CPT: Trick or Treat, Smell my Feet, Give me Something Good to Eat! [Video]

With Halloween just a few days away, we figured we’d give the team a real treat today; Chicken Pot Pie, Salad, Garlic Green Beans, and Pumpkin Poke Cake -- In honor of National Pumpkin Day today! This might be one of the best treats the team has ever had, but we also dug a little deeper to find out about the worst treats they’ve had. Find out in our video, and try this treat with the recipes below

 Chicken Pot Pie

INGREDIENTS

• 1/3 cup unsalted butter
• 1/2 cup chopped celery
• 1/2 cup chopped yellow onion
• 1/3 cup (about 1 1/2 oz.) all-purpose flour
• 2 3/4 cups chicken broth
• 3 1/2 cups chopped cooked chicken
• 1 (10-oz.) pkg. frozen mixed vegetables, thawed
• 3 hard-cooked eggs, peeled and chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Pastry
• 1 large egg, lightly beaten

DIRECTIONS

1. Preheat oven to 400°F. Melt butter in a large heavy saucepan over medium-high. Add celery and onion, and cook, stirring often, until softened, about 6 minutes. Add flour, and cook, stirring constantly, 1 minute. Slowly stir in broth. Reduce heat to medium, and cook, stirring constantly, until mixture is thickened and bubbly. Stir in chicken, vegetables, hard-cooked eggs, salt, and pepper. Transfer mixture to a lightly greased 11- x 7-inch (2-quart) baking dish..
2. Place the Pastry on a lightly floured surface, and roll out into a 1/8-inch-thick rectangle. Cut Pastry into 3/4-inch-wide strips, and arrange strips in a lattice design over the top of the chicken mixture. Lightly brush Pastry strips with beaten egg.
3. Bake in preheated oven until golden brown and bubbly, 35 to 40 minutes.

 Recipe courtesy of: myrecipes

Pumpkin Poke Cake

INGREDIENTS

• 1 yellow cake mix
• 1 14 oz can of pumpkin puree
• 1 tsp pumpkin pie spice
• 1 14 oz can of sweetened condensed milk
• 1 12 oz jar of caramel topping
• 1 8 oz container of Cool Whip
• 1 tsp cinnamon
• 4 Heath or Skor candy bars crushed into bits

DIRECTIONS

1. Preheat oven to 350.
2. Mix together the yellow cake mix, pumpkin puree, and pumpkin pie spice until it forms a batter.
3. Pour into a well-greased 9x13 pan. Bake for 35-45 minutes, until a toothpick inserted in the middle of the cake comes out clean.
4. Let cool completely.
5. Using the bottom of the handle of a wooden spoon, poke holes all over the top of the cake (about 1 inch apart).
6. Mix together sweetened condensed milk and 1/2 of the jar of caramel topping. Pour evenly over the cake.
7. Cover and chill in the fridge for 1 hour.
8. Right before serving, mix the Cool Whip and cinnamon. Spread over the top of the cake.
9. Sprinkle Heath or Skor bits over the top of the cake and drizzle with the remaining caramel topping.

 Recipe courtesy of: Favorite Family Recipes