Just Call Me Martha!

Well, I had the weekend off so in between hockey games I thought that I should cook a real meal for a change. I am always so busy with the store and running the kids here and there that we don't have meals like we used to. Don't get me wrong, we do eat healthy, but I just don't feel like I put as much effort into it as I used to.

I have been craving chicken pot pie and my neighbour gave me a recipe that I have made a few times and it is great. It does require a little work, which is why I don't make it often, but it is worth it. It is also great for leftovers, which I plan to have a few times this week.

So while I was still in my jammies (I am just showing you a shot of the jammies, not the whole me) I began cooking so all I would have to do is pop it in the oven closer to dinner and fill the house with the smell of home cooking!


To start, I peeled some potatoes and some carrots. The recipe calls for 3 medium sized potatoes and 3 carrots. I love both of these veggies, so I put in extra!



The recipe also calls for chopped up onion, celery, mushrooms and chicken. On Friday night Amanda cooked up some chicken breasts and nobody showed up for dinner. I just cut up the cooked chicken and it worked out perfectly!



Next I simmered the veggies in some butter until they were tender. I coated the veggies in flour and spices and added chicken stock. I simmered the mixture some more until it was slightly thickened.



Once it was thickened I poured it into a baking dish and topped it with Bisquick biscuits and baked it until they were golden brown and the mixture was bubbling.

My family was so anxious to eat it, I didn't even get my final photo before some was missing.

So, I challenge you to try this recipe. Make it in your jammies! I think it tastes better.

Old-Fashioned Chicken Pot Pie

4 cups of chicken stock
3 chicken breasts-cooked and cubed
3-4 carrots, chopped
3 medium potatoes, chopped
2 tbsp butter or margarine
1 small onion, chopped
2-3 celery stocks, chopped
1 cup of mushrooms, sliced
1/3 cup flour
1 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
Bisquick (follow the package directions for the topping)

In an electric frying pan, melt butter or margarine. On medium-high heat simmer the carrots, potatoes, onion, celery and mushrooms until tender. Add the flour, thyme, salt and pepper to coat the veggies. Add the chicken stock and simmer until slightly thickened. Pour into baking dish and top with Bisquick biscuits and bake at 350 degrees until biscuits are golden brown and mixture is bubbling.

Enjoy!