By Lisa Cherry
My monthly menu plan has been working very well, especially with our crazy schedule traveling to Acquire the Fire speaking events. I carefully designed the menu to allow me to do the harder cooking early in the week, while the girls and Dad would be left with the easy, pre-prepped fare when I am gone on weekends.
I calculated correctly except for week 4 Thursday night. It’s a tough one if I fly out Friday a.m.
Rebekah is my faithful dinner assistant, and what happened one Thursday night recently was certainly not her fault. I accidentally set her up!
I left her with the pre-cooked and chopped chicken and veggies to assemble the chicken pie. Should be easy as pie, I thought.
“Rebekah, just grab my recipe card and mix it up,” I told her. “All the ingredients are out.”
So she did. Only one problem: After 40 years of cooking I had deleted the instructions from that recipe. It was simply one long list of ingredients.
Ever wonder what happens when you mix the crust ingredients with the chicken filling ingredients and stir? My family does not recommend that you try it!
I have substituted a new menu selection for Week 4 Thursday now! But I thought I would share the recipe with you—the unscrambled version, that is. It’s one of our favorites.
4 c. whole grain flour (mixture of whole wheat, barley, rice, and/or millet)
2 1/4 c. water
2 1/2 T baking powder
1 c. dry milk
3/4 c. olive oil
2 lb. bag frozen mixed vegetables
1 lb. bag frozen corn
3 cans Healthy Request condensed soup (chicken, celery, and/or mushroom)
1 cooked deboned chicken
2-3 cups chicken broth
Mix all filling ingredients. Pour into 2 9×13 baking dishes. Mix crust ingredients. Pour crust mix on top. Baked 350 30-40 minutes.