theREALchef?


Fall colors, photo by Mitchell Smith Photography.

Fall colors, photo by Mitchell Smith Photography.

Fall is in the air! Leaves are changing (finally, because they didn’t change last October!) I’ve been craving all my favorite wintery/fall foods and I have decided to try out some of my favorite recipes!! I can cook my favorite meals for @EverSoLightly and myself 🙂

I thought I’d share my recipe’s with you. First recipe I made this week was home-made MINI chicken pot pies! I got this idea from a friend. Instead of making a regular sized pot pie, make little personal sized ones, similar to the ones you get in the store, but better of couse. 🙂

All measurements vary depending on your preference and how many pies you’re making.

Ingredients:
cups of chicken – cooked (you can use the pre-cooked rotisserie chicken from Safeway or whole foods.)
chopped celery (I chop mine up really small — I’m not a big fan)
chopped carrots
russet potatoes cut into bite sized pieces
1 package of chicken gravy — I made mine with whole milk, but water or any other type of milk would work
Flour (1/3 cup)
Chicken stock/gravy
Crust – I get mine from Whole Foods
butter (I use Smart Balance)
frozen peas
Something to cook/serve your pies in I used something similar to these. I got mine at ross for $1.00 a piece.

Your oven will need to be pre-heated to 400 degrees F

Cut up all your veggies, and chicken. I like to pre-measure everything before starting, though I usually add more as I’m cooking and tasting. In a pan, melt your butter toss in your potatoes, carrots, and peas. Once they are tender, slowly stir in your flour. Once your flour has been mixed in gradually add your broth and gravy. Stir until they are bubbly (not boiling) and thick. Now add your chicken and turn off your burner, and move your pan to a safe location.

Line your mini pie dishes with your crust. Make sure you have followed the directions on the box. If you’ve made your own crust, KUDOS to you I don’t have the time or patience 🙂

Carefully spoon your filling into the pie dishes. Once you’ve filled them all cover with top crust and make sure to puncture holes into the top of your pies to help them breathe.

Place each of your pie dishes on a cookie sheet and put in oven. Cook 20-40 minutes until browned. Let cool a few minutes and serve!

Next recipe: Chicken and Dumplings 🙂

2 thoughts on “theREALchef?

  1. Pingback: TheREALchef 2 | theREALkk

  2. Pingback: theREALchef 4 | theREALkk

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