Bean Appetit

Giddy Up Pot Pies

Each chef will need:

• ½ cup peeled and diced rutabaga
• Pinch of salt
• 2 tablespoons butter, softened
• ½ cup wheat flour
• Pinch of garlic powder
• 1 tablespoon hummus
• 5 tablespoons water
• 2 tablespoons shredded rotisserie chicken breast
• 1 teaspoon pesto
• 1½ tablespoon shredded cheddar
• ¼ cup shredded sweet potato
• ½ teaspoon brown sugar
• 2 pieces of turkey pepperoni
• 5 stick pretzels
• 1 tablespoon cream cheese
• 2 black olive slices

Preheat oven to 400 degrees.

Place diced rutabaga into a sauce pan. Cover with water and add a pinch of salt. Bring to a boil and turn to a low simmer. Simmer until soft, about 20-30 minutes. Strain and place into a bowl.  Use a fork to mash and add 1 teaspoon butter.

Gallop around the dining table five times before combining the chicken, pesto, mashed rutabaga and cheddar cheese in a bowl. Set aside.

As you add each of the following ingredients to a mixing bowl, say “giddy up!” First combine flour and garlic. Mix in 1 teaspoon butter and hummus. Slowly add the water until a firm ball forms. Split dough into one large ball and one small ball.

Trot over to a table that has a lightly floured surface. Roll the large ball out into a 2½-inch circle. Roll the smaller ball into a log shape measuring 1-inch long and ½-inch wide.

Give your best nnneeeighh as you place 2 tablespoons of the chicken mixture onto the center of the large circle. Fold the ends of the dough up and roll into a log shape. Make sure to seal the ends of the dough. Place both the big and small logs as well as the shredded sweet potato onto a greased baking tray. Sprinkle the shredded sweet potato with the brown sugar. 

Place in the oven and bake for 20-25 minutes, until the pot pie is lightly golden brown.

= bitty bakers will need some adult assistance