Love is in the air and our kitchen this week. Can you spot the heart in me and mini me’s version of chicken pot pie? We lightened it up with a whole grain crust and roasted chicken ( which marinated overnight in rosemary olive oil and fresh lemon juice). Our pie was full of antioxidant rich sweet potatoes, garlic, carrots, a turnip, green beans and sugar snap peas. We cooked down garlic and red onion in olive oil and added our chicken. We then added the vegetables. Once it cooked down, we added flour, milk, stock, sea salt, pepper and some nutmeg! We put it all together under one (not two) of our easy go to crusts. A simple egg wash on the crust with some basil and we were set at 375 for 20 minutes. We felt the love!!!!!