Tuesday, December 29, 2009

Grandma Zimmy's Pot Pie

We celebrated this Christmas at my Grandparents house on Little Bass Lake.

Before our meal we gathered at the family table. My Grandpa prayed a blessing over the food and thanked God for gifts he has given us. Outside, the snow fell silently, dancing gracefully through the air before it came to rest creating a blanket of pureness all around us. The new snow shimmered across the ice, changing the landscape with each flake that landed. It was like watching an artist complete a masterpiece. God is the greatest artist I will ever know. He gave us the perfect image of new beginnings for our celebration of Jesus's birth.

My Grandma and I took it all in for a moment before we indulged in some home cooking. She made a chicken pot pie for dinner that was simply delicious. It's just a basic pot pie, yet, the flavors were blended in a way that danced on your tongue. So a huge thank you goes out to Grandma Zimmy for this little gem of a recipe.

Here's to you and your culinary adventures, friend. Cheers!

Note: Do not add any salt to this recipe.

Pre-heat oven to 350 degrees

2 medium chicken breasts
1 can chicken broth (low sodium)
1/2 can water
2 cups frozen peas and carrots
1 cup celery sliced into chunks
4 oz. cream cheese (light is fine)
1 can cream of chicken soup
2 heaping TBS flour
2 cans refrigerated crescent rolls

Boil the chicken breasts in the chicken broth and water until very tender. Remove the chicken and when cool cut into medium bite sized chunks.

Into the hot liquid add the frozen peas and carrots and the celery. Boil until the carrots are done.

Then add the cream cheese and stir until smooth, then add the cream of chicken soup and mix all well. Sprinkle in flour. Stir to combine. Stir in chicken. Keep hot, but not boiling.

Open 1 can of crescent rolls and lay flat, pressing perforated edges together to seal. Put this as a bottom crust into a 9" circular casserole dish, and cut off excess around the rim.

Pour hot filling into bottom crust and repeat with another can of crescent rolls for a top crust. Excess dough can be rolled up crescent style and baked.

Bake for 15-20 minutes or until browned just right. Remove and let rest 10 minutes before cutting and serving.

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