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...

This was the perfect cold weather soup! 2024 - this is perfect for 3 servings. For 4 increase rice to 3/4 cup and add another can of broth. Ingredients: 1/2 cup uncooked wild rice (I used Lundberg) 1 cup carrots 1 cup onions (1 small) 1 cup celery (3-4 stalks) 3 Tbs butter, divided 2 cloves garlic 2 cans chicken broth cajun seasoning salt and peper 1 lb chicken, diced 1/3 cup flour 1 1/2 cups milk 1/2 cup heavy cream (optional) Directions 1) Prepare rice according to package and cook chicken, set aside. 2) Halfway though the rice cooking, start sautéing the vegetables with olive oil until tender. Add in garlic and cook for another minute. 3) Add in butter and then flour. 4) Add in chicken broth and seasoning to taste 5) Increase heat to medium high to thicken and simmer on low for 5 min. 6) Once the soup is thickened, add the rice and chicken back in. Then add cream in if using. Serve with warm bread Recipe adapted from Cooking Classy