"I think I'm ready to go back to school."
My oldest daughter, who loves sleep and not having a schedule even more than, well...me, said those words to me yesterday. It's hard to believe, but is there such a thing as too much summer? Even I'm almost ready to get back into the school groove. Even though we've had a great summer - took a couple of fun family trips, slept in most days and did our best not to commit to much of anything - the cool days of fall, heavy sweaters and slow braises is starting to sound kinda nice.
Which means that it's time to roast a turkey!
I'm not merely getting a jump on Thanksgiving (although that will be here before we know it - there's already Halloween costumes in stores!). Every August I roast a turkey (or, as I'm doing this year, a few chickens) in an effort to make September meals easier and the back-to-school transition a cinch. I freeze the meat into portions that are just enough to make sandwiches for a weeks worth of school lunches. Sunday night I take a bag out of the freezer and it's thawed by Monday morning. Sandwiches are ready to be made for the week which means I'm one step ahead of the game.
The leftover chicken or turkey meat is also great to make simple dinners that are easy and quick. Both the girls are already starting sports practice, which means that four nights a week I'll be running them here and there, leaving me without much time to make a healthy dinner. Fortunately, I have a few other tricks up my sleeve to help simplify things:
- While Farmers Markets are still around, I stock up on fresh fruits and vegetables and freeze them. They last a few months and I pull them out first thing in the morning when I know I'll have a busy day. {Be sure to chop them up ahead of time and freeze in dinner-size portions.}
- I plan my weekly dinner menu in advance. You know you've been there: on your way home after a day of running everywhere, and suddenly it occurs to you that you have no idea what to make for dinner. Instead of caving and heading for the drive-thru, I like to have a plan in place. I can't tell you how much time this has saved me. Having an answer to the questions "What's for dinner?" brings a satisfaction that only a parent could know!
- You know those recipes that taste even better the next day? I plan for leftovers which makes our lives that much easier. {This is especially nice if you've got older kids who might be on different dinner schedules.}
- If you're making one lasagna, why not make two? Freezing dinners is one of my favorite things to do in the fall and winter. It's a great way to plan for those nights when I don't have a plan.
- Use convenience foods when appropriate. Not all convenience foods are created equal. Find some high-quality foods that your family enjoys and don't taste as if you've compromised. You've heard me rave about using Simply Potatoes products in many of the dishes I make, but I really can't stress enough how much I love this product! It's saved me many times when I was stuck with what to make for dinner. There's just no way I'm going to peel, boil, mash and dice on a busy weeknight.
The recipe I'm sharing with you today uses all of the tips above! I put the exact amounts of turkey and vegetables I'll need into one freezer bag and label it "Pot Pie ingredients". I can keep puff pastry in the freezer, too, and since I always have a bag of Simply Potatoes on hand, this recipe can come together with a snap!
What tips do you have for making weeknight meals easier? I'd love to hear them!
Chicken, Potato & Summer Vegetable Pot Pie
Use up those summer vegetables and transition to fall with this delicious summer pot pie!
Ingredients
- 1 T butter
- 1 small zucchini, diced
- 1 small yellow summer squash, diced
- 2 carrots diced
- 2 ears of corn kernels removed
- 1 cup diced, cooked chicken
- ¼ cup flour
- 1 cup low-sodium chicken stock or broth
- 1 cup whole milk
- 1 package Simply Potatoes Diced Potatoes with Onions
- ¼ cup fresh parsley, chopped
- 1 teaspoon kosher salt
- freshly ground black pepper
- 1 sheet frozen puff pastry, thawed
- 1 egg yolk beaten with 2 T cold water
Instructions
- Preheat oven to 425F.
- Melt butter over medium-high heat. Add zucchini, squash, carrots and corn and saute for 5 minutes, stirring occasionally.
- Add flour and cook for one minute. Add chicken stock and milk. Allow to come to a boil and stir occasionally until mixture thickened, about 5-7 minutes.
- Stir in chicken and potatoes and cook until mixture is heated thoroughly. Put mixture in baking dish (can use a 13x9, 2 quart round or individual serving dishes).
- Unfold dough onto lightly floured work surface. Press dish(es) into puff pastry to score, then use a sharp knife to cut out pastry (pastry will the be the exact size and shape of dish). Prick a few holes in pastry with a fork, then place on top of filling in dish (pastry should fit just over the top, no need to press into sides).
- Brush pastry lightly with egg wash. Bake for 15 minutes or until pastry is golden brown.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 386Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 93mgSodium: 658mgCarbohydrates: 46gFiber: 5gSugar: 11gProtein: 19g
This data was provided and calculated by Nutritionix.
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Karen Wells says
Please send to my E Mail thanks!
the wicked noodle says
Hi Karen, I'm not sure what you mean - are you asking for me to send the recipe to your email?
Jen @ Savory Simple says
I love all of these tips! This pot pie looks so wonderful.
the wicked noodle says
Thanks Jen!
lisaiscooking says
Homemade pot pie has never been easier! I love the idea of roasting turkey or chicken and keeping the meat portioned and ready in the freezer. Great thinking.
the wicked noodle says
Thanks Lisa!
Marta@What Should I Eat For Breakfast Today says
this are truly amazing pictures, I can't stop looking at it. Beautiful!
the wicked noodle says
Thanks so much, Marta!
Minnie@thelady8home says
What a fabulously composed dish!!! Beautiful!!! Bookmarking.
the wicked noodle says
Thank you, Minnie!
Valerie @ From Valerie's Kitchen says
These are beautiful! Love the idea of using puff pastry on top. Gorgeous pictures!
the wicked noodle says
Thanks so much, Valerie!
Georgia @ The Comfort of Cooking says
What a great looking pot pie! Love that you put a summery spin on one of my favorite comfort foods. Delicious!
the wicked noodle says
Thanks Georgia!!
vianney says
great tips. I also roast a turkey in August for a mock Thanksgiving (for Hubby) and freeze leftover for fall meals. love the tip on "Not all convenience foods are created equal. Find some high-quality foods that your family enjoys," I have a few of those, pre- baked tostadas , quality canned tomatillos and pre wrapped wontons. perfect in a pinch!
the wicked noodle says
It's definitely true. I don't use many convenience foods but there are those few that are truly delicious and make our lives easier!
Maria of Your Smart Kitchen says
This is all perfect convenience food. Perfect as all you have to do is take the ingredients out of the freezer and there it goes.... perfect in our mini-Dutch oven that kids will enjoy doing, and the combination of ingredients is perfectly nutritious and affordable. What else could we ask for in a specific chicken pot pie? You're very creative, thank you for this.
the wicked noodle says
Thanks so much, Maria!
Leslie Green says
I wish I was half as organized as you!!!!
the wicked noodle says
Thanks Leslie!
Baker Street says
what a gorgeous pot pie! I would absolutely love to have that for dinner tonight! 🙂
the wicked noodle says
Thanks, Baker Street!
Kiran @ KiranTarun.com says
The individual servings are simply cute. Amazing tips for on the go moms, now that schools are in session 🙂
the wicked noodle says
Thanks Kiran!
Jenn and Seth says
i've been craving chicken recently, this sounds PERFECT!
the wicked noodle says
That's great, J&S! I'm so glad.
Marta@What should I eatfor breakfast today says
I was visiting friends in London some time ago and I felt in love with pies. But at the beggining I was thinking it was suflet 🙂
the wicked noodle says
It definitely looks like to could be a souffle based on how puffed the pastry got. But I guess that's why they call it puff pastry 🙂 I agree - pies are sooo good!
Jen Laceda | Tartine and Apron Strings says
Now, that's a beautiful pie! Can't resist this kind of comfort food! Wish I'm having this for Sunday supper or something...
the wicked noodle says
Thanks Jen!!
Anna @ Crunchy Creamy Sweet says
The most delicious looking pot pie I have ever seen! And right on time - being under the weather makes me crave fall food even more. And it's rainy today so I pretty much have to make this dish. Thank you for sharing your tips on stocking up, Kristy!
the wicked noodle says
Anytime, Anna!
Jenny @ BAKE says
you sound so super organised! these pies look absolutely stunning! I've never tried freezing veg before but I think I'm going to have to have a go!
the wicked noodle says
Thanks so much, Jen!
Amy (Savory Moments) says
Mmmmmm.... Love this cold weather classic changed up for the summer! Looks delicious!
the wicked noodle says
Thanks Ann!
Amanda@chewtown says
Here in Australia at the end of a frosty and cold winter I can't fathom being over summer. I'm looking forward to taking it off your hands! These pot pies look wonderful. I love that you freeze the ingredients for a quick cooking time... It's a great idea!
the wicked noodle says
Thanks Amanda!
Jen @ Savory Simple says
These are almost too pretty to eat! (not that that would stop me)
the wicked noodle says
LOL! Thanks Jen 🙂
Beth says
I love chicken pot pie, and this variation looks so good! You're right - things can get busy in the fall, and it always takes me a few weeks to get back into the organized swing of things. I love your idea of roasting a turkey at the beginning of the school year and pulling out the meat whenever you need it!
the wicked noodle says
Thanks Beth!
Lynna says
These look so adorable and delectable to eat!
AHah, i`m not ready for school yet! that`s because i`m taking summer classes...so it`s like school never left!
the wicked noodle says
Thanks Lynna!
Laura (Tutti Dolci) says
What darling little pot pies! I love the individual servings :).
the wicked noodle says
Thank you, Laura!
Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate says
Great tips on keeping it simple! As a mom myself, I completely understand the importance and balance of nutrition and a busy schedule. Keeping both in check is important and doable thanks to tips like yours.
the wicked noodle says
Thanks Kati!
kitchenriffs says
I haven't done it for a few years, but I often roast a turkey in August or September. In fact, I've even done it on the grill for a Labor Day cookout! Turkey is too good to save just for high holiday occasions. Plus, really nice chicken pot pie! Another thing I haven't made for awhile. You're a real inspiration today! thanks.
the wicked noodle says
I agree - why save it for just once a year? Thanks, KR 🙂
wok with ray says
This is one of the most beautiful pot pie I've ever seen. I am impressed with the magazine quality shots and I love your composition. Wow, you really hit this one, Kristy! 🙂
the wicked noodle says
That means so much coming from a photographer I really admire, Ray. Thank you!!