Skillet Chicken Pot Pie

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1 tbsp. olive oil

3 boneless, skinless chicken breasts, cut into 1″ chunks

kosher salt

Freshly ground black pepper

1/2 onion, chopped

2 medium carrots, peeled and chopped

2 stalks celery, chopped

2 tsp. fresh thyme

3 tbsp. flour

1 1/2 c. frozen peas

2 c. chicken broth

2 tbsp. heavy cream

1 can refrigerated biscuit douhg

1 Egg, lightly beaten


Back-Burner Stock

Posted by in Shared Member Recipes

This light-bodied broth is a mélange of scraps that you can collect and save as you cook during the week–use whatever you have. For a shrimp and chorizo paella to make with this, go to

Spiced Coconut Carrot Soup

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Puréed soups are easy because they don’t require lots of knife work… but they can also be boring. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one’s not baby food.