Chicken Pot Pie

This amazing recipe was found here with the crust recipe discovered here

• about 5 boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1 cup chopped onion1/3 cup all-purpose flour
• 1/2 teaspoon garlic salt1/4 teaspoon black pepper
• 2 ¼ cups chicken broth
• 1 ¼ cup milk

1. Preheat oven to 375 degrees F
2. In a saucepan, combine carrots, peas, and celery. Add chicken stock to cover and boil for 10 minutes. Add chicken and boil for another 5 minutes, or until the chicken turns white. Remove from heat, drain (saving the broth) and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, pepper, and garlic salt. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Brush egg white on bottom crust. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over.
5. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
6. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly
7. Cool for 10 minutes before serving

Chicken and Spinach Soup

Another one of my recipes originated from Eating Well (having a few small changes from the original recipe). Due to milk allergies, I cut out the Parmesan cheese as a soup ingredient.. instead having Parmesan as an optional topping. I also picked fresh basil leaves (around 6-8), and didn't take the time to measure the exact cup amount. Furthermore, my recipe was a little different as I doubled it.. hoping it would last longer than a day (soup goes fast here!). The recipe below is the original (not doubled) recipe minus the Parmesan. If you'd like to add Parmesan, simply put 1/4 cup into the oil & basil mix.

Chicken and Spinach Soup

• 2 teaspoon plus 1 tablespoon extra virgin olive oil, divided
• 1/2 cup chopped carrot or diced red bell pepper
• 1 large boneless, skinless chicken breast (cut into quarters)
• 1 large clove garlic
• 5 cups chicken broth
• 1 1/2 teaspoon dried marjoram
• 6 ounces baby spinach, coarsely chopped
• 1 15-ounce can great northern beans, rinsed
• 1/3 cup lightly packed fresh basil leaves
• pepper to taste

1. Heat 2 teaspoons oil in large saucepan over medium-high heat.
2. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring until the chicken begins to brown.
3. Add garlic and cook for 1 minute more.
4. Stir in broth and marjoram, bring to boil over high heat.
5. Reduce heat and simmer, stirring occasionally, until chicken is cooked through (5 minutes).
6. Remove chicken.
7. Add spinach and beans to the saucepan; bring to a gentle boil. Cook 5 minutes to blend the flavors.
8. Combine the remaining 1 tablespoon oil and basil in a food processor (I used a blender). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
9. Cut the chicken into bite size pieces. Stir the chicken and oil/basil into the pot.
   
10. Season with pepper. Heat until hot.

Serving Size: 1 1/2 cup
Per Serving: 204 calories