{In my kitchen...}

For a couple weeks now, I've been taking a break from cooking. ...but today, I miss it. Dinner tonight: marinated chicken thighs, roasted Brussels sprouts and some wild rice. It totally hit the spot.

{In my kitchen...}

 

Chicken Pot Pie & Gluten Free Cornbread

(I don't really worry about measurements when I'm cooking!)

1: herb-roasted rotisserie chicken, meat pulled and torn/chopped into bite-size pieces (will shred more as soup boils)

10-ish: Baby yellow potatoes, roughly chopped to bite-size pieces

2 large handfuls: fresh green beans, snapped 

7-ish: carrots, sliced

water, vegetable broth, & cream of chicken (or mushroom) to add some thickness

garlic powder, onion powder, black pepper, sea salt

*David suggested adding some cornstarch next time to help thicken.

Mix all ingredients in dutch oven and place over medium-high heat. Cover and boil about 30 minutes (or until potatoes are tender when pierced with a fork), stirring occasionally.

Reduce to simmer for a few minutes before serving.

For the cornbread, I used Bob's Red Mill cornbread mix and just followed to recipe. Delish.