Chicken Pot Pie & Very Best Avocado Salad

Chicken pot pie

Ingredients

  • 1/3 cup butter*

  • 1/3 cup all-purpose flour*

  • 2 garlic cloves, minced

  • 3 green onions, minced

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1-1/2 cups water

  • 2/3 cup 2% milk*

  • 2 teaspoons chicken bouillon granules

  • 2 cups cubed cooked chicken*

  • 1 cup frozen mixed vegetables*

    Pastry:

  • 1-2/3 cups all-purpose flour*

  • 2 tsp celery seed

  • 1 package (8 ounces) cream cheese, cubed

  • 1/3 cup cold butter*

 

Instructions

  1. Preheat oven to 425°. In a saucepan, melt butter over medium heat. Stir in flour, garlic, green onion, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside.

  2. For pastry, in a large bowl, combine flour and celery seed. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two-thirds of dough into a 12-in. square. Transfer to an 8-in. square baking dish. Pour filling into crust. Roll remaining dough into 9-in. square; place over filling. Trim, seal and flute edges. Cut slits in pastry.

  3. Bake until crust is golden brown and filling is bubbly, 40-45 minutes.

 

*In flyer March 19 - 25, 2023
Recipe and photo credit: Taste of Home

 

very best avocado Salad

Ingredients

  • 2 avocados, cubed*

  • 2 cups cubed cucumber

  • 3 tbs fresh lime juice

  • 2 tbs extra-virgin olive oil

  • 1 jalapeno, seeds and membrane removed

  • 2 garlic cloves, minced

  • 1/4 tsp salt

  • 1/2 cup chopped herbs cilantro, parsley, basil, dill

  • Hot sauce, optional

Instructions

  1. In the bottom of a salad bowl, whisk the lime juice, olive oil, garlic, jalapeno, and salt together. Stir in the herbs. (If making ahead of time, cover and refrigerate up to one day.)

  2. When ready to serve the salad, cut the avocados in half, remove the pits, and cut into cubes.

  3. Add the cubed avocado and cucumber to the bowl with the dressing. Gently toss the avocado and cucumber around the bowl so that they are well coated in the dressing. Taste, and then season with additional salt and your favorite hot sauce (optional).

 

*In flyer March 19 - 25, 2023
Recipe and photo credit: Inspired Taste

Annah Kassen