Chicken Pot Pie

Did someone say “Chicken Pot Pie?”

Pot Pie is one of our favorite recipes.  Golden brown crust that is flaky and filled with warm veggies and tender chicken swimming in gravy- that is comfort food!  Any type of chicken will do, breast, bone-in thigh, whole chicken, whatever you have on hand.  If you boil a whole chicken, you will only need about 1/3 of the meat, so you can freeze the rest for another meal!  By boiling the chicken you will get the broth that you need also.

The herbs in the recipe are 3 of my favorite.  Each of these is very easy to grow and you can cut them fresh from your Garden almost year round.  Sage, Parsely, and Thyme add a warm comforting flavor very common in Southern food.

Pie Crust- click link for recipe

Filling:

2 tblsp. butter

1 tblsp. flour

1 breast and 2 thighs of chicken- any chicken parts will work

16 oz chicken broth

1 tsp each of ground sage,parsley, and thyme.

12-16 oz package of frozen mixed veggies

Salt & pepper to taste.

In a heavy sauce pan or dutch oven, melt butter and add flour.  Cook flour for 5-7  minutes without browning (this will keep the filling from tasting pasty)

Add broth, chicken, veggies and seasoning, bring to a boil.  Remove from heat, broth should be thickened.

Roll half the pie crust out and place in a deep dish pie pan- a 9in cast iron skillet works great.  Pour or ladle filling into crust.  Roll out the other half and lay over the top.  trim the edges of pie crust, cut 5 slits in top of crust.  Bake at 375′ for 30 minutes or until top is golden brown.  Let cool for 15 minutes, serve and enjoy.

Sierra +Birthday= Chicken Jalapeno Soup

That is a lot of candles! She blew them all out in one try, make your wish

Today, my third daughter, Sierra Anne, turns 13.  My how time does fly.  Sierra is very petite, but don’t let her size fool you.  She is a firecracker.  But, she is every bit as sweet as she is feisty.

When it is your birthday on the farm, you don’t have to do your chores.  The other siblings chip in and get them done.  All of the kids like this perk.  I also cook the birthday person’s favorite meal for dinner.  So, tonight we will be having chicken jalapeno soup.  What is funny about this recipe, it that I leave out the Jalapenos!  Cheyenne and I like it hot, but we are about the only ones, if only 2 out of 6 like it I will tone it down.  No matter, this soup is still awesome!  Sierra also has a thing for jello.  She will choose the Chinese food place in town just for the jello, the food there is not that great.  So, I told her that I would get her some jello- one flavor for every day of the week.

The birthday banner goes up and stays up for about a week.  Why not?  I am so glad that God sent these wonderful people to be my children, so why not let the celebrating linger on?  Birthdays are fun and we enjoy them. Regardless if people admit it or not, everyone likes to have a fuss made on their birthday.  It feels good to know that there is someone who is delighted that on that certain day in history, you entered this world.

Here is the recipe for the birthday girl’s favorite food:

Chicken Jalapeno Soup
1 whole chicken
1 tbsp of olive oil
1/4 cup chopped onion
garlic clove

To the broth add:
2 cans cream of mushroom soup
2 cups cream (half/half will work great, plain milk is ok, but not nearly as creamy)
2- 4 oz cans of green chillies
1 jalapeno seeded and chopped
1/2 cumin
1 lb velveeta cubed.

Boil chicken until tender, remove from broth (save broth- you should have about 8 cups add water if you don’t), pull chicken from bone and tear into small pieces

In skillet heat oil and cook onions until clear, add garlic and cook for about 1 minute.  Add onions to broth, then add the ingredients listed above except the velveeta.  Cook for 10 minutes, stirring frequently. Add velveeta and cook over low heat until melted.  Stir in chicken and cook on low until warmed through.  Serve, this tastes great with cornbread.

Sisters, Savannah and Cheyenne teamed up for this cake