Easter Sunday Menu

Honeybaked ham
Fruit
Chicken Pot Pie
Deviled Eggs
Cauliflower Gratin
Toffee Cheesecake (next post)

We had quite the Easter feast thanks to Michael's momma! The ham was store bought, but who can beat a honeybaked? And now we have leftover ham for sandwiches this week. All I was responsible for was a side and dessert. For the side, we made the cauliflower gratin from Thanksgiving and this time spruced it up and used Gruyere instead of Swiss. It was amazing!! Michael's momma makes the BEST chicken pot pie and though I have the recipe and have replicated it several times, its so much better when she makes it. Chicken pot pie is just such a comfort food to me. I should have take a picture of the whole spread, but of course I did not.

For the chicken pie
2 Pet Ritz pie shells (not the deepdish)
1 package chicken tenders
3 carrots, chopped
1 cup frozen green peas
4 Tbsp flour
4 Tbsp butter
1 cup milk, may not use it all
2 cups broth, from chicken
salt
Let pie shells be thawing on counter. Cut chicken into bitesize pieces and cook in salted water until done (15 minutes). In the same broth, cook the chopped carrots for about 10 minutes. Add peas and cook. Strain veggies and save broth. Add water to make 2 cups if you don't have this much. Mash chicken and spread over bottom of crust. Layer carrots and then peas. Melt the butter in a medium saucepan and whisk in flour. Gradulaly add chicken broth (add one cup and then the other if you need it to make a medium thick sauce), stirring constantly so it won't lump. Add salt and pepper for taste. As broth thickens, ass milk (may not use whole cup) until medium thickness. Pour sauce over chicken and veggies, cover to almost the rim. Use 2nd pie crust to cover. Seal the edges with fingers. Do an egg wash over the top. Use a knife to pierce a few small slits. Put on a cookie sheet and bake at 400 degrees for 20-25 minutes. The crust should be golden brown when done.