Mammy's Chicken Pot Pie

My Mom often makes this for our big family dinners and it's always a favorite. This recipe makes a lot as my Mom is so often called upon to cook for large numbers since I come from a very big family. Comfort food at it's best and enough to feed a crowd, it's also delicious when served with mashed potatoes on the side.

Mammy's Chicken Pot Pie

4 large chicken breasts, cubed

1 med. onion, finely diced

2-3 cloves garlic, minced

3 - 4 lbs. russet potatoes

3 - 4 carrots, peeled and diced

1 ½ – 2 cups frozen peas

3 (10 ¾ oz.) cans cream of chicken soup

1 ½ – 2 cups chicken gravy (homemade or from a packet)

¼ – ½ tsp. salt

pepper to taste

crust:

3 cups flour

1 ½ cups shortening

¾ tsp. salt

¾ – 1 cup very cold water

For the filling:

In a large pan, heat oil over medium to high heat. Saute the chicken and onion until the chicken is done and onion is tender. Add the garlic and cook for 1 minute. Remove from heat ans set aside. Peel and cube the potatoes. Cook in boiling, salted water about 7-10 minutes until done. Drain and set aside. Cook the diced carrots in boiling, salted water until tender. Drain and set side. Mix the cream of chicken soup with the gravy, salt and pepper. Stir in the cooked chicken, potatoes, carrots and peas. Divide evenly between two greased 9x13-inch baking dishes.

For the crust:

In a large mixing bowl, combine the flour, shortening and salt. Cut the shortening in until the mixture resembles large peas. Stir in just enough water to bring it all together into a soft dough. Turn it out onto a floured surface and pat into a rectangle. Divide into 2 equal pieces. Roll out each piece into a large enough rectangle to top each casserole dish. Place on top of each dish, rolling the edges to fit, crimping the edges against the side of the dish. Bake @ 425* F for 30-45 minutes until the filling is hot and bubbly and the crust is browned.

Makes about 18 - 22 servings.

Simple Spanish Rice

I have several children that hate rice, and yet when I bring this dish out they scarf it down and happily request seconds. Funny how that works sometimes.

Simple Spanish Rice

1 1/2 cups uncooked rice

2 cups chicken broth 'or' vegetable broth

1 (8 oz.) can tomato sauce

3 garlic cloves, minced

1/4 cup chopped onion

2 TBSP. canola or olive oil

In medium saucepan, heat oil over medium heat. Add in garlic and onion. Saute 1-2 minutes until softened.

Add in uncooked rice. While stirring, cook for about 5 minutes until rice is golden brown.

Slowly add in broth and tomato sauce into rice. Stirring to combine, bring to a boil. Reduce heat to low and simmer, covered, for about 20 minutes. When done, fluff with fork and serve.

Pork, Bean and Rice Burritos

This recipe is one of our favorites, and gets rave reviews anytime I serve it at family gatherings. It's especially fabulous when paired with our favorite Spanish Rice recipe. The spice rub, while deliciously flavorful, is not spicy-hot by any means, so if you like a lot more heat in your food then go ahead and increase the cayenne pepper, black pepper and white pepper to your liking.

Pork, Bean and Rice Burritos

SPICE RUB:

2-1/2 tsp. garlic powder

2 tsp. onion powder 'or' 1 1/2 TBSP. minced dried onion

1-1/4 tsp. salt

1/8 – 1/4 tsp. white pepper

1/8 – 1/4 tsp. ground black pepper

1/2 tsp. ground cumin

1/2 tsp. dried oregano

1/8 tsp. cayenne pepper

BURRITOS:

1 (3 to 4 lb.) boneless pork shoulder butt roast

1 cup water

2 TBSP. beef bouillon granules

10 - 12 large flour tortillas (10 inches)

3 cups cooked pinto beans, warmed

3 cups cooked Spanish rice, warmed

Optional toppings: salsa, chopped tomato, shredded lettuce, sour cream and guacamole

Mix spice rub ingredients; rub over pork. Transfer to a 6-qt. slow cooker. In a small bowl, mix water and beef granules; pour around roast. Cook, covered, on low 6-8 hours or until meat is tender.

Remove roast; cool slightly. Reserve 1/2 cup cooking juices; discard remaining juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through.

Spoon a scant 1/3 cup shredded pork across center of each tortilla; top with a scant 1/3 cup each beans and rice. Fold bottom and sides of tortilla over filling and roll up. Serve with toppings as desired.

Makes about 10 - 12 servings

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