OCWeekly February 18, 2016 : Page 32
to advertise call 714.550.5900 TOP SHELF ANAHEIM CHECK IN BEFORE YOU TAKE FLIGHT! FREE DABS ANY WITH DONATION DOGO DEALS & OZ SPECIALS ! POT PIE PREP TIME: 20 MINS • COOK: 50 MINS READY IN: 1HR 10MINS The Real $35 CAP SC LAB TESTED STRAINS FTP 4.5G 8TH OR $5 OFF CONCENTRATES Hours : 10am–1: 45am (Entrance In Rear ) • 714-385-7814 3124 W .Lincoln Ave., Anaheim COLLECTIVES th FTP SPEC ra m 8 IAL G 6 AP on 4g 8ths, or 2G for 25 all d a $ 45 C $ y 1 pound skinless, boneless chicken breast halves – cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup cannabutter 1/3 cup chopped onion INGREDIENTS: 1/3 cup all-purpose ﬂ our 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts DIRECTIONS: • Preheat oven to 425 degrees F (220 degrees C) ocweekly.com/mmj M E D I C A L D I S P E N S A R Y #ODB714 • OnDeckBuds • 5.0 rating on Weedmaps 714.468.4142 • 10am–2am Daily • 12371 Haster St., #203, Garden Grove On Deck Buds • In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. • In the saucepan over medium heat, cook onions in Cannabutter until soft and translucent. Stir in ﬂ our, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. • Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several slits in the top to allow steam to escape. • Bake in the preheated oven for 30-35 minutes, or until pastry is golden brown and ﬁ lling is bubbly. Cool for 10 minutes before serving.