Just a general question-
What is your favorite food on a cold, cloudy day like today?
I have a couple that come to mind...One is a nice, hearty homemade stew over homemade mashed potatoes...The other is the spicy seafood soup from the Buffet Palace...
Feel free to add to the list...
- yeesh
- 12-06-2011, 09:03 AM
- Shea Veile
- 12-06-2011, 09:16 AM
You know those little simple-to-prepare cookbooks in the grocery lane as you're waiting to purchase your items? Well, that's where this one came from, one of those ...
Chicken Pot Pie
1 package (10 oz.) frozen mixed veggies
1/3 cup butter or margarine
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt (regular or seasoned)
1/4 teaspoon pepper
1 1/3 cups chicken broth
2/3 cup milk
2 1/2 - 3 cups cut up (or canned) cooked chicken or turkey
1 package (15 oz.) refrigerated pie crusts
1.) Heat oven to 425 degrees. Rinse frozen mixed veggies in cold water to separate; drain.
2.) 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 mixed veggies; remove from heat.
3.) Roll one pastry to 12-inch circle. Ease into ungreased square pan, 9 x 9 x 2 inches. Pour chicken mixture into pastry-lined pan.
4.) Roll other pastry into 12-inch circle; place over chicken mixture. Turn edges of pastry under and flute. Bake about 35 minutes or until golden brown. (6 servings)
* For the people who may not know, the refrigerated pie crusts can be found in the store near the ready-to-cook bisquits & cookies. (Be careful, they tear easily when unrolling.)
YUM! Enjoy!
.
Chicken Pot Pie
1 package (10 oz.) frozen mixed veggies
1/3 cup butter or margarine
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt (regular or seasoned)
1/4 teaspoon pepper
1 1/3 cups chicken broth
2/3 cup milk
2 1/2 - 3 cups cut up (or canned) cooked chicken or turkey
1 package (15 oz.) refrigerated pie crusts
1.) Heat oven to 425 degrees. Rinse frozen mixed veggies in cold water to separate; drain.
2.) 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 mixed veggies; remove from heat.
3.) Roll one pastry to 12-inch circle. Ease into ungreased square pan, 9 x 9 x 2 inches. Pour chicken mixture into pastry-lined pan.
4.) Roll other pastry into 12-inch circle; place over chicken mixture. Turn edges of pastry under and flute. Bake about 35 minutes or until golden brown. (6 servings)
* For the people who may not know, the refrigerated pie crusts can be found in the store near the ready-to-cook bisquits & cookies. (Be careful, they tear easily when unrolling.)
YUM! Enjoy!
.
- VictoriaLyn
- 12-08-2011, 09:02 PM
A big bowl of Chili