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Tasty


swimming and playing outside all day, ice cream and sno-cones, no school. T en, I grew up and discovered the days of three-month breaks from life were over. Now, my favorite season is fall. I love the apple and pumpkin scents


S


and fl avors, the vibrant red and yellow hues (as a Sooner, I cannot bring myself to say I like the orange hues, but I digress) and the three F’s: Food, family and football. T is month, I am sharing with you a


recipe for chicken pot pie I found online. I haven’t made it since last winter, and I’ve only made it once so I did not deviate from the written recipe too much, and I didn’t need to. It is a wonderful comfort food, and it’s even better heated up the next day. T is is defi nitely not the typical, school cafeteria chicken pot pie. Don’t let the long list of ingredients


fool you. A lot of them you may already have in your refrigerator and pantry. T e others are easy to fi nd in your local supermarket. T is may be a recipe you will


want to save for a cool, rainy day. It takes about 30 minutes to prep and 20 minutes to cook, but it is worth it. Enjoy!


ummer used to be my favorite season. What’s not to love? No school,


 1 small onion, chopped  3 stalks celery, chopped  3 carrots, chopped  2/3 cup frozen peas


 3 tbsp. fresh parsley, chopped  1/4 tsp. dried thyme


 1/4 cup all-purpose fl our  2 cups low-salt chicken broth  2/3 cup half-and-half


 Salt and pepper, to taste


Treats


CHICKEN POT PIE WITH BISCUIT CRUST  1/4 cup butter


 3 cups cooked chicken, cut into bite-size pieces  1 can (16.3 oz.) refrigerated fl aky-style biscuit dough  1 egg yolk, beaten  1 tbsp. water


Preheat oven to 350°. Melt butter in a skillet over medium- low heat and cook the onion, celery and carrots until tender (about 15 minutes). Stir in peas, parsley, thyme and fl our and cook, stirring constantly until the fl our coats the vegetables and begins to fry (about 5 minutes). Whisk in chicken broth and half-and-half and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper. Mix in the chicken meat.


Transfer the chicken, veggies and sauce into a 2-quart baking dish. Arrange biscuits on top of the fi lling. In a small bowl, beat egg yolk with water and brush on the biscuits.


Bake in preheated oven until the biscuits are golden brown and the fi lling is bubbling (20 to 25 minutes). Let cool 10 minutes before serving.


Serves 6. Recipe courtesy of AllRecipes.com


IF YOU HAVE A RECIPE YOU WOULD LIKE TO SHARE, EMAIL IT TO OECNEWS@OKCOOP.ORG 15


By Brianna Wall


WWW.OKCOOP.ORG


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