Per my first entry, I love to cook... and I'm easily swayed by seemingly easy recipes and pretty pictures. Throughout this fall season, I have fallen on a couple different recipes that look AMAZING!. Here is the next one on my fall cooking plans:
The idea is you make one... and make the other with left overs! GENIUS for cooking individual portions!
Chicken Soup - to - Chicken Pot Pie
- 8 cup(s) water
- 4 medium carrots, cut into 1/4-inch slices
- 4 medium stalks celery, cut into 1/4-inch slices
- 1 small onion, chopped
- 2 bay leaves
- 1/2 teaspoon(s) dried thyme
- Ground black pepper
- 1 whole(s) (3 1/2-pound) chicken
- 3 cup(s) egg noodles, uncooked
Preheat oven to 425 F
Transfer 1/2 c. potatoes from reserved vegetable mixture to lg. bowl. With potato masher, mash until crushed. Stir in 1/3 c. heavy cream and mash until well combined.
Remove meat from reserved chicken, shred into lg. chunks, and add to potato mixture. Add reserved vegetables; 1 c. frozen peas, thawed; 1/2 tsp. freshly grated lemon peel; 1/4 tsp. salt; and 1/4 tsp. freshly ground black pepper. Stir until well mixed.
Spread mixture, in even layer, into 9 1/2-in (2 1/2-qt) deep-dish pie plate. Center 1 refrigerated piecrust (from 14-oz pkg.) on top. Fold dough overhang under to make edge flush with rim of pie plate. Gently press edge against pie plate. Cut 5 slits on top.
Bake 25 minutes. Cover rim of dough with foil, then bake 5 to 10 minutes longer or until crust is golden brown on top. Serves 4.
Do you have any recipes I should try? PLEASE LET ME KNOW!