Queen of the Castle: In Absentia

Sorry folks,  my copy of QOTC is MIA.  The copy that I have on hold from the library is there.  On a shelf. Waiting for me. But...our car is broken and hubby should have the part for it on Friday.  Hubby has to use the van for driving back and forth for school which leaves us stuck here on the 'ol homestead with nowhere to roam.  I'm not complaining.  I love staying at home.  I love staying in my comfy clothes and being able to complete tasks at my leisure and not scurrying around getting little (and big...they're growing up...a lot!) people bundled up and out the door.  So.  I'm here, and the book's there.  Hubby can't pick it up for me on his way home since the library has strict rules.  You know, those crazy men who just happen to have the same last name, same address, and yet can't check out books on their wife's account are so scary. Such a threat to society.  *wink*  I'm not bitter, really, I do understand the "rules".  I just don't like them.  That rule, anyway.

So...since I don't have anything from Queen of the Castle this week (I'll double up next week. Promise!) I didn't want you to go away empty handed.  So I'll leave you with a re-post of a favorite recipe.  Sound like a plan?

Want something yummy and creamy and just heavenly on a winter's night.  Chicken Pot Pie is the answer!

Chicken Pot Pie
This recipe is for 3 pot pies -- if you don't need to eat three, then eat one, bless a friend with one, and stick the other one in the fridge for another day that week.  *wink*

Double Crust Pie Crust Recipe x3
2 lb. bag of frozen mixed veggies (I get the kind with carrots, peas, and green beans)
2 T. onion powder (or 2 medium onions chopped)
1/2 cup butter
2/3 cup flour (I use unbleached all-purpose)
1 tsp. salt
1/2 tsp. sage
1/2 tsp. thyme
1/4 tsp. pepper
4 cups chicken broth
1 1/2 cups milk
3 pounds cubed cooked chicken (or turkey for turkey pot pie)
1/4 cup dried parsley (or 1/2 cup fresh)

Make the pie crust and stick it in the fridge for a while to stiffen up. Cook the mixed veggies according to the package; drain. In a very large saucepan melt butter and stir in onion powder (or cook onions until tender). Stir in flour, salt, sage, thyme, parsley (unless fresh then add it when the chicken is added) and pepper. Add chicken broth and milk all at once. Cook and stir till thickened and bubbly. Stir in drained veggies and chicken. Heat while mixing until it's bubbly. Turn it down to warm then roll out your pie crusts, pour in the fillings, then top with crust. Flute edges of pastry, cut slits in the top for steam to escape. Cover the edges with foil and bake at 450 degrees for 30 minutes, remove the foil and bake until golden brown on top (about 20 minutes more).

Notes:
*Sometimes I'm feeling really industrious so I dice up some potatoes, cook them most of the way then add that to the pot pie filling. Make sure to reduce the veggies to 1 lb. or you'll have extra filling left.

*Also, you can pour the filling into a 9x13 baking dish. Roll out the pie crust (use 1 double crust recipe) and place over the top. Flute the edges, cut slits in the top. Bake 450 degrees for 15 minutes or so.