Dinner Tonite: Chicken Vegetable Pot Pie

I found a pastry dough crust in my freezer this morning and I instantly thought Chicken Vegetable Pot Pie! Much like my Leek and Mushroom Chicken Pot Pie..but just lots of veggies and chicken of course. Make a wonderful meal that has been one of my husbands favorites for years..Plus the aroma that fills your kitchen is so comforting; to me its just heaven!

1 lb thin cut chicken breast cut into cubes, season with salt and pepper

1 package of white mushrooms cleaned and sliced

1 small onion diced

2 stalk of celery chopped

1 large sweet potato peeled and diced

2 carrots chopped

1 zucchini diced

1 yellow squash diced

4-5 garlic cloves diced

1/2 cup fat free creamer

1 cup fat free chicken broth

1 tbsp cornstarch

1 tbsp thyme

1 tbsp Italian seasoning

salt and pepper (lots of pepper)

1tsp red pepper flakes 🙂

2 tbsp olive oil and 1 tbsp unsalted butter

1 tbsp reduced fat Parmesan cheese

1 fresh roll of pastry dough

Pre heat oven to 350. In a large pan on the stove top and medium high, heat 2 tbsp olive oil and 1 tbsp unsalted butter..add onion and garlic. Heat 2-3 minutes then add chicken. Brown chicken on both sides and add vegetables and herbs  . Cook about 5 minutes, add in chicken broth and simmer. Slowly add in fat free creamer and mix well. Add cornstarch, stir in so that the mixture is slightly thicker ( add more if you want it really thick!) Season with salt,pepper and red pepper flakes Pour ingredients into large and deep casserole dish. Roll out pastry dough on top of the pie, and brush with olive oil and sprinkle reduced fat Parmesan cheese on top! Bake 35-40 minutes…Until pastry dough is cooked and browned. Serve in big bowls and Enjoy!


Roasted Chicken with Rosemary


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Pre heat oven to 375

Clean a 4-6 lb whole chicken ( pull out the insides!)

Place in a baking dish, season and rub in salt and pepper, and season inside the  chicken as well. ( don’t forget to remove the special “stuff” left inside the chicken)

drizzle olive oil all over and rub in

Take 3-4 fresh sprigs of Rosemary and place inside chicken, half will be hanging out

Stuff 4 garlic cloves inside chicken

3 garlic cloves diced and spread over the top of the chicken

pour 1/4 cup of water into the baking dish.

Place in middle rack and bake for 55-70 min, Juices should run clear. Half way thru I pick up the chicken with thongs and empty the juices. Also at the end time, should let chicken rest out of oven for about 5-10 min.

Published in: on October 19, 2010 at 2:00 pm  Comments (1)  
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Ideas and Thoughts


Produce Stand

Image by vgm8383 via Flickr


After my visit to the Green Market yesterday, once again I was inspired to make some wonderful dishes this week! I found this beautiful and fragrant bunch of Rosemary that I will use in a Roasted Chicken and Squash dish. Those large portabellas were available again, so this week I want to make a Mushroom Barley Soup. I also purchased some more of the  Arugula that I will stuff inside baked sweet potatoes for a quick and tasty meal .

For dessert one night this week, Ill make Baked Pears with a sweet Balsamic Glaze 🙂

Stay tuned for all these recipes and maybe more!

Tonight Im going to fresh Lemon Tilapia Fish simply baked in the oven with lemon zest, juice and salt and pepper.

Chicken Rolls with Spinach, Goat Cheese and Sun Dried Tomatoes

1 kg of Spinach leaves separated from the stem...

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1 lb of thin cutlet-style  chicken breast

1 bag of baby spinach chopped

1/3 cup of sun dried tomatoes chopped

1 container of crumbled goat cheese

salt and pepper

Pre heat oven to 350

Season chicken with salt and pepper, spray pan with cooking spray. On top of each breast of chicken sprinkle goat cheese and press down, add 1-2 tbsp of sun dried tomatoes and a handful of the chopped spinach. Roll up and place seam side down. Continue placing each roll up next to the other for support. Top with the remaining spinach, goat cheese and sun dried tomatoes. Bake for 30 minutes.

Published in: on October 14, 2010 at 6:05 pm  Leave a Comment  
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