Favorite Chicken Potpie Recipe

We love Chicken Potpie -

especially my eight year old son - he asks

for them about every other day. I probably make a version of this - depending on what ingredients I have on hand once every other week.Adapted from Biscuit Topped Chicken Potpie Recipe from Sunset magazine. I have made the topping per the recipe but sometimes I use a frozen or canned biscuit to top the potpie. Sometimes I use this recipe

from Barefoot Contessa for the topping. This is a really good crust recipe. Hint: Roll out the leftover crust, sprinkle with cinnamon and sugar, roll up and bake to make tiny

cinnamon rolls. Yum. The point is that potpies are really ad

aptable and I don't really follow the recipe but try to keep it simple by making it all in one pot. Cook the veggies first, add chicken, add liquid and seasonings until combined and seasoned to taste...it's a little like cooking without a net...but that's my style.

Here's the version I made this week.

1 medium yellow onion - diced

1/2 cup carrots - diced

1 cup (about 2 medium) potatoes diced

1/2 cup diced mushrooms

1/2 cup broccoli - rough chopped

2 cups diced cooked chicken

1 cup frozen string beans

1/2 cup frozen corn

1/2 cup frozen peas

Olive oil

2 cups chicken broth

1 cup milk

1/2 cup flour

1/2 cup shredded cheddar

Salt, pepper, fresh thyme

In a large dutch oven heat 1 Tblsp of olive oil, add the onions and saute slightly. Add the potatoes and carrots and about 1/2 cup of the broth and simmer until slightly tender. Add the rest of the veggies and chicken and thyme. Combine. Salt and pepper and let is simmer a few minutes. Add the broth, simmer until it heats up. Add the flour and stir to coat. Add the milk and simmer until thick. Stir in the cheese. Taste - season as needed.

I pour about a cup of the mixture into greased ramkins and top with pastry. Bake per pastry instructions. Eat them while they are bubbly and delicious right out of the oven.

Menu Planning Monday or Tuesday 02-16-10

Monday - Quick Spaghetti and Meatballs - Trader Joe's frozen Turkey Meatballs and Trader Joe's Marinara Sauce

Tuesday - Stuffed Pork Chops and Roasted Cauliflower

Wednesday - Chicken Pot Pies - homemade using up veggies from fridge and freezer

Thursday - 15 Bean Soup in Crock Pot

Friday - Grilled Pizza - Pick your own toppings

What are you fixing in your kitchen this week?

Stuffed Pork Chops 6 bacon slices 2 Granny Smith apples, peeled and diced 2 shallots, finely chopped 1 tablespoon chopped fresh ginger 1 tablespoon chopped fresh sage 1 cup fontina cheese, cubed 6 (1 1/2-inch-thick) center-cut pork loin chops 1 1/8 teaspoons salt 1 1/4 teaspoons pepper 2 tablespoons olive oil Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside. Sauté apples, shallots, and ginger in hot drippings 5 minutes or until tender. Remove from heat; stir in sage. Stir together apple mixture, bacon, and cheese in a bowl. Cut a horizontal slit through thickest portion of each pork chop, cutting to, but not through, other side to form a pocket. Sprinkle both sides and pocket of each pork chop with salt and pepper. Spoon apple mixture evenly into pockets, and secure with wooden picks. Cook pork chops, in 2 batches, in hot olive oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until golden. Place pork chops in a lightly greased roasting pan or large shallow baking dish. Bake at 425° for 25 to 30 minutes or until done. Yield: Makes 6 servings Southern Living, SEPTEMBER 2002