I just made up this recipe which I think was omnomnom.
Chicken Pot Pies
4 skinless chicken thighs, cooked and shredded (I did mine on my Foreman grill)
1 onion, diced
3 cloves of garlic, chopped
3 stalks of celery, diced
1 carton of mushrooms, sliced
6 sprigs of thyme
1 cup frozen peas
1/2 cup dry white wine
1/2 chicken stock
2 packages refrigerated pie crust
3 tablespoons flour
salt and pepper to taste
3 tablespoons of olive oil
Heat the olive olive in a big sauce pan and preheat the oven to 425. Put in the onions to brown with the celery and mushrooms and cook for about ten minutes. Add the white wine, garlic, thyme, peas and chicken. Cook for five minutes. Add the chicken stock and flour and salt and pepper. Cook for five minutes. Turn off heat. Cut each pie crust in half. Add a scoop of filling to each half and then fold over the pie crust and pinch shut. Put in the oven for 15 minutes. Makes 8 mini pies!
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Her frequently updated catalogue of published work is available on Author Central.
She writes about Glamour Magic here at Charmed, I'm Sure. Her podcast appearances are available here.
Her craft shop, The Mermaid & The Crow specializes in old-world style workshop from 100% local, sustainable sources featuring tempting small batch ritual oils and hand-spun hand-dyed yarn in luxe fibers and more!
In a previous life, Deborah founded the first Neo-Victorian/Steampunk convention, SalonCon which received rave reviews from con-goers and interviews from the New York Times and MTV.
She resides in New Jersey with her husband, Jow and their cat, Max II. She has a terrible reality television habit she can't shake and likes St. Germain liquor, record players and typewriters.
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