I consider myself a decent cook.  However, when I first got married I was slightly challenged in my culinary efforts.  One night I tried to make my mother in law’s special beef  stroganoff  and accidentally used cinnamon instead of pepper.  No amount of rinsing or ketchup could help the situation.  In my defense the containers looked almost identical and I had a toddler under my feet.  Yeah I’m pretty sure we ordered a pizza that night.  Mr.007 and I still laugh about it.

These days I am by no means a chef or even close but I plan our weekly menus and we have a tasty and healthy meal on the table most nights.  I am always looking to find new recipes to try because we get bored with eating the same stuff.  But there are a few recipes I keep on the rotation more often than others.

Chicken Pot Pie is a meal we rarely get tired of eating.  It is my Grandma’s recipe and it is comfort food plain and simple.  It’s especially good during the fall and winter when you want something warm and filling.  We usually add a salad and some fruit too.

Ingredients:

1 box Pillsbury Pie Crust ( I have tried the off brand but it’s just not as good.  That little dough boy knows what he’s doing!)

2 cans cream of chicken soup ( I have also used cream of  potato)

2-3 chicken breasts cooked and cut up ( You can use left over chicken, canned or rotisserie)

1 large can Veg-All drained

Put one crust in the bottom of pan and prick with a fork ( I use a 2 qt round glass Pyrex pan)

In a large bowl mix soup, chicken and Veg-All together- add salt and pepper or other spices to taste ( I like white pepper and garlic)

Pour into pie crust.  Place second pie crust on top.  Seal and prick with fork

Bake at 375 for 45 minutes or until nicely browned and bubbly

Here is the actual recipe card my Grandma gave to me at my bridal shower.  My favorite part is where she reminds me not to forget the love.

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