Wednesday, February 06, 2008
Final Answer? Pure-dee Comfort Food!
So this is the final wind up - the final recipe which finishes the final answer: Susie, at Pink Carnation in Bloom asked for the three recipes that are standard fare, sure hits at our house. I knew before I even opened my cookbook which three they would be because, well, they're standard fare. I could make them without recipes - all three of them. So the last one is pure comfort food - it doesn't require china and linen napkins. This should be served around your kitchen table, where hungry family and friends have pulled up on a cold night. You could serve it to 'company', and they might just love some good old fashioned comfort food. I don't know where I got the recipe I've had it so long. And of course I'm changing it up a bit. To keep from being confusing (like I was on the pot roast recipe) I'll just tell you what I do, every time.Chicken Pot Pie, serves 8 easily
You'll need:
*1 chicken, cooked, deboned - save broth and skim off fat that rises to the top
2 boxes frozen mixed vegetables, thawed or one large bag
2 boxes frozen mixed vegetables, thawed or one large bag
2 cans cream of chicken soup
15 ounches of chicken broth, reserved or purchased
1 cup milk
1 cup self-rising flour
1/2 stick margarine
1 box Jiffy pie crust mix or 1 ready made crust
1 egg
1 tsp italian seasoning
Prepare crust mix according to package directions, and pat out into a 9 x 13 rectangle. If you use the premade one, let it warm up a bit then reshape it to fit the casserole dish. Spray 9 x 13 pyrex dish with pam and place pie crust in it.
Layer pieces of shredded or chopped chicken over crust. Cover with mixed vegetables. Mix all other ingredients and pour over chicken and vegetables.
Bake til golden brown. Will be crusty on top. Bake at 325 - 350 degrees for 45 minutes. Let cool 10 minutes before serving. Since the vegetables and the bread are already in the dish, it's a complete meal in itself. If you'd like a side dish to go with it, you could add a leafy salad or a fruit cup. This dish can easily be made ahead, refrigerated, then popped in the oven when you walk in the door at night and supper will be on the table in under an hour.
The original recipe didn't call for the pie crust, but I thought it improved the taste and texture a lot. If your family doesn't like mixed vegetables, feel free to substitute a vegetable they do like.
*Note: in reference to my previous recipe post that promoted using a crockpot as much as possible to make life easier, a great way to cook and debone a chicken is to pop it in the crockpot overnight, add a cup of water, then let it cook on low all night. When you get up in the morning, turn off the crockpot. When the chicken is cool to the touch, debone it, shred it, and save the broth. This can be done with a whole chicken, chicken thighs, breasts, wings, legs - whatever you have on hand. Much more economical than buying one of those teensy little cans of cooked chicken, and the broth will be fabulous and low sodium to boot! Buying a rotisserie chicken from the grocery, skinning, deboning and shredding it is also a good way to go.
Labels: Slavin' Over the Stove
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