Baby, it's cold outside! It's a perfect time of year for some warm, homemade comfort food. I have just the thing for you - Homemade Chicken Pot Pie! I got the recipe from my friend, Judy. I have no idea where she found the recipe. I assure you, this is one of those recipes you'll want to put in your family favorites file!
Ingredients:
1 - Cut up chicken. Place in bottom of casserole dish. I usually cook the chicken in the crock pot earlier in the day.
2 - Cover with steamed vegetables. Use any vegetables you prefer. Do note, however, that the quality of your vegetables is one of the main things that determines just how wonderful this recipe will be. That said, I do occasionally use the inexpensive mixed bag veggies from the freezer section. It's still yummy, but doesn't come close to using fresh. That's probably no surprise to anyone.
3 - Mix soup and broth & soup together & pour on top. This step is a lot more fun if you use a vintage beater! I was amazed at how much better everything mixed up, too! If you don't have one of these, you should definitely put it on your list to get.
4 - Cut in flour & butter (like you’re making biscuits). Mix in milk. Pour flour mixture over casserole. Once again, the tools you use make cooking a lot more fun. A fun vintage bowl and my grandmother's old measuring cup certainly added to my cooking entertainment!
5 - Bake at 350 degrees for 1 hour until brown in a PRETTY casserole dish. I have prettier casserole dishes. I should have grabbed one of those since I was taking photos and then I could have shot from a better angle! In fact, I should always grab the pretty ones first! I should be living in style! I may work that into my New Year's resolution.
6 - ENJOY!!!
I'm linking this post with -
Chicken Pot Pie
Ingredients:
- cooked chicken - amount depends on your preference. I usually cook a whole chicken and can use the meat for about 3 or 4 different recipes. I use one portion for the first recipe and put the remainder into 2 or 3 freezer containers for recipes to be made later. We don't use a lot of meat in our recipes. You may want more.
- Assorted steamed vegetables (carrots, peas, potatoes, green beans, etc)
- 1 can Cream of Chicken soup
- ½ cup chicken broth
- 1 cup milk
- 1 ½ cups self-rising flour (see step 4 for substituting regular flour)
- 1 stick butter, softened
- 1 ½ cups milk (can use half kefir or buttermilk)
1 - Cut up chicken. Place in bottom of casserole dish. I usually cook the chicken in the crock pot earlier in the day.
2 - Cover with steamed vegetables. Use any vegetables you prefer. Do note, however, that the quality of your vegetables is one of the main things that determines just how wonderful this recipe will be. That said, I do occasionally use the inexpensive mixed bag veggies from the freezer section. It's still yummy, but doesn't come close to using fresh. That's probably no surprise to anyone.
3 - Mix soup and broth & soup together & pour on top. This step is a lot more fun if you use a vintage beater! I was amazed at how much better everything mixed up, too! If you don't have one of these, you should definitely put it on your list to get.
4 - Cut in flour & butter (like you’re making biscuits). Mix in milk. Pour flour mixture over casserole. Once again, the tools you use make cooking a lot more fun. A fun vintage bowl and my grandmother's old measuring cup certainly added to my cooking entertainment!
NOTE: Instead of self rising flour, you can use:
- 1 ½ cups all purpose flour
- 1 ½ tsp baking powder
- ¾ tsp salt
5 - Bake at 350 degrees for 1 hour until brown in a PRETTY casserole dish. I have prettier casserole dishes. I should have grabbed one of those since I was taking photos and then I could have shot from a better angle! In fact, I should always grab the pretty ones first! I should be living in style! I may work that into my New Year's resolution.
6 - ENJOY!!!
Check out my RECIPES page for more of my favorites!
I'm linking this post with -
- Homemaker Monday at 11th Heaven
- Making Monday Marvelous at C.R.A.F.T.
- It's a Blog Party
- Made by You Monday at Skip to My Lou
