Easy Chicken Pot Pie With Endive And Blue Cheese Salad.

That leg.

Really struck my Funny Bone.

I thought this was one of the best chicken pot pies I have ever made. It is laughably easy and the simple flavors shine through.

I paired the pot pie with this endive salad. The bitter greens were just fab with the blue cheese, walnuts and dried cranberries.

Easy Chicken Pot Pie

Ingredients:

1 package (2 rounds; 15 oz) refrigerated pie crusts
2 Tbs butter
1 1/2 cups mixed vegetables, your choice (fresh or frozen)
2 cups (approximately 8 oz) shredded cooked chicken
3 Tbs flour
Salt and pepper to taste
2 cups chicken broth

Directions:

1. Preheat oven to 450℉.

2. Place one pie crust in 9 inch pie plate. Crimp edge and prick bottom a few times with a fork. Bake for 7-8 minutes, until browned. Remove and lower oven temperature to 350℉.

3. While pie crust bakes, melt butter in skillet over medium heat. Add vegetables and cook for about 1 minute. Add chicken and cook 1 minute longer. Sprinkle flour, salt and pepper over the vegetables and stir until combined. Add broth and increase heat to medium-high. Cook until mixture thickens slightly, about 1 to 2 minutes.

4. Pour chicken mixture into baked pie crust and cover with the other unbaked pastry round. Crimp edges together and slice vents into crust.

5. Bake pie on top of a baking sheet for 20-25 minutes. Let potpie rest for about 10 minutes than serve.

Serves 6

Recipe from What Can I Bring? Cookbook by Anne Byrn

Endive And Blue Cheese Salad

Ingredients:

1/3 cup blue cheese
2 tablespoons Greek yogurt
3 tablespoons milk
1 Tbs chopped chives
1 Tbs lemon juice
4 heads endive
1/4 cup toasted walnuts
1/4 cup dried cranberries
1/4 cup blue cheese, crumbled
additional chopped chives to garnish

Directions:

1. Purée 1/3 cup blue cheese, Greek yogurt and milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper.

2. Slice the 4 heads of endive lengthwise; toss with the dressing. Top with toasted walnuts, dried cranberries and more blue cheese and chives.

Recipe from Food Network Magazine