Tuesday, March 11, 2008

Large family recipes: Chicken pot pie

I'm adding a new feature to my blog. And I'd like you to be a part of it. Large family recipes. I have a bunch of my own, but I'd like you to help me. And I'll reward you for it! If you have any great recipes your family loves please leave them in a comment, since many of you probably don't feed 8-10 people at a time I'll convert them to feed my crew, make them, and if I love them too I'll post the recipe in pictures on my blog. With credit and a link to you of course.



To sweeten the deal, if I post your recipe on my blog I'll also send you directions on making t-shirts like the one below from your own printer! So go get your cookbooks and get to posting those recipes in my comments!



















Todays recipe happens to be a favorite of my crew. It's simple, filling and yummy. Try it out! Of course, this serves 8 so if you don't like leftovers you will want to adjust your recipe accordingly.


CHICKEN POT PIE



The cast: * note. The toaster and candle not required. Also, only 1 can of chicken broth is pictured. Whoops. Anyway, you'll need 4 cups of instant rice, 1/2 onion, 8 oz sliced mushrooms, 1 can mixed vegetables, 2 or 3 chicken breasts, 2 cans (10.5oz) cream of chicken soup, 2 cans (14.5oz) chicken broth, 1 can of 8 grand bisquits, salt and pepper.




















Start by washing and cooking your chicken. However you prefer is fine, I like to fry mine over medium heat in 1 tbspn olive oil because I'm crazy like that. Lightly pepper.























While that is cooking, cut your onion in half and chop half of it.

























A very important step often overlooked. Be sure to make your sous chef chop the onion so you can see her cry... it's just more fun that way.






























Add your chopped onion and sliced mushrooms to 1 tbspn olive oil and sautee over medium heat for 5 minutes.


























While that is on the stove, cut your cooked chicken into bite sized chunks. You may be wondering why I didn't do that before I cooked it, after all, it would have cooked faster. Well, any handling of raw meat I can get out of makes me happy for one. And for two, I can use the cutting board on the cooked meat after the onions, but not vice versa..... and any un-necessary washing I can get out of makes me extraordinarily happy.


























Next. throw your onions and mushrooms, chicken, soups and veggies in a pot with some salt and pepper (just guess, it's more fun that way) and bring to a boil. Pay attention to it, cream soups scorch! Now is not the time to go sitting down watching oprah and eating bon bon's ladies.
























Once you've got a good boil going on. Stir in your rice and turn off the heat




























Immediately dump the mixture into a 9X13 baking dish. Around here, we are a little country and just use a good old Walmart cake pan. Pop open your bisquits (or have your husband do it if that "pop" from the can sends you into convulsions like me) and place the bisquits on top.






























Preheat your oven to 375 degrees (and lets just pretend the flash didn't bring out just how dirty my oven panel is, ok? It's on my to-do list)






































Bake for 12-15 minutes and VIOLA! Dinner is served.











1 comment:

lilpeasinmypodfrom~God said...

What a hilarious recipe! i love the onion pic! hehehee. I sure hope your right about pregnancy! :)