Chicken Pot Pie

Ingredients 

• 4 tablespoons butter - plus extra for the dish 
• 1 small yellow onion - diced 
• 4 whole carrots - peeled and diced
•  2 celery stalks - chopped 
• salt and pepper - to taste
•  1 tablespoon fresh thyme leaves
• 2 medium-large chicken breasts - cut into 1-inch pieces
•  3 tablespoons flour
•  1 cup chicken broth
•  1 ½ cups half and half - or whole milk
•  ¾ cup frozen peas
•  2 sheets refrigerated pie crust - or one homemade pie crust 
• 1 egg - lightly beaten

Directions 

1. Preheat the oven to 425 degrees. Melt the butter in a large skillet, Dutch oven or frying pan set over a medium high heat. 
2. Stir in the onion, carrot and celery, along with a pinch of salt. Cook until the onions are soft and have started to color. 
3. Stir in the fresh thyme, followed by the chicken, seasoned well with salt and pepper. Cook until the chicken has started to brown. Sprinkle with the flour and cook for a further minute. 
4. Pour in the broth, and the half and half or milk. Cook, stirring often, until the sauce has thickened to slightly thinner than you want your finished pie filling. Stir in the frozen peas, and remove from the heat. Add a little more salt and pepper, if needed, and set aside to cool a little. 
5. While the filling is cooling, lightly butter a 9 inch pie plate and line with one of the pie crusts. 
6. Add the filling to the pie dish, and brush the exposed edges of the pastry with beaten egg. Lay the other pie crust on top, and press down to seal the edges. Trim off any excess with a sharp knife and crimp the edges. 
7. Brush the top of the pie with egg wash and cut a small slit in the middle to let out steam. Bake for 30-35 minutes, or until the pastry is cooked and the top is golden – you may need a little more or a little less baking time if your oven runs a little hot or a little cold. 
8. Let the pie to rest for 10-15 minutes before slicing.

Source: https://www.lecremedelacrumb.com/skillet-chicken-pot-pie/

Blueberry Muffins

Ingredients 

For the muffins:

• 2 cups all-purpose flour 
• 1 cups granulated sugar 
• 2 teaspoons baking powder 
• 1/2 teaspoon salt 
• 2 eggs 
• 1/2 cup butter melted 
• 1/2 cup milk 
• 1 teaspoon vanilla extract 
• 12 oz frozen blueberries 

For the streusel topping: 

• 1/4 cup all-purpose flour 
• 2 tablespoons brown sugar 
• 2 tablespoons granulated sugar 
• 1/4 teaspoon ground cinnamon 
• 1/8 teaspoon salt 
• 2 tablespoons butter cold

Directions 

1. Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt. Set aside.
2.  In a medium bowl, whisk eggs until smooth. Add the 1/2 cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries. 
3. To prepare the streusel topping, in a medium bowl combine 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/8 teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse. 
4. Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.

Source: https://www.culinaryhill.com/wprm_print/blueberry-muffins