So I decided
12 days ago to challenge myself to
not eat fast
food or drink soda for 30-days.
Also, part of
that challenge was to eat breakfast everyday (I RARELY eat breakfast)
and eat at
least 1 fruit a day (I hate fruit, weird I know).
My friend
Brooklyn is a super clean eater
and she kind of inspired me
to do this.
You can check out her awesome blog HERE.
SO, Bear and
I decided to pre-make a bunch
of dinners so
I wouldn't be as inclined to grab
fast-food on
my way home after a long day at work.
We made
freezer breakfast burritos (awesome),
my honey-lime
enchiladas,
enchilada
soup, and a chicken pot-pie!
The chicken
pot-pie really blew us away so here are the deats!!
Ingredients:
2 cups of Costco
rotisserie chicken (or any kind, that's just what I used) shredded
2 uncooked pie crusts (I just did store bought and it turned out great, homemade would be extra fabulous)
1 Tbs. olive oil
½ C. chopped onion
1 ¼ C. thinly sliced carrots
½ C. thinly sliced celery stalks (I left this out because I don't like celery)
Kosher salt and black pepper to taste
4 Tbs. unsalted butter
½ C. all-purpose flour
1 ½ C. milk
2 C. chicken stock
½ tsp. dried thyme
1 C. frozen peas, thawed
Directions:
1. In a large sauce pan, heat the olive oil over
medium-high heat. Sauté the onion, carrots, and celery in the pan until soft
2. Season to taste with salt and pepper.
3. While the vegetables are softening, shred the cooked
chicken. Set the shredded chicken aside in a large bowl.
4. Remove vegetables from the pan, place them in
the bowl with the shredded chicken; set aside.
5. Heat the butter in the same saucepan that the
vegetables were in. The butter will foam as it melts. Once the foaming stops,
whisk in the flour. Cook the flour/butter for one minute…whisking constantly.
6. Pour in the milk and chicken stock. Continue
to whisk until smooth.
7. Add the thyme.
8. Reduce heat to medium-low, and simmer until
sauce fully thickens…stirring constantly
9. Taste sauce and adjust salt & pepper, to
taste. (I added quite a bit of salt here)
10. Pour sauce over chicken and vegetables in the
large bowl; stir to combine.
11. Stir in the peas.
12. Set filling aside and put one pie crust in
your pie pan. Make sure that your dough is fully touching the bottom and sides
of the pie plate.
13. Spoon the filling into the pastry lined pie
pan.
14. Put other pie crust on top of your pie, trim
the edges of the pastry, and then fold & crimp the edges. (I put a little
bit of water with a brush on the crust in between each pie crust so that it
seals really well)
15. Cut a few slits in your pie crust for ventilation
purposes.
16. You can either cook your pie right away (400
degrees for 35 minutes) OR freeze it covered in tinfoil like I did. In that case when you take it out, cook it
frozen with tinfoil around just the crust so it doesn’t get too brown. Cook for
1.5 hours at 375 degrees
17. Let pie rest for 10 minutes before serving
ENJOY!! XO
