Chicken Pot Pie

This makes a an 8 or 9 inch pie. You may need to double it if you have a larger family.  I just served lots of veggies and bread on the side and got by with one. 

2 cups of homemade white sauce
2 cloves of garlic, minced
1/2 tsp salt (more or less to suit your taste)
1/4 tsp of pepper
1/2 tsp of thyme
1 cup shredded or chopped cooked chicken
1 cup of frozen mixed veggies or carrots and peas
1 homemade pie crust

Preheat oven to 400. Mix all ingredients except pie crust together. Taste the mix.  If it is bland, add more salt and pepper.  Pour into 8 or 9 inch pie deep dish pie plate.  Cover with pie crust.  Poke holes in top using a fork to vent.  Bake until crust is done and pot pie is done.

I decided to make hashbrown casserole this evening.  I threw one together this evening.  Remember, my family is large, so this will feed anywhere from 8 to 12 people, depending on how many are adults or big eaters!

Hashbrown Dinner Casserole

1 bag of shredded frozen hasbrowns
2 cups of cubed ham (about the size of dice)
1 box of frozen broccoli (thawed in microwave and drained of water) or fresh broccoli florets
2 cups of shredded cheddar cheese (I used extra sharp)
2 cans of cream of mushroom soup
8 ounces of sour cream (you could easily substitute plain yogurt here)
1 envelope of lipton onion soup mix
1/4 to 1/2 tsp of pepper (depending on your family's tolerance)
Bread crumbs or crushed Ritz crackers or French's fried onions (I used bread crumbs)

Mix together hasbrowns, ham, broccoli, and cheese in a very large bowl.
In a separate bowl, mix together mushroom soup, sour cream, lipton onion soup and pepper.  Combine with other ingredients in the large bowl.
Pour into a buttered or oiled 9 x 13 baking dish.
Top with bread crumbs, crushed crackers, or onions. 
Bake for 1 hour or until the middle of the casserole is hot.

I really liked this!  I did not add any extra salt, between the canned soup and the onion soup mix, I felt like there was plenty!