Savory Crust Chicken Pie

On a cold and dreary January evening, nothing tastes better than this! The first time I ate this, SP had made several pies for our family when our Mom died. He brought one fresh out of the oven and one ready for the freezer. It keeps well in the freezer and reheats nicely for convenient suppers. Enjoy - a family favorite the kids will love!

Ingredients:
Filling:
1/2 cup chopped carrots
1/2 cup chopped onion
1/2 cup red pepper
1/2 cup green pepper
2 Tablespoons butter
2 cups cubed cooked chicken
generous shakes of lemon pepper
1 can condensed cream of chicken soup

Crust
1 cup sour cream
1/2 cup butter softened
1 egg
1 cup flour
1 Teaspoon baking powder
1 Teaspoon salt
1 Teaspoon dried sage


Process:
Preheat oven 400 degrees.
Cook chicken. Add generous shakes of lemon pepper.



When chicken is cooked, add the vegetables.

When vegetables have cooked about 10 minutes, add the can of soup. Continue stirring as mixture heats.

While mixture cooks, combine crust ingredients in a mix master or by hand.
Fold crust into baking dish - a round ceramic type - and press generous amounts of crust up onto sides of pan.

When chicken mix is finished cooking, fold into pan lined with crust.

Cover open center with the shredded cheese.

Bake 30 to 35 minutes. Let stand 10 minutes before serving!

YUMMY!

Vegetable Succotash

My father-in-law Junior LOVED Succotash while I on the other hand have issues with Lima beans. So, before we were married, I was invited to Junior's house for a Thanksgiving. I wanted to make something to share that would make a good impression on Junior. I made him a very special and unique succotash. Let me tell you, I was nervous - just ask SP. I thought for sure he would hear me say succotash and then look at my dish and tell me to go fly a kite! If you knew Junior, you would know that he could say all of that in one quick look. Well, my culinary mind did a great job because, after a pause and a grumble, he ate it, smiled, had seconds and then even asked for the recipe! We miss you Junior!

Ingredients
1/2 cup butter (or more if you dare)
1 onion, diced
2 cloves garlic, finely chopped
2 red bell peppers, diced
1 green bell pepper diced
1 small zucchini diced
1 small summer squash, diced
1 cup Lima beans
1 cup+ fresh cooked corn kernels
2 Tbs fresh sage finely chopped
salt and pepper to taste

Process

1. In a skillet over medium heat, melt the butter.
   
2. Add onions and cook until translucent.
   
3. Add garlic, peppers, zucchini, squash, Lima beans and corn.
   
4. Season with S&P and cook until all the vegetables are tender.
   
5. Stir in the sage.
   
6. Taste and adjust as desired.