Whole Wheat Chicken Pot Pie

Whole Wheat Chicken Pot Pie     

 

Preheat to 450

2 1/2 cups whole wheat flour

2 lbs. chicken (or

2 cans of chicken breast

And 1 can of broth)

2 Tbsp chicken soup base

1 lb frozen carrots and peas

1 lb frozen corn

2 cans cream of chicken

1 stick butter or margarine cubed

2 tsp baking powder

1/2 tsp baking soda

 

 

1.      In large pot fill with water to 2/3 full, add the soup base and the chicken, boil without cover until thoroughly cooked.  Remove all solids from the broth and continue to simmer on med.  Remove chicken bones or cut into cubes.

2.      Removed boiled down broth from the heat.  In a mixer combine WW flour, baking powder, baking soda, and butter or margarine. Beat until the butter is mixed in then add 1 cup of broth and continue to mix until it is biscuit consistency. 

3.       In a glass 13x9 spray with Pam (or equivalent).  Combine chicken, carrots & peas, and cream of chicken soup.

4.      Cover counter with wax paper, sprinkle with flour, place biscuit mix and cover with another piece of wax paper. With a rolling pin start to shape into a crust to cover a cake pan, add flour as needed, remove top wax paper and turn it on the chicken mixture and pinch edges to deal with crust overhang.

5.      Bake in 450 preheated oven for 30-40 minutes.  Filling shop be bubbling and crust should be light brown.  Let cool 10 minutes.  Serves 8

 

Fresh from the Garden Marinara/Pizza Sauce

Fresh From The Garden Spaghetti or Pizza Sauce

8 Medium-Large Tomatoes (washed and cubed)
4 Tbsp. Olive Oil
1 Tbsp. Minced Garlic (fresh or jar)
1/2 Tbsp. Crushed Red Pepper
1/2 Tbsp. Black pepper
1 1/2 Tbsp. Italian Seasoning or Greek Seasoning
2 oz. Kale or Spinach (chopped){Optional}
1 1/2-2 lbs. Meat (cooked)
12 oz. Pasta of choice (box preparation)


















1. In a Large mixing bowl squish the cubed tomatoes, once you have lots of juice add Crushed Red Pepper, Black Pepper, Italian or Greek Seasoning.  Squish them a little bit more to make sure the flavors are mixed in well.
2. In a Large saucepan pour in Olive Oil and add to heat over medium-high heat.  As it gets warm add the Minced Garlic.  Let it simmer for a few minutes and add the now squished tomatoes.  Bring to a boil reduce to medium heat, cover and simmer for 20 minutes stirring occasionally.
3. Add the Kale/Spinach if wanted
   Marinara - continue simmering on medium covered for another 20 minutes stirring occasionally
   Pizza - uncover and simmer on medium-low heat for 20 minutes stirring occasionally.
4. Marinara - uncover and simmer on low heat for 20 minutes or until it reaches a little juice left consistency.  Add prepared Pasta to sauce and let it sit covered for 5 minutes.
   Pizza - continue to simmer this sauce until it gets to a thicker consistency, let cool and spread over a crust.

My Red Russian Kale from my Garden