Chicken Pot Pie

My hubby loves chicken pot pie.....Got this recipe from my Visiting Teacher Kristin Ordyna and it was delicious!!!


1/2 pkg frozen peas and carrot mix
2 small raw potatoes. Peeled and sliced thinly
1/3 c butter
1/3 c onion, chopped
1 3/4 c chicken broth
2/3 c milk
2 pie crust (Pillsbury's refrigerated pie dough works best)
2 1/2-3 C chicken, cooked and cut-up
1/3 C flour
1/2 tsp salt
1/3 tsp pepper

Melt butter in sauce pan over medium heat. Stir in onion and sauté.  When slightly browned stir in flour, salt and pepper. Cook, Stirring occasionally until bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for one minute. Add potatoes to start to soften them. Turn in low. Stir in chicken, peas, and carrots; remove from heat. Place one pastry in pie pan. Pour chicken mixture into pastry-lined pan. Place second pastry over mixture. Fold edges under first pastry and flute. Vent for steam. Foil wrap edges to keep from over-cooking. Bake at 425 for approx. 35 minuntes or until golden brown.

Cream Cheese Pear Jello Salad

This recipe is one I grew up on....My mom made this or the raspberry jello every Sunday for my whole life.. It was Grandma Barker recipe...

Step one:
2 sm. lime jello
1 sm. lemon jello
boil 3 cups water and dissolve jello
Pour in 9x13
add 2 more cups of liquid, use pear juice to make 2 cups, add water if needed to make 2 cups
Put in fridge to set up, about 1 hour before adding other ingredients

Step 2:
2 lg cans pears, drain juice but save to add to jello
8 oz cream cheese
on a large plate, mash the pears and cream cheese together

Step 3:
check to see if jello is setting up, takes about 1 hour, you don't want it completely set up
add pear/cream cheese mixture to jello,
then fold in whip cream (1 container)