Classic Chicken Pot Pie

the BEST pot pie...from Carol Marshall

Crust 2 crusts for 9" pie Filling 1/3 cup margarine or butter 1/3 cup chopped onions 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1-1/2 cup chicken broth 2/3 cup milk 2-1/2 to 3 cups shredded cooked chicken or turkey 2 cups frozen mixed vegetables, thawed

1 Heat oven to 425°. Prepare pie crust and place 1 crust in the bottom of a 9" pie pan. 2 Melt butter in medium saucepan over medium heat. Add onion, cook 2 minutes or until tender. Add flour, salt and pepper. Stir until blended. Gradually stir in broth and milk, cooking an dstirring until bubbly and thickened. 3 Add chicken and mixed vegetables. Mix well. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and sel edges and flur Cut slits in top crust 4 Bake at 425° for 30-40 minute or until crust is golden brown. Let stand 5 minutes before serving.

Classic Chicken Pot Pie

the BEST pot pie...from Carol Marshall

Crust 2 crusts for 9" pie Filling 1/3 cup margarine or butter 1/3 cup chopped onions 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1-1/2 cup chicken broth 2/3 cup milk 2-1/2 to 3 cups shredded cooked chicken or turkey 2 cups frozen mixed vegetables, thawed

1 Heat oven to 425°. Prepare pie crust and place 1 crust in the bottom of a 9" pie pan. 2 Melt butter in medium saucepan over medium heat. Add onion, cook 2 minutes or until tender. Add flour, salt and pepper. Stir until blended. Gradually stir in broth and milk, cooking an dstirring until bubbly and thickened. 3 Add chicken and mixed vegetables. Mix well. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and sel edges and flur Cut slits in top crust 4 Bake at 425° for 30-40 minute or until crust is golden brown. Let stand 5 minutes before serving.

Carolina Style BBQ Chix

from the FoodNetwork Mag. I had a pile of these that I had thought I'd throw away after collecting the recipes I wanted (ie...ripping them out of the mag). But Robert saw them, for the first time and said...hey, we need to keep these. So I set out 8 meals to make in order, shopped and this was first. and it was so delicious. Guess he's right...I'll keep the mags as cookbooks (his words) and we can have some fun meals.

½ cup yellow mustard

¼ cup apple cider vinegar

¼ cup packed brown sugar

1-1/2 T mustard powder

2 t. hot sauce

½ t. Worcestershire sauce

Kosher salt and freshly ground pepper

2 T unsalted butter, melted

8 chix…whatever pieces you like.

Vegetable oil, for brushing

Preheat grill to med.

Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worchestershire sc, ½ t salt and pepper to taste in a bowl. Whisk in the butter

Season the chicken with salt and pepper, then toss with about 1/3 of the mustard sauce in a large bowl until coated. Let sit at room temp for at least 10 minutes

Brush the grill with veg oil.. Put about ¼ cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and thermometer inserted into the thickest part registers 170 degrees…10-12 minutes per side.