Chicken Pot Pie

After seeing a picture of LJ and Dan's turkey pot pie, it looked so delicious that I had to make my own. So I made chicken pot pie! I bought some rotisserie chicken to speed up the process. Below I have copied&pasted the ingredients and directions to make this.


It was a huge success with my family! Generally my parents (especially dad) dislike foods other than Chinese food, so it was really a compliment when they scarfed down the pot pie.

Had some leftovers!

INGREDIENTS

Crust

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1/3

cup butter or margarine

1/3

cup chopped onion

1/3

cup all-purpose flour

1/2

teaspoon salt

1/4

teaspoon pepper

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

1/2

cup milk

2 1/2

cups shredded cooked chicken or turkey

2

cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

DIRECTIONS

1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. 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.3. 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.4. 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.
Original recipe

ESOL Thanksgiving

 Happy almost Thanksgiving! Today ESOL had their annual Thanksgiving potluck luncheon. It was great seeing (almost) everyone back at the base office enjoying each other's company and good food. The secretaries made the turkey (I think by slow cooker) and there were 2 big trays of turkey which was tender and juicy. Everyone made something (or contributed money for the turkey and ham) and there was so much food my camera couldn't capture it all.

One of 4 tables of food

Juicy tray of turkey

My plate of food

As much as I try to grab only tiny bits of each food as to sample the whole smorgasbord, my plate almost ripped apart (you can see the tiny tear on the bottom right edge of the plate). I have to give kudos to co-worker Sharon's noodles, Cynthia's sushi (she lived in Japan for a few years and can make a mean sushi roll), and someone's corn-cornbread. Cornbread with corn! How genius.

Desserts had their own table

I made pumpkin chocolate-chip bread, located at the far middle back of the table. Originally I wanted to make them in muffin form, but couldn't just make 6 or 9 huge muffins (how could one share?) and I couldn't find a mini-muffin pan, so I just made a loaf. Libby also wanted to take a picture of the loaf since she uses that term indispensably.

After this huge luncheon, I had the rare opportunity to chat with some people that I hardly get to see. And of course, no one wanted to work after that (serious food coma) so it was all good.