Being a housewife takes patience, concentration, and organization. It's easy to become overwhelmed or fatigued.Your family comes home and messes up what you just cleaned.Here are some tips to keep from burning out.Let's be honest: there are times when you're just not feeling it. Don't worry: we're all tempted to fake it sometimes. A little organization, housecleaning, tips, shortcuts and hints to help her save time and we can have that wonderful little Suzy come out in each and every one of us.
Wednesday, January 10, 2018
Chicken Pot Pie
I have to say this is an excellent Homefaker meal! It went together in a matter of minutes when I used storebought crust and rotisserie chicken. If you eggwash the crust no one will ever know you didn't slave over a rolling pin ! I served a little side salad, and Bam...a hearty meal with literally 10 minutes of prep time...and oh the smell when it is baking in the oven,....divine!!
box refrigerated pie crusts, softened as directed on box
cup chopped onion
cup all-purpose flour
cup thawed frozen peas
cup thawed frozen carrots
cups chicken broth (from 32-oz carton)
cup half and half
cups shredded cooked chicken or turkey
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.