Paula made chicken pot pie for dinner tonight. I asked her to cook it since we had not had it in a little while. It is always a treat to have, especially since Paula makes a really good crust to go with it!

Since Paula was off on Monday, she made the filling yesterday and just made the crust today. The recipe is from an old standby Betty Crocker Cookbook. You cook 1/2 cup of chopped onions and 1/2 cup of chopped mushrooms with some butter in a saucepan until tender. Then  you stir in 1/3 cup of flour, 1/2 teaspoon salt, 1/2 teaspoon of thyme, sage and marjoram (or any combination of those…) and 1/8 teaspoon pepper. Add 2 cups chicken broth and 3/4 cup of milk and cook until the sauce  become thickened and bubbly. Stir in a can of drained peas and carrots, 3 cups of boneless chicken breasts that have been cut up into bite size pieces. (Sometimes we use rotisserie chicken since that is even easier…). Mix everything together.

At this point, you are supposed to pour it into a baking dish and cover it with pastry crust. Paula just saved the filling in the refrigerator on Monday and put it all together this afternoon. She baked it before she brought it to school for the three of us to eat since I had a meeting that night. But back to the recipe…Once the pastry crust is on top of everything, it bakes at 450 degrees for 15 minutes or until the pastry crust is golden brown and the inside is bubbling. It was delicious! And best of all, Paula made it big enough that we will enjoy it later this week again!

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