Chicken Lemongrass Basil Curry

For some great recipes:  http://www.thefreshmarket.com/littlebigmeals

4 servings
2 Tbsp. olive oil
2-3 cups chopped vegetables
1lb. boneless skinless chicken breasts, chopped
1 pkg. Saffron Road Lemongrass Basil Simmer Sauce
1/2 cups chicken broth or water
1/2 cups coconut milk
1 lime juiced
1/4 cups fresh cilantro, chopped
sea salt to taste
3 cups cooked rice (1 cup dry)

In a large skillet, heat olive oil over medium heat.  Add vegetables and saute, stirring occasionally, for 10 minutes.
Add chicken and brown meat for 30 seconds before adding simmer sauce, broth, and coconut milk.

Bring to a boil, then reduce heat to simmer, and cover.  Allow the curry to cook 15 minutes or until vegetables are soft and chicken is cooked through.  Add the lime juice, cilantro, and salt, just before serving.

Serve curry over cooked rice.

Homemade Chicken Pot Pie

Used by permission from Michelle Gill

Crust:
2 1/2 cups of flour (I mix whole wheat and bread flour.)
1 stick of butter (Add more if you prefer.)
1/2 tsp. of sea salt or Himalayan salt
Process in a food processor or Ninja.
Add 1/2 cup of cold water or so and stir.
Split in two.  Roll out. 
Line your pie dish with one dough sheet.

Filling:
Boil 1 large chicken breast with 1/8 of a chopped onion.
Remove chicken.  
Add your choice of chopped vegetables.  (I use potatoes, green beans, and carrots.)
Boil with 1 tsp. of thyme and 1 tsp. of sage.
Chop up the chicken and throw in with the vegetables when done.
Sprinkle in 1/4 tsp. salt and 1 Tblsp. corn starch to thicken.
Fill pie dish with filling.
Top with a few thin slices of butter and cover with other dough sheet.
Use your finger to press together on the edges.  Use a knife to slice 3 to 4 holes in the top.
Bake in preheated 400F degree oven for 1 hour.