Recipe's

I thought I would post these because I had showed you how great our chicken pot pie turned out, (and because a couple of you had asked for the recipes) then my cousin Stacy and I had been talking about my crepe's and how good they are so I thought I would post that as well.

Chicken Pot Pie:

1 package frozen peas and carrots (10 oz),(I love the one's that have corn in them)
1/3 cup margarine or butter
1/3 cup all purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth (it's 1 can, 14 1/2 oz)
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken (or turkey)
1 package refrigerated pie crust.

Rinse frozen veggies in cold water to separate, drain. Heat butter in 2-quart saucepan over medium heat until melted. Stir in flour, onion, salt and pepper. Cook stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and veggies.

Heat oven to 425. Put one of your pie crust's down in pan for your bottom layer 9x9x12 (you do want the sides to come up so they can touch the top layer of crust). Pour chicken mixture on top. Place second pie crust on top and turn edges under to flute. Also either poke holes to vent or use cute little cookie cutters to cut out design.

If you were interested in the little Pan's we used, we got them at Kohl's!
We got this out of the Betty Crocker 40th anniversary cookbook.


Crepes

2 eggs
1 cup milk
1 cup flour
4 tablespoons butter/margarine melted
pinch of salt
cooking spray

combine first 5 ingredients in blender (I just use the hand mixer)
and beat til everything is mixed well.

Spray pan with cooking spray.

pour about 3 tablespoons of the batter into your pan and tilt your pan side to side to get the batter to coat entire bottom of pan.

Cook on medium heat for about 1 minute then flip over and cook an additional minute.

Top with what ever you desire. We like jelly and powdered sugar.


Happy Cooking everyone!