Chicken Pot Pie

Chicken pot pie is a favorite comfort food, and a great way to stretch a little leftover chicken.  of course you can always substitute turkey too. 

I used fresh chopped onions, carrots and celery because that is what I like. But you can certainly use some left over veggies also. If you have a bit of leftover corn, peas or green beans, they would only make this even more comforting.  Use what you have and it will not disappoint you.  

 4 stalks of celery

4 carrots

1 large onion

4 TBSP butter

2 cups cooked chicken, cut into 1 inch pieces

1 cup flour

2 cups chicken stock

1 tsp chicken bouillon base

1/4 cup white wine

1 cup heavy cream

1 tsp poultry seasoning

1 tsp kosher salt 

Black pepper to taste

Freshly chopped thyme, rosemary and sage

( a few sprigs of each) optional

1pre made pie crust

Preheat oven to 400. 

Finely dice the celery, carrots, and onion. Melt the butter in a large pan, add the veggies and sauté until they turn translucent. ( if using leftover veggies, add them now)Add the chicken and stir to combine.  Sprinkle the flour over the veggie, chicken mixture stirring until combined. 

Pour the chicken broth in and stir to incorporate.  Add the bouillon base and the wine.  Continue stirring as you pour in the cream.  Let the mixture cook over low heat for about 5 minutes.  Add the seasoning, salt, pepper and fresh herbs.  Remove from the heat.  

Pour the mixture into a deep dish pie pan or a small round casserole.  

Unroll the prepared pie crust on the top of the veggie chicken mixture. Press the edges to the side of the dish to seal. Cut a few steam slices on the top of the crust.

Bake for 30 minutes until nicely golden brown. Allow to rest for 10 minutes, cut and serve. 

Speedy Chicken and Dumplings

Today we will have a harvest moon. To me that means that fall is truly here. I hope it is big and bright and I will be able to get a nice picture. 

With fall comes all of my favorite comfort foods. We started fall off with Chicken and dumplings.  I have always loved my mom's chicken and dumplings, but never got her recipe,  This one is close, as close as I could get. I know that a few things are different and I adapted it to my taste, but it still reminds me of my mom.  

I make enough for my family of seven. So this recipe is more than enough for an average family with ample leftovers..


Speedy Chicken and Dumplings

6 boneless, skinless chicken breasts
2 tsp butter
salt 
pepper
4 stalks celery, cut into 1 inch pieces
1 medium onion, sliced
4 cups chicken broth
2 bay leaves
1 TBSP Italian seasoning
6-8 carrots, cut into 1 inch pieces
Season the chicken with a good amount of salt and pepper on both sides. In a large Dutch Oven melt the butter, add chicken and brown it in the hot butter.  Add the celery, onion, broth,bay leaves, and Italian seasonings.  Heat to boiling; reduce to a simmer. Simmer covered for 20 minutes. Add carrots and simmer again for 15 minutes or until carrots are just about tender. Add dumplings and cook as directed.

Dumplings

(I double this recipe)
 I have never had another dumpling, only the Bisquick kind. Feel free to use your own recipe.

2 cups Bisquick
2/3 c. milk  
mix together and drop by spoonful into dutch oven.  Cook for 10 minutes uncovered and then 10 minutes covered.   

Roasted Chicken

This is a simple little lunch post.  Ever since my son started wresting this fall this is all he wanted for lunch.  He came home one day and said that Coach said not to eat store bought sliced lunch eat because of all of the additives they have in them.  Coach said to eat healthy, salad, tuna, peanut butter, real meat (not processed). And my son took this very serious. My son is also very lean and lanky with only 3% body fat. But I went along with it.  And I absolutely love it! My daughter only wants roasted chicken too. Although the other daughter eats Nutella sandwiches every single school day. She hates how meat and cheese get when they sit in a lunch bag.
This chicken is also great for anafterschool snack in a quesadilla. Just heat up a few tortillas, add some grated cheese with the chicken and your good to go. 

I change the seasoning sometimes, but they really always ask for just salt and pepper. I add some variety by using different breads, rolls, and wraps. Also by adding cucumber, arugula, spinach and lettuce.

He also insisted on no mayo or mustard anymore. I sometimes spread a little butter or cheese spread on the bread. And different cheeses. She likes American and he likes Cooper Sharp. 

Drizzle of olive oil
Salt and pepper
Chicken breasts ( boneless, and skinless)

Preheat oven to 425. Cover a baking sheet with foil for easy clean up. Place chicken on the baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper. Bake for 25-30 minutes depending on the thickness of the chicken . Let cool and store in a container in the fridge. Slice it thinly to use on sandwiches or quesadillas.