to drizzle it over the tops of the Danish, or you can put it into a small zip-top bag and snip of the corner for an easy “piping bag.” Take the Danish out of the oven and allow them to cool for 10-15 minutes

 

MAKE-AHEAD MINI CHICKEN POT PIES by GKT

1 ¾ lbs. boneless chicken breasts
salt & pepper
1 Tbsp. canola oil
48 oz. chicken broth
2 Tbsp. butter
1 1/3 c. sliced carrots
1 1/3 c. finely diced celery
½ c. flour
¼ c. milk
1 ½ c. frozen petite peas
15 oz. box ready to roll pie crust
1 egg (for egg wash)

Heat 1 Tbsp. of oil in a large Dutch oven over medium heat.  Rinse the
chicken under cold water and pat dry with paper towels.  Season chicken with
salt & pepper.  Brown the chicken on both sides.  Add the broth and bring to a
boil.  Cover and simmer over medium-low heat for 8 minutes.  Remove chicken
to a plate and set aside to cool.  Pour broth into a large bowl and set aside.

Melt butter in empty Dutch oven over medium heat.  Add the carrots and celery.
Stir occasionally and cook until lightly browned.  Add flour to the vegetables and whisk
for 1 minute.  Add broth and milk and whisk until it thickens, about 5 minutes or so.
Set aside to cool.

Using a fork, shred the chicken into bite-sized pieces.  Add chicken to sauce, season with
salt & pepper, and mix well.  Cover and refrigerate until completely cooled.

Once it is cooled, add frozen peas.  Pour into six mini loaf pans.  Top each with pie crust.
Cut steam vents into crust.  Can be wrapped in aluminum foil and frozen for up to 2 months.
No need to thaw! Unwrap the pot pies. Place them on a sheet pan. If you want to brush the tops with egg wash, do it now. (Egg wash: whisk one egg in a small bowl)

Reuse the foil to cover the chicken pot pies (loosely). Cook at 400 degrees  for 40 minutes. Uncover and cook for 35 minutes. If the center of the crust looks like it needs to be cooked longer, turn the oven to broil and watch it carefully for up to 1 minute as it will brown the crust quickly

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