BLAT sandwich

baguette
bacon
tomato
lettuce
avocado
salt and pepper

Bake bacon at 400 degrees on a parchment lined pan, flipping halfway. Assemble sandwich.

One pot chicken pot pie

1.5 lbs chicken breast
McCormick Montreal chicken seasoning
2 T butter
1 T olive or avocado oil
4 carrots, sliced 1/4 inch thick (may need to slice thicker carrots horizontally once)
2 celery stalks, sliced 1/4 inch thick
1 onion, chopped fine
1/2 tsp dried thyme
6 T flour
3 cups chicken broth
1/2 cup frozen peas
1 tsp dried parsley
1 pie crust or puff pastry (may want to skip as gets soggy with leftovers, if skipped you can make it fully on the stove and add extra chicken broth as it simmers)
1 egg, beaten well with 2 T water


-Preheat oven to 400, coat both sides of chicken with oil and chicken seasoning and roast for about 20 minutes depending on size of chicken breasts, flipping halfway.

-Melt butter in large oven-safe skillet (I use a stainless Wok) and add oil. Add carrots, celery, onion, 1/2 tsp salt, 1/2 tsp pepper, and cook for 5 minutes. Stir in thyme and flour and cook for 2 minutes. Slowly add broth, scraping up any browned bits and bring to a simmer.

-Chop chicken into bite-sized pieces and add to skillet. Cook for 5-10 minutes to continue to soften vegetables. Add peas, parsley, and taste to determine if any additional salt or pepper is needed.

-Roll out pie crust or puff pastry and place on top of pie, cutting four 2-inch slits in center in a flower shape. Brush egg on top of crust and bake for 25-30 minutes. Let cool for 10 mins before serving.