November 8, 2023

Shortcuts To Comfort

We hope this newsletter finds you well and ready for mouthwatering culinary inspiration. In this edition, we're excited to share a fantastic shortcut to creating a classic comfort dish – Chicken Pot Pie. Using rotisserie chicken, frozen veggies, and biscuits as a topping, you can enjoy all the flavors of a traditional pot pie with a fraction of the effort. Let's dive right in!

Cheater Chicken Pot Pie

• One rotisserie chicken
• 3 tablespoons good olive oil
• Kosher salt and freshly ground black pepper
• 5 cups chicken stock
• 2 chicken bouillon cubes
• 12 tablespoons (1½ sticks) unsalted butter
• 2 cups chopped yellow onions (2 onions)
• ¾ cup all-purpose flour
• ¼ cup heavy cream
• One package of frozen peas and carrots
• 2 Packages of Biscuits

1. Bake the Biscuits as directed.
2. While they are cooking, In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
3. In a large pot, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent.
4. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
5. Add the hot chicken stock mixture and simmer over low heat for one minute, stirring constantly, until thick.
6. Add 2 teaspoons salt, ½ teaspoon pepper, and the cream. Stir in the chicken and vegetables.
7. Pour the mixture into a 9x13 baking dish and top with cooked biscuits.

Here’s what’s cooking this week.
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MONDAY

BBQ Brisket Sandwiches, Cole Slaw

TUESDAY

Chicken Tortilla Soup, Quesadillas

WEDNESDAY

OUT
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THURSDAY

​Tortellini Salad​

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​FRIDAY

​Baja Fish Tacos​

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​SATURDAY

​Lemon Butter Chicken, Rice, Cauliflower

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​SUNDAY

Pork Chops, Apple Sauce, Potatoes, Broccoli

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​ MONDAY

​American Goulash​

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That’s all for now. As always, connect with me on Facebook or Pinterest or reply to this email; I'd love to hear from you.

See you next week!

Kristen

600 1st Ave, Ste 330 PMB 92768, Seattle, WA 98104-2246
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