Simple Summery Peach Pie

Living in Alabama does have its perks, especially living near easy access to fresh Chilton County Peaches. I have been visiting Durbin Farms since I was a child, and they still have the most unbelievable peaches. These peaches (below) were bigger than a softball, sweet, juicy and bursting with fresh peach flavor. A friend of mine passed me this recipe for Simple Peach Pie, and it really can’t get much easier than this. It’s fast with very few ingredients, and it was gone before I could turn around. When you have peaches this sweet, you don’t even need vanilla ice cream on the side, but it is a good addition :).

Light and Healthy Individual Chicken Pot Pies

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Another recipe with chicken…I know. I am just so excited about this recipe that I couldn’t wait any longer to share it with you. This Chicken Pot Pie recipe is delicious, easy and light! I have been trying to perfect this recipe for a while, and the combination of fresh vegetables, fresh herbs, skim milk and fat-free cream of mushroom soup yield tons of wonderful flavor without adding too many calories and fat. I also used refrigerated pie crusts¬†and cooked rotisserie chicken to simplify the preparation time for those of you who are as busy as I am.


Individual Light Chicken Pot Pies

Prep: 15 minutes

Cook: 40 minutes

Yield: 4 to 6 servings

Ingredients

1 tablespoon butter or margarine

1 cup diced carrots

1 cup diced celery

1 (8-ounce) package sliced fresh mushrooms

1 clove garlic, minced

1/2 cup diced onion

1/4 cup chopped fresh Italian parsley

11/2 cups chopped cooked chicken (I used freshly cooked rotisserie chicken)

1 (103/4-ounce) can fat-free cream of mushroom soup, undiluted (I used Campbells)

1/2 cup skim milk

1/2 (15-ounce) refrigerated piecrust (such as Pillsbury)

1 egg yolk

1 tablespoon skim milk

Preparation

1. Preheat oven to 400F.

2. Melt butter in a large saute pan over medium-high heat; add carrots and next 5 ingredients and saute 5 minutes. Add parsley and saute 1 more minute. Stir in chopped chicken, soup and 1/2 cup milk and cook 5 minutes more or until thoroughly heated.

3. Spoon chicken mixture into 4 individual baking dishes and place on large baking sheet covered with aluminum foil. Cut refrigerated piecrust into 1-inch strips; arrange in lattice design over tops of dishes. (If you don’t have individual dishes, you can use a lightly greased 11- x 7-inch baking dish.)

4. Stir together egg yolk and 1 tablespoon milk; brush over crust. Bake for 30 minutes or until golden, shielding crust with aluminum foil to prevent excessive browning.