Recipe Exchange

Michelle at Pretty Mommy has been doing a recipe exchange among bloggers for a few weeks now. Today it's my turn! Last night my mother-in-law taught me how to make the best chicken potpie (rustic, organic and perfect for fall) - and it's easy!!! Here's how to do it:

- Cut up about four chicken breasts (organic and fresh are the best)
- Gather some veggies (our faves are carrots, sweet potatoes, onions, peas, celery and turnips)
- Chop up (rustic-style) the veggies (make sure they're all scrubbed and clean)
- Combine chicken and veggies in a pot of boiling water and cook until the veggies are tender (about 15 minutes)
- In a separate skillet, make a quick sauce with three tablespoons of butter, 1/2 cup flour, one cup of milk, one teaspoon of thyme (dried is fine), a little salt/pepper and a touch of parsley
- Whisk at medium heat until the sauce has thickened (about 10 minutes)
- Poor all the ingredients into a pie plate and cover with pre-made pie crust and bake for 45 mins at 350 degrees.

We ate our with a salad with chickpeas, shaved Parmesan, fresh tomatoes and Gwyneth's salad dressing. YUMMY!

My pictures were less-than-stellar, so this photo is courtesy of the Ginger Lemon Girl who has a similar recipe that's gluten-free.
Thanks, Michelle, for including me and everyone check back for pictures of said pie tomorrow. Bon appetite!


  1. LOVE this method- putting it all in one baking dish!

    ...and funny- I just made that salad dressing last night (that's my variation to the dressing that I posted on my 'recipe exchange post'- switching out the red wine, balsamic, and honey for maple syrup and champagne vinegar... Mmmm:)!

  2. Oh man...you're a girl after my own heart - LOVE, love chicken pot pie and will be whipping this up soon ;)
    Thank you!!


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