This morning I looked up from the sewing table and caught something out of the corner of my eye. It was Lucky Red in the front yard! He's been MIA, but for some reason I guess he was just hiding and wouldn't come to me when I called. But... he's back now, scratching all over the yard and eating the bird seed that's been spilled from the bird feeder.
Hubby and I have both just lounged around today, he's in his sweats and I'm still prancing around in my jammies. I did make a Country Chicken Pot Pie today though, and as usual it was delicious. Barkley even had some, he enjoyed it so much he licked his plate clean.
This recipe has been in our family many years. My Mother found it in a newspaper long ago and fed it to us on a regular basis. When I got older and out on my own, I brought the recipe with me. Now my daughter feeds it to her family as well. So, you can see that it is a tried and true recipe. Hope you like it also!
Country Chicken Pot Pie
1 chicken, cut into pieces (I use legs & thighs)
3 cups water (more if needed)
1 teaspoon accent
2 teaspoons salt
3 ribs celery (leaves and all) cut up
3 sprigs parsley
1 onion; cut up
Place the chicken in the kettle with water and remaining ingredients. Bring to a boil. Reduce heat, cover tightly and simmer one hour or until tender. Remove chicken to large platter, cover loosely and place in refrigerator until cool enough to handle. Remove meat from skin and bones and cut into rather large pieces. Strain broth; return to kettle and boil rapidly, uncovered until stock equals 3 cups.
Prepare Pot Pie
1 cup sliced carrots
1 pkg. frozen peas, thawed (I substitute 1 1/2 cups frozen broccoli)
1/2 cup margarine
1 small onion
1 cup sliced celery
1/2 cup flour
3 cups chicken broth
1 cup milk
1 teaspoon dried thyme
Salt & Pepper to taste
5 to 6 cups cut up chicken
1 can refrigerator canned biscuits
Place carrots in saucepan with small amount of boiling water. Simmer covered for 10 minutes. Add peas or broccoli and cook 5 minutes longer, drain. Melt butter in large saucepan. Add onion and celery; cook until tender. Remove from heat and blend in flour. Gradually stir in chicken broth and milk. Add thyme. Cook, stirring constantly until mixture thickens and comes to a boil. Remove from heat. Add chicken and veggies, mix well. Turn into casserole dish. Top with biscuits. Bake in oven at 400 degrees for 18 to 20 minutes, or until biscuits are golden brown. Serves 8.
*Make sure the filling is really hot when putting the biscuits on to ensure they cook all the way through. I usually put my baking dish of filling in the oven for about 45 minutes, pull it out, then put the biscuits on it, then continue to bake while the biscuits cook.
Hope you had a good weekend! Hope your week is filled with sunshine and rainbows!!
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