Someone asked me the other day what my favorite country cooking recipe was. Normally, I’m never at a loss for words or answers (who snorted?!) but I had a really hard time deciding what my favorite was. There are just so dang many to choose from!
After some thought, I’d have to say it was a toss up between my mom’s Chicken and Rice Gruel recipe (in the cookbook) and her Chicken Pie. Boy, was that chicken pie good! We ate chicken pie all through the year. In the fall and winter, it was hot and comforting served with our favorite hot veggie side dishes. In the spring and summer, it was terrific served with a larger than normal green salad. Here’s the recipe.
6 Chicken breast halves
1 1/3 C. Chicken broth
1 can Peas and carrots, drained
1 (26 oz.) can Cream of mushroom soup
1 dash Garlic powder
1 dash Salt
1 stick Margarine
1 C. Self-rising flour
3/4 C. Milk
Boil chicken until done, about 30 min. Let cool completely. Cut up or shred into small pieces. Spread evenly in the bottom of a 9″x13″x2″ pan. Add enough broth to “almost cover” the chicken. Mix peas and carrots, soup, and a dash of garlic powder in a bowl. Spoon soup mixture evenly over the chicken and broth.
Crust: Chop margarine into a small pan and just barely melt it. Don’t let it get too hot! Add flour and mix quickly. Add milk and stir to make a smooth, thin batter. Pour and spread thinly over the soup mix. Bake at 350 degrees for 40-45 min. or until crust is light brown.