Take 10: Chicken Pot Pie
Christmas is coming and you know what that means! Leftovers!
Chicken Pot Pie Recipe Submitted by FWIC President Elect, Linda Hoy
This recipe came to me from my ex-grandmother (who at the age of 98 I still visit and love dearly). Grandpa didn’t like the traditional biscuits on top so Grandma put stuffing on top instead. Everyone loves this recipe. A great way to use up left over chicken and turkey with a little dripping saved from cooking.
1 chicken 1 onion 1 celery stalk Boil these 3 ingredients.
Take chicken apart. Put in casserole, spread apart.
Mix together and add to casserole: 3 tbsp margarine (melted) 3 tbsp flour 1 cup chicken broth 1 can chicken soup 1 can mushrooms, drained 1 can peas/carrots, drained
Spread layer of dressing over all. Bake in oven until bubbly. (350º F suggested temperature)
[Ann Mandziuk’s note – when Linda mentioned this recipe I saw it as a great way to use Christmas and New Year’s turkey leftovers. Leftover gravy, vegetables, potatoes would make great additions as well. If using leftover gravy I might leave out the soup and milk. This recipe came from a community school cookbook. I have quite a collection of ‘community’ cookbooks – they have fabulous, tried and true recipes that were obviously family favourites.]
Members of the St. George W.I. in Ontario making a tasty stuffing covered Chicken Pot Pie for the local Lion’s Club dinner. It was a big hit with the Lion’s!
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The idea to form a national group was first considered in 1912. In 1914, however, when the war began the idea was abandoned. At the war’s end, Miss Mary MacIsaac, Superintendent of Alberta Women’s Institute, revived the idea. She realized the importance of organizing the rural women of Canada so they might speak as one voice for needed reforms, and the value of co-ordinating provincial groups for a more consistent organization. In February 1919, representatives of the provinces met in Winnipeg, Manitoba, to form the Federated Women’s Institutes of Canada.
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