Sunday, January 27, 2008

Dinner's in the Freezer!

I just picked up this great book at my local bookstore, and LOVE it! The family favorite so far is the Chicken Pot Pie. Great to have ready in the freezer for an emergency! It would be great to get together and do this as a club once a month. Here's the
Chicken Pot Pie Recipe:
Yields 1 deep dish or 2 standard 9" pies
1-10 oz package frozen peas and carrots
1/2 cu onion, chopped
1/2 cu fresh mushrooms, chopped
1/4 cu butter or margarine
1/3 cu flour
1/2 t salt
1/4 t sage
1/8 t pepper
2 cu water
3/4 cu milk
1 T chicken bouillon
3 cu cooked chicken or turkey
1/4 cu chopped pimiento
1/4 cu snipped parsley
Serving Day: Double pie crust
Cook peas and carrots according to package directions; drain. Cook onion and mushrooms in butter or margarine until tender but not brown. Stir in flour, salt, sage and pepper. Add water, milk, and bouillon granules all at once. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Stir in drained cooked vegetables, chicken or turkey, pimiento, and parsley; heat until bubbly. Cool, place in a freezer bag and flatten, put in freezer. (flattening helps to save room in your freezer) Serving day: Thaw completely, roll out bottom pie crust and place in 9 inch pie pan. Place chicken mixture in pie dish; top with upper crust. Bake in pie shell in 400 degree oven for 25-30 minutes or until golden brown.

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