MASON CHICKEN RECIPES

Steps:

• 1. Preheat the oven to 400?F. Place six ?-pint (? cup) mason jars on a baking sheet. 2. In a saucepot, heat the butter over medium heat. Add the onion, carrot and celery. Cook until tender, 7 to 9 minutes. 3. Stir in the garlic, thyme and rosemary; season with salt and pepper. 4. Stir the flour into the saucepot and cook, stirring constantly, until the flour smells toasty, about 2 minutes. Add the broth gradually, mixing constantly to make sure there are no lumps. 5. Bring the mixture to a simmer and cook until it thickens and good flavor develops, 10 to 15 minutes. 6. Stir in the chicken, peas and heavy cream and return to a simmer. Simmer until the stew has developed good flavor, about 4 minutes. 7. Ladle the stew into the mini mason jars. Let cool to room temperature. 8. On a lightly floured surface, roll out the pie crust dough until it is flat and slightly thinner than it originally was. Cut the dough into six 3-inch circles and place them over the filling in the jars, tucking the edges under so the crusts meet the rims of the jars. Crimp the edges with your fingers or a fork. (You can also lattice the dough or decorate as desired.) 9. Chill the pies in the refrigerator for 20 minutes. 10. In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash over each pie crust anduse a paring knife to cut small vents into the top of each pie. 11. Bake until the pies are golden brown, 20 to 25 minutes. Cool for at least 10 minutes before serving.

Steps:

• Combine chicken, soy sauce, sriracha, and lime juice in quart-sized canning jar. Add bouillon cubes. Layer broccoli, carrot, bell pepper, green onion, and red chile on top. Add noodles, cilantro, and basil. Cover and refrigerate until ready to serve.
• Pour boiling water into the jar until 2/3-full. Microwave, uncovered, for 1 to 2 minutes. Stir.