Aunt Rosemary is often lovingly referred to as Aunt Momay in our family because when my sister Jessica was just a child she could not pronounce her name. Anyhow, Aunt Rosemary is not only a witty and humorous person that is endlessly entertaining, but she is also known far and wide for her culinary skills. Don’t know if it is in the genes or what, because my grandmother was such an awesome cook and so is Aunt Rosemary. She worked in the restaurant industry for many years and has picked up a good recipe or two in her day. One of my all- time favorites is her chicken pot pie. It is very simple, but tastes great and I always get compliments when I make it for others. My neighbor who is from the Philippines barters fresh egg rolls in exchange for a chicken pot pie every now and again.
Aunt Rosemary’s recipe calls for canned Veg All, which I only use in a real pinch, because I prefer fresh or frozen veggies over the canned stuff. I have omitted her hard boiled eggs and I use onion powder instead of onions. Also, I have used her simple crust recipe as a cobbler topping as well because it is that versatile. I love the crust so much that I make one and a half batches for the top so that it is nice and thick. So the following is her recipe with my revisions. Hope it becomes one of your favorites just as it has become one of mine.
Aunt Momay’s Chicken Pot Pie
2 ½ lbs cooked, cubed chicken
1 medium onion or 1 Tbsp onion powder
2 cans Veg-all, drained or preferred frozen vegetables (I use boiled, cubed potatoes, sliced carrots, and frozen peas but you can use whatever you prefer.)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery
2 cups chicken broth
1 ½ cup self-rising flour
1 ½ cup milk
1 ½ cup butter, melted
Mix cooked vegetables with soups and onion powder and place in 9x13 baking dish. Mix topping so that it resembles a batter and drizzle over the top. Preheat oven to 350 degrees and bake for 1 hour.