Wax I Have Enjoyed Over The Past Few Days Include:
Very Merry Zucchini from Rainbow Melts
Snow Fairy from Wild Vine Soapery
Grey Stuff from Wild Vine Soapery
Strawberry Crème Brulee from Rose Girls
Fresh Picked Strawberry from Rose Girls
Ginger Ale from Super Tarts Potion Pack
Strawberry Vanilla Bean Cupcakes & Cookies from Front Porch Candle Co
Candles That I Have Indulged In:
Cranberry Pear by Yankee Candle
Pomegranate Prosecco Punch by Bath & Body Works
Vanilla Laundry Front Porch Candle Co.
There has been a lot of action in my kitchen as of late. Sure I have always cooked but something has put a spark in me to get in the kitchen and experiment with new recipes. Whether it be recipes that are creative, simple, healthier, fun, artsy, budget friendly, 10 minute meals, etc. I have enjoyed reading them all. I’ve always wanted to be the cook that makes everything from scratch but just falls short because I’m busy (aren’t we all) and don’t always have the time and energy for lavish dinners. So I do what I can to put a nice dish on our table most nights but I’m trying to do even better to enjoy the process instead of viewing it as a chore because I really do love cooking. Cooking and burning candles has really been a good stress relief for me here recently.
One afternoon on a car ride home together I had asked my husband a few things that he may want to eat for dinner the upcoming week so I could have a plan when I go to the store. After some thought chicken pot pie came to mind. My first concern: the breaded pastry. Sure it doesn’t take too long to whip up a doughy mixture and call it dough but I wanted something that would still taste delicious but be super easy that while it is cooking I can work on the filling. I remember as a child my mom would make chicken pot pies and place a canned biscuit on top of each personal pie which was a brilliant idea but maybe something thinner this time. That is when I ran across this recipe on allrecipes.com
Easy As Chicken Pot Pie:
- 1 sheet frozen puff pastry, thawed (I used Pillsbury Crescent rolls by accident the first time but for when I make it again I bought the Crescent Dough Sheet)
- 1 1/3 cup frozen peas and carrots (I used a bag of frozen mixed veggies instead that also included corn)
- 2/3 cup frozen corn kernels
- 2 tablespoons butter
- ¼ cup all-purpose flour (GF Flour works if anyone was curious!)
- 2 cups milk
- 1 teaspoon crumbled dried thyme or to taste
- 2 cups diced cooked chicken
- Salt and ground black pepper to taste
- Preheat oven to 375 degrees F (190 degrees C).
- Use a pizza cutter to slice the puff pastry into 8 equal-sized strips. Weave the strips into a square lattice and place on a greased baking sheet. (if you use crescent rolls for this it will give you trouble because of the pre-cut lines and fall apart everytime you go to lift the pastry.)
- Bake in preheated oven until it just starts to brown, 10 to 15 minutes. Remove from oven and set aside.
- Place the frozen peas, carrots, and corn in a microwave-safe bowl and cook in the microwave until cooked but still firm, 5 to 10 minutes.
- Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Pour in the milk and stir while cooking until the mixture is smooth. Add the thyme and continue to cook and stir until the mixture thickens. Stir in the cooked vegetables and the chicken. Season with salt and pepper. Cook until heated through, stirring frequently, 5 to 7 minutes.
- Pour the chicken mixture into a 2-quart baking dish. Lay the pastry lattice on top. Bake in the preheated oven until the crust is golden brown, 10 to 15 minutes.
Tip: I added a little Mrs. Dash Table Blend for taste
This recipe turned out great! Delicious! I will try making a gluten free breaded topping but for now I picked off the topping and ate a bit of the filling. The leftovers were even good, just pop it back in the oven (or toaster oven like we did) to reheat and to make the pastry crisp on top again.
Have you tried a new recipe recently? What is one of your favorites?
Until Next burn,