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1.13.2015

:: Grateful ::






  • That I have no obligations or appointments at work today. We get to catch up on paperwork for 2 days!!! Sometimes a day (or two) wearing sweats really is balm for the soul.
  • For the new set of tires on my car - what a difference they make in this snowy/icy weather.  
  • For my good friends. I wouldn't trade them for the world.
  • For art and all the ways it breaks me wide open. I'm learning that playing in my Art Journal is the most vulnerable form of expression for me.
  • That my trip to Chicago is next week. And, best of all my cousin is meeting me there! We are going to tear up that town! 

It's good to have plans for winter so your not just stuck inside, feeling dreary. And to that end, I would like to share with you a most delicious winter recipe perfect for this weekend..... enjoy!



CHICKEN POT PIE
Approx. 1 Hour  //  Serves 4

Ingredients
3 tablespoons unsalted butter
1 small yellow onion, minced
1 stalk celery, thinly sliced
2 carrots, diced medium
5 tablespoons all-purpose flour
2 cups chicken broth
1/3 pound green beans, trimmed and cut into 1-inch pieces
2 cups diced cooked chicken
Salt and pepper
1 sheet thawed puff pastry
1 beaten egg

Directions
1.) In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken and season with salt and pepper. 2.) Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes. 












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