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Creamy and deliciously comforting!
To poach the chicken: Place 2 to 3 chicken breasts in a glass baking dish. Cover the chicken with 3 to 4 cups of boiling water, seal it all in with aluminum foil and place in a 400ºF oven to cook for 25-35 minutes. Remove the chicken to a cutting board to cool. When cool enough to touch, dice it into bite-size pieces.
For the pot pies:
Preheat your oven to 375ºF and grease six 10-ounce ramekins with butter or olive oil.
Roll the pie crust out and use a bowl (slightly larger than the ramekin) to trace and cut out 6 circles, using the scraps to make more if needed. Keep the dough circles in the fridge so they stay cold.
Melt 3 tablespoons of butter in a large Dutch oven.
Add in the diced carrots and cook for 5 minutes. Add in the diced onion and celery and season with a teaspoon of kosher salt and 1/2 teaspoon of black pepper. Cook until the onions are soft and translucent and the carrots are soft (but not too soft).
Now add in the remaining 6 tablespoons of butter and let that melt. Once melted, add in the flour and stir often while it cooks for 2 minutes.
Pour in the hot chicken broth and milk. Let it simmer, stirring occasionally until thickened, 5-8 minutes.
Next add in the frozen peas, corn, cooked chicken, dried parsley and chopped fresh thyme. Stir. Taste and add season further with up to 1 teaspoon more of salt and a little more black pepper if desired.
Place the ramekins on a rimmed baking sheet. Evenly divide the diced cooked potatoes into each prepared ramekin.
Spoon the pot pie filling evenly over the potatoes, filling the ramekins to the brim. Let them cool down a bit before placing the pie dough over top and crimping the edges. With a sharp knife, make slits for ventilation.
Slide the tray of pot pies into a preheated 375ºF oven and bake for 20-25 minutes or until the crust is golden. Remove and let them cool for 10 minutes before serving.
For a glossy top crust, try beating an egg with a tablespoon of water and brush over top before baking.
This can also be made in one 13×9 baking dish.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!