Well, once again, the menu didn't quite go as planned last week. Whether it was time, we were gone, nothing sounded good, or I just wasn't feeling great, it didn't happen! But that's okay. Yesterday we simply did a lunch of sandwiches on yummy "InnKeepers Bread: Bed and Breakfast 8 grain" and salad.
Back on the menu this week are:
split pea soup,
and minestrone soup.
I will also add two meals of salmon.
The pot pie I made last week turned out great. I cheated and used a purchased pie crust, but it was still yummy. I'm including the recipe for it: Sorry, no pictures though, I was in a hurry.
Chicken Pot Pie
pie crust for 9" or 10" pie pan
2 c. chopped, cooked chicken
1 small bag mixed veggies
2 potatoes, peeled and cubed
chopped onion (amount to your liking)
3 Tbs. flour
3 Tbs. butter, melted
1/4 tsp. pepper
1 tsp. salt
1/4 tsp. thyme
3/4 c. broth
3/4 c. whipping cream
In saucepan add mixed veggies and potatoes. Cook till just tender. In another saucepan, melt butter. Add flour and stir 1 minute. Add seasonings, broth and whipping cream. Cook till thickened. Add chicken, and veggies. Pour into pie crust. Top with remaining crust and cut vent holes in top. Cook on 350 till crust is browned, approximately 20-30 minutes. Let set 10 minutes before serving.
This is a really creamy and rich pot pie. The thyme gives it great flavor. You could replace milk for the whipping cream, or probably half and half. The gal who gave me the recipe actually just throws everything together without "pre" thickening the sauce or cooking the veggies slightly, which is fine, but the way I do it ensures your veggies are cooked and hot, and the sauce is thicker instead of being runny.
Enjoy!With Joy UNquenchable,