Chicken Pot Pie

After seeing a picture of LJ and Dan's turkey pot pie, it looked so delicious that I had to make my own. So I made chicken pot pie! I bought some rotisserie chicken to speed up the process. Below I have copied&pasted the ingredients and directions to make this.


It was a huge success with my family! Generally my parents (especially dad) dislike foods other than Chinese food, so it was really a compliment when they scarfed down the pot pie.

Had some leftovers!

INGREDIENTS

Crust

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1/3

cup butter or margarine

1/3

cup chopped onion

1/3

cup all-purpose flour

1/2

teaspoon salt

1/4

teaspoon pepper

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

1/2

cup milk

2 1/2

cups shredded cooked chicken or turkey

2

cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

DIRECTIONS

1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Original recipe

Kimchi Fried Rice

I love fried rice. I love rice in general. And I also love spicy stuff like kimchi. I was somewhat lucky enough to find kimchi at my local Boston Star Market (tiny jar for about $5) so I decided to give kimchi fried rice a try. I made some rice earlier in the day and threw it in the fridge (because cold refrigerated rice is necessary for fried rice). Some veggies were chopped up (broccoli, Taiwanese cabbage, and onions) and thrown in the pan with garlic and peas and the whole jar of kimchi (which wasn't too much). 2 scrambled eggs and additional Sriracha were added to add more flavor.

The thing that I dislike about making fried rice is that my wrist gets so sore from trying to mix things around. Maybe I should get a wok...

Next time I have to get real kimchi from an Asian market. But for this meal (which will last me many meals), American packaged kimchi will have to do. I also want to fry an egg and place it on top of the rice in the future to make it look pretty!