a favorite "comfortable" sweatshirt. One that I have had for years and has gotten dingy and worn.............but it is so warm on chilly mornings.
Instead...........I got out my scissors,..............my stash of silk ribbon and beads............and my imagination............and now I have a new sweatshirt! Come to my embroidery blog and I will show you how to do one for yourself! Just click on to this link...... http://yesteryearembroideries.blogspot.comNational Bosses Day was yesterday and I just had to do something for the two sweet bosses I have.............they have been married for 41 years and have turned an old building in a small dusty old town............into a thriving little cafe............... and have trusted me to be their cook.............how lucky can one be..........may I ask? Because we all are around this "diner food" every day................we get tired quickly of it.So I made a homemade chicken pot pie............something comforting from the oven, instead of a greasy grill. I also got a little creative and used the remaining pie dough for decoration.
It came out so pretty and so delicious. My bosses and co-workers were thrilled to sit down to a bubbling plate of this after a long week of work. A great way to tell the bosses they are appreciated and a great way to end the work week. The recipe is below for you to enjoy. If you want to decorate the top, just use cookie cutters or your own imagination! Enjoy!
Country Chicken Pot Pie
1 package chicken breasts, skin removed
1 can chicken broth
1 tbs. salt
1 tsp pepper
1 tsp. poultry seasoning
Fresh vegetables that have been cooked and drained.........as follows:
2 large potatoes, peeled and diced
1 carrot, peeled and diced
2 stalks celery, peeled and chopped
1 onion chopped in large pieces
1 cup of canned corn, drained
Place all vegetables in sauce pan and cover with water. Bring to boil and cook until tender. Drain from water.
1/3 cup flour
1/2 cup half and half
2/3 vegetable shortening
2 cups flour
1 tsp. salt
5 tbs. warm water
Blend shortening , flour, and salt with pastry blender or fork until mixture is crumbly.Mix with warm water and work until soft ball of dough forms. Split dough into two balls. Roll out one ball and place into pie dish........reserve the other ball for top crust.
Place chicken in a heavy medium sauce pan, add water to just cover and stir in salt, pepper, poultry seasoning and chicken broth. Bring to a boil, cover, reduce heat and simmer 45 minutes to 1 hour, or until chicken is very tender. Remove chicken from broth, let cool. Remove chicken from bones and cut up into bite size pieces. Measure out and reserve 4 cups of broth; reserve any remaining broth for later us
Mix chicken and vegetables together.
In a small bowl, mix half and half with flour, stirring into a smooth mixture. Bring broth to boil and whisk the flour mixture into the broth, whisking until it becomes thick and bubbly. Remove from heat and pour over chicken and vegetables, mixing together.
Pour this into unbaked pie shell. Cover with pie crust top. Decorate if you wish, with remaining pie dough by shaping with cookie cutters. Bake at 350.F for 1 hour until top is gold brown.