Every Thursday, my two roommates have night class. So every Thursday, Adam and I make dinner together. Most of the recipes we've tackled involve ground beef or chicken, but we're hoping to move on to bigger and better things soon. Maybe for a holiday that's right around the corner. We were particularly pleased with our selection this week:
Chicken Pot Pie
1. In a saucepan, combine one pound cubed chicken breast, one cup sliced carrots, one cup frozen peas, and 1/2 cup chopped celery. Add water to cover and boil for fifteen minutes. Drain and place the chicken mixture in an unbaked pie crust.
2. In the same saucepan, cook 1/2 cup onions in 1/3 cup butter until soft. Add 1/3 flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Slowly stir in 1 3/4 cups chicken broth and 2/3 cup milk. Pour over chicken mixture.
3. Cover the pie with the second crust, sealing the edges and removing excess dough. Cut several slits to let steam escape. Bake at 425 degrees for 30 minutes.
Chicken Pot Pie
1. In a saucepan, combine one pound cubed chicken breast, one cup sliced carrots, one cup frozen peas, and 1/2 cup chopped celery. Add water to cover and boil for fifteen minutes. Drain and place the chicken mixture in an unbaked pie crust.
2. In the same saucepan, cook 1/2 cup onions in 1/3 cup butter until soft. Add 1/3 flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Slowly stir in 1 3/4 cups chicken broth and 2/3 cup milk. Pour over chicken mixture.
3. Cover the pie with the second crust, sealing the edges and removing excess dough. Cut several slits to let steam escape. Bake at 425 degrees for 30 minutes.
