“March”ing on…

Seriously.  When the calendar says it’s spring, I would really like to see less of this…

and more of this…

But, unfortunately, the snow is par for the course here in western NY.

So, since we have been stuck inside, I have been busy making chicken potpie and reading blogs.  (well, in addition to my other duties which range from keeping everyone fed to playing fisher-price little people.)

First I will tell you about a wonderful blog that you must read.  Here is a link to the latest post.  Her writing will make you cry.  Really.  It is touching, real, heartfelt, and just beautiful.  It will make you think “Yes, this is what the God-life and mothering is all about.  I knew that, but I forgot.”  And it will draw you closer to God.  So go here.  Take some tissues with you.

Second, I will share with you the chicken potpie recipe.  It is a huge recipe – it makes 6 pies at once.  It takes about 2 hours to make.  So be sure you have time (a cold & snowy day and a movie for the kids are perfect!)  But the great part about it is that you can stick them all in the freezer and save yourself from preparing dinner six times in the next couple of months.  Or you will have a pie or two to share with someone you love who needs it!!  And it is really delicious – you won’t be disappointed.  It is my friend Jessica’s recipe, hence the name:

Jessica’s Chicken Pot Pie
 
4 celery stalks, chopped
1 large onion, chopped
1/4 cup butter or margarine
6 cups water
5 chicken bouillon cubes
1 large sweet potato, peeled and cubed
4 large white potatoes, peeled and cubed
1 bag frozen corn
1 bag frozen peas and carrots
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
6 boneless, skinless chicken breast halves, cooked and cubed
4 cups shredded cheddar cheese
2 slices swiss cheese
2 T butter
2 T flour
6 deep dish frozen pie crusts
6 refrigerated pie crusts
2 T butter
1/2 tsp. garlic salt
 
Saute celery and onion in butter until tender.  In large stockpot, bring water and chicken bouillon cubes to a boil.  Add sweet potato and white potato cubes to chicken stock; boil for about 15 minutes (don’t cook all the way through).  Add celery and onion.  Add frozen vegetables and bring back to a low boil.  Add soups and sour cream.  Add chicken.  In small microwaveable bowl, melt 2 T butter.  Add 2 T flour to butter and stir until smooth.  Add butter/flour mixture to stockpot.  Cook at a low boil for about 5 minutes to thicken.  Add three cups of cheddar cheese gradually, stirring to melt the cheese.  Add swiss cheese and stir until melted.  Turn off heat.  Spoon evenly into deep dish pie crusts.  Sprinkle last cup of cheddar cheese evenly over top of filling.  Cover with refrigerated pie crusts.  Cut holes in top crust to allow steam to escape.  Melt last 2 T of butter and mix with 1/2 tsp. of garlic salt.  Brush over top crusts. 
 
When thawed, pies bake at 375 degrees for about 45 minutes or until top crust is lightly browned (I usually leave it covered with foil for about the first 20 minutes of baking).  Pies can be baked frozen… cooking time will be longer… about 1 hour 15 min – 1 hr 30 min. (and I would leave the foil on for at least half the cooking time). 
 
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