Get your Kids involved in meal preparation.

January 23, 2009 on 9:10 am | In Recipes, The Heart of Your Home | No Comments

Originally uploaded by susangallaghermargarite

Winter months are a great time to get your kids involved in helping in the kitchen. Just the other night my oldest son and I made a Homemade Chicken Pot Pie. He helped by peeling and dicing the vegetable for me. It was a great time for us to talk and share.

 

Here is the recipe.

Start by preparing your pie crust. This recipe has been passed down for at least 3 generations in my family and is always great.

 

Perfect Piecrust
4 cups flour
1 Tbsp. Sugar
2 tsp. Salt
1 ¾ cups shortening
1 Tbsp. Vinegar
1 Large egg
1/2 cup water

Mix first 3 ingredients in large bowl.
Add shortening and mix with fork.
In small bowl beat water, vinegar, and egg.
Combine 2 mixtures. (Makes 2 – 2 crust pies)

 

Chicken Pot Pie (Recipe will make 2 – 9” pies)

2 tsp. butter

1 tsp. salt

Black pepper to taste

1 tsp. parsley flakes

½ tsp. garlic powder

2 tbsp. finely chopped onion

8 to 10 small carrots, finely chopped

2 cups potatoes, peeled and cubed (I prefer Yukon Gold)

3 cups chicken broth

2 tsp. butter

3 Tbsp. all-purpose flour

½ cup milk

3 to 4 cups cooked chicken, cubed

Directions

1) Prepare pie crust. Roll out bottom crusts, place in Range Kleen Basics 9” Pie Pan or casserole dish, roll out top crusts set aside until later.

 

2) Preheat over to 425 degrees

 

3) In a 3 Qt. Range Kleen Preferred Saucepan, melt 2 teaspoons butter, add onion, salt, pepper, parsley, garlic powder and carrots. Sautee for a few minutes. Gradually add chicken broth, bring to a boil. Add potatoes and cook until tender but firm.

 

In 12“ Preferred Nonstick Skillet melt 2 tsp. butter, stir in chicken, add flour and milk, heat through. Stir the chicken mixture into the broth mixture and cook until thickened.

 

Pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

 

4) Bake in preheated oven for 15 minutes, reduce heat to 350 degrees and continue baking for 20 minutes or until pastry is golden brown and filling is bubbly.

 

You can also add corn and peas (if not frozen when you add the chicken mixture), if frozen when you add the potatoes to the broth mixture.