Our Family Recipes: Chicken Pot Pie

Growing up meal time was a "fend for yourself" time. Generally. We did have meals together. Sometimes. As a general rule if you were hungry, you found something to eat or went hungry. After getting were married, I remember my husband asking me what we were going to have for dinner. To me it seemed a funny question. I told him I was going to have cereal and asked him what he was planning to eat. It seemed a perfectly logical to me. (I should say here that my husband was one of six children and they ate nightly meals together). He asked in his very sweet way, “Don’t you think we should make something and eat together?” I was baffled. After all, it wasn’t a birthday, Christmas, Easter or Thanksgiving. It was a regular
day. It wasn’t even Sunday. “Seriously?” was my response. Probably not what the poor guy wanted to hear. The next night we had meatloaf. I was very proud of myself. It was a regular day, and I had cooked dinner. Again my sweet husband asked (so kindly as to not offend), “Do you think we should have
something with the meatloaf…like potatoes, rice or corn?” “SERIOUSLY???” I had just cooked a main course, which to me was a big deal. The idea that he thought there should perhaps be more on the table was totally foreign. We’ve come along way since then. I now usually cook a nightly meal, not to mention making breakfast & lunches. Cooking has become something I usually enjoy. We are busy with 3 children so meals have to either be very simple and fast, or planned ahead of time. And yes, we do still have cereal for dinner every now and again.

Tuesday, February 28, 2012

Chicken Pot Pie

1 Package (10 ounce) frozen Vegetables (Your choice...I like mixed & add extra)
⅓ cup butter or stick margarine
⅓ cup all-purpose flour
⅓ cup onion
½ teaspoon salt
¼ teaspoon pepper
1 ¾ cups chicken broth (1 can)
⅔ cup milk
2 ½ to 3 cups cut-up cooked chicken or turkey
Frozen Pie Crust (the roll out kind works great!)

Rinse frozen peas and carrots in cold water to separate; drain. Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat. Heat oven to 425º. Make pastry. Roll two-thirds of the pastry into 13-inch square. Ease into ungreased square pan, 9 X 9 X 2 inches. Pour chicken mixture into pastry-lined pan. Cover top with remaining pastry. Cut slits in top. Bake about 35 minutes or until golden brown.

**Good recipe for using up leftover chicken.

No comments:

Subscribe to: Post Comments (Atom)