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Chicken Pot Pie

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Ending the week with a bang! Old favorites, with a new twist- I think we are all feeling very nostalgic over here. If you’ve seen our menu for next week, we’re carrying on the trend of “bringing it back, but better” with a bunch of all-star dishes, and some fresh new sides. You guys crushed Monday and Friday right off the bat- short rib and BBQ didn’t stand a chance. However, we’re feeling pretty ambitious, so I kept the ordering open for the rest of the days. Don’t say I didn’t tell you! Last time we did chicken pot pie, it was a huge hit- but tonight is even better. Not only the pot pie, but the sides- I mean, twice baked potatoes…come on! Even the salad is a star. You’ll see. Get in there! 

For the chicken pot pie:

Set your oven to 400F. Remove the plastic lid and place the pot pies on a sheet tray for easier loading/unloading in the oven. Pop them in the oven, and set a timer for 10 minutes. Once the timer goes off, pull the pies out and press the puff pastry crust on top. Put them back in the oven for another minute or two to warm the crust, and they’re good to go!

For the twice baked potatoes:

Easy- just pop them in the oven with the pies. They may take a bit longer- they are pretty dense, and you want them to be heated all the way through! If you’re in a hurry, pop them in the microwave for 2 minutes, and then broil to get that caramelizey-gooey-cheesey crust.  

For the mixed greens:

I. LOVE. THESE. LEAVES. At home, I eat them like potato chips while binging my favorite shows. Crunchy and packed with flavor. Little leaf farms does a great job- and they’re a local, year round farm! Dress the greens with the vinaigrette, give them a season with salt and pepper, and prepare for leafy bliss to overcome your senses. 

If you got a broccoli + pesto grain bowl:

Theo and Gigi said it right- this bowl is the truth. The flavors and textures just go so well together, and can we talk about the colors? I feel like when I look at this bowl of goodness, I am diving into a lush broccoli forest at the edge of a pesto river, surrounded by adorable squirrels made of feta cheese, standing on the pristine shore of farro (that’s the sand)… Phew, I know I have an active imagination… but maybe this is too far… For optimal broccoli/pesto/forest/beach/feta squirrels enjoyment, just mix it all up and get in there. You could heat it up, but I would just go for it cold. Enjoy 🙂


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