Individual Chicken Pot Pies

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The first thing that comes to mind when I think Chicken Pot Pie is season 8 of Top Chef, when Carla Hall literally almost had a joyful heart attack upon learning that she’d be cooking chicken pot pie in that episode. She was going on and on about how she was going to cook that pie with so much love packed inside. Needless to say it bordered on the edges of hilarious and crazy…but she won!  And in a way she was right, chicken pot pie is one of those home-goodie kind of dishes that definitely makes a difference when its cooked with care. I went off of Ina Garten’s recipe in this post but used the store bought pie crust to cut down on the time. I liked the fact that each person got their own mini pot pie. It turned out delish and was certainly satisfying!

Individual Chicken Pot Pies

3 boneless, skinless chicken breasts

5 cups chicken stock

2 chicken bouillon cubes

1 stick unsalted butter

2 cups yellow onions, chopped

3/4 cup all-purpose flour

1/4 cup heavy cream

2 cups carrots,chopped

1 (10-ounce) package frozen peas (2 cups)

1/2 cup minced fresh parsley leaves

1 package of prepared pie crust

1 egg

Preheat oven to 350 degrees.

Boil the chicken breasts until cooked through, a little more than a half an hour. In a saucepan heat the chicken broth and add the chicken bouillon cubes until dissolved. In a large, deep skillet melt 1 stick of butter then cook over medium-low heat until onions are translucent, about 10-15 minutes. Add the flour and cook over low heat for two minutes, stirring constantly. Next, add the chicken stock and stir until smooth. Add carrots, peas, cooked chicken and parsley. Mix well.

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Spoon mixture into oven safe bowls. Place on cookie sheet.

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Cover with pie crusts and slit 2-3 small holes at the top for venting. Whisk one egg and white are combined. Brush the top of the pie crust with egg wash. Sprinkle with salt and pepper.

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Place in oven and bake for 30 minutes, or until the crust is golden brown.

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Dig in and ENJOY!

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Triple A Salad (Arugula, Avocado and Apple Chips)

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As we are all in our 22nd day of the New Year I thought I’d inspire some healthy-delicious eating! We had a whole bunch of extra arugula in the fridge so I took myself to my favorite grocery store, The Fresh Market, for some salad-like inspiration.  The first thing I saw were these amazing looking Fuerte avocados that felt perfectly ripe.

 

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After that I thought about how great avocado’s go with lime and cilantro (think guacamole goodness) so that is what I picked up for the dressing. I wanted some crunch to my salad and got some of the Fresh Market’s homemade green and red apple chips. I went on home and whipped up this yum-yum salada!

Triple A Salad

Arugula

1 large Fuerte avocado or 2 Hass avocados

3/4 cup apple chips, crumbled

 

For the dressing:

1/2 cup of fresh cilantro

3 limes, juiced

1 tablespoon grainy Dijon mustard

1 cup of canola oil

Salt and Pepper

 

Combine cilantro, lime juice and mustard in blender. Slowly combine canola oil until emulsified. Season with salt and pepper and refrigerate for 20 minutes.  Toss arugula greens with dressing until well coated. Top with avocados and apple chips and ENJOY!

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Red Pepper & Feta Dip

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This weekend I had all the college roommates over for our (late) Christmas gift exchange. Since I got a new food processor on Christmas morning I thought I’d try it out by making a dip. This one turned out well and it was really easy to make!

Red Pepper and Feta Dip

1 jar roasted red peppers

8 oz feta

1/2 cup almonds

1 bulb of garlic, roasted

Juice of 1 lemon

1/2 cup olive oil

Salt and Pepper

Combine all ingredients, except olive oil, into food processor and pulse. Add in olive oil slowly and pulse until smooth and well-combined. Season with salt and pepper and top with additional feta. Serve with pita chips or pita bread.

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