Eat.

This is amazing.

Chicken Pot Pie
3 boneless skinless chicken breasts (cooked)
(I cook them all day on low in a crock pot with 1 can cream of chicken soup, but you could just boil the chicken if you wanted to.)
1 small can peas & carrots
1 small can cut green beans
1/2 can Del Monte Summer Crisp Corn
1 can diced potatoes
½ chopped sweet onion
2 T. butter + 1 T. butter
2 T. all purpose flour
pepper to taste
About ¾ cup Chicken Broth
1 can Cream of Chicken soup

Mix chicken and (drained) canned vegetables in 2 quart casserole dish. Sautee onions in 2 T. butter until translucent. Add remaining 1 T. of butter. When that butter is melted, stir in 2 T. flour. When flour has cooked in a little, slowly stir in broth, making a roux. Stir and cook until thick. Add soup and pepper, stir until smooth. Cook over low heat for 5 minutes. Pour over chicken and vegetables; mix well. Set aside; make crust.

Crust:
1 cup self-rising flour
5 tbsp butter
milk - about 1/3 cup

Cut butter into flour. Add milk a little at a time until dough leaves sides of bowl. Cover dough with a little flour and place on waxed paper. Roll out about 1/4 inch thick on floured waxed paper. Move crust to pie, sealing edges. Cut crust to fit and use the extra pieces to seal edges to dish. Cut slits for steam, brush with milk. Bake at 350 until crust is brown and pie is bubbly, about 40 minutes.

pouring gravy/sauce onto chicken and vegetables…

ready for crust.

cutting (sealing) crust to edges.

ready to bake.

upon completion…golden brown.

comfort food!

absolutely delicious.

1 medium sweet onion, finely chopped
1 c. baby carrots, finely chopped
3 cans chicken broth
2 cups water
4 boneless skinless chicken breasts
¼ t. black pepper
2 T. margarine
3 T. flour
1 can cream of mushroom
1 can cream of chicken
1 8-ounce pkg. Velveeta Cheese
1 pkg. Mahatma Wild Rice
1 box. Uncle Ben’s original Wild Rice (not the 5 minute kind)

Cook the 4 chicken breasts with the can of cream of mushroom in a crock pot on Low for 8 hours. Remove chicken from crock pot and chop into small pieces. Set aside. Cook Mahatma rice as directed and set aside, and cook Uncle Bens according to package except only use half of flavoring packet. Set aside.

In a large pot, sauté 1 T. of margarine with chopped carrots and onion on low heat until onions are translucent and carrots are slightly tender. Move carrots and onions to the sides and add 1 T of margarine and 3 T. flour in the center of the pot. Mix flour into margarine, making a rue. Add 1 can of chicken broth very, very slowly…about a half-cup at a time, letting it simmer and thicken in between adding. This is very similar to making gravy. Stir continuously to prevent scorching and keep the texture smooth. Add the can of cream of chicken and the Velveeta, cut up into cubes, and stir until everything is melted together. Slowly add 2 more cans of chicken broth, and let mixture simmer for a few minutes. Drain rice and add to the soup mixture. Also stir in ¼ tsp. of black pepper and the cooked, chopped chicken. Soup will be fairly thick – add 2 cups of water to thin, and stir. Cook on low until heated throughout and serve.

Makes about 8 servings.

Optional additions:
steamed broccoli florets or sautéed portabella mushrooms

1 eye of round roast
5 cans of Swanson’s Beef Broth
1/4 c. Red Wine Vinegar
Steakhouse Seasoning (preferably in a grinder)
2 T butter
5 T flour
dash of black pepper, to taste
seasoned salt, to taste
1 can green beans (”VeggiGreen” at Publix are the prettiest.)
1 can Del Monte Summer Crisp corn
1 can diced potatoes
1 can petite diced tomatoes
1 small can of carrots, sliced or whole baby
1 small can of lima beans
And a handful of frozen okra (optional)

In the morning: Place roast in a crock pot. Pour one can of beef broth + red wine vinegar over roast. Dust the edges of the roast with steakhouse seasoning. Cook for about 10 hours on low.

Melt butter in a large stock pot. Stir flour into butter, and “cook” flour until it starts to lightly brown. (Making a roux.) Slowly add first can of beef broth, a little at a time, constantly stirring with a whisk. This should form a gravy-like liquid. Continue to add 2 additional cans of broth, very slowly, allowing the mixture to boil and thicken between additions. You want this “base” to be as thick as possible. Add seasoned salt and black pepper at this time. Once you have a big pot of gravy, add the entire can of petite diced tomatoes and stir. Drain all of the other vegetables, and add to soup. Remove roast from crock pot, trim all fat, and chop entire roast into bite-sized pieces. (If you slice it against the grain, it will crumble into pieces without you having to do much.) Place beef into soup. Add one more can of beef broth, stir well, and allow to heat throughout. Best served with cornbread, and serves approximately 8.