So I’m working on dinner right now. Chicken Pot Pie.
3 cooked and chopped chicken chests
3 medium sized potatoes (5 of the smaller red potato kind if you prefer) chopped into bite sized pieces.
2 stalks celery chopped into bite sized pieces.
2 carrots chopped into bite sized pieces.
1/2 onion chopped finely
1 cup frozen peas
Liberal sprinkling of dill weed
(small can/jar of mushrooms if you like em!!!)
Grease a 13×9″ glass baking pan (or your favorite casserole pan approximately the same size) and pour the above ingredients in. Mix together.
3/4 stick of butter- melted
3/4 cup of flour
Liberal sprinkling of Lawrey’s Seasoned Salt
Liberal sprinkling of pepper
Liberal sprinkling of garlic powder or a few cloves minced garlic (2 TBS or so if you buy it minced)
2-3 cups of chicken broth
Melt butter in pan, stir in flour until pasty, slowly pour in broth, and then add spices as it thickens.
Pour over pan of chicken mixture. Stir.
Cover with aluminum foil and bake at 350 for 1 hour.
Then, cover with pie crust, cut off excess, and bake at 400 for 25 minutes.
I’m serving with salad and our favorite zucchini dish.
Oh. And Lemon pie. Yum.