They don't call it April showers for nothing...I'm getting tired of the rain though. Yesterday was awesome...warm and sunny but not too hot. Anywho, last night I worked an hour or so on my invitations. A very long ways from being done but a tiny step closer. Today has been kind of slow at work so I've been looking for wedding centerpiece ideas. I already know what I want for the most part but here are some things I found I love and that will be similar to what will be at our reception...
Our reception flowers will include lots of roses, tulips, and hydrangeas. It'll be all white though with a few pink accents. My colors are pink and brown but I'm not a huge fan of color coordinating EVERYTHING from flowers to napkins. I like simple, classy, and elegance.
I've redone the budget for the reception and I cut it almost in half which I'm very happy about. That means that much more we can spend on new furniture or something to go towards our new home. I think I'm way more excited to decorate our house then to get married...haha.
So tonight I'm making chicken pot pie. I'm making double though since my grandma had a heart cath done today and I thought I would make my grandparents dinner as well. Plus everyone loves my chicken pot pie :) . Again, I've posted this recipe on here before...but here it is for the 2nd time...
Chicken and Biscuit Pot Pie Recipe
*courtesy of Ellie Krieger
*courtesy of Ellie Krieger
Ingredients
For the Filling:
cooking spray
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
4 teaspoons olive oil
1 medium onion, chopped
2 celery stalks, chopped
2 medium carrots, chopped
2 medium potatoes, diced and already boiled
2 cloves garlic, minced
1 1/2 cups of lowfat milk
1/4 cup all-purpose flour
1 cup low-sodium chicken broth
1 1/2 tablespoons fresh thyme leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
4 teaspoons olive oil
1 medium onion, chopped
2 celery stalks, chopped
2 medium carrots, chopped
2 medium potatoes, diced and already boiled
2 cloves garlic, minced
1 1/2 cups of lowfat milk
1/4 cup all-purpose flour
1 cup low-sodium chicken broth
1 1/2 tablespoons fresh thyme leaves
For the biscuit crust:
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons canola oil
1/2 cup lowfat buttermilk
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons canola oil
1/2 cup lowfat buttermilk
DirectionsTo make the filling: Preheat the oven to 375 degrees F. Spray a large shallow casserole dish, or 6 individual ramekins.Season the chicken with 1/4 teaspoon each salt and pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally. Transfer the chicken with its juices to a bowl.Add 2 more teaspoons of oil to the same pan and heat it over a medium-high heat. Add the onions, carrots, and celery and cook until the vegetables begin to soften, about 3 minutes. Add the potatoes, garlic and remaining salt and pepper and cook for 2 more minutes. Add the milk. Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and cook for 2 minutes more. Return the chicken with its juices back to the pan. Add the thyme and stir to combine. Season with salt and pepper, to taste. Spoon the mixture into the baking dish or ramekins.
To make crust: Put the whole-wheat flour, baking powder, baking soda and salt into a food processor and pulse for a few times to combine. Add the butter and pulse about 12 times, or until pebble sized pieces are formed.Add the buttermilk then oil to the food processor and pulsa until moistened. Do not over mix. Drop the batter out slightly. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.
Prep Time: 25 min
Inactive Prep Time: 20 min
Cook Time: 20 min
Serves 6
Nutritional analysis per serving:
Calories 400
Total Fat 14g
Sat Fat 5.7g
Mono Fat 7.7g
Poly Fat 2.7g
Protein 31g
Carb 31g
Fiber 5g
Cholesterol 82mg
Sodium 600mg
1 comment:
I think you mean our chicken pot pie. Don't forget the man with the biscuit topping. Without me you'd have chicken vegetable soup.
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