Wednesday, April 22, 2009

Baby Anna

So I had every intention of posting last night. I really did. But, I got to working on cleaning out the closet in the nursery and then doing laundry. I think I sat down to eat dinner and that was it. Speaking of dinner, real quick I want to give you this recipe. First, I should say many reviewers chose to double the sauce but I didn't and I thought it turned out fine. There was something missing in it and I think I just didn't add enough salt. Otherwise, it was very tasty! The leftovers were fantastic! I sprinkled freshly grated Tillamook cheddar cheese on top of my husband's slice and laid a slice of Swiss American on top of my slice.

Chicken Pot Pie

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery (I omitted these because I didn't have them)
1/3 cup butter
1/3 cup chopped onion (I used dried minced onion)
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth (I used 1 3/4 water with 2 chicken bouillon cubes)
2/3 cup milk
I added garlic powder

2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. (I boiled my frozen chicken breasts and just threw the carrots & frozen peas in with the chicken for about 10 minutes at the end. Then I pulled out the chicken, shredded it, and stuck it back in with the veggies)
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Ok, now I can move on to more important things. My sister was induced at 5am this morning! She's currently laboring away. Sadly, we found out about the induction late-afternoon yesterday and there was no way we could leave on that short of notice...we both had things at work that needed to be done. So, we'll go down on Thursday evening and get plenty of snuggle time in with Anna over the weekend. I can't wait to meet her!

Happy Administrative Professionals Day! Tell your Admin that she rocks.

Have a great Wednesday!

2 comments commented:

Noah said...

That sounds delicious! I have some shredded chicken in the freezer left over from a whole one I roasted last week, so maybe I'll use it to try this recipe, yum!

Good luck to your sister on your neices birth! New babies are so exciting!

Diane said...

Looks delicious! I always seem to have leftover chicken at some point each week...

Yay, Anna's on her way!