Goat Milk

It is easier than you think to make a crowd-pleasing homemade chicken pot pie. Everybody will fall in love with this easy Chicken Pot Pie!

This is a delicious chicken pie made from scratch with peas, carrots, and celery in a pre-made crust. Add thyme and poultry seasoning for more flavor.

This recipe requires 20 mins Preparation time, 50 mins Cooking time, 10 mins Additional time, Serves 8. Yield: 1 9-inch pie. 412 Calories per serving.

 

Ingredients:

• 1 pound skinless, boneless chicken breast halves – cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• ½ cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon celery seed
• 1 ¾ cups chicken broth
• 2/3 cup goats milk #CommissionsEarned
• 2 (9 inch) unbaked pie crusts

Directions:

• Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)
• Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.
• While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed
• Slowly stir in chicken broth and milk.
• Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.
• Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top.
• Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
• Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
• Serve immediately and enjoy!

 

*Note: You can Store chicken pot pie – Allow the pie to cool completely before storage. Wrap the cooled pie tightly in aluminum foil and refrigerate for three to five days. Reheat in the oven or in short bursts in the microwave.

 

 

 

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This Pumpkin Bread with Brown Butter and Sage recipe keeps all the lush texture you expect from pumpkin bread while infusing delightful caramel notes. And the sage amplifies the earthy warmth. It’s everything you love about this seasonal treat, turned up times 10.

 

This recipe requires 20 minutes Preparation time and 60 minutes Cooking time, 24 Servings

 

Ingredients:

 

• 3 1/2 cups all-purpose flour
• 1/2 teaspoon allspice
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 4 large eggs
• 2 cups granulated sugar
• 1 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1 cup light brown sugar
• 1/2 cup whole goats milk
• 16 ounces pumpkin puree
• 2 sprigs sage
• 1 cup unsalted butter

 

Directions:

• Preheat the oven to 350 degrees.
• Add the butter to a pan on medium heat. Work low and slow to let the butter melt, come to a slight fizz, and then brown slightly. This will take about 4-5 minutes. When you see the milk solids separate and start to brown at the bottom of the pan, turn off the heat and add the sage. The sage will sizzle for a few minutes. Let it infuse into the butter and then remove the sage leaves. Transfer the browned butter to a bowl.
• Add a splash of the milk to the brown butter to temper it, reserve the rest of the milk for later.
• In a large bowl, add the sugar, brown sugar, eggs and pumpkin. Add in the cooled brown butter and mix well.
• Combine the dry ingredients and add to the wet, alternating with splashes of the milk to help combine.
• Pour the batter into two parchment-lined 8-by-5-inch loaf pans.
• Bake for 60-70 minutes or until a toothpick comes out clean.
• Let them cool, then slice and serve!

*Notes – Breads can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.