- quick recipe of the week -

Happy Monday everyone!

I have my first guest recipe blogger today! Her recipe sounds amazing! Meet Candis from A House of Beauty

Candis is a married twenty-something, former teen mom to an intelligent, yet feisty eleven year old pre- teen! Her blog,  A House of Beauty, is a mash up of love, family, beauty, fashion, random thoughts, news and all the complexities of learning how to let her ONLY child grow up. She's finding her balance (and the beauty in the everything)...and chronicling her journey! Check out her blog to meet her!

Here is her recipe for a homemade chicken pot pie! This sounds like a perfect meal to make on a Sunday afternoon...with plenty of leftovers for the week!

Chicken Pot Pie

½ onion – diced
2 – 3 stalks of celery (your preference)
about 2 – 3 tablespoons of butter
1 large bag of mixed veggies (you’re only gonna use ½ of it
2 packs of Chicken (I used 2 Rotisserie chickens)
2/3 cup of flour
1 teaspoon of salt
pepper to taste
3 ½ cups of chicken broth – measure it out…don’t use the whole box
1 1/3 cups of milk

Add about 2 tablespoons of butter to a the hot skillet or pot & sauté the celery & onions until soft and translucent. Add 1 more tablespoon of butter & then throw in half the bag of veggies & cook until they’re no longer frozen Add the chicken and mix it all around. Add the flour, salt and pepper to the chicken/veggie mix…mix it REAL GOOD (this is gonna determine how your broth thickens. In a separate container, mix the chicken broth & milk together…stir it up….then add it to the chicken/veggie mix Stir it like  you’re making gravy….let it sit for a second and then stir it again….continue until it’s gotten as thick as you want it. Be sure to taste it and make sure it’s salted/peppered (that’s probably not a word, LOL) because once you put it in the pie, you won’t be able to alter it. All I needed to do was add a couple shakes of salt and few shakes of pepper and it was perfect! Once you’ve gotten it the way you want it, turn off the heat and let it cool.

Pie Crust

2 ¼ cups of flour¾ teaspoon of salt 

2/3 cup of Crisco (I used actual shortening)

 8 – 10 tablespoons cold water  

In a bowl, stir the flour & salt together. With your fingers, put in the shortening pieces until the flour is in a bunch of balls (pea sized). Add the cold water (a little at a time) to the flour mixture until it’s all moistened. Knead it a little. Put the dough on a lightly floured surface and roll it out until it will fit in your casserole dish. **PREHEAT OVEN TO 400 degrees***Add the chicken/veggie broth mixture. Then take the second batch of dough and roll it out just like you did before and make that your top layer. You can use a fork to crimp the edges and seal the two together or you can use your finger (using the fork makes it cuter!) Mix one egg and a little bit of water and using a basting brush, brush the top of the pie and make sure you get the edges. I cut 5 slits on the top of the pie to allow for the release of steam while it’s baking. Put in the oven for 30 – 35 minutes. It’s gonna be EXTREMELY hot, so let it cool for a while, but ENJOY!

(Image credit Candis J.)

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