Comfort Food

For some reason I am having more and more difficulty in getting hubby to eat chicken at home. He says he has it for lunch so often that he gets tired of it. But - there's one sure fire way to make him lick his lips for a chicken meal, and that's my own tweaked, very easy Chicken Pot Pie recipe. Without further ado, here it is:

Chicken Pot Pie, my final easy style version

Simmer covered in a dutch oven about 25 minutes: 4 bone-in, skin on chicken breasts
2 tablespoons instant chicken bouillon
3 tablespoons dehydrated onion flakes
Water to cover
The bouillon takes the place of salt and intensifies the flavor. If you're using left over chicken, use 2 - 3 cups.

Then add to the above from larger bags: 1 cup frozen green peas
1 cup frozen carrots

Return to a boil and simmer for about 15 more minutes.

Remove the chicken from the broth and add i can of small potatoes, drained and cubed so that they can heat. If you don't want to use canned, add one peeled medium cubed white potato when you are adding the peas and carrots above

Let the chicken cool slightly before skinning, boning and cutting it into bite sized pieces. Place the chicken evenly over the bottom of a 2 quart (13" x 9") Pyrex baking dish.

Preheat the oven to 350°.

Make a thick white sauce in a sauce pan: 6 tablespoons of butter
1/2 cup of plain flour
3 cups of milk
3/4 teaspoon of salt
pepper to taste

Melt butter, add flour,salt, and pepper and blend till smooth. Cook until bubbly and then add the milk and return to a slow boil. Simmer till thickened, stirring frequently to keep from sticking.

Drain the chicken/veggie broth and save it for another purpose. Arrange the veggies on top of the chicken. Pour the white sauce evenly over all.

Make the topping: Blend one stick of melted butter and
1 cup self-rising flour. Mixture will be very stiff.
Whisk in 1 cup of milk.

Pour the topping evenly over the ingredients already in the baking dish. Bake 50 - 60 minutes.

Note: You can use caned evaporated milk in the white sauce and use equal parts of the broth to reconstitute it (12 oz. of each).

Now it's time for me to get started on mine for tonight.