Thursday, September 20, 2012

Homemade Chicken Pot Pie

This one of my favorite comfort foods. My kids and hubby love it, and it is an easy way for them to get some veggies in there diet. The filling makes enough for two pies, so I always freeze the extra for an easy dinner in a few weeks.

2cups cooked chicken, cut into bite sized chunks
1/2 cup chopped onion
2 1/2 cups or 2 cans cream of potato soup ( I make my own cream of potato soup)
1 (16 ounce) bag frozen mixed vegetables or 2 (15 ounce) cans Veg-All OR whatever Veggies fresh or frozen that you happen to have
2 pie crusts (top and bottom)
salt and pepper

Mix soup, chicken, vegetables and seasoning.
Put bottom pie crust in 9 inch baking dish.
Add the mixture.
Top with top pie crust and pinch.
Bake at 375° for 45-60 minutes until heated through.
*** Freeze leftover filling for later

Thursday, September 6, 2012

Best Roast Beef For Sandwiches

I love to use my crock pot, and I love to make a really good roast with gravy, but sometimes I just want a yummy roast beef sandwich. Here is my basic roast recipe that makes a a great Au Jous for serving. It's much better to serve with provolone cheese and a sub roll, but I this week I only had traditional white bread. 

  • 1 tablespoon ground black pepper
  • 2 tablespoons garlic powder
  • 1tablespoon salt
  • 1 tablespoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 (4 pound) rump roast
  • 1/2 cup beef broth
  • 1 chopped or sliced white onion

  1.   In a small bowl, mix together all dry ingredients.Rub mixture over the surface of the meat. Place roast in a slow cooker, and add beef broth.
  2. Cover, and cook on Low for 8 to 10 hours. When meat is tender and well done, transfer roast to a serving platter. Skim fat from juices, and strain; serve with meat.  *****I always bag the leftover meat in a gallon size bag, add a cup of beef broth, and freeze it. Later I have the base for a great soup starter.