What's for Dinner Wednesday ~ Chicken Pot Pie and Cornbread

This is one of my mom's recipes she acquired from an older relative at a family reunion in the late 1970's I think I was about 10 years old...I mean 2......I will always be 29 if anyone asks.

I remember driving FOREVER to get to this place and the only other thing I remember is the Chicken Pot Pie. Now the recipe my mom received is very vague...you know like when someone makes something really good and they don't want to share their secret but feel obliged to give it to you because your "family". This is the way I've adapted the recipe over the years. It's easy and yummy....and remember I'm 29!!!

Chicken Pot Pie

1 Whole Chicken Cut-up
Salt & Pepper to taste
Handful Fresh Chopped Parsley
8 Cups Chicken Stock or 64 ounces Low Sodium Store Bought Broth
1 Onion Chopped
1 TBSP Butter

Add butter to a large stock pot and cook onion until slightly translucent. Add chicken, stock, salt, pepper and parsley. Bring to a boil then simmer covered 1 - 1 and 1/2 hours until chicken is cooked. Remove chicken. While chicken is cooling, in a jar add flour, salt and water and shake. You want it have the thickness of glue...maybe 1 1/2 cups. Slowly stir this into your broth. Take chicken off bones and add to broth. Keep simmering covered.

Now you want to make the dumplings/noodles:
2 Cups Flour
2 Eggs beaten
1/2 tsp Salt
5 tbsp Milk

Stir ingredients together with a fork. Then knead a few times...add more milk if needed. Roll dough out on a slightly floured surface into a rectangle about 1/4" to 1/2" thick. Cut into 3" squares and add to broth. Simmer at least 1 more hour until done.

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This next recipe is the best cornbread ever and is good for breakfast, lunch, dinner, snack, side dish, in the dark before bed...its very quiet....just make it and your friends will love you ~ trust me.

Iron Skillet Cornbread

1 Stick Butter ~ Softened
2/3 Cup Sugar
2 Eggs Separated
1 Cup Flour
3 tsp Baking Powder
1/4 tsp Salt
1 Cup Milk
1 Cup Yellow Cornmeal

Preheat oven 400 degrees. Spray your skillet with a non-stick spray. You will need 3 bowls, 1 large and 2 smaller. In the large bowl, cream sugar and butter together, then beat in egg yolks until blended. In another bowl, beat the egg whites until stiff peaks form, set aside. Sift flour, baking powder and salt in last bowl. Alternately add this and the milk to the creamed butter mixture. Stir in the cornmeal. Fold in the egg whites. Pour batter into your pan and bake 20 - 25 minutes until done. Serve alone or with a little butter. Lydia likes to add honey on hers.

So delightful! I saw my nephews eat almost the whole pan on New Years Day!!