Recipe Valley is designed for enjoying tried and true recipes. Whether they are handed down through the ages from our families, or our favorite family recipes and traditional foods we are all use to having also known to us as comfort foods.   We can also enjoy recipes for those of us on a budget. Cook up some recipes for holidays and those special times when families get together and remember memories of days long past when we were growing up.  The foods and recipes our mom and their moms used to cook. A recipe is a memory for all of us in some way or another.  Whatever it is, I'm sure we can all feel the warmth of family and home here at Recipe Valley.
 

MEALS ON A BUDGET  2  3

Homemade Chicken Potpie Rating:

An old standard in many homes
Ingredients:
  • 3 medium carrots, sliced
  • 2 medium red potatoes, cut into 1/2-inch pieces
  • 1 medium turnip, peeled and cut into 1/2-inch pieces
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups cubed cooked chicken
  • 1 cup frozen peas, thawed
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 4 green onions, sliced
  • Pastry for single-crust pie (9inches)
Directions:

Place carrots, potatoes and turnip in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
    Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth, thyme, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
    Drain vegetables and place in a large bowl; stir in the white sauce, chicken, peas, mushrooms and onions. Transfer to a greased 2-qt. round baking dish.
    Place pastry over filling; trim, seal and flute edges. Cut slits in top. Bake at 375° for 25-30 minutes or until crust is golden brown and filling is bubbly. Yield: 4 servings

MORE budget meals

Tami Griese
Tami has been in the Food Service business for over 30 years in management. She is originally from Wisconsin, currently lives in Texas, but still has many relatives back in Wisconsin.
A tid-bit of Pot-Pie history. Some American pot pies have no bottom crust and are more similar to a baked casserole (or chicken and dumplings) than to a traditional meat pie. Since the remaining top crust is not required to offer any structural support, it can be made by closely spacing small dollops of drop biscuit dough onto the stew-like filling before baking.  In the Pennsylvania Dutch region, there is a dish called "bott boi" by Deitsh-speaking natives and is mispronounced "pot pie" by English speakers in the area. This dish is sometimes referred to as "slippery noodle pot pie" to distinguish it from the true pie form of pot pie. Bott Boi is a stew, usually made of a combination of chicken, ham, beef, or wild game with square-cut egg noodles, potatoes, and a stock of onion, optional celery and/or carrots, and parsley. Bouillon is sometimes used to enhance the flavor. The egg noodles are often made from scratch from flour, eggs, salt (optional) and water. Some recipes use leavening agents such as baking powder.
 

hotdog - soup - sandwich -  cold cereal - hot cereal - hamburger - egg sandwich - pizza

Recipe Valley Home Page - Healthy Cooking - Quick & Easy - On a Budget - Entertaining - Holidays Cooking - Email Us