Church cookbooks and a pot pie recipe

I love church cookbooks.  I have quite a few.  Some are from churches that my father pastored, some are from the church David grew up in, and some are from other churches we have gone to or were given as gifts to us. 

Church cookbooks are usually full of yummy recipes.  Some of our family’s favorites come from the two cookbooks shown.  I’ve used this one so much that it is falling apart.  The recipes are that good. 

I love to look through the cookbooks and see the names of people whom I have stood and worshipped with.  Some of the names are those of my family.  Some of the names are church family whom I will not see this side of heaven again.  So many memories are in those church cookbooks…so much more than recipes.

The blue cookbook was given to by my Mom when I got married.  My Mom is an excellent cook.  I love to look through the cookbook and see the little smudges left by the fingers of my Mom as she worked or maybe by the fingers of my brother or me as we stole a little taste test from the dinner she was cooking.  (I think of smudges in cookbooks and on recipes as the sign of a really good recipe and a really good chef!)

I will always cherish these cookbooks and they will always find a place on the shelves of my home. 

That old blue cookbook recently gave us a yummy pot pie recipe.  We could not get enough of this pot pie.  I think it was the best I have ever had.  So I thought that I would share our new best ever chicken pot pie recipe.  (Sorry, forgot to snap a picture…)

Chicken Pot Pie with Cheese Crust (We are going to try it with turkey this week)

• 1 lg. fryer, cut up
• 1 c. celery
• 1 c. diced onions
• 1/4 tsp. pepper
• 1/2 c. melted butter
• 1/2 c. all purpose flour
• 1 can mixed veggies

Cheese Crust

• 1 c. all purpose flour
• 1/2 tsp. salt
• 1/3 c. butter, softened
• 1 egg, beaten
• 1 TBSP water
• 1/4 c. shredded cheddar cheese

Place chicken in 2 quart pot and cover with water; add 1/2 cup diced onions and 1 cup diced celery.  Bring to boil; reduce heat; simmer, covered 30 minutes.  Cool and reserve broth.  Debone chicken and chop meat.

Saute 1/2 cup onion in butter until tender; add flour blending until smooth.  Gradually add 2 1/2 cups broth.  Cook, stirring constantly until smooth and thickened. 

Add salt, pepper, and mixed veggies including the juice. 

Place chicken in a greased 2 quart casserole and add sauce.  Top with cheese crust.

***For crust, combine flour and salt.  Cut in butter.  Add egg and water, blending well.  Stir in cheese.  Roll flat on lightly floured board to fit top of casserole.  (about 1/4 inch thickeness)

Bake the pot pie at 400 degrees for 30 to 35 minutes.  Yields 6 to 8 yummy servings!