For most of us, school has started and life is back to early mornings, late nights and schedules. Which isn’t necessarily a bad thing, but in our household it is much different than our lives in the summer. But before I jump ahead, let me apologize for the lack of a post last week. We took two of our sons to college last week. I wanted to spend as much time with my boys as possible.
Because we are all so busy this time of year, I thought I would create a card for all of my subscribers to download. I know most of us email, text, Facebook and Tweet now, but I like to send old fashioned cards through snail mail. I think it is such a treat to receive a handwritten card, note, or package in the mail. You may purchase this card off of my Etsy site or sign up for my blog and receive downloads like this for free! Just fill in your email address in the box on the right of my blog.
Chicken Pot Pie
Don’t you feel like once school starts and summer is over, that you have to re-learn how to cook? I know I do. I pull out my recipe books and look and recipe apps and try to remember what dinners my family liked last winter. One of our favorites is individual pot pies. My entire family loves this meal and you can make it in under 30 minutes. This is my go to recipe for those nights when we all need to eat at different times. That way, no one feels like they are eating left overs. It’s simple, healthy and easy!
Serves 4-5 people
Ingredients:
4 TBLS butter
2-3 TBLS flour
2 Cups half and half
1 Cup white wine
1/4 cup parmesan cheese
1 package frozen peas and carrots
1/4 package frozen hash browns ( I use the ones with onions and peppers)
1/2 chopped red onion
1/2 package puff pastry
2 cooked and shredded chicken breasts
Any herbs that you have on hand; parsley, basil, or tyme. Salt and pepper to taste.
Directions:
Melt butter in pan with onions and herbs. Add frozen vegetables. Coat veggies with butter and flour. Add half and half and heat on medium high until thick, stirring constantly. Add white wine and parmesan cheese. Stir until combined. Add chicken. Put mixture into individual ramekins. Cut puff pastry into 1 inch strips and place over pot pie mixture in a lattice design. For added crispness, brush with egg whites. Bake at 400 degrees for 15-20 minutes.
I hope your family enjoys this meal as much as mine!
Be sure to check out the two new prints that I have added to my Etsy Shop! The Monument Plant, pictured above is very unique plant. The flower stalk, growing up to 8 feet tall, erupts from a very large basal rosette of leaves. It flowers only once in its lifetime of 20 to 80 years and then dies. I feel very honored to have photographed such a prolific grouping of these beautiful flowers! This print will be a beautiful addition to your home!
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