Making it Official

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We became “official residents” of South Carolina today. We have traded in our Ole Miss and MS State car tags for South Carolina tags with a Palmetto Tree… For a girl that lives for SEC Football on the weekends, this was somewhat of a traumatic event.  However, thank goodness for the SEC network!

All kidding aside, we moved to South Carolina in May with the help of U-Haul and lots of prayers. We sold our home in Tupelo in August and moved the rest of our belongings to South Carolina once again with the help of U-Haul.  We have filled up a 1700 square foot loft apartment and two 10×15 U-Haul Storage units… We even left some of our “stuff” in Tupelo.  So that is two moves down in one year…

Comfort food is on the menu tonight…Saying good-bye is hard…

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Chicken Pot Pie

3 skinless chicken breast

4 -5 cups of water

Salt and Pepper to taste

1 teaspoon Worchester

½ cup diced onion

½ cup diced carrots

3 – 4 tablespoons of butter

3 – 4 tablespoons flour

1 cup of heavy cream, if you are feeling indulgent.  Otherwise 1 cup of milk.

2 cups chicken broth

1 bag frozen mixed vegetables

1 Pillsbury Refrigerated Pie Crust (yes, I cheat on this dish with “store-bought” pie crust)

Place chicken breast in a Le Crueset’ Dutch Oven and cover with water.  Add Worchester, salt, pepper, ½ cup diced onion and ½ cup diced carrots.  Bring to a boil and then turn down to a simmer.  Cook for on low for about an hour or until the chicken is tender and pulls apart. Pour chicken and chicken broth through a strainer into a mixing bowl.  In the meantime, melt butter in your Dutch Oven and add flour.  Stir constantly until the flour and butter come together in a creamy mixture similar to a roux’. Don’t overcook or the flour will burn.  Slowly add 1 cup of chicken broth and continue to stir constantly. Add the cream or milk and stir.  You should have a medium thick cream sauce at this point.  Sometimes I will add 2 – 3 tablespoons of low fat sour cream if my sauce needs to be thicker.  Salt and pepper to taste. Gently stir frozen veggies into cream sauce and add shredded chicken.  I usually do not use the onions and carrots that I cooked the chicken in. 

Pour this delightful mixture into a large casserole dish.  Cover with the Pillsbury piecrust.  I like to put small slits in the piecrust, add little pats of butter and a light sprinkling of kosher salt on the top of the piecrust.  Bake at 350 degrees for about 45 minutes or until the crust is golden brown and bubbly.  Serve warm with a nice cold salad and a cold glass of wine! Enjoy!