~Comfort Food~

After so much baking during the month of December, I seemed to need a little break. This afternoon we were craving a treat of some sort, so I started to look through my cookbooks when I remembered these very quick and easy Fruit Filled Oatmeal Bars. In less than five mintues they are ready to pop into the oven!



Fruit Filled Oatmeal Bars

1 cup all-purpose flour
1 cup quick oats
2/3 cup brown sugr
1/4 teaspoon baking soda
1/2 cup butter
1 cup of your favorite jam

In a mixing bowl combine flour, oats, brown sugar and baking soda. Cut in butter till mixture resembles coarse crumbs. Reserve 1 cup of the flour mixture. Press remaining flour mixture into the bottom of an ungreased 8x8 pan. Spread with desired jam. Sprinkle with reserved flour mixture. Bake at 350 for 30 minutes or until the top is golden. Cut into bars.

We'll have to see how long they last!


Also on the menu tonight was Chicken Potpie. I have been craving one since early January! Several weeks ago I was feeling lazy and went to check out the ones at Costco. I was shocked by the price...$17.00+! Yes, they were large potpies, but still! When I was sick two weeks ago, I bought the Marie Callender's Frozen Potpies but they weren't as good as I had hoped.

I made a homemade one tonight and everyone loved it.


Chicken Potpie

3 cups cooked, shredded chicken
1 (15 ounce) package refrigerated pie crusts
1 tablespoon olive oil
1 medium onion, chopped
2 small celery stalks, thinly sliced
1 cup chicken broth
1/2 can (6 ounces) evaporated milk
4 tablespoons butter
4 tablespoons all-purpose flour
3/4 teaspoon dried thyme
1/8 cup dry sherry or white wine
Salt and ground pepper
1 1/2 cups frozen peas and carrots, not thawed

DIRECTIONS:
1. Heat oven to 400 degrees. Place pie crust on bottom of pie pan.

2. Heat oil in Dutch oven over medium-high heat. Add onions and celery; saute until just tender, about 5 minutes. Transfer to a large bowl along with the cooked chicken; set aside.

3. Meanwhile, heat chicken broth and milk in a saucepan until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty dutch oven. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minute. Whisk in hot milk mixture. Bring to simmer, then continue to simmer until sauce fully thickens, about 1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.

4. Stir chicken mixture, frozen vegetables into the sauce. Pour into prepared pie crust. Top with remaining pie dough, and flute crust by pinching with your fingers. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, about 45 mintues. Let it rest for 10 minutes before cutting.



Thanks for looking!