Note the fabulous basil! I forgot to take pictures of anything I made this week...my camera has been with Kimber at VBS so you'll just have to deal with my descriptions.
I made a chicken pot pie using the stir fry veggies and a carrot. I got the recipe from here:
Chrispy’s Super Easy Pot Pie
1 large pie or 8-10 individual pies
2 ½ - 3 pie crusts – use your basic recipe with a little more butter or shortening.
2 T butter
Mixture of spices – these change with my mood, but just pick the spices you like.
2 C medium chopped vegetables ( I used 1 stalk of celery, 3 carrots and the stir fry mix)
2 C shredded cooked chicken (you can get a rotisserie or cook one yourself)
3 T all-purpose flour
salt and pepper
2 -14.5 oz cans of low-sodium chicken broth
Preheat oven to 450 F with rack in the center.
Make pie crust mixture and cut into rounds to place in muffin tin, ramekins or pie pan. The individual pies will take up about 1 ½ pie crusts for the bases. Bake the crusts until browned, about 7-8 min. Remove. Reduce oven to 350 F.
While the pie crusts are baking, melt butter over medium heat. Add the vegetables and spices and cook, stirring, for 5 minutes. Add the chicken and cook for about a minute until it is warm. Sprinkle the flour over the mixture, then season with salt and pepper. Cook, stirring, until the flour is incorporated. Add the broth to the pan; increase the heat to medium-high, stirring constantly till the mixture thickens slightly, about a minute or two.
Pour the mixture into the just baked pie shells. Cover with remaining pie crusts, crimping the edges so they stick some. Make one slit into the top of each individual pie and several in a main pie.
Bake the pies on a baking sheet until golden brown and bubbly. 15-20 minutes. Remove the pies from the oven, let rest for 10 min, and then serve
Next time, I might consider making a roux first...this was a little runny but the leftovers were awesome.
I also made a quick pasta with mozzarella cheese, garlic, fresh basil, fresh tomato, and olive oil. It was fantastic with the pesto bread (more about that in the next post)