So Friday was my 2 year anniversary of being laid off. It was a very personal, sometimes painful journey but one I was bound and determined to not let get me down. I tried as best I could to continue with my life as much as it had been before but also really looked deep at the choices I was making and who I wanted to be and how I could alter my life to become that person. And I'm so happy to say, I'm getting there. I have a wonderful job that doesn't ask me to compromise myself and is a place I actually enjoy going to 5 days out of the week. I have a lovely home that I work hard to maintain. The fact that it is everything I could want at this moment in my life makes me so proud, every day. I'm becoming a better daughter, sister, friend and one day I will be an amazing wife and mother. I'm growing every day into a better home cook, a better blogger, an embracer of life, a more self-sufficient self and while I am pursuing new talents, I'm never forgetting the ones I already have. And I don't know if I could have consciously realized these things without losing the ground beneath my feet.
|My rustic little individual pot pies|
Chicken Pot Pie
Pie Crust - I halved my recipe since I was making individual pies then used 1/4 c. whole wheat flour to add texture
1 large chicken breast- or leftover from a rotisserie chicken, hint hint
1 c. chicken stock
1 1/2 Tbl olive oil
1 medium onion, finely chopped
1 clove garlic- minced
3 medium carrots, peeled and sliced (1/4 inch thick)
2 stalks celery, sliced 1/4 inch thick
1 Tbl butter
2 tsp. flour
1/4 c. heavy cream
1/2 tsp. ground dried thyme
1/2 tsp. rosemary
2 tsp. fresh sage- chopped
3 Tbl bourbon
1/8 cup frozen peas, thawed
2 Tbl minced parsley (fresh)
1. Preheat oven to 375. With paper towel remove extra moisture from chicken. Season with salt and pepper and rub olive oil (I seasoned this with a little thyme, rosemary and sage) both over and under the skin. Roast for 50 minutes.
2. In a pan over the stove top heat oil, then add garlic, onions, carrots and celery. Saute until tender then add herbs. When chicken is done and rested for 10 minutes, chop- discarding skin- and add. Saute for 5 minutes longer, then add Bourbon to deglaze. Once bourbon has mostly cooked off, add the butter and flour and stir to mix well and cook through, about 5 more minutes.
3. Add the stock and cream. Let it cook down till it has almost a gravy consistency. Meanwhile, roll out dough and use 1/2 to line the bottom of the pie dish. Pierce all over with a fork and bake for 8 minutes. Remove from oven and add the chicken mixture. Roll out and top with the remaining dough- also piercing with a fork. Put back in the oven for 20-25 minutes, until top is browned and mixture inside is bubbling.