These two-bite treats are so versatile for the holidays and so easy to make! The pinwheels start with refrigerated pie dough and add a filling that’s ready in just a few pulses. The result is a flaky crust with a nutty, tangy filling – all topped off with a perfect, sweet icing that hardens nicely for easy storing.
Whether you’re serving these as part of a holiday breakfast or adding them to your cookie tray, they’ll be well received!
Continue readingDisclaimer: This post is sponsored in conjunction with Flavors of Fall Week . I received complimentary product from sponsor companies to aid in the creation of the Flavors of Fall Week recipes. All opinions are mine alone.
What’s the last thing you did solely for yourself?
It’s a hard season for self care – especially since fall also means back-to-school for so many. It’s easy to get caught up in all the “to-dos” – I know I do.
Often, I’ll extend that in to blog projects. This galette? I made just for me. Just because I wanted to. And yes, I ate the whole thing myself.
Continue readingJanuary. The month when I’m torn between all the comfort food and trying to eat health. (Because, New Year’s resolutions and all that.) This dish is pretty much the ultimate compromise. And right now I’m all about compromise.
I, like 90% of the population, dream big on New Year’s. I’m going to eat better! I’m going to exercise every day! I’m going to be organized! And wash the curtains regularly! And floss! And sleep more! And then mid-January rolls around and I’m like, resolutions? What resolutions?!
This year I’m trying to be more gently with myself. I’ve washed the curtains once, and I’ll put it out of my mind until the summer. I’m definitely not exercising every day, but I am wearing my fitbit to try to be more aware of how much I’m moving (or not). And I’m trying to plan some more healthy meals so when something less than great sneaks on to the menu, I’m not sweating it.
This tastes just like your traditional pot pie, but the secret ingredient is almond milk! The almond milk makes the filling rich and creamy for only a fraction of the calories. It also uses only a top crust, but you won’t miss the usually-soggy bottom crust here. And using a dairy-free pie crust will make the whole thing dairy free! Such a win.
And if you’re looking for more comfort food, I’m linking up with some other bloggers today to bring you some great options.
Lighter Chicken Pot Pie
(adapted from Well Plated)
Serves 4
1 Tbsp. olive oil
1 cup diced carrots
1/2 cup diced celery
1 1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup flour
2 cups unsweetened almond milk
2 cups cooked, chopped chicken or turkey breast
1/2 cup frozen peas
1/2 cup frozen pearl onions
1 Tbsp. chopped fresh thyme
1 prepared pie crust
1 egg, lightly beaten, with 1 Tbsp. water for egg wash
Preheat the oven to 425 degrees. Spray a 9″ pie dish with nonstick spray.
In a large Dutch oven, heat oil over medium high heat. Add carrots, celery, garlic powder, salt, and pepper. Cook 3-4 minutes, until carrots begin to soften.
Sprinkle the flour over and stir in, cook an additional 2 minutes. Slowly whisk in the almond milk, scraping up any browned bits from the pan. Bring to a boil and cook 3-5 minutes, until it thickens. Stir in the chicken, peas, onions, and thyme. Spoon the mixture into the pie dish.
Roll the pie dough out so it will cover your dish. Brush the edges of the dish with egg wash, then lay the pie crust over. Gently press the dough into the sides of the dish so it sticks and trim as needed. Cut Egg wash the top of the pie crust. 3-4 slits in the top to vent.
Bake about 25 minutes, until golden and bubbly. Let rest a few minutes before serving.
