Chicken Pot Pie

Chicken Pot Pie
8 servings

2 chicken breasts, cut into chunks
1 carrot, sliced
1 stalk celery, sliced
2 potatoes, peeled and cubed
1/3 cup butter
½ onion, chopped
1/3 cup flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
2/3 cup milk
1 can le sueur sweet peas
2 pie crusts

Place chicken in saucepan; cover with water and bring to a boil. Simmer until chicken is done; drain, shred and set aside. Meanwhile, cook carrot, celery and potatoes in water until potato is done. Drain and set aside. In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer and stir over medium-low heat until thick. Add cooked chicken and vegetables to sauce. Add peas. Lay one pie crust in bottom of pie pan. Pour filling into crust. Cover with top crust, and seal edges. Make several small slits in the top to allow steam to escape. (You may freeze the pie at this point.  Simply slide the pie pan in to an airtight freezer bag.  When ready to bake let pie thaw on counter for about 30 minutes and then continue with baking instructions.) Bake at 425° for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before slicing. Enjoy!

Linked to Down Home Cookin' Recipe Linkup.

Blueberry Quick Bread with Vanilla Sauce

Blueberry Quick Bread with Vanilla Sauce

8 servings

1 egg
1 cup milk
3 tablespoons vegetable oil
2 cups flour
1 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
for vanilla sauce
1 cup sugar
1 tablespoon cornstarch
1 cup heavy whipping cream
1/2 cup butter, cubed

Beat egg, milk and oil. Combine flour, sugar, baking powder and salt; gradually add to egg mixture, beating just until combined. Fold in blueberries. Pour into a greased 9x5x3 inch loaf pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. For sauce, combine sugar and cornstarch in a saucepan. Stir in cream until smooth; add butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Slice bread and serve with vanilla sauce poured over top. Delicious with coffee!

"Little House" inspired supper...

We've had storms forcasted for today since Saturday, so I planned tonight's supper menu accordingly. While flipping through my old Taste of Home magazines over the weekend, I saw "Rustic Goodness" in the "Getting in the Theme of Things" section. Several recipes were listed for a meal inspired by Laura Ingalls Wilder's "Little House" books, so I decided to make them all! The oil lamp is lit, the clouds are rolling in, and I'm ready to get cookin'. Now, if I can just get all of my chores done this afternoon, I can knit the evening away...like Ma would do. ;-)

"Little House" Supper Menu

from "Taste of Home" Magazine

August/September 2006

~ old fashioned chicken pot pie ~

~ fried apples and onions ~

~creamed carrots ~

for dessert

~ blueberry quick bread with vanilla sauce ~

"Persons appear to us according to the light we throw upon them from our own minds."

~Laura Ingalls Wilder

illustration courtesy of www.allposters.com

"Picking Daisies" by Carolyn Blish