One-Crust Chicken Pot Pie

This recipe comes from Five-Star Recipes From Well-Known Latter-Day Saints compiled by Elaine Cannon. It is a recipe submitted by Roger and Melanie Hoffman.

1/3 cup butter
1/2 cup Bisquick
1/3 cup onion, chopped
1/4 teaspoon pepper
2 cups chicken broth
2/3 cup milk
2 cups cooked chicken, cubed
1 (10 oz) package frozen peas and carrots
1 1/2 cups Bisquick
3 Tablespoons hot water
3 Tablespoons butter, softened.

Preheat oven to 425 degrees. Heat butter in a 2-quart saucepan over low hear until melted. Stir in 1/2 cup Bisquick, onion, and pepper. Cook over low heat until bubbly. Stir in broth and milk. Heat to boiling, stirring constantly . Boil, stirring, for 1 minute. Stir in chicken and frozen vegetables; heat through. Keep warm over low heat.

In a separate bowl, combine remaining ingredients to form a dough ball. (I learned that it is better it cut it together like making a pie dough.) Roll dough out until it is large enough to fit casserole dish (9 x 13). PLace chicken mixture into casserole dish and cover with dough. Cut several slits on top to allow steam to escape while baking. Bake for 20 to 25 minutes, until crust is deep golden brown.

Mulligatawny--Family Fun Feb'09

We enjoy soup at our house and we like curry, so when I saw this recipe I had to give it a try. It was a hit with our family and we just happened to have a friend stop by so we told him to go get his wife and two kids and join us. They enjoyed it too. Chalk up another point for the Family Fun's recipes.

4 Tablespoons butter (or 2 Tablespoons olive oil)
1 onion, chopped (I do mine finely chopped)
2 carrots, chopped (I always add more. We love carrots!)
1 celery stalk, chopped (I used more here too)
1 green pepper, chopped
1 apple, cored, peeled, and chopped
1 1/2 lbs boneless, skinless chicken breast, chopped
1/2 cup flour
2 to 3 teaspoons curry powder (I used 3)
5 cups chicken broth (because I add more ingredients I always up this by 1-2 cups)
1 (14 oz) can diced tomatoes, drained
Salt and pepper
2 cups hot cooked rice (We make more rice too--always shooting for one meal of leftovers!)

Melt butter, or heat the oil, in a large pot over medium heat. Add the onion, carrots, celery, green pepper, apple, and chicken, and saute for about 15 minutes. Turn the heat to low.
In a small bowl, mix together the flour and curry powder. Add the mixture to the pot, then stir and cook for 3 to 5 minutes. Add the chicken broth and tomatoes. Partially cover the pot and simmer the soup for about an hour, stirring occasionally. Add the salt and pepper to taste.
To serve, place about 1/4 cup of rice in a bowl and ladle the soup over the rice. Makes 8 cups (or more if you've added more broth, veggies, and rice) Family Fun, February 2009, p91