Ingredients:
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| Ingredients |
lemon pepper
poultry seasoning
1 small-medium onion
2 Tbs. butter
2 cups frozen pea and carrot mix
2 cups frozen corn
salt
pepper
1/3 cup flour
1 cup milk
1 can chicken broth
2 frozen prepare pie crusts
1 tube crescent rolls
I use frozen vegetables to allow me to chop less. My hands get fatigued and in pretty bad pain the more I cut, so I try to limit a recipe to cutting one or two items (in this case, chicken and onion).
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| Chicken Browning with poultry seasoning on raw side |
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| cut chicken into cubes and continue to cook |
I start by heating a small amount of oil on the bottom of a skillet over low-medium heat. I sprinkle lemon pepper on one side of each chicken breast and place that side down on the skillet. Browning one side, I sprinkle poultry seasoning on the raw up-side of the chicken and flip it over, browning that side. For me it's easiest to cut chicken when it's partially cooked, but not cooked all the way through. So, after each side browns, I remove it from the skillet and cube it into about 1 inch pieces, and place it back in the skillet to finish cooking. Once the chicken is finished cooking, it is placed half into each pie shell. (now I realized that I had too much chicken for the small shells, so I made three dishes this time and shared the chicken between three pies instead of just two)
I leave the oil and chicken drippings in the skillet and add 2-3 Tbs. of butter and melt it. I chop the onions and place them in the oil/butter mixture. (This is the step that allows my daughter to not realize she's eating onions)
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| Chicken "drippings" and butter |
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| Onions sauteing |
Once the onions are translucent, salt and pepper the onions and add 1/3 cup of flour to the mixture, stirring it all up. Slowly add 1 cup of milk and 1 can of chicken broth to mixture, stirring continually.
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| onions with flour, salt and pepper |
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| mixture of onion, flour, salt and pepper |
Once the flour chunks have dissolved and everything is mixed up, add the frozen peas, carrots, and corn to the onion mix.
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| Onion mixture with milk and broth |
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| Added veggies |
Once mixed, ladle veggie gravy into each pie shell. Place two crescent rolls on top of each "pie".
Wrap each pie in tin foil. I make two pies so I can freeze one, and I have a home made meal to place in the oven on a night where I'm not feeling up to cooking, so I make sure that I wrap one pie a bit better, and place that pie in the freezer. I label all pies, because my memory is horrible.
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Tonight I'll bake one pie, save the other in the fridge for a few nights down the road, and some time after this, I'll use the one in the freezer to make a meal when I'm too tired or not feeling well enough to cook. I always try to make extra dinner, so my husband can take lunch for work, we can have leftovers, or it'll make another meal down the road. Tonight, I'll place one pie in the oven at 375 degrees and bake for about 45 minutes. I can't wait to eat the pie for dinner tonight... and I imagine my family can't wait either- they really enjoy this dinner.
