Shortcuts

When it comes to meals, I am fairly organized. I keep a 5 week menu plan that is flexible for substitutions, but generally I stick with the menu. The criteria for anything new to be added into the rotation is the amount of time needed to create the meal - preparation and cooking time. Anything over an hour is too much time in the kitchen for me**. Hence, the following recipe:

Chicken Pot Pie

-prepared, unbaked top pie crust (I usually have balls of pastry ready in the freezer, they thaw in short time)

-2 tsp margarine

-1/2 cup PLUS 2 tbsp chicken broth, divided

-2 cups sliced mushrooms

-2 carrots, peeled and chopped

-5 potatoes, peeled and chopped small

-1/2 cup onion, chopped

-1/2 cup celery, chopped

-2 tbsp flour

-1/2 cup half & half cream (or kefir)

-2 1/2 cups chicken, cubed and cooked

-poultry seasoning

-garlic

-salt & pepper

Step #1 - heat margarine with 2 tbsp of broth in medium saucepan until melted together. Add mushrooms, onion and celery and cook until tender.

Step#2 - boil carrots and potatoes in second saucepan until softened and add into broth/veggie mixture. Stir in flour and remaining broth. Bring to a boil and allow to thicken.

Step#3 - reduce heat and add cream & chicken and season to taste.

Step #4 - pour all into 8x8 baking dish and cover with 1/4" rolled out pastrey (should cover to edges, but not sealed to edges)

Bake at 375F x 20 minutes, until top is browned and serve hot.

It is very easy to substitute different vegetables. Steamed broccoli or chopped peppers are nice in it, too. If you have any additions, I love to hear them.

**mommy note: if little hands are 'helping' all bets are off for the one hour limit I have on any recipe!