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Proverbs 31 Woman 2.0
Proverbs 31:15 “She gets up before dawn to prepare breakfast for her household and plan the day’s work for her servant girls.”
2.0 version: “She gets up
This recipe is from the Mount Pleasant United Methodist Church cookbook (Red Bud Road, Calhoun, GA). When I was teaching at Red Bud High School I bought this cookbook from a friend and fellow teacher who attended the Mount Pleasant United Methodist Church. I was a newlywed then and my specialties were Eggo waffles, tuna salad and chili! That covered breakfast, lunch and dinner.
If you take a few minutes to make this homemade crust topping, which is quick & easy, you will feel very “virtuous” and may even impress your family! Of course, you can use a rotisserie chicken for a shortcut.
|Chicken Pot Pie|
3 cups chopped, cooked chicken (may also use leftover turkey from holiday dinners)
1 cup chicken broth
1 can cream of celery soup (or chicken or mushroom)
1 pkg. (10 oz. frozen) peas and carrots (I always cook fresh carrots and add peas or even potatoes but increase chicken broth if you use potatoes b/c they soak up some of the broth and you don’t want this dried out.)
salt/pepper to taste
1 cup milk (You can also use buttermilk.)
1 cup self-rising flour
1/2 cup melted butter
Preheat oven to 400*. Grease a shallow 2 qt. baking dish. Place chicken and vegetables in baking dish. Stir together broth, soup, salt & pepper. Pour over chicken & veggies.
Crust Topping: Combine flour, milk and melted butter. Stir until smooth. Don’t over stir or it will be tough. Pour over mixture in baking dish. Do not stir topping into chicken mixture. Bake @ 400* 35 – 40 minutes or until light to golden brown. Let cool 10 minutes before serving. Serves 4 – 6.