This URS is the special Fall-Festival edition. If you haven’t already, check out some great gatherings of autumn inspiration:
- How do you Feather your Nest for Fall?
- What does your family do for fun during Fall?
- Share a special Fall tradition.
Each hostess is offering a great giveaway in conjunction with her theme. And it’s never too late to participate!
Well, 8:01 pm PST on Sunday might be too late. But, you have until then to share your comments and links. It’s our hope that you will be encouraged and inspired to make the most of this new season. Winter will be here before we know it.
Today’s Ultimate Recipe Swap is Favorite Fall Foods. I shared earlier this week some of my favorite dishes to cook once the season changes. One that didn’t make the list this week is one that we actually enjoyed last week: Chicken Pot Pie.
This is the typical reaction when Chicken Pot Pie is on the menu at our house.
Almost all the FishKids enjoy this dish. One FishBoy balked at the carrots and the peas and the gravy and the potatoes and the crust.
But, other than that, he loved it.
People seem so intimidated by Chicken Pot Pie, but it’s really a super easy recipe. And it’s a great make ahead meal. Just like my apple pies, I often make several at once, wrap tightly unbaked, and freeze them. How nice to pop a pot pie in the oven on a night when I don’t want to cook, but crave good home cookin’!
And they are so much better than the store bought kind!
Recipe: Chicken Pot Pie
Makes 1 pie serving 4-6
- 2 cups cooked, chopped chicken breast
- 1/2 cup frozen peas
- 1/2 cup cooked, diced carrots
- 1/2 cup cooked, diced potatoes
- 1/4 cup butter or margarine
- 1/4 cup chopped onion
- 1/4 cup flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried thyme
- double pie crust
- Combine chicken breast, peas, carrots, and potatoes in a bowl; set aside.
- In medium saucepan, melt butter. Sauté onion until clear. Whisk in flour and cook until bubbly. Whisk in broth and milk. Bring to a boil. Reduce heat and simmer until thickened. Stir in seasonings. Pour over chicken-vegetable mixture and stir to combine.
- Cool completely if preparing for freezer. Line pie plate with bottom crust. Pour in filling. Position top crust, crimp edges,* and bake at 375° for one hour or until crust is brown and filling bubbles.
- If you want to make this ahead and freeze. Simply wrap with foil at the asterisk*, label, and freeze. To serve: Vent top and brush with milk. Bake at 450° for 15 minutes and then reduce heat and bake at 375° until crust is browned and filling bubbles, about one hour more.
- Note: Mixed, frozen vegetables may be substituted for the peas, carrots, and potatoes. This is also delicious made with cooked turkey.
What’s your Favorite Fall Food? Share it with us either through the comment section or leaving the link to your post below. Everyone who participates this week will be eligible for a random drawing of The Autumn Book by Susan Branch. Enter prior to 8 pm PST, Sunday night.
Can’t wait to see what you got cooking this Fall!