Yummy Eats

This is the best pot pie recipe ever! It makes 2 smaller pot pies (or 1 really big one)  - you can freeze them, they keep very well Ingredients: 1.5 lbs cooked chicken, diced 3-4 Celery Stalks, diced 3 medium carrots, diced 1 large onion, diced 4 Tbs butter 1/4 cup flour 2 cups chicken broth 1/4 cup white wine 1/2 cup frozen peas 1 cup heavy cream 1/2 (or 1tsp) thyme 1 tsp salt Black pepper Egg wash (optional) Pastry Topping: 2 cups flour 1/2 tsp salt 2 sticks butter, cut into cubes 1 egg 3-4 TBs cold water 1/2 TBs white vinegar Directions: 1) Melt butter in dutch oven and add the onion, celery and carrots. Saute until translucent. 2) Sprinkle the flour over the vegtables and cook for a few minutes. Pour in the chicken broth, and wine, and stir contastly until the mixture thickens. 3) Then add in the peas, chicken, heavy cream and thyme. Taste, and add salt and pepper if neeeded. 4) Remove from heat and add the mixture to 2 pie pans. 5) Top with 1/2 the

This was the perfect cold weather soup! Ingredients: 3/4 cup uncooked wild rice (I used Lundberg) 1 cup carrots 1 cup onions (1 small) 1 cup celery (3-4 stalks) 7 Tbs butter, divided 2 cloves garlic 4 1/2 cups chicken broth 1/2 tsp ground thyme 1/2 tsp ground sage salt and peper 1 lb chicken, diced 1/2 cup flour 1 1/2 cups milk 1/2 cup heavy cream 1 tsp lemon juice Directions 1) Prepare rice according to package 2) Halfway thrugh the rice cooking, start sauting the vegtables with 1 tbs butter until tender. Add some EVOO if necessary. Add in garlic and cook for another minute. 3) Add in chicken broth, sage, rosemary, thyme, salt and pepper to taste 4) Increase heat to medium high and add chicken. 5) Meanwhile, melt remaining butter (6 TBS) in a small saucepan and then add flour and cook for 1-2 minutes, whisking constantly. slowly add milk, and cook until mixture thickens. (3 minnutes). Then add this mixture to the soup. 6) Once the soup is thickened, add th