Guess we’re all back to our schedules tomorrow huh?  With that being said I’m back in the kitchen after being aloof for two weeks now.  She (the kitchen) and I are becoming acquainted again . . .

Alright lets get started with my charades here . . . What’s this look like it’s gonna be?

Emmm . . . Guess again.  Here’s another picture and I bet I know what you’re thinking!

Nooooooo it’s not warm apple pie!  It’s Chicken Pot Pie.  This means I win right? HeHeHe

This is so simple to make and is a perfect winter meal and also very tasty!  And aaahhh yeah, I do make my own crust.  Here’s the recipe taken straight from Better Homes and Gardens.  She’s a lovely little cookbook with very good traditional recipes.

CHICKEN POT PIE

~ Preheat Oven 450 degrees

1 10-ounce package frozen peas & carrots (I use whatever I have for veggies)

1/2 cup chopped onion

1/2 cup chopped fresh mushrooms (I must omit this one due to picky spouse)

1/4 cup butter

1/3 cup all-purpose flour

1/2 tsp salt

1/2 tsp thyme

1/8 tsp pepper

2 cups chicken broth

3/4 cup milk

3 cups cubed cooked chicken or turkey

1/4 cup snipped fresh parsley (I use 1 tsp dried parsley in place of the fresh)

1/4 cup diced pimiento (can’t find pimiento? use the jarred roasted red peppers instead)

1.  Prepare your crust (can use an already made one…just thaw it out first).

2.  In a saucepan cook onion and mushrooms in butter till tender.  Stir in flour; salt; thyme and pepper.  Add chicken broth and milk all at once.  Cook and stir till thickened and bubbly.  Stir in veggies, chicken or turkey, parsley, and pimiento; cook till bubbly.

3.  Pour mixture into your prepared pie crust.  Cover mixture with another pie crust and flute (pinch) edges of pastry and cut slits in the top for steam to escape.  Bake for 12 – 15 min or till pasty is golden brown.

Enjoy and Good Night!