Hi Everyone!
I can't believe that it is almost the end of January already.
Believe it or not, I decided that today is the day that I begin Spring cleaning. I
am already tired of the winter "dust and crud". I took down my kitchen curtains and they are in the washer and it is my intention to get ALL of my curtains washed this week. It just gives the house a big breath of fresh air. :)
I'm also working on some Freezer cooking. Over the weekend I made 3 batches of granola bars, 20 breakfast burritos and about 20 taco meat, bean and cheese burritos. Also, cookie dough to make 6 dozen chocolate chip cookies. I flash froze cookie dough "blobs" so that they are ready to pop in the oven whenever we have a hankerin' for some warm cookies.
It is cold and snowy today so I decided it would be a great day to make some comfort food. Homemade Chicken Potpie sounds like a winner for dinner. (recipe to follow).
Well, its time to get to it! Have a wonderful day, Everyone!
Chicken Pot Pie
Ingredients:
4 chicken breasts
2 cans cream of chicken soup
1 cup of milk
2 cups frozen mixed vegetables
1 large potato
thyme, salt, and pepper
2 refrigerated pie crusts
Steps:
Boil chicken breasts until done.
Wash, peel and dice large potato and boil.
Once the potatoes have cooked for about ten minutes, add in the two cups of frozen vegetables.
While vegetables are cooking, pull apart chicken, or cut into bite size pieces.
Cook vegetables til tender, then drain.
In a large mixing bowl, stir together the chicken, soup, milk, vegetables, thyme, salt, and pepper.
Stretch one pie crust to fit the bottom of 9X13 casserole dish.
Dump mixture on top and spread around evenly.
Stretch other pie crust over that. It’s okay if it’s not perfect.
Bake at 375 for 40 minutes or until done.
