Today I'm sharing one of our favorite winter recipes. It really warms you up on a cold winter day. It takes about 1 to 1-1/2 hours in food prep time, but it is worth it!
CHICKEN POT PIE
1-3 TBSP. Butter
2 Stalks Celery, diced
2 Carrots, peeled and diced or sliced
1 Small Onion, diced
1/4 Cup Flour
1/2 tsp. Salt (optional)
1 Cup Chicken Broth
1 Cup Milk
1 Can Cream of Mushroom Soup, undiluted
4 Cups Cooked Chicken or Turkey, cubed
Melt butter (I cut back on butter wherever I can and use about 1 TBSP.), saute carrots, celery and onion until soft. [I start with the carrots since they take the longest to cook.]
Stir in flour and salt, if desired [I don't add any salt]
Gradually add milk and broth stirring constantly until thickened.
Fold in soup and meat.
Spoon mixture into 9x13 inch pan and set aside.
1-1/2 Cups Flour
3/4 tsp. Baking Powder
1 tsp. Salt
3 TBSP. Butter or Margarine
1/2 Cup Milk
2 Cups Shredded Cheddar Cheese
For crust, combine flour, baking powder, and salt. Cut butter into mixture.
Add milk and mix to form a soft dough. Roll into a 12x10 inch rectangle.
Sprinkle with cheese and roll up cinnamon roll style.
Slice into 1/2 inch wheels and place on chicken or turkey mixture.
Bake at 350 degrees for 35-40 minutes or until crust is lightly browned.
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