Monday, May 19, 2008 ;
12:57 PM
I spent Mother's Day weekend with my mother and two of my three sisters, plus a couple of the grandchildren. There is nothing quite like family togetherness! We were hosted by my sister Liz and Tom in their Bowling Green, Kentucky home right on a golf course. Long, grueling hours Tom has spent facing the sides of the house with beautiful grey Kentucky stone. And Liz's creativity is everywhere inside, creating an oasis of peace and beauty for the weary traveler. Her neighbor makes a mean chicken pot pie. Liz asked if we could go over and watch how she made it, so Mom, Lizzie and I trouped next door to observe, and it was just like being an audience for our own private cooking show! Here it is, quick, easy and delicious:KIM'S CHICKEN POT PIEcooked chicken (Kim's hint to save time: buy an already cooked chicken at your grocery store deli and remove meat from bones. Discard fat and skin.) 1 can cream of chicken soup3 cups chicken broth2 15 oz. cans "veg-all" veggies, drained (I used 30 oz of frozen veggies, warmed 5 min. in microwave)Stir all this together in a Pam-sprayed 9 x 13 glass baking dish. For the crust:1 1/2 c self-rising flour1 1/2 c milk (Kim tried buttermilk; delicious!)1 stick butter (1/2 c) melted1 1/2 t baking powderWhisk this together in a bowl, then pour over top of chicken and veggies. Spread out evenly with spatula. Bake at 425 degrees for 45 minutes. Golden brown crust, bubbling goodness inside!
♫♫♪♫♪ from Marg
Marg Marshall, 12:57 PM
I can't believe I didn't get a shout out when I came even though I was sick! That's the last mother's day I spend with you!
, at
20 May, 2008 ------------------------------------------------------------------
It was quite delicious, although I recommend white flour (instead of whole wheat) in the future.
Also, you should put bacon and lentils and barley in it too!
Hyperion, at
28 May, 2008 ------------------------------------------------------------------
Okay, I just finished making this, although it isn't baked yet. The dough for the crust was really runny, it tan through to the chicken/veggies. The pan is overflowing - are you sure it is 3 cups of chicken broth? I'll let you know how it turns out.
, at
04 June, 2008 ------------------------------------------------------------------
I mean it Ran through.........
, at
04 June, 2008 ------------------------------------------------------------------
Okay, I tried it and it was great!! The runny dough made the liquid underneath thicker. I have it in the oven again for supper tonight - this time I added a bit of onion salt and poultry seasoning to the broth, and about 1 Tbsp. of dried parsley to the dough. Just kicks it up a notch!!
, at
10 June, 2008 ------------------------------------------------------------------
For anyone who lives in canada - no need to buy self-rising flour here. All our flour IS self-rising. I read that in a Canadian bread-making book. Marg, did you know that when you lived here?
, at
14 June, 2008 ------------------------------------------------------------------
