I don’t remember a time in my life when I didn’t love Chicken Pot Pies.  Whether it was the Swanson’s 4 for a dollar type (yes, I’m that old), Marie Callendar’s or Costco’s, I love them.  Well, as long as they have plenty of gravy.  I hate a pot pie with limited gravy.

While I grew up with the piecrust chicken pie, I’m really enjoying the puff pastry pie, because it is way easier.  G prefers the piecrust pie.  To his way of thinking, you simply can’t have too much crust.  I’m much more of a filling sort of girl.

1/2 cup sliced carrot

1/2 cup sliced celery

1/2 cup thinly sliced cabbage

1 small onion chopped

1 teaspoon fresh thyme

1 teaspoon granulated garlic

1 cube butter

1/2 cup flour

2 cups milk

3 sauted chicken breasts

This is the way that works for me.  In a fry pan, heat oil.  Cube the chicken and saute.  In a large saucepan, melt the butter.  Add the carrots, celery, cabbage, onion, thyme and garlic.  Saute until tender.  Add the flour and cook for a couple of minutes to get rid of the raw flour taste.  Slowly stir in the milk, stirring constantly while mixture thickens.  You are making a white sauce like you would for mac and cheese or cream peas on toast.  Add chicken.  If you’re using puff pastry, pour the filling into a pie pan and top with puff pastry.  Bake at 400 degrees for approximately 20 to 25 minutes.

If you are using pie crust, proceed like you were making a pie.  If you are using pre-made pie crust, follow package instructions.  If you are following a cookbook, remember you need to make a 2-crust pie recipe.  I add hot filling to the pan so it won’t take quite as long to bake.  You are going to be the best judge of this, but it will be at least 30 minutes and probably 40.  You will have to keep checking for the color of the crust.  You don’t have to worry about the filling, you know it’s done.

*  From the Recipe Box:

These triangles were just leftovers from the top crust.  You could cut any shape.

If it isn’t tasting “chickenie” enough for you, dissolve a couple of chicken bullion cubes in hot water and add to the gravy.

and remember:  Once you learn to be happy, you won’t tolerate being around people who make you feel anything less.  Big kiss, Lynn

I read about 20 Instagrams a week and about half a dozen blogs.  However, I only follow 1.  I’m making the distinction because they do.  You literally have to sign up and give information about your blood type, your favorite color and things like that.  Yes, of course I’m exaggerating.  I’m really not good sharing my private info.  I’ve talked about Rumbly in my Tumbly before.  She lives here in western Washington fairly close to me.  Her pies are to die for.  I’m not a Keto person like she is, but I still find much to give me inspiration.

Now I personally don’t eat energy-type bars, but G does.  He especially likes a wee nibble after one of his gym runs or marathon walks.  I’ve heard of Lara bars, but I’d never purchased any.  Shannon of Rumbly made these sound so easy and good for you, we decided to give them a try.  These are the exact recipes from Shannon’s blog.

Apple Pie Bar

Ingredients:

• 12 pitted Medjool dates
• ¾ cup raw almonds
• ¾ cup unsweetened dried apples
• ½ cup walnuts
• ⅓ cup golden raisins (unsweetened)
• ¾ teaspoon ground cinnamon

Directions:

1. Add the dates to a food processor or high-powered blender like a Vitamix and blend. Add the dried apples, raisins, almonds, walnuts, and cinnamon and pulse until combined – there should be small bits of nuts and raisins remaining, but not too big.
2. Press the dough into a small pan (I used an 8×8) lined with parchment paper. Refrigerate for at least an hour (or overnight) and then cut into squares.
3. Store in an airtight container for up to a month in the fridge. These also freeze well. Enjoy!