I’ve always wanted to try making homemade pot pie. My mom used to, and it was always delicious. However, I didn’t want to lean on her recipes.
So I googled. I looked at different recipes, and saw what I liked from all. Then made my own recipe. It was absolutely delicious, I will tell you that…Justin loved it and wanted more.
However, word of warning: It took about 1 1/2 hours to prepare and cook.
Crust: You will make this twice…
1 cup flour
2 tbsp baking powder
1/2 cup of milk
1 tsp butter
dash of sage
3-4 chicken breasts
1 can cream of chicken soup
1/2 can of chicken broth
3/4 cup of mixed veggies
very little chopped onion
1 1/2 small potatoes
- Mix in all the ingredients
- Roll out dough with a rolling pin
- Spray a circular cake/casserole dish with Pam
- Put bottom crust in and make sure it goes up the sides a bit
Steps 1&2 to make the top of the pie crust…do this while cooking the chicken
- Start boiling potatoes and preheat oven to 350*.
- Cut up the thawed chicken breast and cook chicken with the onion, thyme, garlic powder, and rosemary.
- After the chicken is cooked through, drain it and put back in pan.
- Pour about 1/2 a can of broth in the pot and simmer for about 7 min.
- Pour cream of chicken, veggies, chicken and broth, in a mixing bowl.
- Cut up potatoes and add into mix.
- Pour mix into bottom crust.
- Put top crust on …close up the sides.
- Make 3 indention with a knife and baste the top with milk!
- Cook for about 30 min, or until crust is crispy and yellow/brown.
- Let it cool for about 10 min.
Justin’s sister-in-law gave us a bunch of HUGE zucchini and banana squash from her backyard. Time was ticking and we needed to use it. We also had guests coming over, so I decided to make some beef-stuffed gourds!
I looked up a few different recipes, didn’t like any of them, so I decided to take what I liked from each of them and combine them all together.
Ingredients (guessing on measurements)
2 big banana squash or zucchini
1/4 cup bread crumbs
1 cup marina sauce
1/2 cup of tomato, banana squash, and green pepper
1/2 cup of cheese
1 lb of beef
- Cut zucchini/squash in half long-way. Also, cut the bottom so it will be a little flat and stay still on the cookie sheet. Spoon it out until it becomes a boat.
- Put in oven at 350* for about 10-15 min (until tender-crisp)
- Cook onion and beef
- Chop up other vegetables
- Mix in egg and other vegetables and stir
- Mix in marinara sauce and garlic powder and bread crumbs
- Take zucchini/squash out of the oven
- Spoon meat mix into the boats and sprinkle cheese on top
- Put back in oven for about another 10-15 minutes
I served it with rice on the side. That was nice because what fell out of the boats could be scooped up with the rice. You can just eat the meat mixture or cut up the zucchini and eat the whole thing. Our guests, Justin Chang and Rachel Chang liked it. Justin loved it: my first 8/10!!!! My highest score on food! YAAAY!
I can’t think of a more creative name for this and Justin won’t help. He says that because I cooked it, I have to name it.
Anyway, on the menu for tonight was fish. And then my eye caught our new rice cooker. And it came with a steamer! So, I of course had to steam vegetables!
~1.5 cups of rice
~ 3 small fillets of fish
~ 1/2 small zucchini
~ 1/2 small banana squash
~ lemon juice
~ Parmesan cheese
~ lemon pepper
~ start cooking the rice
~ cut up vegetables and start steaming them
~ put talapia (or other light fish) on a greased pan and sprinkle with lemon pepper
~ pour lemon juice in cooking rice
~ when rice has 15 minutes left, put fish in oven
~ flip fish half way through
~ when rice finishes, mix in more lemon juice and sprinkle in Parmesan cheese
~ crumble fish and top on rice with the steamed vegetables
It was yummy, if I do say so myself. However, the husband says that the fish needed some seasoning and it could use a sauce. But, we couldn’t think of any…
If you have suggestions for seasonings and/or sauces for this meal, please let us know!