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Chicken Pot Pie

A nice fall day calls for a warm, homey meal filled with comfort flavors. Chicken Pot Pie fit the bill for tonight. I started with a recipe from www.allrecipes.com and added my own twist. I doubled the sauce, used a homemade crust, added a couple things and adjusted the spices. You could easily use a pre-made crust and add whatever veggies you like.  I had a couple leftover baked potatoes which I threw into the broth at the last-minute. If using raw potatoes, add to broth and cook with veggies.

Chicken Pot Pie

Chicken Pot Pie

  • 1 pound skinless, boneless chicken breast halves – cubed
  • 2 T olive oil
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 2 potatoes, peeled and cubed
  • 1/2 cup sliced celery
  • 2/3 cup butter
  • 1/3 cup chopped onion
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic
  • 3 1/2 cups chicken broth
  • 1 1/3 cup whole milk
  • 2 (9 inch) unbaked pie crusts

Directions

  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, heat olive oil over medium high heat. Add chicken, and cook until just not pink. Remove chicken to drain on paper towels. Add carrots, potatoes, peas, celery, garlic and onion. Add chicken broth, cover and simmer for 15 minutes.
  3. In the saucepan over medium heat, melt butter.  Stir in flour, salt, pepper. Slowly stir in milk. Simmer over medium-low heat until thick. Remove from heat and add slowly to chicken mixture, stirring to incorporate.
  4. Roll out pie dough and place in deep dish pie plate. Pre-cook for 7 minutes. Pour the chicken mixture into warm bottom pie crust – scooping in chicken/veggies first and pouring broth over until pie dish is full. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Place in oven and immediately turn oven down to 35o°. Bake in the oven for 50 to 65 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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Fusilli with Veggie Medley

Happy September! It’s officially time to get out my leaf garlands, scarecrows and hay bales. This is my favorite time of year, and as the weather grows a bit chilly at night, I wanted to take advantage of some of the still fresh veggies of summer. So for dinner tonight it was a light pasta dish filled with fresh asparagus, woody mushrooms and sweet orange bell pepper. Throw in some chicken for protein and I had a perfectly balanced, delicious meal! This is a great dinner to stretch chicken as well – it makes a TON of food, but only uses two chicken breasts.

Fusilli with Veggie Medley

Fusilli with Veggie Medley
  • 1 (16 ounce) package dried fusilli pasta
  • 5 tablespoons olive oil, divided
  • 2 skinless, boneless chicken breast halves – cut into cubes
  • salt and pepper to taste
  • garlic powder to taste
  • 1/2 cup water
  • 2 chicken bullion cubes
  • 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
  • 1 orange bell pepper, cut into 1-inch pieces
  • 2 C baby Portobello mushrooms, cut in half
  • 2 cloves garlic, minced
  • 1/4 cup Parmesan cheese

Directions

  1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente. Drain, and set aside.
  2. Warm 3 tablespoons olive oil in a large skillet over medium-high heat.  Season chicken with salt, pepper and garlic powder – cook in pan until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
  3. Dissolve chicken bullion cubes into water. Pour broth into the skillet. Then stir in asparagus, mushrooms, peppers, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. (check tenderness after 5 minutes)
  4. Return chicken to the skillet, and warm through.
  5. Stir pasta into chicken mixture,  and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.
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