Post-partum Gift Basket And Meal Delivery

Chicken Pot Pie- Makes 2 pies 3 Chicken Breasts- cubed into 1cm pieces 2 cups of Carrots- thinly sliced 2 cups of Celery- thinly sliced 1 cup of Onion- finely chopped 2 cups of potatoes – cubed into 1 cm pieces 2 cups frozen peas or green beans (my sister hates peas) 1/4 cup Madeira wine or Brandy (optional) 1 tsp tarragon 2 tsp parsley 1 tsp celery salt 1 tsp garlic powder 1 tsp pepper 1 tsp salt 1/2 cup heavy cream 2 cups chicken stock 1/2 stick butter 3 T flour S&P to taste 1 box of ready-made pie crust

In a medium soup pot cook the onions in 1 T butter and a little chicken stock. When they are translucent, add the spices and the chicken and cook until chicken is done. Add carrots, celery, and potatoes and 2 cups of stock. Simmer until potatoes are soft but not fully cooked (about 80% done). There will be a little juice left. In a small saucepan make a roux by melting 2 T butter and whisking in the flour. Cook on med-low heat until it thickens and the “floury” smell subsides, about 5 minutes. Slowly add the Madeira and cook for another 2-3 minutes until the alcohol is cooked out.

Pour the remaining juice from the pot into the roux. Add the cream and remaining butter and whisk for 2-3 minutes until the sauce thickens. Pour over the chicken and vegetables and mix well. Allow to cool then divide into two large freezer bags. When it is time to prepare, instruct the New Mom to pour one bag into a deep dish pie plate, unroll one crust on top, and bake for 20-25 minutes on 350. If she wants, she can do a top crust and a bottom crust, and also do an egg wash on top. If you plan for her to do a bottom crust, be sure to provide her with two packages of pie crust.

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