Ingredients For the chicken pot pie crust: 2 1/2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 cup cold unsalted butter cut into cubes 1/2 cup cold buttermilk 1-2 tablespoons cold water 1 large egg beaten, for the egg wash For the pot pie filling: 1/4 cup unsalted butter 1/3 cup diced onion 2 medium carrots sliced (about 1 cup) 1 stalk celery sliced (about 1/2 cup) 2 cloves garlic minced 1/3 cup all-purpose flour 1 1/2 teaspoons minced fresh thyme 1 tablespoon minced fresh Italian parsley 1 teaspoon salt 1/2 teaspoon black pepper 1 3/4 cups chicken broth 1/2 cup heavy cream 3 cups shredded chicken or turkey 1 cup frozen peas Instructions First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and ...
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Ingredients 3 zucchinis Cooking spray 3/4 lb. chicken breast cut into cubes 1 Tbsp olive oil 1/4 tsp Italian seasoning 1/4 tsp garlic powder 1/4 tsp salt 1/4 tsp ground black pepper 3/4 cup pasta sauce 1/4 cup grated parmesan cheese 1/4 cup shredded mozzarella cheese Instructions Preheat oven to 400°F. To prepare the zucchini, cut the zucchini in half lengthwise, then use a spoon or melon baller to scoop the center flesh and seeds from the zucchini. Repeat for the remaining zucchini. Place the zucchini in a baking dish or cookie sheet cut-side up and lightly coat with cooking spray. Place in the pre-heated oven for 15 minutes until the zucchini cooks slightly and becomes tender. Meanwhile, to prepare the chicken, heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken along with the seasoning, salt and pepper. Cook for 8-10 minutes until the chicken is cooked through. Add the pasta sauce and cook for an additional 2 min...
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