It's hard to motivate myself to get outside and run (or really do anything more than necessary) when the temperatures dip below 25 degrees Fahrenheit. I like to be inside and so do the cows. Barns are a great thing. Think about it; the wind is blowing, snow is falling and the windchill just dropped below zero. The lights are flickering and it is just plain cold. Many barns have generators to make sure the animals stay comfortable. For more about how we keep cows comfortable in the winter, click here.
Let's get back to comfort food at it's finest, shall we?
Chicken Pot Pie
- 1 pound skinless, boneless chicken breasts, cut into 1/2 inch cubes
- 1 cup sliced carrots
- 1 cup frozen peas
- 1 cup broccoli and cauliflower
- 1/3 cup chopped onion
- 1/3 cup butter
- 1/3 cup flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9") pie crusts (either buy it pre-made or make your own...both are good)
- Preheat oven to 425 degrees Fahrenheit
- In a saucepan, combine chicken, broccoli, cauliflower, carrots and peas. Add water and boil for 15 minutes. Remove from heat, drain and set aside in another bowl
- In the same saucepan, over medium heat cook onion in butter until soft and translucent. Stir in flour, salt and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat, stirring frequently until thick. Remove from heat and set aside.
- Put one prepared pie crust in a 9-inch pie plate and spoon chicken mixture into it. Pour hot broth mixture over the filling. Cover with remaining crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake pie on a baking sheet for 30-35 minutes or until pastry is golden brown and filling is bubbly.
- Cool for 10 minutes before serving