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You either love it or you hate it. I personally LOVE Chicken Pot pie. My grandmother used to make it when I was a kid. It's really hard to find a good one now a days. They have several frozen ones in the grocer aisle that are terrible.

The wife and I started getting the Chicken Pot Pie lunch special at the Cracker Barrel a few weeks back. They have it starting at 11am every Wednesday. Boy, its **** delicious.

They bake it in a HUGE bowl. IT's baked just like the baked apple dumpling with a crisp crust. It's full of chicken slices, carrots, peas. The sauce is VERY creamy.

It may be pricey for some. It's like 7.99, drink is like 1.50. Comes out to around 10$ It doesn't come with any sides. But of course, comes with all the bread you want...

mmmm.. I'm hungry just thinking about it. I know what I'm having for lunch! Smiler
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Makuing your own is very simple. Here ya go. Take the fresh veggies you love and cut them up with one can of cream of chicken soup. I have known of some that use a can of veg-all which is also good. Boil your chicken and mix all together. NOW get the Pillsbury Rolled Out Pie Crust. Put one on bottom and butter liberally. Place chicken and veggiwes in middle. Place another pie crust on top and bake. OH SO GOOD!
Here's mine! Got it from a lady who always brought it to our covered dish gatherings:
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
One large can mixed vegetables, drained
4 chicken breasts, cooked and cut into pieces

Mix all together (don't add water to the soups, just use them straight out of the can), put in a 9 x 13 pan, top with:
1 cup milk
1 cup self-rising flour
1 stick melted butter
I use a wire whisk to mix this up really good!

Bake at 400-425 for 45 an hour, depending on your oven. Check it and watch for the top to be browning and the insides to be bubbly! I'm picky so I go through the canned vegetables to take out the chunks of celery and any of the other veggies that have black spots on them or anything.
Everyone loves this!
They are both nasty, but a flying insect landing in a pot of food that is slow cooking is different from a roach crawling on the grill and being cooked onto the steak. It's different because a big pot of something isn't stared at for the duration of its cook time, and flying insects (which zoom right in through any open door) might land in there, unfortunately, and sink right in to the mix. However, a steak cooks quickly and is well attended to during the cooking process, so it would take a very careless cook and a pretty funky kitchen to let a roach slip on to the grill and get on the steak unnoticed.

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