Sunday, July 29, 2012

Our Veggie Garden....and Chicken Pot Pie!

Hi everyone!  I'm linking this recipe up with Walking on Sunshine's Linky Party....Go take a look-see!

Happy Sunday!  I hope all are having a "day of rest", we try to rest on Sundays, but in the Summer months it sure is hard.  We went to church this morning, then my Hubby treated us to a breakfast out, it was nice not having to cook, and enjoyed spending the time with my family.

Our veggie garden is doing so well.  Everything is growing, and all the rain that we are getting helps, but I would rather not have so much of it!  We have about 10 Eggplant growing today, can't wait to make a batch of my "Oven-Fried Eggplant".  The Tomatoes are still green, but wow, we have so many.  There about 3 more Zucchini growing, and little tiny ones starting to grow, I have Beans galore to pick, and there's about 6 Banana Peppers to pick soon, and cucumbers, and 1 red pepper ready to be picked. The Brussel Sprouts leaves are huge, but nothing on them yet.

We did have some "pests" in the garden, bugs that is.  So we had to stay on it and spray them away!

Enjoy the pictures, I love sharing the bounty of our labor!



Our "girls"....aka Chickens! And, NO, we don't eat our Chickens, only their EGGS! :)

So since I'm on the Chicken topic.....My girl Rebecca comes home today from her Missions Trip!  She's been away for a whole week.  I am cooking her favorite meal, Chicken Pot Pie, here's the recipe.  Enjoy!

Pie Crust for one pie

2 cups all purpose flour
1 cup shortening
1 tsp salt
1 egg
1 tsp. vinegar
In a large bowl put the flour and salt, and shortening, then using a pastry cutter or 2 knives cut the shortening into the flour and salt. Using a liquid measuring cup, break one egg into it, and then fill it to the 1/2 cup line with ice cold water, and add 1 tsp vinegar.....YES will be fine you'll see. Mix it with a fork, then add it to the flour/shortening mixture and mix together with with a fork, then get your hands in there and gather the dough together don't be afraid, this pie dough recipe you can work the dough and it will still be flaky! Form into a round disk, if it's too wet, add a little more flour, too dry, add very little will be sticky, but not overly sticky.....all depends on the day and humidity.......wrap in plastic wrap and put in the frig for about 1/2 hour, or you can even leave it in there for 2 days, or freeze it for whatever pie you want :)

About 2 cups COOKED shredded chicken breast or whatever you like, dark or white...mine are from the STORE! (if you don't know how to cook it, cut them up in small pieces, and put a little canoa oil in a frying pan, and cook until lightly brown)
2 cups milk, 2% or whole
4 TBS cornstarch
2 cups chicken stock or 2 cups water with 2 TBS chicken bouillon added (I use the water with bouillon)
4 TBS butter (don't worry you're not gonna eat the whole pie, well maybe you will)
salt and pepper to taste
1 cup shredded cheddar cheese
2 cups mixed frozen veggies (corn, peas, carrots, whatever)

In a large pot, add the milk, cornstarch, add the water with the bouillon mixed, or chicken stock, salt, pepper, butter,.whisk constantly, but watch it, keep whisking, you don't want it to will start to bubble and become thickened, take off heat and add cheese, stir let it melt, and then add the COOKED chicken, and veggies.. stir.....COOL... now the pie crust
The filling!
Take the pie dough out of the frig, and on a well floured surface, cut the dough disk in half, take one of the halves and roll out, this is the bottom of the pie. Make sure you have a dusting of flour on the bottom and top of the dough before rolling, and on your rolling pin...roll out to a rectangle since you will use a 9x13 dish, or a round dish if you want to use a deep round casserole dish. Keep rolling take your time if it sticks add a little more flour, moving the dough so it doesn't stick, move it around after each roll with the pin.
Rolling out the pie dough/crust....EASY, you can do it!
Put it on the bottom of a 9x13 dish, then add the cooled filling, and roll out the top pie crust the same way, lay it carefully over the filling, seal the edges, and cut three holes in the top crust for vent holes. Bake in a 350 oven for 40 minutes until you see it bubbling and light brown. Let sit for 10 minutes before serving!

Done and ready for the oven!

Complete YUMMO! Enjoy!


Ashlee Christopher said...

This looks amazing so happy I found your fab blog! Thank you for sharing your talent. Excited I found your blog!

Marlys Folly said...

this looks delicious.. Thanks for sharing on Foodie Friends Friday.

Ericka Breedlove said...

This looks like a recipe for a wonderful chicken pot pie. Thanks for sharing on Foodie Friends Friday!

Jessica said...

Loving this chicken pot pie - such a classic dish. And your veggie garden looks lovely. =) We’d love for you to submit a similar recipe to The Search for the Ultimate Weeknight Meal, offering a grand-prize to one lucky blogger who will tape a segment to air on national TV! If you're interested, check out our contest page for more details: