Wednesday, September 12, 2007

Easy Peasy Chicken Pot Pie

Sauté in saucepan until tender:
1 medium onion (diced)
2 Tbs. oil

Add and stir until smooth (I added a bit of chicken stock to help the process):
1 tsp poultry seasoning
2 tsp chicken bouillon
1/2 tsp salt
1/4 tsp pepper
1/2 c flour

Add the rest of the chicken stock (total chicken stock = one 14.5 oz can) and 3/4 c milk.
Bring to boil, reduce heat and cook two minutes until thickened

3-4 c leftover chicken (cubed)
package of frozen veggies (thawed)

I actually added the frozen veggies as well as leftover
baby potatoes and broccoli.

Pour in pie pan and cover with refrigerated pie shell.
Seal edges to pie pan and cut slits in shell.

Bake 15-20 minutes until golden brown and filling is bubbly.
(Put foil underneath as it may bubble over.)

Great with a side salad!

Fantastic Fish Chowder

2 c potato-diced
2 celery stalks-diced
1 small onion-minced
1 can (14.5) oz chicken broth
3 c. milk (divided)
3 TBS flour
3 c cubed white fish (I used Pollock)
1/2 10 oz. package of frozen spinach thawed
8 oz heavy whipping cream
salt and pepper to taste

In large soup pot, cook potatoes, onion and celery in broth until tender
Add 2 1/2 c. milk
Combine 1/2 c milk and flour until smooth
Add to soup, bring to boil, reduce heat, stir and cool for 2 minutes until thickened
Add fish, spinach and cream. Heat through until fish is cooked (3-5 minutes).