Thursday, October 1, 2009

October First

Dear Mom,
The air is getting crisp.  The mornings are chilly.  Leaves are just starting to turn colors.  Fall is here!  In honor of Fall and October First, I made my favorite Chicken Pot Pie for dinner tonight!

I will give you the ingredients and the method, but let's face it, I pretty much "wing" it every time.  I'm not much for strictly following this recipe. . . . . but no one complains.
Chicken Pot Pie
2 pie crusts (you can use your favorite recipe for making pie crusts or buy them . . .whatever!)
1 roaster chicken, cooked and cubed
1/4 cup butter
1/3 cup flour
1 onion, chopped
salt/pepper (whatever looks and/or tastes good to you!)
1 1/2 cups chicken broth (I boil my roaster chicken and then use the broth here)
1/2 cup milk
2 cups mixed vegetables

1.  Heat oven to 425 degrees.  Place one pie crust in a 9" deep dish pie pan.
2.  In medium saucepan, melt butter over medium heat.  Add onion; cook until tender, about 2 minutes (or really just until you can get the next ingredients ready . . . )!  Stir in flour, salt and pepper.  Cook, stirring constantly (or not so constantly!), until mixture is bubbly.  Stir in broth and milk.  Heat to boiling, stirring constantly (again, not so constantly!).  Stir in chicken and vegetables; remove from heat.
3.  Pour chicken filling over crust.  Place second crust over filling; flute the edges (if you care).  Cut slits in several places.
4.  Bake at 425 degrees for 35-40 minutes or until crust is golden brown.

On another note, a HUGE congratulations to one of my very most favorite-est neighbor boys.  He made the Jazz Explosion at University of Cincinnati!  Woo hoo!!!  Way to go, favorite neighbor!!  And to celebrate, we had to bake brownie cupcakes from Martha's Cupcakes!!!!

Happy October First to you!  Stay warm!