Chicken Pot Pie

Because

I have

been sick,

the only thing

that I

have been

craving is

Chicken Noodle Soup

or this...

Chicken Pot Pie

2 shallots, finely chopped
olive oil
2 carrots, diced
1 parsnip, diced
2 potatoes, diced
1 cup dry white wine
3 cups chicken stock
2 chicken breast, diced
1 tsp thyme
1/2 tsp sage
salt & pepper
1 tbsp chicken bouillon
1 cup heavy cream
butter & flour (for a roux)
refrigerated biscuits 

1. Preheat oven to 350.

2. Cook the shallots in oil in a large pot over medium heat until soft, about 4 minutes.

3. Add carrots, parsnips, and potatoes. Cook until soft, about 10 minutes.

4. Add wine and simmer until reduced by half.

5. Add chicken stock and bring to a boil. Then add the chicken, sage, thyme & bouillon. Cook until chicken is done.

6. Season with salt and pepper (to taste), then add the heavy cream. 

7. Make the roux (4 tbsp butter & 2 tbsp flour) by melting the butter in the stove top and whisking in the flour to form a paste. The add the roux to the mix until desired thickness.

8. Top with biscuits and bake uncovered for 20 minutes or until the biscuits are nice and brown.

Do you see

the pot

in the picture?

It is my new

Le Crueset 

French Dutch Oven!

I was

a gift

from my

family.

Thank you

to everyone

who purchased

it for me.

I absolutely

love it.