Sunday, October 15, 2006
Comfort Foods...Chicken Pot Pie
It's been cold today...gray, breezy, misty this morning...it reminds me a bit of Iceland...the grayness, at any rate, it's certainly not cold enough but still...here is a comfort food recipe for the cold days. Very easy and quick, especially if you use a store-roasted chicken.
The photos: the chicken pot pie with some bread taken out so you can see the inside, hummingbird at feeder this afternoon, and our first fire in the fireplace!
Mandy's Chicken Pot Pie by Lori Johnson
Taken from 66 Degrees North cookbook
4-6 chicken breasts*
1 cup sliced carrots
1/2 package frozen peas*
1 cup sliced mushrooms (1 8oz can or fresh)
1 can chicken broth*
1 can cream chicken soup*
1 1/2 cups self-rising flour
1 1/2 cups milk
1/4 tsp pepper
1/4 cup butter
Cook and cube chicken. (*You can do this in several ways...purchase a rotisserie chicken at the grocery, bake a chicken in your own oven, or use a crockpot. Put chicken breasts in crockpot and add 1/2 cup water over them. Allow to cook ~7 hours)
Bring soup and broth to boil together - set aside. (*I use bouillon cubes for broth, you have to boil the water but it is much cheaper and convenient to have the cubes on hand. Sometimes I also substitute Cream of Chicken & Mushroom soup or Chicken and Roasted Garlic soup for the plain Cream of Chicken soup.)
Place chicken, vegetables (*I use broccoli or frozen edamame beans since we do not like peas), and mushroom in baking dish. Pour soup over chicken mixture. Mix flour, milk, pepper then pour over soup mixture; DO NOT STIR IN!!! Dot top with chunks of butter and bake at 425F for 30 minutes.