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theREALchef: Chicken-Pot-Pie


Happy Hump-Day! Today I’m going to share with you, a wonderful all time autumn favorite.

Chicken Pot-Pie.

This recipe has been 5 years in the making… I have been trying and trying to prefect it. It’s one of EverSoLightly’s favorite dishes, so it was a big deal for me to be able to make it anytime. A few years ago (3! yikes!) I went over to his parent’s house and his mom (Urbanterra) gave me a lesson in how to make her pot pie. Obviously, this recipe isn’t exactly hers… It’s now mine 🙂 I made some changes, because no matter what I did it never turned out exactly the same (according to EverSoLightly.) 

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My adaptation of her classic recipe was a HUGE hit. He had more than one helping and it was super easy to make! So I figured, why not share it with others! Without further ado, here is my recipe!

Katie’s Yummy chicken Pot-Pie

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Ingredients:
2 Medium or large carrots – chopped to your liking (I prefer NOT to peel them, but thats up to you.)
2 stalks of celery – chopped to your liking.
3 Green onions – chopped.
A pinch (or 1/2 a teaspoon) of Thyme
2 Medium or larger potatoes – again, chopped to your liking. (I don’t peel these either.)
2 boneless skinless chicken breasts, cooked. (about 2 cups once chopped up.) You could also take the route I used…Buy a rotisserie chicken from the grocery store… This is a great idea if you’re making 2 pies, or if you’re going to have chicken for dinner later in the week.
1/4th a cup of butter… make sure it’s real butter, SmartBalance will not work.
1/4th a cup of Flour
2 cups chicken broth
1/2 a teaspoon salt
1/2 teaspoon pepper
1 box pie crust (or, if you dare, homemade.)

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Directions:

Pre-heat your oven to 375
Put your chopped carrots & potatoes into a medium/large pot with water & cook for about 10 minutes until cooked just enough that they won’t mush up in the pie.
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Once they’ve been cooked, strain them & set them aside.
In that same pot, melt your butter. 
Once it’s melted, add your flour & stir until mixed.
Now add in your chicken stock, Thyme, salt & pepper, (I added my celery now too) boil for 2 minutes.

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Now your sauce should be…well a sauce 🙂 Now you’ll want to mix all the ingredients into the sauce. Stir well.

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Take your pie crust & place in your pie dish, pour your ingredients into crust, cover with remaining crust & tossed into the oven for roughly 30 minutes until the crust is a beautiful golden brown.
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I hope you enjoy this recipe as much as we have! It’s perfect on a rainy autumn day. 🙂

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“Love means never having to say you’re sorry. However, it is with sincere regret that I must now kill all of you.”


Today I’m here to share with you, an amazing apple breakfast bread recipe!

I passed a loaf of this along to Mitchell’s parents, and gave some to my neighbor, I don’t know what the Smith’s thought, but our neighbors LOVED it.

It’s REALLY EASY and SUPER DELICIOUS. It makes a GREAT breakfast loaf. I think I’ll make this for Christmas. It’s great the day off but even better the day after, heated with butter. Yummmm.

What you’ll need:

1 cup flour
1 tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 cup butter, at room temperature
2/3 cup granulated white sugar
1/3 cup light brown sugar, packed
2 large eggs
1/2 cup apple cider
2 1/4 cups chopped apples (Obviously cored, and peeled)

Pre-heat oven to 375 and grease your loaf pan. I managed 2 loafs out of this recipe, but it depends on the size of your pan.

Mix dry ingredients (flour, baking powder, salt, baking soda, cinnamon, and cloves) in a bowl. I suppose most people would tell you to sift, but I never do and it turns out fine 🙂

In a large bowl,  cream together butter and sugars. Beat in eggs. Add in flour mixture alternately with cider- I did mine in thirds. Mix until everything is combined, but don’t over mix.

Next gently toss in and stir the apples.

Pour batter into loaf pan(s) and place in oven. Bake until toothpick comes out clean. About 50 minutes. Remove from oven and let cool (about 20 minutes) then remove from pan, place on wire rack to finish cooling and either enjoy or wrap up for consumption the next day.  I’m warning you now, it is AMAZING. It wont last long!

 

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Yay for Traditions!


 

Yesterday, we continued our tradition of carving pumpkins with one of my oldest, and one of our dearest friends, Thomas. It’s been 3 years now of us carving pumpkins together, and though other people have come and gone from the equation, and moved on with their lives, we’ve always managed to get the three of us together for a few awesome traditions.

I made chili, which I’ll post the EASY recipe at the bottom of this post, and my VERY first home made apple pie, made from scratch without any help! Yay! I haven’t tried it yet though, but I heard it was pretty good.

Onto the DELICIOUS chili recipe!

I made this up on my own, so you can always change it to however you think you’d like it best!!

1lb ground beef, ground turkey, chicken or tofu, or whatever you prefer
2 cans petite diced tomatoes
2 cans tomato SAUCE, the small cans.
2 cans Bushes CHILI beans, Medium trust me. I’m a wimp when it comes to spices and medium is the way to go, never get mild, at least get medium haha
1 can red kidney beans, drained
1 package chili seasoning (or home made)
1 cup diced onion (I just use minced onion you buy in the seasoning section!)

Cook meat, until brown/done. Drain fat
toss meat, and all the other ingredients into a large pot.
heat until hot
top with cheese, sour cream, onions or whatever you prefer!
Eat then enjoy!