"We can find a new hope every new day and every New Year." - Lailah Gifty Akita

Happy New Year!! This is going to be OUR YEAR and I have a yummy recipe to share. The Classic Chicken Pot Pie for that cold winters night can really hit the spot!

It's fun to make a New Year's Resolution, but I don't do them.

Personally, I give myself a month by month plan/goal. Seems to be more of a realistic goal for me and what is going on in my life at the moment. Just sensible and practical ideas of what can be achieved or expected seem to work for me. No disappointment in myself when it's month by month and if I didn't make it that month ... I'll always have the next month.

When it came to New Years Resolutions on "food," I was stuck and still looking for some healthy recipes. As most of you may know, my family has a sweet tooth. When I asked around, no one had a recipe that they wanted to share. Healthy recipes weren’t fun! Not something that anyone enjoyed making. Idea: this could be my New Year's Resolution, if I made one – to find a healthy recipe to share.

As I put away the Christmas decorations for the year, and ate that last bite of my cookies, I couldn't help but to notice my jeans are just a little bit snug. Sigh. Time to back off the junk food and start working out again and eating right. So, I'll make more salads, drink more smoothies, continue my daily workouts and still enjoy a good meal, because it's called Balance.

As I watched, my husband engaged the children by having them help to take down the outdoor lights with my Grinch yard display and put everything all away. Except the backyard clear lights, I like to look out our kitchen window and see them. Apparently, I'm not finished celebrating! The clear lights look so pretty wrapped around our evergreen trees and I think we may keep them up all year because I love to look at them as I'm cooking in the kitchen.

I stumbled around my kitchen, thinking about what should I make for dinner. I do have chicken that I roasted in the oven yesterday, some carrots and a lot of butter I bought on sale at Costco for baking. I could make my chicken pot pie! This is the perfect time for chicken pot pie cooking in the oven, some Netflix to watch and a blanket to cuddle up in.

If you haven't had a homemade chicken pot pie, you should try this recipe! I make my own butter crust because it's perfect with the the filling. Plus, I just love the buttery taste of the pie crust! Yum! I never made this with premade crust, so don't ask me how it'll turn out because I don't know. I would love to know how it turns out if you try a short cut by making the premade crust.

Now, you can't cut corners on the filling, unless you buy the prechopped onions! I hate to chop onions! I'm just a crying mess when I chop the onions up. I've tried so many things people say to do to help with the crying when chopping them up. Putting a slice of bread in your mouth when you chop, having the onion set in the freezer before you chop them, candles lit, but my favorite is wearing swimming goggles. Yes ... the goggles work for me and I don't have mascara running down my face.

For making the pie crust, I use my food processor. I like how the processor mixes the butter up into the flour just perfectly. I know... it's a lot of butter in this recipe, so I buy unsalted butter.

I found this recipe online years ago but I changed some things to make it more to my liking.

Chicken Pot Pie

Crust:

3 cups flour

1 teaspoon baking powder

1 teaspoon Kosher salt (maybe just a bit more)

1 cup unsalted butter - frozen

1/2 cup ice water (you may need 1/4 cup more)

In a food processor ... Pulse the 3 cups of flour, baking powder and salt for 30 seconds. Add chopped butter and process until the butter is the size of peas. Slowly add water until it clumps up. Divide into 2 balls and wrap with plastic. Refrigerate while making the filling.

Filling:

3 cups cooked chopped up chicken

1/2 cup butter

2 large carrots - chopped

1 red onion - chopped

3 garlic cloves minced (or 3 teaspoons from jar of minced garlic)

3/4 cup flour

3 cups chicken broth ( 2 of the 14 oz cans)

1/4 cup heavy cream

1 cup frozen peas

2 Tablespoons parsley flakes

1-2 teaspoons thyme

optional garlic salt (sprinkle a little)

In a pan, melt butter and cook the onions. Add the garlic. When the carrots are soft and cooked stir in the flour and chicken broth. May use a whisk to get rid of the clumps of flour. Stir in heavy cream, peas, parsley flakes, thyme and optional garlic salt. Stir until a thick cream. Remove from heat while you get the pie crust ready in a pie plate. Spray the pie plate with a nonstick spray. Roll each ball onto a floured surface. Lay one on the pie plate and fill with the chicken filling. For other crust make sure you cut slits in the middle before you lay it over and pinch in the crust together to seal. Brush with an egg wash. Bake for 40 minutes in a preheated oven set at 375 degrees F. Let it cool and rest a bit before slicing. (Note: To make a egg wash, mix an egg with a little water or milk and use just a little bit)

The Orey Family score is a 7. I know a 7!! If you can wait ... the next day the flavors really shine...so 8.5 on the next day. A total Yum!

"A New Year's Resolution is something that goes in one year and out the other" - Author unknown

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