The cool weather will be here before we know it, even though we’ve been sweating bullets all month long. Be prepared to make the fam a comfort-food classic with this delicious take on the chicken pot pie by Jersey Fresh.

Be sure to visit the local farmer’s market for fresh, local ingredients!

Filling:
2 lbs whole chicken breasts with skin and bones
1 cup pearl onions, unpeeled
2 Jersey Fresh medium carrots, cut into ¼-inch thick slices
2 Jersey Fresh celery ribs, cut into ¼-inch thick pieces
½ cup Jersey Fresh peas
¼ pound mushrooms, sliced thin
2 TBS unsalted butter
¼ cup Jersey Fresh shallots, finely chopped
1 bay leaf
¼ tsp Jersey Fresh thyme, crumbled
¼ tsp Jersey Fresh tarragon, crumbled
¼ cup all purpose flour
1/3 cup Jersey dry white wine
2½ cups chicken broth
salt and pepper to taste

Mashed Potatoes:
1 ½ pounds Jersey Fresh potatoes
¼ cup sour cream
3 TBS Jersey Fresh chives, minced
salt and pepper to taste

To make filling: In a large saucepan, bring 3 quarts of water to a boil. Add chicken and simmer, uncovered 25 minutes. Remove pan from heat and transfer chicken to a bowl, discarding cooking liquid. Cool. Discard skin and bones. Cut chicken into ¾-inch cubes.

Bring 2 quarts water to a boil and cook onions until tender. Transfer onions to a bowl of cold water, reserving cooking liquid in pan. Peel onions and add to chicken. Return reserved cooking liquid to a boil and cook carrots and celery until just tender. Drain carrots and celery and add with uncooked peas to chicken mixture.

Cook mushrooms in ½ TBS butter over moderate heat, stirring, until softened and golden brown and add to chicken mixture. Cook shallots with bay leaf, thyme, and tarragon in remaining 1½ TBS butter over moderately low heat, stirring, until soft and pale golden and stir in flour. Cook mixture, stirring, 3 minutes and gradually whisk in wine, broth, salt and pepper to taste. Simmer sauce 5 minutes, whisking occasionally.

Discard bay leaf. Pour sauce over chicken mixture and stir until combined well.

For Mashed Potatoes: Peel potatoes and cut into 1-inch pieces. Cover potatoes with water and simmer until very tender. Drain potatoes and reserve about 1/3 cup cooking liquid. In batches, force potatoes through a ricer or food mill fitted with medium disk into a bowl and stir in sour cream, chives, salt and pepper to taste, and enough reserved cooking liquid to reach a fluffy consistency. Do not use a food processor. Transfer potatoes to pastry bag filled with a ½-inch fluted tip.

Spread filling in a 1½ to 2-quart gratin dish or other shallow baking dish. Pipe mashed potatoes decoratively in mounds on filling and bake in a pre-heated 425 degree oven until filling is bubbling and potatoes are golden on edges, about 25 minutes. Serves 4.

Enjoy!

We found this on the Jersey Fresh website and loved it! It’s the perfect way to welcome the beginning of autumn.

2 TBS olive oil
1 cup chicken broth
½ tsp pepper
2 TBS flour
2½ cups Jersey Fresh potatoes, peeled and diced
1 cup Jersey Fresh carrots, sliced
1 cup Jersey Fresh onion, finely chopped
3 cups milk
½ tsp salt
2 cups sharp cheddar cheese, shredded
3 cups Jersey Fresh corn, cooked and cut from the cob

Heat oil in a Dutch oven. Add onion and cook until tender. Stir in chicken broth, potatoes, and carrots. Simmer until potatoes are tender, about 20 minutes. Stir in milk, corn, pepper, and salt, and heat until simmering. Mix cheese and flour and add to soup mixture, stirring constantly until cheese is melted.

Serves 8.

Click here to visit Jersey Fresh.

I’ve made this recipe from Simply Recipes a few times and I love it! I make a big batch of it on Sundays so I have it available for lunch during the week. Easy, healthy and tasty!

Ingredients:

• 1 Tbsp olive oil
• 1/2 pound bulk sweet Italian sausage, or another sausage (use gluten-free sausage if cooking gluten-free)
• 1 onion, sliced thin (about 1 1/2 cup’s worth of sliced onions)
• 2 large garlic cloves, sliced thin (I add 2 more large cloves because I love garlic!)
• 1 pound kale (1 large bunch), center thick rib removed, leaves roughly chopped
• 1/2 cup chicken or vegetable stock
• 1 15-ounce can of white beans, rinsed and drained
• Salt and pepper1. Heat the olive oil in a large pan over medium-high heat and add the bulk sausage, or remove the casings from link sausages. Cook for 3-4 minutes, then add onion slices and turn the heat to high. Cook until the edges of the onions brown, about 3-4 minutes. Add the garlic and cook for another minute.

  2. Next, add the kale, sprinkle with salt over everything, then add the stock. Cover the pan, lower the heat to medium and cook for 2 minutes.

  3. Uncover when kale is cooked down, mix everything well and add beans. Cover again and lower the heat to low. Cook another 5 minutes, then turn off the heat. Let stand 5 minutes, then serve.

Try it out, enjoy, and visit Simply Recipes for more yummy recipes!