Chicken Pot Pie

Adapted slightly from here

1 lb chicken, cubed (we used leftover rotisserie chicken)
1 cup sliced carrot
1 cup frozen peas (didn't have)
1/2 cup sliced celery
1 potato, diced
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed (didn't have so used some Thyme and Rosemary instead)
1 3/4 cup chicken broth
2/3 cup milk (we used almond milk)
2 unbaked pie crusts

Preheat oven to 425.

Boil pot of water. Add carrots, celery, and potato (and chicken if using raw chicken). Boil for about 15 minutes. Drain and set aside.

In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and spices. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick. Remove from heat and set aside.

Place cooked chicken and veggies into the pie crust. Pour hot liquid over mixture. Cover with top curst, seal edges.

Bake for 30 to 35 minutes. Cool for 10 minutes before serving.

We loved this.

Slow Cooker Coconut Curry Cashew Chicken

This was way too spicy for me, but Brandon loved it. This is the exact recipe from the blog, but I would maybe only put to chicken breast in next time and maybe double the veggie's.

3 boneless, skinless chicken breasts (I added these whole and shredded after)
1 red pepper, seeded and thinly sliced (use 2 next time)
2 small potatoes, peeled and chopped, (use 3 next time?)
1/2 white or yellow onion, chopped

sauce
2 1/2 cups chicken broth
1 14oz can coconut chicken
3 tbsp yellow curry powder
1 tsp cumin
1 tsp salt
1/4 tsp cayenne pepper or to taste (I could barely eat this because it was too spicy for me, so I might leave this out altogether next time and see if I can handle it)

cashews, cilantro, rice for serving

Add chicken, peppers, potatoes, and onions to the slow cooker. Whisk broth and spices together. Pour over chicken. LEAVE COCONUT MILK OUT UNTIL THE END.  Add it about 10-15 minutes before serving. Add cashews and freshly chopped cilantro.

Chicken & Noodles

Chicken & Noodles

Dairy Free Cream Soup (double this and make first)

 

3 T. cornstarch
1 1/2 tsp. dried onion
1/8 to 1/4 tsp. pepper
1/4 tsp. dried basil
1/r tsp. dried thyme
1 T. instant chicken bouillon
2 1/2 cups original almond milk

Add dry ingredients to sauce pan. Whisk in milk on medium heat. Whisk until it boils and thickens.

• 2 boneless skinless chicken breasts 
• Add dairy free chicken noodle soup
• 1 stick of butter
• 2-15 oz cans chicken broth
• 24oz. frozen egg noodles

This was delicious. People that move here keep telling me about "Indiana Noodles" over mashed potatoes (and how ridiculous it is). I finally tried it (despite never having it growing up in Indiana). So yes, we had this OVER mashed potatoes. It was delicious despite starch over starch.