It distresses me that our children are often away at mealtime. It's not much fun to cook for people who breeze into the house then leave right when I want to serve dinner. I pull out tablecloths, candles and the good silver (hey! wash that sterling flatware in the dishwasher, it's fine!) for evening meals so we can talk around the table.
Sometimes, when I cook dinner, people grab their plates and race to their rooms. I'm not fond of this practice. My cooking mojo suffers.
This afternoon, after I inventoried what I had in the freezer and pantry, I made a chicken pot pie in a lime green casserole dish. Everyone had two helpings! I didn't have to go to the grocery store.
Anyone else dislike grocery shopping?
Here's my recipe:
five boneless, skinless chicken breasts from the freezer
saute on low with several dollops of olive oil; sprinkle with cajun seasoning.
1 can of low fat turkey gravy thickened with two tablespoons of corn starch
1 can of green peas, drained
1 can of carrots, drained
Ready-made crust, unused from Christmas pies
Cook chicken thoroughly but not to the dry-and-stringy stage. When cooked, add turkey gravy with corn starch. Heat through then add drained vegetables. Stare at pan. Add more Cajun seasoning.
Unfurl ready-made pie crust and place in bottom and sides of casserole dish. Fill dish with chicken veggie mixture. Top with remaining circle of pie crust. Stare at casserole dish. Make decorative cuts in top crust to allow steam to escape and because cutting into top crust is very fun.
Place in pre-heated oven at 350. Cook for 20 minutes or until crust is browned slightly.
Holler at family to come to supper.
Served with fresh green salad and tropical fruit mixture from a jar with fresh apples and bananas cut up. Do not mix green salad with fruit mixture. Serve in separate dishes.
Suggest, after dinner, that children clear the dining room table and load the dishwasher.
Retire to blog about dinner in the study.