Farewell September

I love the fall. It’s my favorite season. Living where we do, surrounded by miles and miles of orchards, the colors of fall are beautiful. While we don’t come close to the fall colors of New England, the sprinkling of reds and yellows are nice.

I can remember when we lived an hour’s drive north. Our children were just teenagers when we’d pack a picnic lunch and take a drive up into the mountains in search of fall. Most years we seemed to miss that brief change. Now all I need do is walk out my front door.

Another reason I love the fall is that the evenings are cool and crisp. Food just seems to take on a different flavor when the air is cool and crisp. Today is all about serving up a delicious supper while spending time enjoying God’s brief water colors of fall. Have a wonderful and very blessed day.

Crock Pot Chicken Pot Pie
2 lbs boneless Chicken Breasts
1 lb small Red Potatoes
1 cup Baby Carrots
4 Celery Ribs
1 White Onion
1 cup Young Peas
2 teaspoons Garlic Powder
1 teaspoon Celery Salt
1 teaspoon Black Pepper
3-1/2 cups Chicken Stock, divided
4 tablespoons Butter
3 Garlic Cloves
1/2 cup Flour
1/2 teaspoon dried Thyme
Salt to taste
Black Pepper to taste
1 (16 oz) can refrigerated Buttermilk Biscuits (8 count)

Spray the CERMAIC bowl of a slow cooker with cooking spray. Set inside slow cooker.

Cut chicken into cubes. Clean and quarter potatoes. Chop carrots and celery. Peel and dice onions. Place cued chicken and prepared vegetables into the slow cooker. Season with garlic powder, celery salt and black pepper. Add 2 cups of chicken stock over the top. Place lid n place, set to HIGH and let simmer for 3 hours.

Once chicken and vegetables have simmered 3 hours, make the thickening gravy. Peel and mince garlic. In a large saucepan over medium heat, melt butter. Add garlic, cook, stirring constantly until fragrant, about a minute.

Whisk flour into the butter mixture, stir until flour paste begins to brown, about 2 minutes. Gradually whisk in remaining 1-1/2 cups chicken stock into the roux mixture. Once smooth, season with thyme.

Cook until sauce begins to thicken and resembles the consistency of stew, about 10 minutes. Taste and adjust seasoning with salt and pepper as desired. Add gravy roux to the slow cooker. Add young peas, simmer another 10 minutes.

Heat oven to 375-degrees. When the time is up for the slow cooker, turn cooker off, remove the ceramic insert.

Open tube of biscuits. Arrange biscuits over the top of the chicken mixture. Place in the oven to bake for 14 minutes or until tops of biscuits are golden brown.

Ladle Chicken Pot Pie mixture into bowls with a biscuit on top. Serve and enjoy!

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To every thing there is a season, and a time to every purpose under the heaven.