I have to say I love this time of year...I'm not quite ready for the cold weather, but I love harvest time. All the canning and baking that goes a long with it is a fun change from my usual avoidance of the kitchen in the heat of the summer. I'm going to have to get used to these very short summers here in Monticello. We love this little place and feel so grateful for this first year here. As crazy as we were this time last year, I wouldn't have done things any differently. So...one of my favorite things to pop in the oven this time of year (besides zucchini bread loaded with nuts and chocolate chips) is Chicken Pot Pie. You can use vegetables from your garden and it is super easy and yummy.
2-pie crusts (homemade or store bought)
1-chicken breast cooked and chopped
corn, peas, squash, potatoes, carrots, onions...(whatever you have)
1 pkg cream cheese
1 can cream soup
Saute your veggies all together to soften them up. Cream together cream cheese and soup. Stir in veggies and chicken. Salt and pepper to taste. Scoop into pie crust. and cover with second pie crust. Don't forget the slits in the top! Bake @ 350 for 1 hour or until crust is golden. The best dessert with this is peaches and cream. Cut up some fresh peaches, sweeten them with a little sugar if needed and pour the cream-so so so good!
It's a good thing I've started running daily, because these recipes are not easy on the calories. :)