Good Morning!! I hope you all had a great weekend. I know we did! Yesterday after church, we came home and it was chilly, cloudy and even (gasp!) a bit drizzly. So we hunkered in, played Scrabble, watched a movie and made mud pies outside in the newly wet mud. Then in for a bubble bath and a REALLY REALLY yummy homemade Chicken Pot Pie. SO good and so easy- I kinda made up my own recipe, so here goes… (well, first our menu for the week, recipe at the end)
B: Bagels with cream cheese, fruit
L: Sandwiches, chips, apples
D: Chicken Pot Pie, steamed broccoli
B: eggs with english muffins
L: spaghetti, carrots, cookie
B: smoothies, cinnamon bread
L: PB&J, Go Gurt, apples
D: Out with Michael, Burritos for kids with Carly
B: Homemade granola, yogurt
L: turkey and cheese, apples, crackers
D: grilled cheese, tomato soup
B: Oatmeal, bananas
L: Pasta, chicken, cucumbers, cookie
D: Chicken Pasta Salad
B: cinnamon toast, bananas
L: Hot Lunch
D: Spinach and cheese calzones, Cesar Salad
B: cereal with milk
L: taquitos, fruit
D: Teriyake Chicken, brown rice, edamame
Ok, so my
Chicken Pot Pie
For the crust, I used the one out of the Betty Crocker cookbook. P. 123.
For the pie-
1 potato, peeled and diced
3 stalks celery washed and diced
2 carrots, diced
1 onion, diced
1/3 cup butter
2 cups chicken broth
1 cup milk
1/2 cup flour
1 tsp. salt
1/4 tsp pepper
4-6 chicken breasts, cooked and chopped
In a large, deep pan melt butter and sautee all veggies together for about 10 minutes. Add the flour to the veggies and mix. Cook for 1 minute, stirring constantly.
Mix chicken broth and mild, gradually stir into the veggies. Cook over medium heat until thickened and bubbly. Stir in salt and pepper, add chicken and stir well.
In a pyrex – 2 quart dish, put one pie crust along the bottom. Pour in the pie filling and top with other crust. Make sure to make steam vents- either with a knife or pierce with a fork.
Bake at 400 for about 50 minutes or until golden brown. Enjoy!!