Easy Chicken Pot Pie

Sometimes you need comfort food and a pot pie is as comforting as it gets. On days when I have a lot of time, I love to make the Barefoot Contessa's pot pie. However, most days that require comfort food are hectic. This one is fast and easy. I like to put initials on everyone's pie. It's just cute.



Easy Chicken Pot Pie

1 can cream of chicken soup
1 can cream of celery soup
½ cup milk
1 - 2 chicken breasts, cooked and diced
1 medium onion, diced
1 10-oz packages of frozen vegetables
Frozen pie crust
Salt and pepper
Butter

In a large saucepan, heat soups and milk, stir in chicken, onion, vegetables, salt, and pepper. Remove from heat. Preheat oven to 350 degrees. Pour into gratin dishes. Cut pastry for top and lay over pie filling. Dot with butter, season with salt and pepper and bake for 45 minutes or until golden brown.

Butternut Squash Pizza

This was really delicious and different. I love butternut squash but I always run out of new ways to cook it. I used whole-wheat pizza dough from whole foods.

Butternut Squash Pizza
Adapted from Martha Stewart Living

1 cup very thinly sliced peeled, halved butternut squash
Extra-virgin olive oil, for drizzling
Coarse salt
1/4 cup finely ground yellow cornmeal
1 ball Pizza Dough
6 to 10 small or torn sage leaves
1 to 2 garlic cloves, thinly sliced
Hazelnuts, toasted and coarsely chopped

Preheat oven to 500 degrees. Drizzle squash with oil, and season with salt; toss.

Spread cornmeal on a baking sheet. Stretch dough into a 9 1/2-inch round; transfer to baking sheet. Drizzle dough with oil, and arrange squash on top, leaving a 1/2-inch border. Bake for 10 minutes.

Meanwhile toss sage with garlic, and drizzle with oil to coat. Sprinkle sage mixture over pizza. Bake until crust is golden brown and cooked through, 10 minutes more.

Sprinkle with hazelnuts and serve.

Serves 1 to 2.

Fall Vegetable Hash

I made this for breakfast along with eggs. So yummy, hearty, and healthy. Jamie - even you can eat this!

Fall Vegetable and Quinoa Hash
Adapted from Martha Stewart Living

2 medium sweet potatoes, peeled and cut into ½-inch cubes
Extra virgin olive oil
Kosher salt and freshly ground black pepper
2 beets, peeled and cut into ½-inch cubes, greens reserved and rinsed well
1 leek, white and pale green parts only, halved lengthwise, cut ¼ inch thick, and rinsed well
1 cup cooked quinoa
1 teaspoon chopped fresh thyme

Preheat oven to 400 degrees F. Toss sweet potato with ½ teaspoon oil and ¼ teaspoon salt; spread in an even layer on half of a rimmed baking sheet. Toss beets with ½ teaspoon oil and 1/8 teaspoon salt; spread on other half of sheet (so they do not discolor potatoes). Roast, stirring halfway through, until tender, about 35-40 minutes.

Thiny slice beet greens. Heat 1 ½ teaspoons oil in a large skillet over medium heat. Add greens, leek, ¼ teaspoon salt, and ¼ teaspoon pepper. Cook until tender and lightly browned, about 8 – 10 minutes. Stir in quinoa, thyme, and vegetables. Cook until warm, 1 to 2 minutes. Serve.