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.

 

 

 

 

 

This is another healthy on-a-budget recipe.

 

“I’m stretching the meat further by squeezing the sausage meat out of the skins and bumping it up with chickpeas. This is a great one to batch up and stash in the fridge or freezer for busy weeknights.”

 

This recipe requires 5 mins Preparation time, 45 mins Cooking time, Serves 6.

538 calories per serving.

 

Ingredients:

• 4 higher-welfare pork sausages
• Parmesan, #CommissionsEarned for grating (optional)
• 4 rosemary sprigs (or 2 tsp fennel seeds)
• 2 garlic cloves
• olive oil
• 320g frozen classic vegetable base mix
• 1 x 400g tin chickpeas
• 2 x 400g tins quality plum tomatoes
• 450g dried conchiglie pasta

 

Directions:

 

• Place a large, shallow casserole pan on a medium-high heat. Squeeze the sausage meat out of the skins into the pan, breaking it up with a wooden spoon, and fry until lightly golden, stirring regularly. (If using veggie sausages, roughly slice and fry in 1 tbsp olive oil until golden and crispy.)
• Pick and roughly chop the rosemary leaves and peel and finely slice the garlic. Add 1 tbsp olive oil to the pan, then add the vegetable base mix, rosemary and garlic. Season to perfection, then mash everything together with a potato masher and cook for 10 mins, stirring occasionally, until softened.
• Pour in the chickpeas, juice and all, and scrunch in the tomatoes along with 1 tin’s worth of water, mashing everything up. Bring to the boil, then reduce to a medium-low heat and simmer for 30 mins until thick.
• When the sauce has around 12 mins remaining, cook the pasta in a pan of boiling salted water to pack instructions, then drain, reserving a mugful of the starchy cooking water. Toss the cooked pasta into the sauce, adding splashes of the water to loosen if needed, then divide between bowls. Grate over a little Parmesan and drizzle with a little olive oil, if you like, then serve.

 

*Note: You can Go veggie – Simply use vegetarian sausages and skip the #CommissionsEarned Parmesan instead.

 

 

Treat yourself to a Persian feast with this chorizo and goats’ cheese filo pie.

This wonderful combination of smoky, spiced chorizo and cumin-spiked, creamy goat’s cheese is a winner. Nigella seeds are used all around the world but are originally from Southern Asia. Widely used in Indian and Middle Eastern cookery, they have a bitter and peppery taste and are often used in savoury breads.

Chorizo really is such a fantastic ingredient and its capability to deliver bags of flavour to anything it comes into contact with always makes it a crowd-pleaser.

The recipe requires less than 30 mins Preparation time, 1 to 2 hours Cooking time, Serves 4-6

Ingredients:

• 2 tsp cumin seeds (toasted)
• 2 x 200g/7oz cured chorizo sausages (not cooking chorizo), skinned and cut into chunks
• 350g/12fl oz rindless soft goats’ cheese, broken into pieces
• vegetable oil, for oiling
• 6 sheets filo pastry (each about 48 x 25cm/19 x10in)
• 1 tbsp full-fat milk or water
• 1 free-range egg, beaten, to glaze
• 1 tsp nigella seeds

Directions:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Dry fry the cumin seeds in a frying pan until aromatic. Remove from the heat.
• Put the chunks of chorizo into a food processor and process until they are minced as finely as possible. Transfer to a mixing bowl, add the cooled cumin seeds and goats’ cheese and mix together until evenly combined.
• Brush the base of a 24cm/9½in round ovenproof dish or cake tin with a little vegetable oil. Lay a pastry sheet lengthways in the dish or tin with the ends overhanging the sides, then lay another pastry sheet widthways in the same way.
• Divide the chorizo filling in half. Add one half to the filo base and smooth it right to the edges to cover the base evenly.
• Fold another pastry sheet in half to create a double thickness and lay it over the filling, then repeat with a second pastry sheet to form a thick pastry layer.
• Brush the pastry with the milk or water, then top with the remaining filling, pushing and patting it into place to evenly coat the pastry layer. Fold the overhanging pastry into the centre, then gently crumple up the remaining 2 pastry sheets and arrange them on top.
• Brush all the exposed pastry and edges with beaten egg and sprinkle over the nigella seeds. Bake for 25–30 minutes, or until deep golden-brown. Serve the borek immediately.