This week I am giving my final for the class I have been teaching.. Oh yes, and going to Nashville for a surprise that I will reveal this week. My wedding anniversary is on Friday and hubby is about 2,700 miles away so I hope the kids will take me out for my anniversary dinner… Is that kind of sad? Can we have a pity party?
I am also baking and sewing this week to wrap up… literally all my Christmas presents.
- Sunday - Loaded Potato Soup
- Monday- Pork Chops, Sauteed Apples and Creamed Spinach
- Tuesday – Tacos
- Wednesday - Church
- Thursday – Chicken Pot Pie
- Friday – Anniversary Dinner
- Saturday – Spaghetti and Meatballs
- Heavy Cream
- Chicken Stock
- Pie Crust
- Spaghetti Noodles
- Cheddar Cheese
- Pork Chops
- Ground Beef
- Taco Shells
- Sour Cream
- Split Chicken Breasts
- Sour Dough Bread
- Spaghetti Sauce
Chicken Pot Pie
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 1/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 (10-ounce) package frozen peas (2 cups)
- 1 sheet of puff pastry
Preheat the oven to 350 degrees F.
Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas and parsley. Mix well.
Place in pie plate, or greased baking dish. Bake for 50 minutes. Remove from the oven. Cover the filling with the puff pastry. Bake for an additional 10 minutes.