My fave is one i made at the hospital, though i don't have an exact recipe at the moment, i did make it every 5 days or so for 2 years....i can't be terribly accurate on the amounts either
since i'm used to making about 6 gal. at a time....well here goes....
Chicken Pot Pie served with either fresh Biscuits or Golden Brown Puff Pastries.
~Cook off 4 Boneless/Skinless Chicken Breasts. You can boil them, cook them stove top in a little water, or bake them at 400 degrees. Cook to 165 degrees. Let cool & dice into 1/2 inch pieces.
~It is easiest to make this in a "dutch oven" or similar pan.
Melt 3/4 cup Margarine/Butter completely. Add 3/4 cup Flour (always = parts flour/ butter). Stir/whisk well & let cook approx. 10 minutes to cook out the flour taste.
~Add 3 qts. Milk (2% or whole works best for thickening) & 1 qt. warm water. Stir well, be sure to scrape the bottom.
~Mix well & let it cook on medium heat until it begins to thicken.
~For the real flavor kicker add 1/4 cup Cooking Sherry. Cook for two minutes, then reduce heat to low.
~You can put your Biscuits/Puff Pastry in the oven now per pkge. directions.
~Add 1 1/2 cup Diced Carrots (frozen or fresh, not canned) & Chicken; 1 cup Diced Potatoes optional, i never used them.
~Cook on Low heat until Carrots soften.
~Add 1 1/2 cups of Frozen Peas. Cook for 5 minutes, until Peas are soft but still bright green.
~Let stand for 2-3 minutes.
~Serve with a fresh Biscuit or Puff Pastry.
~Enjoy!