Sorry Y'all.
Everyone (but my hubby of course) is sick in this house. Add about 20 inches of snow on top of that, mix with two weeks of cancelled pre-school and you have a mama that is praying desperately for sun and warmth and a night out.
So there has not been much meal planning or cleaning going on here.....just alot of whining.
From me and the kids.
I don't have the strength to post very much but I did want to share a chicken pot pie recipe that was delish...... coming from Ms. Paula Deen. (Love her !)
I really REALLY promise to get back on the blogging bandwagon hopefully by the end of the week......
Someone pass the NyQuil please.
Chicken Pot Pie
2 1/2 cups peeled and coarsely chopped potatoes (about 2 small)
1 cup peeled and sliced carrots (about 2 medium)
1 (15.25-ounce) can corn, drained
1 (14.5-ounce) can cut green beans, drained
2 cups chopped, cooked chicken
1/4 cup (1/2 stick) butter
1/3 cup all-purpose flour
1 (14.5-ounce) can chicken broth
1 pint half-and-half
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 (12-ounce) can refrigerated biscuits
Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking dish.
Combine potatoes and carrots with enough water to cover in a Dutch oven. Bring to a boil and cook for 8 minutes. Drain well.
In a large bowl, combine cooked potatoes and carrots, corn, green beans, and chicken. Set aside.
In a medium saucepan, melt butter over medium heat. Stir in flour, and cook for 2 minutes, stirring constantly. Slowly add chicken broth and half-and-half, stirring constantly. Cook, stirring constantly, for 7 minutes, or until thickened. Stir in parsley, salt, and pepper. Pour butter mixture over vegetable mixture, tossing gently to combine. Spoon into prepared baking dish.
Separate biscuits, and place evenly on top of casserole. Bake for 20 to 30 minutes, or until biscuits are brown and casserole is hot and bubbly.
