Chicken Pot Awesome!

So, I need to post about how awesome The Williams & Sonoma Bride and Groom Cookbook is.

It's phenomenal. Seriously, between that book and the ever so "to the Hamptons!" Ina Garten, Mrs Barefoot Contessa herself, I am pretty in love with cooking. So thank you both.

This recipe is adapted from the Bride and Groom cookbook.

Chicken Pot Pie. It's a meal with your carbs, your protein, your veggies, and warmth like your mama used to make.

Perfect for those winter months coming up!

Warning; This makes 2 VERY large pot pies that fill your average run of the mill 9-10" pie pan; 4 healthy servings in each pie pan, totaling 8 servings.

Les Ingredients:

3 servings (approximately 4-6 ounces each) Chicken Breast, Boneless, Skinless.

3 tbsp Light Butter

5 tbsp All Purpose Flour

1/2 cup Fat Free Half and Half

1 cup Yellow Onion, Chopped

1 cup Carrots, Chopped

1 cup Celery, Diced

2 cups Button Mushrooms

1 package Puff Pastry Sheets (2 sheets)

1 tsp Coarse Kosher Salt

1 tsp Ground Black Pepper

4 Cups Lower Sodium Chicken Broth

1-2 cups Yukon Gold Potatoes, diced

Touch of Olive Oil

1 tsp fresh sage

2 tsp fresh thyme

2 tsp finely chopped celery leaf

With a touch of olive oil, heat a medium sauce pan.

Add onions, carrots, celery- saute for about 4-5 minutes.

Add the mushrooms and potatoes, stir often, for about 4 minutes.

Add chicken stock, bring to a slight boil. Next, lower the heat to medium/low and add chicken.

Next, add sage, thyme, and celery leaf & some salt (about 2 tsp) and pepper. Let this simmer for 10 minutes or so.

Now, in a small sauce pan, make a roux with the butter and flour. Stir constantly for about 5 minutes with a wooden spoon.

Add the Fat Free half and half and stir to get the sauce to thicken. Next add the roux to the chicken mixture. Let this simmer for 5-10 minutes. Adjust seasoning at this point to your liking.