Friday, April 22, 2016
WHAT GOES WITH CHICKEN POT PIE...
For this group, I made two different styles of Chicken Pot Pie, one with the biscuit topping and then one with pie crust. Alongside it I had spinach salad, fruit salad, and roasted asparagus. Chocolate four layer dessert finished it off! That's a personal favorite of mine so it's good to not have too many leftovers!
So thankful for these times and these college kids! Among them are many plans for the summer: camp counseling, college recruiting, mission trips, continuing education, starting small businesses, and just plain hard work!
How do you entertain in your sphere of influence?
P.S. It doesn't really matter what you serve - or the side dishes that go along with it!
Cousin Cathy's Chicken Pot Pie (adapted)
3-5 cups of cooked, diced chicken
4 cups chicken broth
4 large potatoes, diced
3 large carrots, sliced
1/2 cup onion, diced
1 can blackeyed peas, drained
1 cup frozen peas
1 cup frozen corn
1 can cream of mushroom soup
pie crust (your favorite recipe)
Cook potatoes, carrots, and onion in chicken broth. Drain off all but two cups of the liquid (reserve for later) and add blackeyed peas and frozen vegetables. Add can of mushroom soup, salt and pepper. Add in reserved liquid if needed.
In one 13x9 pan or 2 8x8 pans, lay pie crust down. Layer chicken first, then a little salt and pepper, then vegetable mixture. Top with another thin layer of pie crust. Bake 35 minutes or until brown, at 350.
This is my family's personal favorite and I adapted the recipe from my husband's cousin in Arkansas years ago. She always put blackeyed peas in hers and since I liked it,decided to do it that way too. I used to boil a whole chicken and then let my husband debone it (yuck) but nowadays I just boil 4-5 chicken breasts, then shred in the mixer.