bored at work---Dinner Roll Call....

soo what's for dinner tonight...??

Again I didn't make anything because I have class till 8:20pm tonight...ugh poor DH.

I'm making meatloaf-beatloaf for hubby cause he LOVES it...I can tolerate it if I soak it in enough gravy.....but just the word meatloaf grosses me out a bit

Ugh, I keep forgetting to plan ahead and take something out. I am so bad at this newlywed cr@p lol

I can't even make simple grilled cheese b/c I have no bread, and I don't have any tomato soup. I may just run around the corner to the bodega and pray they have the soup!!

---

Posted by luvabul

chicken pot pie..made from scratch! by me!

---

I made some for DH last week , and he told me that the pot pie was the reason why he married me. I also bought some frozen ones just to use on lazy nights, and they are so gross compared to my own.

I loveee homemade chicken pot pie. mmmm Do you make your own crust? That is the one thing I don't make lol

i have salmon marinating in the fridge with sesame ginger sauce....
prob have green beans and maybe a rice pilaf

---

Posted by Future_Farrell

---

Posted by luvabul

chicken pot pie..made from scratch! by me!

---

I made some for DH last week , and he told me that the pot pie was the reason why he married me. I also bought some frozen ones just to use on lazy nights, and they are so gross compared to my own.

I loveee homemade chicken pot pie. mmmm Do you make your own crust? That is the one thing I don't make lol

---

Can you post your recipe? Thanks!

at the moment I can't think of where I got my recipe from last time. I lost it the first time I made it, and just google'd another one. I don't add celery, b/c DH is soooo picky about veggies. I just use canned corn, and some carrots.
You can use the rotisserie chicken, or just cook up the raw chicken in a pan until slightly pink, you don't want it to over cook and become gummy. I just used the regular sized package of boneless/skinless chicken breasts. I also use the prepared pie dough, and I put one on the bottom of the dish and I use the other one to cover the pie. I put it in a corningware dish last time and the crust on the bottom wasn't soggy, it sort of browned and crisped!


1 3 1/2- to 4-pound rotisserie chicken
1/2 cup (1 stick) butter
5 tablespoons all-purpose flour, plus more for rolling crust
4 cups low-sodium chicken broth
1 large onion, cut into 1/2-inch dice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons fresh thyme
4 medium carrots, cut into 1/4-inch dice
1 10-ounce package button mushrooms, stems trimmed, caps quartered
1 10-ounce package frozen peas
1 store-bought pie crust (such as Pillsbury)

Heat oven to 425° F. Remove meat from chicken, discarding the skin and bones. Shred chicken into bite-size pieces and place in a large bowl. Melt 5 tablespoons of butter in a medium saucepan over medium heat. When butter bubbles, whisk in the flour. Cook, whisking constantly, until the mixture turns golden brown, about 3 minutes. Slowly add the broth in a steady stream, whisking constantly to prevent lumps from forming. When all of the broth has been added, increase the heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer, whisking occasionally for 5 minutes, or until thickened slightly. Remove from the heat.

Melt 2 of the remaining tablespoons butter in another large skillet over medium heat. Add onion and cook, stirring, until translucent, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add thyme and carrots and cook just until carrots are tender, about 5 more minutes. Transfer vegetables with a slotted spoon to the bowl containing the chicken. Melt remaining butter in the same skillet over medium heat. Add the mushrooms and cook over medium-high heat until mushrooms release their liquid, about 2 minutes. Reduce heat to low, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and simmer until liquid evaporates. Remove from the heat and add to chicken along with the peas, reserved sauce and remaining salt and pepper. Toss well and spoon into a 9-by-13-inch baking dish.

Lightly flour a clean work surface. Roll dough until it is slightly larger than the baking dish and about 1/4 inch thick. Carefully place the dough over the pie filling, tucking the edges underneath. Bake until crust is golden brown, about 20 minutes. Reduce heat to 350° F and bake until the filling starts to bubble at the edges, 20 to 25 minutes more. Cool for about 5 minutes before serving.

---

Posted by luvabul

chicken pot pie..made from scratch! by me!

---

ooooo would you mind sharing your recipe??

Pasta Fagioli

something nice and hot on an ice cold day