Chicken Soup & Chicken Pot Pie
This is a bit complicated because I usually make chicken soup first, then use the boiled chicken for the pot pie. Here goes.
~Lucille
Soup
One whole chicken breast
1 large onion, chopped
2-3 stalks celery chopped
2-3 carrots, chopped
2-3 garlic cloves, minced
2 small potatoes, cubed
2 tbsp. chopped fresh Italian parsley
8 cups of water
salt and pepper to taste
Put all ingredients together and bring pot to a gentle simmer. Put a lid half on and simmer (slow boil) for about 45 minutes to an hour. Remove chicken, cover with saran. Let chicken cool off a little before you attempt to de-bone it. Set meat aside. Let broth cool off and then I puree the vegetables and return them to the broth. When cool, you can put in plastic containers and freeze. When you want soup, just defrost and add some cooked, small pasta to the broth.
Pot Pie
Chicken, cut into small pieces (from soup)
1 pkg. Pillsbury Ready Crust (remove one crust--second one can be frozen for another time)
4 tbsp. butter
4 tbsp. flour
2-3 cups of milk, or broth or a combination of both
2 cups frozen mixed vegetables
In a medium saucepan, melt butter. Add flour and stir so flour is absorbed and cooks. Add milk and/or broth slowly to flour mixture, stirring all the time. This should get thick. If too thick add more liquid. The consistency should not be runny, nor should it be solid. Add chicken, frozen veggies (uncooked), salt and pepper. Spray a pyrex or a casserole dish with Pam and pour mixture into it. Arrange pie crust on top. Crimp around the edges and cut some slits in the top. Place in a 425 degree oven for about 30 minutes. You may want to put a cookie sheet below the pie in case of overflow. Serve soup, then pot pie for a great winter meal.
~Lucille
Soup
One whole chicken breast
1 large onion, chopped
2-3 stalks celery chopped
2-3 carrots, chopped
2-3 garlic cloves, minced
2 small potatoes, cubed
2 tbsp. chopped fresh Italian parsley
8 cups of water
salt and pepper to taste
Put all ingredients together and bring pot to a gentle simmer. Put a lid half on and simmer (slow boil) for about 45 minutes to an hour. Remove chicken, cover with saran. Let chicken cool off a little before you attempt to de-bone it. Set meat aside. Let broth cool off and then I puree the vegetables and return them to the broth. When cool, you can put in plastic containers and freeze. When you want soup, just defrost and add some cooked, small pasta to the broth.
Pot Pie
Chicken, cut into small pieces (from soup)
1 pkg. Pillsbury Ready Crust (remove one crust--second one can be frozen for another time)
4 tbsp. butter
4 tbsp. flour
2-3 cups of milk, or broth or a combination of both
2 cups frozen mixed vegetables
In a medium saucepan, melt butter. Add flour and stir so flour is absorbed and cooks. Add milk and/or broth slowly to flour mixture, stirring all the time. This should get thick. If too thick add more liquid. The consistency should not be runny, nor should it be solid. Add chicken, frozen veggies (uncooked), salt and pepper. Spray a pyrex or a casserole dish with Pam and pour mixture into it. Arrange pie crust on top. Crimp around the edges and cut some slits in the top. Place in a 425 degree oven for about 30 minutes. You may want to put a cookie sheet below the pie in case of overflow. Serve soup, then pot pie for a great winter meal.
