Outrageous Chocolate Cookies

8 ounce(s) semisweet chocolate, roughly chopped
4 tablespoon(s) unsalted butter
2/3 cup(s) all-purpose flour, spooned and leveled
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
2 large eggs
3/4 cup(s) (packed) light-brown sugar
1 teaspoon(s) vanilla extract
1 package(s) (12-ounce) semisweet chocolate chunks

Directions

1. Preheat oven to 350 degrees F. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Makes about 2 dozen

Lemon Coffee Cake

1 3/4 cup(s) all-purpose flour, (for streusel)
3/4 cup(s) packed light-brown sugar, (for streusel)
1 teaspoon(s) coarse salt, (for streusel)
6 ounce(s) (3/4 cup) cold unsalted butter, (for streusel)
5 Meyer lemons, cut into paper-thin slices, ends discarded
2 cup(s) all-purpose flour, (for cake)
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1 1/2 teaspoon(s) coarse salt, (for cake)
4 ounce(s) (1/2 cup) unsalted butter, room temperature, plus more for pan, (for cake)
1 cup(s) granulated sugar, (for cake)
3 tablespoon(s) finely grated Meyer lemon zest (from 4 to 5 lemons)
2 large eggs
1 teaspoon(s) pure vanilla extract
1 cup(s) sour cream
1 cup(s) confectioners' sugar, (for glaze)
3 to 4 tablespoons Meyer lemon juice

Directions

1. Make the streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days).
2. Make the cake: Cook lemon slices in a medium saucepan of simmering water for 1 minute. Drain, and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet.
3. Preheat oven to 350 degrees. Butter a 9-inch angel food cake pan. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with sour cream.
4. Spoon 1/2 of the batter evenly into cake pan. Arrange 1/2 of the lemon slices in a single layer over the batter. Spread remaining batter evenly over the top. Cover with the remaining lemon slices in a single layer. Sprinkle the chilled streusel evenly over the batter.
5. Bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes. Run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a knife around the center tube. Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube. Let cool completely on rack.
6. Make the glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down the sides. Let glaze set before slicing, about 5 minutes. (Cake can be stored for up to 3days. The lemon flavor will intensify with time.)

Serves 10 to 12

Mini Cornbread Puddings

Butter, room temperature, for pan
1/2 cup(s) all-purpose flour (spooned and leveled)
1/2 cup(s) yellow cornmeal
2 tablespoon(s) sugar
1 teaspoon(s) baking powder
1 teaspoon(s) salt
1/4 teaspoon(s) baking soda
1 large egg
1 1/2 cup(s) sour cream
1 package(s) (10 ounces) frozen corn kernels, thawed and patted dry

Directions

1. Preheat oven to 425 degrees, with rack in upper third. Butter 24 mini muffin cups; set aside. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
2. Make a well in center of flour mixture. In well, whisk together egg, sour cream, and corn. Mix with flour mixture just until incorporated (do not overmix).
3. Dividing evenly, spoon batter into prepared muffin pan. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10 to 15 minutes. Let stand 5 minutes in pan; turn out onto a cooling rack. Serve, or cool completely and store at room temperature in an airtight container, up to 2 days.

Makes 24

Pretzel Jello

2 c. crushed pretzels (twist ones)
3 1/2 T. sugar
1 cube of melted butter
Mix-stir together. Put in 9x13 pan.
Bake @ 400 for 5 minutes. Let cool completely
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8-12 oz. frozen raspberries
6 oz. raspberry jello
2 1/2 c. boiling water
Dissolve jello into boiling water. Add frozen raspberries. Put into fridge for a half hour or less. Let the jello become a little firm, but not too much.
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8 oz. cream cheese (softened)
1 can crushed pineapple, drained
1 c. sugar
Mix in mixer
Stir in an 8 oz. cool whip with spoon
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Spread cream cheese mixture on top of cooled pretzels
Put in fridge until you are ready to add the jello
Gently scoop the jello mixture over cream cheese mixture

Make the night before or first thing the morning of
Makes around 15 squares

Creamy Frosting

6 tablespoon butter at room temperature
1 1/2 c powder sugar
2 tablespoon heavy cream
3/4 teaspoon vanilla extract

Combine all ingredients in a bowl & mix on low stopping a few times to scrape the sides. Add food coloring to color it.

Focaccia Bread

1 tablespoon dry yeast
1 tablespoon sugar
1 Cup warm water
Nonstick cooking spray
1 teaspoon canola oil
2 1/2 cups white flour
1 teaspoon salt
2 tablespoon butter/margarine
1/4 cup fresh rosemary, chopped (or 2 Tbs. dried)

Place yeast, sugar and water (it should be pretty warm to hot. If you get it just warm the yeast won't activate) in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 C flour and salt. Knead for about 10 minutes or process in food processor for 15 seconds or until smooth and elastic. Add more flour if necessary. Oil bowl (I just sprayed it with Pam instead), put dough in it and cover with a towel. Let dough rise in a warm place for 1 hour until doubled.

Punch down dough and divide in half. Let the dough rest for a few minutes. Coat 2 9-inch square pans with nonstick spray.

Press dough down into pans. Melt butter. Brush over the the tops of the loaves. Sprinkle rosemary over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 45 minutes.

Preheat over to 450 F. Lightly sprinkle salt over the loaves. Bake for 20-25 minutes until ightly browned.

Chicken Noodle Soup

6 Cups Chicken Stock (you could also use boullion cubes)
1 skinless, boneless chicken breast
1 yellow onion, finely diced
2 carrots, peeled, halved & thinly sliced
2 celery stalks, thinly sliced
2 oz dried thin egg noodles
3 T. chopped parsley
salt & pepper to taste

In a large sauce over medum-high heat bring the stock to a simmer. Add chicken & simmer until tender 8-10 minutes or so. Remove from heat & let chicken cool in liquid. Take chicken out & cute into cubes. Set aside. Return chicken stock to a simmer. Add onions, carrots & celery. Simmer till softened, about 10 minutes. Add chicken, noodles, parsley, salt & pepper. Simmer till noodles are ready, about 10 minutes.

Fresh Peach Pie

Mix
1 cup sugar
3 T cornstarch
1/2 c cold water
1/4 t nutmeg
3 blended peaches

Cook over medium heat until it boils. Boil 2 minuets. Cool slightly.
Slice 5-6 peaches into baked crust. Pour sauce over. Chill.

I buy the Marie Calenders two pack. They are small so you can get two pies out of 1 mixture of the sauce. Sometimes we use more than 6 peaches. It just depends on what we have.

Homemade Oreos

1 box devil's food cake mix (Betty Crocker brand works well)
3/4 cup butter or margarine, softened
2 eggs
1 (8 oz.) pkg. cream cheese, softened
1/2 cup butter
2 tbsp. vanilla
2 cups powdered sugar

In a large bowl combine cake mix, the 3/4 cup butter, and eggs. Chill about 10 minutes. Roll into small balls. Place on a greased baking sheet. Bake at 350 degrees for 7 to 9 minutes. Then let them cool.

To prepare filling, beat cream cheese, the 1/2 cup butter, and vanilla together. Add powdered sugar and mix together. Spread filling on top of cookie, and then top with another cookie. Makes about 2 dozen cookies.

*If filling seems to runny then add more powder sugar until it is as thick as you want.

Chocolate Chip Cookies

2 cups shortening
1 1/2 cup brown sugar
1 1/2 cup sugar
3 teaspoons vanilla
4 eggs
5 cups flour
1 1/2 teaspoon baking soda
2 teaspoon salt
1 package chocolate chips, milk chocolate or semi sweet whatever you prefer

Cream together sortening and sugars; beatin vanilla and eggs; sift flour, soda, and salt. Stir in chocolate chips.

Bake @ 350 degrees for 10-12 minutes on greased baking sheet.

Lion House Chocolate Chip Cookies with a Twist

1 cup butter (softened)
¾ cup shortening
1 ¾ cup brown sugar
1 ¼ cup white sugar
4 eggs
5 ½ Tbs. Water
1 ½ tsp. Vanilla
6 cups flour
1 large pkg. Instant Vanilla Pudding mix (dry)
1 ½ tsp. Salt
1 ½ tsp. Baking soda
1 bag chocolate chips

Preheat oven to 350°.

In a large mixing bowl, cream together butter, shortening and sugars. Add eggs, water and vanilla and mix until smooth and creamy (this adds air into the eggs and makes the cookies fluffier).

Add flour, pudding mix, salt, baking soda, and chocolate chips. Mix Well (I use my hands). You want the dough not to stick to your hands too easily – so add more flour if it is very sticky when mixing it.

Spray the cookie sheet with cooking spray, and evenly space tablespoon-size balls of the cookie dough on it. Bake for 8-9 minutes, or until the bottoms of the cookies are barely turning light brown. So, start at 8, and then check them from there on out.

Chocolate-Scotchies

2 1/2 cups of flour
2 sticks of softened butter
1 cup of sugar
1 cup of brown sugar
2 eggs
1 tsp of salt
1 tsp of baking soda
1 tsp of vanilla
1 dry package of instant chocolate pudding
1 package of butterscotch chips

Preheat the oven to 350 degrees

Cream the butter and add the sugars. Add the eggs then add the salt, baking soda, and vanilla. Add the dry package of pudding. Add the flour a little bit at a time, don't over mix. Mix in the chips by hand.

Bake for 10 to 12 minutes. Every oven cooks differently so you should watch these the first time, because they are dark it might be hard to tell if they are done or not.

Italiano Chicken

6 to 8 boneless, skinless chicken breasts
salt
pepper
garlic salt
1 bottle Prego Spaghetti Sauce
1 cup Monterey Jack/Colby blend cheese
3 T. Parmesan Cheese
Angle hair pasta

Wash chicken, pat dry and season with salt, pepper, and garlic salt. Place in crock pot. Pour spaghetti sauce over chicken and sprinkle with cheeses. Cook on HIGH 4 to 5 hours, depending on the size of the chicken breasts. Serve over hot, cooked angel hair pasta.

*I do chicken tenders. I also do more chicken, sauce, and cheese if I am serving more people. This recipe is very adaptable to how many people you are serving.

Crock Pot Roast Beef

Beef Roast
1 package of dry onion soup mix
1/2 cup ketchup
1 (10 3/4 oz.) can Cream of Mushroom soup
3/4 cup water
4 potatoes, peeled and quartered
4 carrots, peeled and cut in chunks

Put roast in crock pot. Place vegetables around roast. Pour water over vegetables. Mix together onion soup, ketchup and Cream of Mushroom soup. Spread mixture over top of roast and vegetables. Cook 4 hours on HIGH and 4 hours on LOW.

*I do my potatoes and carrots to how many people I am serving or what I just want. We LOVE the carrots so, I tend to do more of them. But make it the way your family will enjoy the most!

Beef Stew

1 lb. stew meat
3 potatoes, chopped
5 carrots, chopped
1 stalk celery, chopped
1 cream of mushroom
1 cream of celery
1 pkg. dry onion soup mix
1 (8 oz) can tomato sauce
1 bay leaf

Put all ingredients in a crock pot on LOW for 8 hours.

Manicotti

30 oz. jar Prego Spaghetti Sauce
15 oz. container of Ricotta Cheese
2 c. shredded Mozzarella Cheese
1/4 c. grated Parmesan Cheese
2 T chopped fresh parsley (optional)
1/2 t. salt
1/4 t. pepper
8 oz. package of Manicotti Shells

Pour one cup of spaghetti sauce into a a 9x13 pan and spread around the bottom. Take a cup of hot water and pour back into spaghetti sauce jar. Shake really well.

Mix all cheeses, parsley (if desired), salt, and pepper together.

Take manicotti shells and stuff with mixture. Put into pan, just on top of the sauce that has been spread along the bottom.

Pour the rest of the sauce over the manicotti shells. Cover with foil and bake.

400 degrees, 45-50 minutes

Sausage & 'Tato Casserole

1 pound bulk breakfast sausage or turkey sausage links
2 tablespoons all-purpose flour
1 1/2 cup whole milk (not low-fat)
1 pound package frozen shredded hash brown potatoes
4 green onions, finely chopped
2 teaspoons fresh parsley
2 teaspoons rosemary
1 1/4 cup grated sharp cheddar cheese

Preheat oven to 350 F. Butter 8x8x2-inch glass baking dish.
Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.

Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture, sprinkle the herbs on top, and the remaining 1/4 cup cheese.

Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining 1/3 of green onions and serve.

I LOVE breakfast foods. I haven't tried this one, but it sounds good!

Chicken Stuffing

6 Chicken Tenders, boneless and skinless
1 can of Cream of Mushroom
1 Can of Cream of Chicken
1 c. sour cream
2 packages of Chicken flavor stuffing
1 2/3 c. of water per package of stuffing

Cook chicken at 350 degrees for about 30 minutes in a 9x13 pan. Drain any juice in pan after the 30 minutes.

In a bowl mix both packages of stuffing and water. Let it sit why chicken is cooking.

In another bowl mix cans of soup and sour cream. You can add a little salt and pepper if you want.

After you drain the juice from the chicken pour the soup/sour cream mixture over the chicken. Next dump the stuffing into the pan. (I cover mine with foil.)

Put pan back into oven, still at 350, for about an hour.

*You can do chicken breast or even do more tenders. I decide on the amount of chicken by the number of people I am feeding. I cook my chicken frozen for the first 30 minutes and if your oven cooks fast, then keep an eye on the chicken. You may not need it to be in for a full 30 minutes. And I usually only use sour cream if I have it.

Double-Delight Peanut Butter Cookies

1/4 cup Fisher dry-roasted peanuts , finely chopped
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
1/2 cup JIF creamy peanut butter
1/2 cup powdered sugar
1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled
Crisco original no-stick cooking spray
Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

I got this off Oprahs webpage. My husband LOVES peanut butter so, I think I will have to try to make these sometime next week!

Chicken Piccata

Chicken breasts
3 T. Butter
1/4 c. flour
1 T. Lemon Pepper
1/3 to 1/2 c. white cooking wine
2 tsp. minced garlic
1/2 c. chicken broth (making it with bouillon is fine)
1 T. lemon juice (adjust this if you want it more or less lemony)
Capers - to taste- I actually add a little of the juice also
1/2 c. heavy cream

I take my chicken breasts and cut them in half to make them thin. You could also just pound them to make them thin. Lightly salt both sides. (For my family of 3 I can get away with just using 2 chicken breasts so I get 4 pieces of chicken out of it but you can always add more chicken breasts for the size of your family.)
On a plate place about 1/4 c. white flour and a tablespoon or so of Lemon Pepper seasoning, mix. Melt @ 3 T. butter in your biggest fry pan on the stove at about medium heat
Dredge the chicken through the flour spice mixture to coat and place in the melted butter in the fry pan. Try not to move it around in the pan. (Depending on the size of your pan you can do it one at a time or all at once. I do 2 at a time so they don't take as long to cook.)
Cook turning once to completely cook chicken. I can't really give you a time frame, as it depends on how thick the chicken is.
Turn on your oven to around 200 degrees with a platter inside or I just used a pizza pan.
Remove chicken once completely cooked and place on warm plate in oven.
In the frying pan you just used and is still hot add about 1/3 to 1/2 white cooking wine and "deglaze" the pan.
Once almost all the wine has cooked off, add the garlic and let it cook for a couple minutes.
Then add chicken broth, lemon juice, heavy cream and capers. Bring to a simmer and allow to cook until it reduces just a bit!
Pour over the chicken on the platter and serve. I just put it in a bowl and let people add what they want to their plate. We serve it with noodles like fettuchini or I like to use linguini for this recipe.

I know the instructions seem like a lot but it really is simple and it is super yummy! We love this dish!

Symphony Cookies

1 c butter
3/4 c brown sugar
1 small box of instant vanilla pudding (or chocolate)
1 tsp vanilla
2 eggs
2 1/2 c flour
1 tsp baking soda
1 giant Symphony bar (with toffee bits), chopped (6.8 oz)

Cream butter, sugar, pudding mix, and vanilla until light and fluffy. Add eggs and beat until creamy. Combine flour and baking soda. Add to butter mixture, stirring until combined. Stir in chopped chocolate. Drop by spoonful on ungreased cookie sheet. Bake at 375 degrees for 9-10 minutes. Cool on rack.

These cookies are YUMMY! They are nice for something different and are a very soft cookie. ENJOY

Pumpkin Chocolate Chip Cookies

I LOVE pumpkin cookies! I haven't made these ones, but they sound so GOOD! If you try them let me know!

Cream together:
1/2 cup white sugar
1 cup brown sugar
1 cup butter, softened

Then add:
1 cup pumpkin
1 tsp vanilla
1 egg

Sift together dry ingredient then add to above wet mixture.
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt

Add 1 cup milk chocolate chips. Bake cookies at 350 degrees for 12 minutes. Allow to cool then frost.

Icing:
In saucepan, heat 3 Tb butter and 1/2 brown sugar over medium to med-high heat until bubbling and thick. Cool 10 minutes. Stir in 1/4 cup milk. Add 2 cups of powdered sugar and beat until smooth.

S'More Brownies

1 c. semi-sweet chocolate chips
1/4 c. butter
2 1/2 c. graham cracker crumbs
2 c. miniature marshmallows
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla
1 c. milk chocolate chips

Lightly butter a 13x9x2 inch pan. In a small saucepan, over very low heat, melt together butter and semi-sweet chocolate chips until smooth, stirring often. In a large bowl, combine graham cracker crumbs with marshmallows; stir in sweetened condensed milk and vanilla until crumbs are thoroughly moistened. Stir in melted chocolate mixture until well combined. Fold in milk chocolate chips. Pat into pan. Let stand at room temperature about 2 hours before cutting. Chill if a firmer brownie is desired.

*My sister and I made this. It was fairly easy and we had a good time together. I don't know if I LOVE this brownie, but it was good for something different.

P.D.Q. Pasta

This is my husbands favorite!!! It is very easy and quick!

12 oz. thin spaghetti
3 c. broccoli
1 diced red pepper
3 1/2 oz. pepperoni, cut in halves
1 c. cream or 1 can evaporated milk
1 c. Parmesan cheese
1 clove garlic, minced
2 tsp. basil
Green onion cut up (optional)
Olive cut in half (optional)
Mushrooms sliced(optional)

Boil spaghetti 5 minutes. Add broccoli and red pepper. Boil 4 minutes longer; drain. Add the pepperoni and any other veggies you are putting in. While spaghetti is cooking mix cream, garlic, and basil. Put in the fridge until you are ready to use it. When everything is mixed with the noodles add sauce and Parmesan cheese. Mix/Toss together and serve!

*I have never used cream. I just always use evaporated milk because I usually have that in my cupboard. I never use a clove of garlic, I just add some garlic salt. And we ALWAYS add the olives they are my husbands favorite!*

Carmelitos

2 1/4 c oats
2 c flour
1 1/2 c butter
1 1/2 c brown sugar
1 tsp soda
1 tsp salt
1 1/2 c Mrs. Richard's butterscotch caramel topping
6 T flour
12 oz chocolate chips

Melt butter and brown sugar together. Once melted add oats, flour, soda and salt. Press 2/3 of mixture in a 9X13 pan. Bake 350 for 10 minutes. Combine the 6 T of flour with the caramel. Pull out and sprinkle chocolate chips on top and pour the caramel over the chocolate chips. Crumble remaining crust over top. Bake for 15-20 minutes. Cool completely before serving.

Corn Bread

1 box Jiffy's corn bread
1 box Jiffy's yellow cake mix

Follow the directions on each package and mix together. Grease muffin tins and bake at 375 degrees for about 10 minutes or until golden brown. Makes a good dozen.

Halloween Soup

2 cans cream of potato soup
1 1b. ground beef, cooked and drained
1 env. taco seasoning mix
2 c. sliced thin carrots
2 c. sliced thin celery
2 (30 oz.) cans kidney beans
1 (32 oz.) can diced stewed tomatoes
1 small can tomato paste
1 (10 oz.) bag frozen corn
Sour cream (for garnish)
Shredded cheese (for garnish)

Put all the ingredients together in crock pot except the corn. Cook on HIGH for 5 to 6 hours, until vegetables are tender. Add corn the last 1 1/2 hours. Serve with sour cream and shredded cheese.

*This soup is very filling! It makes a lot which I like. I freeze half and I get two dinners out of it. But if you want to do cut it in half you definitely could. Sometimes I add more vegetables because that is my favorite part. The nice thing about this soup is you can make it the way your family will like best! And I LOVE to serve cornbread or biscuits with this meal!*

Easy Pumpkin Cookies

1 spice cake mix
1 (15 oz) can of pumpkin
1 cup of chocolate chips

Mix cake mix and pumpkin together until well blended and all moist. Mix in chocolate chips. Drop by the spoonful on a cookie sheet sprayed with non stick cooking spray and bake at 350 degrees for 8 to 15 minutes, time depends on how big you make them.

Note: I have found that if you can't find a 15 oz can of pumpkin that if you just use the big can and add another box of spice cake mix that it works that way too.

Chicken Pot Pie

1/2 Cup Butter
1/3 Cup Flour
1/4 tsp. Pepper
1/2 tsp. Salt
2/3 Cup Milk
1/3 Cup Chopped onion (i use minced onion)
1 (5 oz) bag frozen peas
2-3 Potatoes, chopped and mostly cooked (boil)
2-3 Carrots, chopped and mostly cooked (boil)
1 3/4 Cup Chicken Broth
2 Cups chopped Chicken (i use 2 chicken breasts) (boil and Chop)

Boil Chicken, carrots, and potatoes. When they are almost done in seperate pan Heat butter until melted. Add flour, oinion, salt, and pepper. Cook over low heat, stirring constantly until smooth and bubbly. Stir in broth and milk. Heat to boiling stirring constantly for one min. Stir in Chicken and veggies. (keep peas or corn frozen until added)
I use pillbury pie crust. (They come in a two pack) Put on in the bottom of a Pie dish. Pour mixture into crust. Then place other crust on top and pinch edges down and cut slits on top. Bake at 425 for 30-35min.

Notes:
I used a bag of mixed vegetables and just skipped the carrot and peas part cause I wanted more veggies in mine than just carrots and peas. Just keep them frozen like you would the peas until you add them to the sauce.
I also boiled my chicken before and than did my potatoes later so I didn't do them all at once.