Pot Pie w/ Leeks & Wild Shrooms

Pot Pie w/ Leeks & Wild Shrooms

 

Layer the following in a 9x13 casserole dish:

Layer 1:
1 c. frozen corn
1.c. frozen green beans

Layer 2: tender sautéed vegetables
2 T. butter
2 T. oil
1 c. finely diced carrots
2 large leeks, sliced
2 bunches green onions, diced

Layer 3: sautéed shrooms
4 T. butter
4 T. oil
5-6 c. wild mushrooms - any combination of portabello, porcini, shitake, etc.)

Layer 4:
2 chicken breasts, fried in butter and oil until nearly done, then shredded or diced

Layer 5: cream sauce
1/2 c. butter, melted in saucepan, then whisk in
4-5 T. flour
4 chicken bouillon cubes
1 qt. heavy cream
1 T. cracked pepper
1 t. sage
1 t. tarragon

Layer 6: crust
Use your favorite pie crust

Brush with melted butter.  Bake at 350 for 20-25 minutes or until crust is flaky and golden brown.

Herbed Greens w/ Grapeseed Dressing

Herbed Greens w/ Grapeseed Dressing

Serves 6

2 heads Butter lettuce

1 head Red leaf lettuce
1-2 handfuls Sweet pea shoots

3-4 T. Fresh dill
3-4 T. Fresh tarragon

Grapeseed Dressing:

1/4 c. apple cider vinegar

3-4 T. key lime juice

1 t. cracked pepper

1 T. spicy brown mustard

3/4 c. grapeseed oil

Gently pat greens dry.  I sprinkle my greens with a light dusting of Sweet N Low.  It's a little trick I learned from my Grandma, so if you have no objections to synthetic sweeteners, give it a try.

Just before serving, toss greens with dressing.