We have Arby's at home

Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.

You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.

And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰

~ Vixon's recipe for Chicken Pot Pie ~

Ingredients:

Pie Crust:

2 and 1/2 cups (315g) all-purpose flour (spooned & leveled), plus more for shaping and rolling

1 teaspoon salt

6 Tablespoons (85g) unsalted butter, chilled and cubed

2/3 cup (130g) vegetable shortening, chilled

1/2 cup (120ml) ice cold water

Filling:

1 pound (450g) skinless boneless chicken breast or thighs, cubed

1 cup (about 130g) sliced carrots (about 2 carrots)

1/2 cup (about 40g) sliced celery

1/3 cup (5 Tbsp; 71g) unsalted butter

1/3 cup (45g) chopped yellow onion (1/2 of a small onion)

1 teaspoon minced garlic

1/3 cup (41g) all-purpose flour

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dried thyme leaves

1 and 3/4 cups (420ml) chicken broth/stock (I recommend reduced sodium)

2/3 cup (160ml) half-and-half*

1 cup (125g) frozen peas

egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

Instructions:

Pie Crust:

Whisk the flour and salt together in a large bowl.

Add the butter and shortening. Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). In this step, you’re only breaking up the cold fat into tiny little flour-coated pieces; you’re not completely incorporating it. Do not overwork the ingredients.

Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water, since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon has been added. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup of water, and need a little more in dry winter months. Do not add any more water than you need.

Transfer the pie dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. The dough should come together easily and should not feel overly sticky. Avoid overworking the dough. If it feels a bit too dry or crumbly, dip your fingers in the ice water and then continue bringing dough together with your hands. If it feels too sticky, sprinkle on more flour and then continue bringing dough together with your hands. Form it into a ball. Use a sharp knife to cut it in half. If it’s helpful, you should have about 1 lb, 8 ounces dough total (about 680g). Gently flatten each half into 1-inch-thick discs using your hands.

Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours and up to 5 days.

After the dough has chilled for at least 2 hours, you can roll it out. Work with one crust at a time, keeping the other in the refrigerator until you’re ready to roll it out. Lightly flour the work surface, rolling pin, and your hands, and sprinkle a little flour on top of the dough. Use gentle-medium force with your rolling pin on the dough—don’t press down too hard on the dough; you’re not mad at it! When rolling dough out, start from the center and work your way out in all directions, turning the dough with your hands as you go. Between passes of the rolling pin, rotate the pie crust and even flip it, to make sure it’s not sticking to your work surface. Sprinkle on a little more flour if it’s sticking; don’t be afraid to use a little more flour. If you notice the dough becoming a lopsided circle as you’re rolling it out, put down the rolling pin and use your hands to help mold the dough back into an even circle. Roll the dough into a very thin 12-inch circle, which is the perfect size to fit a 9-inch pie dish. Your pie dough will be about 1/8 inch thick, which is quite thin. Visible specks of butter and fat in the dough are perfectly normal and expected.

Because your dough is so thin, use your rolling pin to help transfer the pie crust to the pie dish. Carefully roll one end of the circle of dough gently onto the rolling pin, rolling it back towards you, slowly peeling it off the work surface as you go. Pick it up, and carefully roll it back out over the top of the pie dish.

Pie:

The pie crust recipe makes 2 crusts and you’ll be using both crusts.

In a large pot, combine chicken, carrots, and celery. Add enough water to cover the chicken and vegetables, then place over medium-high heat. Bring to a boil, then allow to boil for 10 minutes. Remove from heat, drain, and set aside.

In a large skillet over medium heat, combine the butter, onions, and garlic. Stirring occasionally, cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside.

Preheat oven to 425°F (218°C).

After the pie dough has chilled: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle about 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5–2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. With a small sharp knife or kitchen shears, trim the extra overhang of dough and discard.

Spoon the chicken and vegetable mixture into the crust. Scatter the frozen peas on top. Pour/spread the gravy evenly over top.

Roll out second half of pie crust dough just as you did the first. Cover the pie with the second crust and trim the extra overhang off the sides. Crimp the pie crust with a fork to seal the edges. With a small sharp knife, slice a few small slits in the top crust to allow steam to escape. Using a pastry brush, brush crust and edges with egg wash.

Bake for 32–38 minutes or until the top of the crust is golden brown. After 20 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. (See this post on the best pie baking tools for instructions on how to make a pie crust shield out of foil.)

Remove from the oven and cool for at least 10 minutes before serving. Makes amazing leftovers—the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.