Mom's Pot Pie

 This is the yummiest pot pie.  It comes from my mom's old recipe book...I think the green one.  It takes some effort (it's easy, but time-consuming), so while you're at it, make a second batch to freeze.

Filling:

3 cups cooked diced potatoes

2 cups cooked diced carrots

1 cup cooked peas

Protein of choice (typically chicken, but I like to substitute lentils :))

(These measurements are from my mom's original recipe book.  I never measure.)

Gravy:

7 Tbsp. butter

7 Tbsp. flour

1 tsp. salt

1/8 tsp. pepper

1 cup milk or cream (I've always used milk)

2 cups chicken broth

Dash nutmeg

1/2 tsp. Worcestershire sauce

Pinch tarragon

Arrange filling mixture in casserole or shallow baking pan (I typically use a 9x13 glass pan).

Melt butter in sauce pan.  

Stir in flour, salt, pepper.

Add milk, chicken broth, nutmeg, Worcestershire sauce, and tarragon.

Cook over low heat, stirring constantly until thickened.  

Pour over filling mixture.

Top with crust of choice (baking powder biscuits, flaky pie crust, mashed white or sweet potatoes, stuffing, puff pastry).

Brush with milk.

Bake 20-25 minutes in 425 oven.

(Six servings.)

Mini Quiche

This is from my friend Sharyn.  I typically give quiche a hard pass, but she made me one without cheese, and it was surprisingly good!  My plan is to make and freeze these, and then the kids can pull them out of the freezer and reheat them in the air fryer on school mornings. 

Ingredients:

1/2 cup    butter

4             eggs

1/2 cup    Bisquick

1/2 cup    milk

1 cup        grated cheese

3/4 cup    chopped spinach

salt and pepper to taste

1 cup        cooked and crumbled bacon

(any other desired toppings)

Directions:

Add butter, eggs, Bisquick, milk, salt, and pepper to blender and blend for 1 minute.  Add cheese, bacon, and spinach.  Pour into 12 greased muffin tins.  Bake at 350 for 20 minutes.