Sometimes I just get tired of making the same stuff all of the time for dinner. (I do keep a list of dinner ideas on the side of my fridge, and it has 30 or so items, but still.) I decided to flip through my Better Homes and Garden Cookbook and see if something inspired me. I was in luck.
I took a recipe for a chicken pot pie casserole and had to modify it based on what I had on hand and translated it into something that my family liked very much.
I’m glad that I have learned enough about cooking to be able to do this, and add to our list of stuff to eat. Timothy’s favorite part? The initial I put on top of each one.
Update: The recipe is below for those who requested it.
Chicken Potpies (modified from Better Homes & Garden)
1 10-ounce package frozen veggies (I used a baby potato blend and added about 1/4 cup frozen corn as well)
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms (I sautéed a lesser amount on the side and put them in only pies of those who like mushrooms in our family, which would be me.)
1/4 cup butter
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon dried sage, marjoram or thyme, crushed (I used 1/4 teaspoon ground sage since that’s what I had)
1/8 teaspoon pepper
1 can (14.5 oz) chicken broth
3/4 cup milk
3 cups cubed cooked chicken or turkey
1/4 cup snipped fresh parsley (I used about 1 teaspoon dried basil instead)
Prepare pastry for double-crust pie (2 cups flour, 2/3 cup shortening and 1/2 teaspoon salt – blend with pastry knife until it is in pea-shaped pieces – then add 6-8 tablespoons water, one at a time, stirring with fork until dough is just moistened. Then spread on floured surface and roll out).
In a saucepan cook onion (and mushrooms) in butter till tender. Stir in flour; salt, sage and pepper. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Stir in veggies, chicken and parsley (or basil). Cook until bubbly.
Pour mixture into prepared pie pans. Roll out crust for tops, making sure to cut slits into the top to release steam. Bake in 450 degree oven for 12-15 minutes or until pastry is golden brown.
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