Sunday, January 10, 2010

Monday Menu

Since the holidays haven't been meal planning and need to start again. The week always starts off a little easier if I know before hand what dinner will be for at least on Monday night and even easier if its cooked or at least started Sunday evening. Tomorrow's fare is:

Chicken Pot Pie IX
Canteloupe Slices

Found this recipe at
All Recipes
a 5 star one! I just finished the filling part so all I have to do tomorrow is put it into the pie crust and bake while the table is being set and readied for dinner. Very tasty I might add.

Chicken Pot Pie IX

1 lb skinless, boneless chicken breast halves, cubed
1 cup slices carrots
1 cup frozen peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 3/4 cups chicken broth
2/3 cup milk

2 9 inch unbaked pie crusts

1. Preheat over to 425 degrees.
2. In a saucepan combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Removed from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over med-low heat until thick. Remove from heat, set aside.
4. Place chicken mixture in bottom pie crust, pour hot liquid mixture over. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30-35 minutes or until pastry is golden brown and filing is bubbly. Cool for 10 minutes before serving.

mmm, mmm, good!

added note 1/11/10 - this was very good. Its a keeper recipe.

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