Wednesday, October 17, 2007

Comfort Food

Last night I made a homemade pot pie casserole for the family. It was an attempt at pulling it together after our crazy disheveled doctors visit. I found this yummy easy recipe on the blog of a fellow triplet mom plus one.

I copied the recipe below or you can check out the fun version with photos of the helpers on amazingtrips blog.


4 cups bite sized chicken, cooked

1 can cream of chicken soup

1 can chicken broth

½ tsp tarragon

½ tsp parsley

½ tsp sage

½ tsp rosemary

½ tsp thyme *I used poultry seasoning instead of the above which has most of these spices

1 can of peas and carrots (drained) *I used more and frozen this time - less salt - but didn't taste as good

1½ c. self-rising flour (with an emphasis on self-rising)

2 tsp baking powder

1½ c. buttermilk

½ c. melted butter

Cook the chicken in water with the parsley, sage, rosemary and thyme.

Once the chicken is done, shred with a fork and mix in a large bowl with the soup, broth, tarragon, peas & carrots.

In a smaller bowl, mix the flour, baking powder, buttermilk and butter. Place the chicken mixture in a greased 9 x 13 pan and top with the flour mixture. Bake at 350 degrees, for one hour, uncovered.

Serve with green salad. Delicious.

I see lots of casseroles and one dish dinners in our future with six mouths to feed. I'm trying to start now and find some good standbys - dinners that are fairly nutritious, easy to prepare, not a lot of fresh ingredients to pick up at the store, and inexpensive - oh and crowd pleasing for husband and finicky tots. Is that too much to ask?

Please share your favorite family dinners and we will try them out (for you posting newbies, just click 'comments' below this post to write a note).

1 comment:

Anonymous said...

Hi Jennifer,
This is a roast chicken recipe from Jim, Angelique's husband. Both Angelique and Chloe love this. Wash your whole chicken and put it in a glass dish with al. foil for easy clean up. Tie the legs together so they won't dry out. Mix 1 tablespoon each of salt, black pepper, cayenne pepper and garlic powder in about 3/4 cups of olive oil. Baste the bird and roast for 2 or 2 and a half hours at 400 degrees. Baste again about every half hour. The deal here is all the extra time and heat causes the chicken to be "fall apart" tender and the skin to crispy like a potatoe chip.
Your kids are really cute! Also, could we have some pictures of the parents as well?