Chef Hunter Lee/Tips & Tales
Let’s get Shakin’
So we asked on social media what all y’all would like to see and this is one of the first request we got. Also as some of you know my little sister passed away unexpectedly August 16th and so I’m reposting this column in her honor because it was literally one of her favorite things to make. Believe it or not she was quite the cook herself and the driving force and namesake for some of my best recipes. She also had several recipes that were included in my first book.
Super easy and let me tell you, if there’s more than 3-4 of you eating or you want left overs you gonna wanna make two of them.
This was a recipe received at a recipe shower for the ex and I over 20 years ago and has been one of my go-to recipes for all these years. Once cooked and it’s cooled you can even freeze it for later use. Just thaw and heat in the oven at 325° for about 20 min and it’s just as good as the day you made it.
Cooking for a family or friends dinner doesn’t have to be exhausting or super expensive and this is one of those perfect recipes that fits the bill.
Classic Chicken Pot Pie
- 2 large cans white meat chicken (can substitute 3-4 cups of cooked and shredded chicken)
- 1 16-24 Oz package of frozen veggies ( the small cut ones with peas, green beans, carrots, and corn)
- 2 cans of cream of chicken soup (can substitute 1 can for cream of celery)
- 1 can of chicken broth (the soup can size)
- Salt to taste
- 1 table spoon of ground black pepper
- 1 tablespoon of Benwood’s Surely Southern Seasoning (or Cajun seasoning of your choice) if you use Tony’s I would use 1/2 table spoon cause of the salt content
CRUST
- 1 cup self rising flour
- 1 cup of whole milk
- 1 stick of butter melted
Directions
- In a baking dish layer chicken then veggies.
- Mix soup and broth and add salt and pepper and pour over first two layers evenly.
- Mix crust ingredients and gently pour evenly over the other layers.
- Bake at 400° In preheated oven for 55 min to 1:10 min. Crust should be golden brown
Until next week I’m Chef Hunter Lee and like all of you just here praying for cooler weather and for those amazing fall dishes I’m so ready to start making.
In honor of MaryBeth Mannies Allen, August 6th 1981 – August 16th 2024