What We Eat in a Week | Cozy Fall Dinners in Our Old Farmhouse

A cozy what we eat in a week from our old farmhouse kitchen — fall recipes we make on repeat to feed our family real food.Join me for slow cooking at home: an easy sheet pan supper for busy nights, a whole roast chicken with all the cozy fixings, then how I stretch that same chicken into a bubbling homemade chicken pot pie, plus one more comforting fall supper we love.

Thank you for joining me here for restoring home, family and spirit. Love you lots.🤍

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Roasted Chicken
*Ingredients:*
1 whole chicken (3–5 lbs)
Olive oil
Salt and black pepper, generously
Smoked paprika
Chili powder
Garlic powder
Onion powder
Peruvian spice blend (optional)
Any additional seasonings you love

*Instructions:*

1. Preheat oven to 350°F.
2. Pat the entire chicken dry with paper towels, making sure the skin is thoroughly dry for a beautifully roasted finish.
3. Place chicken on a roasting rack inside a roasting pan. Allowing air to circulate underneath helps the chicken roast evenly.
4. Drizzle olive oil generously over the bird, rubbing it into the skin on all sides.
5. Sprinkle your choice of seasonings evenly over the entire chicken, using plenty of salt and pepper. *Do not rub the seasonings in with your hands.* Simply let them rest on the oiled skin.
6. Roast uncovered at 350°F for approximately 1 hour for a smaller bird, or longer depending on size, until a meat thermometer reads 165°F in the thickest part of the breast and thigh, without touching bone.
7. Allow chicken to rest for 10–15 minutes before carving.

*Pioneer Kitchen Tip:* The secret to a beautiful roasted chicken is dry skin, a little olive oil, generous seasoning, and plenty of air circulation underneath. Simple, wholesome, and delicious!

Old-Fashion Chicken Pot Pie (From Scratch)

A hearty farmhouse chicken pot pie with homemade broth, tender vegetables, shredded chicken, and buttery pie crust. Measurements are approximate, so adjust to your liking!

*Step 1: Chicken & Broth*
1 whole chicken
1 onion, roughly chopped
A few carrots and celery stalks
Salt and pepper
Water for broth

Place everything in an Instant Pot with water. Cook on high pressure for 45 minutes. Allow pressure to release safely. Remove chicken, strain and reserve broth, and shred the meat.

*Step 2: Homemade Pie Crust*
¼ cup cold butter
¼ cup shortening
1 heaping cup flour
Sprinkle of salt
4–5 tablespoons cold water

Cut butter and shortening into flour and salt until crumbly. Slowly add water until dough comes together. It should be slightly dry, not sticky. Wrap in plastic wrap and refrigerate.

*Step 3: Creamy Chicken Pot Pie Filling*
1 onion, chopped
A few garlic cloves, minced
2–3 carrots, chopped
2–3 celery stalks, chopped
1–2 potatoes, thinly sliced
2–3 tablespoons butter
¼ cup flour
2 cups homemade chicken broth
½ cup heavy cream
Generous amount of shredded chicken
Salt, pepper, and Italian herbs
Extra broth or flour as needed

*Instructions:*

1. In a cast-iron skillet, sauté onion, garlic, carrots, celery, and potatoes in butter until nearly tender.
2. Sprinkle flour over vegetables and stir for 1–2 minutes.
3. Slowly add chicken broth, stirring constantly. Add cream and stir until thick and bubbly.
4. Season with salt, pepper, and Italian herbs. Stir in shredded chicken.
5. Add extra broth for a creamy, gravy-rich filling. Thicken with a little flour mixed with cold broth if needed.
6. Roll out chilled pie dough and cover the skillet. Crimp edges and cut a few steam vents.
7. Bake at **350°F for 45–55 minutes**, until golden brown, bubbly, and vegetables are tender. Rest 10 minutes before serving.

*Pioneer Kitchen Tip:* This is a humble, old-fashioned recipe. Taste as you go and don't be afraid to add extra broth! I love a chicken pot pie with plenty of rich gravy so it stays wonderfully moist.


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