Chicken Pot Pie Attempt # 1

I’m currently housebound, so I’ve been catching up on cookbooks and cooking shows. I love, love, love chicken pot pie, so I’ve been focusing on that. Several ideas were totally different, i.e., shredding chicken and placing it in the serving dish and putting white gravy over the top. I didn’t see a recipe that rocked my world, but I will persevere.

I’m trying to change my cooking habits a bit. If I roast a chicken on Monday, I could make this on Tuesday. Same works for Pork Tenderloin, Salmon, Steak, etc. I love cooking with leftovers. I’ll keep you posted as the ideas progress.

Currently, I’m working on this idea using my cute Lodge cast iron pans. Pictures will follow.

My pans are 6 1/2 inches in diameter, so I’m using that much chicken

I’m using precooked chicken

White gravy:

Make a white roux using

1/4 cup of butter melted

1/4 cup flour stirred in and cooked until flour taste is gone.

1/2 to 1 teaspoon dried mustard.

Add S & P to taste.

2 cups milk, added slowly and cooked.

I like vegetables, so I add peas and broccoli. Add your choice or leave them out.

Pour over the top of the chicken.

Bake at 350 degrees for 20 to 30 minutes.

*****From the Recipe Box:

We eat much chicken, so this is a nice addition to the rotation.

Add a bullion cube to the gravy if you want a more intense flavor.

If you like a lot of gravy, double the milk amount.

****From the Recipe Box:

McCormick even makes gravy packets if you’re feeling lazy.

Panko and melted butter mixed together add a nice crunch if added before baking.

and remember: Sometimes memories sneak out of my eyes and roll down my cheeks. Big kiss, Lynn

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