Thank you to everyone for your kind words yesterday! Seriously, I was blown away by how sweet everyone was! It was a great day with my boys! We let the boys decide on dinner and that ended up being Moe's Southwest Grill
. Always fresh...always good and I did not have to do the dishes! Perfect gift for me! Speaking of gifts...I cut the grass yesterday since the illustrator
is up against a couple of tight deadlines. That was my little gift to him (I guess the longer you are married the more realistic the gift giving gets)! After not working out for 5 days and then getting back into it for two...mowing the lawn kicked my butt! I love a good challenge, but dang I am feeling it! I normally work out 5 days a week (30 minutes of cardio and 30 minutes of muscle toning), so 5 days is a long time off for me. Just goes to show you how your body responds to taking breaks and getting back into it! Is it sick that I love feeling a little soreness in my hamstrings? I love knowing that I worked on a body part and actually being able to feel the work I have done. I also got a blister on my thumb...that part, I am not so happy about feeling! Anyway...this was from the other night...chicken pot pie! Who doesn't love a good pot pie?
Do you have some dishes that you make for others with no intention of eating them yourself? I do this a lot. Not that I didn't want to have a veggie pot pie, but I just did not have enough stuff to make one and I had already promised this to the boys. They were on me too! Word of advice...don't mention things like chicken pot pie or bacon or sausage balls without knowing for sure that you can deliver! Ugly things will happen!
I have not made this one since the illustrator discovered he has celiac disease. He made a beef pot pie a while ago and used left over Bob's Red Mill pizza dough for the top. Since that went over so well...I knew what I was using for the topping to this pie!
I use our chicken soup as the base and then add Bob's Red Mill rice flour to the creamed corn to make the mixture thick. It works perfectly! I keep things chunky since that is how my guys like it. You could use mixed vegetables, but I used corn and carrots for the base. I had leftover roasted chicken so this came together in no time!
Chicken Pot Pie
2 cans chicken broth
1 can water
1 ½ lbs chicken breast (3 cups cooked and diced)
2 cups carrots sliced
1 cup onion diced
1 cup frozen corn
1 14 ¾ oz can cream style corn
1/2 tsp salt
Prepared pizza crust for the top. If you use Bob's Red Mill
, I used half the dough for this.
Put carrots, corn and onions in the broth. Boil vegetables until tender when tested with a fork. In a separate bowl, mix the rice flour and cream style corn together until mixed well. Then pour the creamed corn mixture into the pot of broth and vegetables. Stir vigorously. Continue stirring as it thickens. Once thickened, about 5 minutes, remove from heat. Either pour the mixture into a casserole dish or if you used a pot that can go in the oven use that. Place the prepared pizza crust on top of the pot pie. It is ok if it does not cover completely, since it needs vents for the steam.
Bake at 400 degrees for 25-30 minutes. Let sit for 5 to 10 minutes before serving.
It's Friday! I hope to build a little raised garden on Sunday! I just want a few things...squash, tomatoes, peppers, cilantro...I love the bunnys, but they eat all my plants! What is everybody else doing???
Labels: gluten free, main course, soup, vegetables