January 2... day 2 of my (cringe) DIEt. Boy, oh boy, I would love a big helping of this delicious chicken pot pie from my favorite Gooseberry Patch cookbook. I should have thought about this when I was devouring large amounts of chocolate bars (I used them in my Nieman Marcus chocolate chip cookies I forgot to take a picture of), chocolate chips (cookies again), melted chocolate candy coating (thin mints and several new recipes you will be seeing soon) and lets not forget that wicked White Trash I couldn't stop eating. Do you see a trend? I have a weakness for chocolate and all it has gotten me is an adorable pair of jeans I got in November for my birthday that no longer fit over my fat fanny :( Well fat fanny, you will be saying your farewell (and I won't cry when you leave). I will stick to my DIEt (notice how I'm stressing the DIE in DIEt? Because that's how I feel... like I might die if i don't eat something yummy right now!) and I will fit in my pants again.
Enough talk about refraining from eating mouthwatering goodies. Here's a recipe you must give a try. It's super simple and tastes, well, super! I've been making this recipe for years and it's comfort food city. The crust is divine! This lunch lady even makes it in the school kitchen with many great reviews. If 180 picky high school kids approve, it's pretty much a winner (but I already knew that!) Enjoy :)
FLAKY CHICKEN POT PIE
2 (15 oz) cans mixed vegetables
1 (10 oz) can chicken (I use cooked diced chicken or turkey at school)
1/2 tsp garlic powder
1/2 cup milk
2 cans cream of chicken soup
Combine all ingredients in a large mixing bowl; spread into greased 9 x 13 pan. Spread topping (below) evenly on top and bake at 400 30-35 minutes or until golden.
1/2 cup butter
1 cup flour
1 cup milk
1/4 tsp pepper
1/2 tsp salt
2 tsp baking powder
Melt butter in 2-quart saucepan; remove from heat. Whisk in flour until smooth; add remaining ingredients, mixing well. Mixture may be lumpy.
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