POTICA RECIPE RECIPES

Steps:

• Heat your oven to 350 degrees F and line a 9 inch by 13 inch cake pan with parchment paper and spray with spray oil.
• In a large bowl, whisk together the brown sugars, butter, peanut butter, baking powder, and salt.
• Whisk in the eggs, one at a time. Whisk in the vanilla.
• Fold in the flour and cornstarch until fully combined and scrape the batter into the prepared cake pan.
• Drop the warm peanut butter and jelly by tablespoon in an alternating pattern on top of the batter. Swirl a butter knife through the peanut butter and jelly to create a marble pattern.
• Bake for 25 to 30 minutes. Cool completely in the pan.

Steps:

• Heat the the oil in a 12-inch nonstick skillet. Add the onions, garlic, thyme, and 1/4 teaspoon salt, and cook until the onions are translucent and slightly browned, about 10 minutes. Add the wine to the pan and stir up any brown bits.
• Pour the mixture into a 6 to 7 quart slow cooker.
• Stir the chicken broth, carrots, celery, soy sauce, tapioca, and bay leaves into the slow cooker. Add the chicken thighs to the slow cooker, cover, and cook on low for 4 to 5 hours.
• Remove the chicken to a cutting board and remove the bay leaves from the filling and discard them.
• Shred the chicken, discard the bones, and stir the chicken back into the slow cooker. Add the peas and the heavy cream. Add salt and pepper to taste.
• Heat the oven to 425 degrees F.
• Pour the filling mixture into a 9-inch by 13-inch baking dish.
• Unroll the pie crusts and lay one of the rounds on your work surface. Brust half of it with water and lay the other crust over the wet part, and then roll the two pieces together to form one pie crust dough rectangle, about 15 inches by 11 inches.
• Place the crust over the filling, trim and crimp the edges, and bake in a 425 degree F oven for about 25 minutes until the crust is browned and the filling is bubbly.