Hubby's been out of town, so that calls for easy-meals (including make-your-own-bowl-of-cereal-for dinner), lots of Disney movies, and plenty of bed-partners, both on the bed and on the floor.
It also calls for chicken pot pie since it's a family favorite (minus the big daddy-o!).
This recipe is a drop-dead-gorgeous-palate-lovers-delight, from my sister Amber. It makes one pie, so double for two. It calls for store-bought pie crust (hello easy!), but if you feel like torturing yourself make homemade crust, which is especially yummy!
Classic Chicken Pot Pie
1 (15oz) package Pillsbury refrigerated pie crust
1/3 C. butter
1/3 C. four
1/3 C. onion (I use onion powder)
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 C. chicken broth
2/3 C. milk
2-3 C. cooked chicken
2 1/2 C. frozen mixed vegetables
Heat oven to 425 degrees. Prepare pie crust and place in pie pan. In medium sauce pan melt butter over medium heat. Add onion, cook 2 minutes or until tender. Stir in flour, salt and pepper until well blended, stirring constantly. Gradually stir in broth and milk, cook, stirring constantly until bubbly and thickened. Add chicken and vegetables, mix well. Spoon into crust, place second crust on top, flute edges together, cut slits in several places on top crust. Bake 425 for 28-38 minutes, until crust is golden. Eat and enjoy!