Patwork Pie

Let your child help you cut the patch-work pieces of dough for these savory pies while you make the filling.

Prep time: 12 minutes
Bake time: 30 minutes
Yield: 8 servings


Ingredients:

• 3 tablespoons butter
• 1/3 cup all-purpose flour
• 1/4 teaspoon each pepper and thyme
• Pinch nutmed
• 2 cups chicken broth
• 1/2 cup half-and-half
• 1 package (1 lb.) frozen Italian style mixed vegetables, defrosted
• 2 1/2 cups cubed cooked chicken
• 1/2 (15 oz.) package refrigerated piecrust (1 crust)

How to make:

1. Heat oven to 400 degrees F. In a large saucepot, melt butter over medium-high heat. Stir in flour, pepper, thyme, and nutmeg. Cook, stirring, for 3 minutes. Whisk in chicken broth and half-and-half. Bring to a boil, and cook over medium-high heat, whisking constantly for 3 minutes. Stir in mixed vegetables and chicken. Divided mixture among 8 one-cup baking dishes, or spoon into 2-quart baking dish.
2. Unfold pie crust; use fluted pastry wheel or pizza cutter to cut pastry into randomly shaped pieces. Place pieces over top of filling, overlapping edges to create a patchwork pattern. Bake 30 minutes, or until pastry is golden brown.

Nutrition per serving: 272 calories, 10 g protein, 15 g fat, 21 g carbohydrate, 23 mg calcium, 2 g fiber.

Mediterranean Chicken Pie

This savory Moroccan dish, traditionally called bisteeya, offers the rich flavors of North Africa. Two precooked chickens are enough for 2 pies; it's easiest to pull the meat from the bone while the chicken is still warm.

Prep time: 30 minutes
Bake time: 25 minutes
Yield: 6 servings per pie

Ingredients:

• 1 cup sliced almonds
• 1/4 cup plus 2 tablespoons confectioners' sugar
• 1 teaspoons cinnamon
• 1 tablespoons olive oil
• 2 cups chopped onion
• 1 teaspoon ground coriander
• 1 package (10 oz.) shredded carrots (2 1/2 cups)
• 1 1/4 cups reduced-sodium chicken broth, divided
• 5 cups shredded cooked chicken
• 1/2 cup golden raisins
• 1 teaspoons black pepper
• 16 phyllo sheets (17"x12")
• 6 tablespoons butter, melted

How to make: 

1. Heat oven to 425 degree F. In bowl of food processor fitted with metal blade, process almonds, 1/4 cup confectioners' sugar, and cinnamon for 30 seconds. Set aside.
2. In large skillet, heat oil over medium-high heat. Add onion and cook 5 minutes, or until softened. Add coriander; cook 1 minute. Stir in carrots and 3/4 cup broth; cook 2 minutes, until carrots softened. Transfer to large bowl; stir in chicken, raisins, salt, and pepper.
3. Place 2 sheets of phyllo in a round 8" cake pan, with dough overhanging sides. Brush dough inside pan with butter. Place 6 more sheets in pan, spoke-wheel fashion, 2 at a time (doubled), buttering between sheets of phyllo sheets covered to prevent them from drying out.
4. Sprinkle 1/4 cup almond mixture over phyllo in bottom of pan. Spoon half of chicken mixture into pan, top with 1/4 cup almond mixture, and pour 1/4 cup broth over almonds. Fold overhanging dough over pie filling, buttering between sheets of phyllo. Repeat with remaining ingredients to make the second pie in another 8" round cake pan. Wrap 1 pie tightly in plastic wrap and freeze.
5. Bake 25 minutes, or until golden brown. Let rest 5 minutes in pan, flip onto serving plate, and sprinkle remaining 1 tablespoon confectioners' sugar over pie.

Nutrition per serving: 347 calories, 21 g protein, 17 g fat, 28 g carbohydrate, 52 mg calcium, 2 g fiber.

To heat: Thaw pie overnight in refrigerator. When ready to bake, remove plastic wrap and follow directions in step 5.