Chicken Not Pie

Over the course of the past week, there are many things that I have not done.

I did not finish my homework until 30 minutes before it was due today.

I did not sleep adequately.

I did not go to the grocery store.

With all those nots, you ought to imagine I didn’t get much done this week.

But, I did.

I pride myself in making my work presentable regardless of whether I know what I’m doing or not.

Even if last minute, I completed two homework assignments which took me a combined total of ~25 hours to finish. Meow. I also made it into the office to work some, and hung around today for the international potluck! I ate twice the size of my face in food brought in by coworkers, and then went back for desserts. My favorite new taste was definitely found in the beet bread.

Beet bread. Have you ever heard of such a thing?

I especially loved the card she left next to the loaf on the table. “If you don’t like beets, you might not like this.” I apparently love beets. I got her recipe so I will have to try it out this weekend and report back!

Also accomplished this week: some form of nourishment at home. Without a trip to the grocery store, I was surprised to make it through the week on food in the freezer and pantry. I even whipped up a satisfying dinner while feverishly writing up my assignments.

Chicken Not Pie

• 2 chicken breasts, cubed
• 1 small white onion, chopped
• 2 cloves garlic minced
• 1-2 carrots, diced
• 1 cup peas
• 1 cup corn
• 1 cup vegetable broth
• 1 can cream of mushroom soup
• salt and pepper to taste

We had frozen chicken, veggies, and not much else on hand. I put them into my dutch oven with some vegetable broth, aromatics, and mushroom soup. Out came heaven.

In about 4 minutes times, you can prepare some form of pie crust with a food processor and some know-how. That is exactly what I did. The dough sat in the fridge for an hour or two before I started cooking. Then, I rolled it out and cut out some pie biscuits.

Baked in the oven for not more than 7 minutes at 350°F.

I opted for the biscuit cutter instead of putting the dough in a dish to bake, simply because I didn’t make enough dough to fill a pan. I actually really loved have the little biscuits to dunk into the filling.

This was such a cinch to whip up and tasted so homey and delicious, without taking much effort at all. I just left the pot on the stove (turned off) and headed out to class. When J got home later, he knew exactly what to do.

I’m totally looking forward to a monster trip to TJoe’s this weekend to make up for the lack of variety. But for now, I’ll start working on my sleep quota.