Chicken Pot Pie

I am still using up that giant chunk of pie dough that I brought home from work. I overdosed on Pop Tarts, chicken pot pie sounded good and easy. I do have to admit that I have never made chicken pot pie at home, however plenty of times at work. I had a limited supply of vegetables, and two picky boys. My filling wasn't as exciting as most but still Delicious. As long as the basics are covered- it doesn't matter.  On to Chicken pot pie! For the recipe below I have added a few vegetables to make it more exciting. In my actual pot pie there was chicken, potatoes, onion, carrots and corn.

Chicken Pot Pie
butter_pie_crust
2-3 Chicken breasts
2 Potatoes
2 Carrots
1 Onion
1 Zucchini
2 Celery stalks
1/4 cup Olive OIL
1/3 cup  corn kernels
1/3 cup  peas
1 cup broccoli blanched- chopped
1 egg
For the Sauce:
4 TBS butter
1/2 cup flour
1 1/2 cups milk
2 TBS sherry
2 tsp Dill weed
1 tsp black or white pepper

Make pie crust, and roll into 2 rounds, place 1 in a pie dish the other is for the top- set aside.
Preheat oven 375*
In oven proof baking dish cook chicken till no longer pink inside.  While chicken is cooking prep the vegetables: dice potatoes, carrots, onion, zucchini, celery- make sure to dice everything the same size. Toss them together in a bowl with the olive oil and garlic. Put them on a baking sheet and roast for about 15 min.  Toss the cooked chicken and vegetables with broccoli, corn and peas.
To make the sauce: in a saucepan on medium heat melt the butter. Once melted add flour and whisk for 1-2 minutes, slowly add the milk while whisking. Whisk over medium heat till thickened. Once sauce is thick add the sherry, dill, and pepper.

To assemble: pour sauce over the chicken and vegetable mix.  Add to pie shell. Take the top pie crust and lay over the top of the pie. Trim and crimp the sides, and cut slits in the top. brush the top with egg wash.  Bake at 375* for 45 -60 minutes. Wait 10 min before cutting into it will be HOT!

Avocado Tuna Salad

I love tuna salad sandwiches. Lately I have gotten rather picky of what I put in the mix. I must point out this not the average tuna salad it's spectacular! Tuna is a great protein, however the mayo is making it not as healthy as I wanted. By replacing the mayo with avocado. Yes that's right avocado, It adds some "good" fat into the sandwich along with the necessary moisture to bind it all together. I like my tuna salad spicy, but to each his own. So if spicy is not for you then just omit the pepper flakes. I was sceptical at first but it really is yummy! The amount is enough for 5 servings of 1/4 cup each.

Avocado Tuna Salad
12oz. Can of Tuna (Albacore Tuna in water)
1/2 avocado
1/2 tsp. Olive Oil
1 tsp. lemon or lime juice
2 tsp. Dijon mustard
1 tsp. black pepper
1 tsp. dill weed
1 tsp. red pepper flakes
2 TBS red onion diced
1 tsp. minced garlic

 Drain the tuna, get all liquid out. Combine the avocado with olive oil, lemon or lime juice and Dijon mustard, mash it good so it's all creamy! Add everything to the tuna, mix till combined. Wow you just made tuna salad. Now what to put it on? Well going with no carbohydrates put it in a lettuce wrap. Or I toast some 100% whole wheat bread and spread it with more Dijon and pile that tuna on. To make it a tuna melt, put sandwich open-faced under the broiler with a slice of cheese to melt it.