• 4 cups cubed Chicken Breast, cooked
• 3 cups cubed Ham, cooked
• 1 cup shredded Cheddar Cheese
• 1 cup chopped Onion
• 1/4 cup Butter or Margarine
• 1/3 cup All Purpose Flour
• 2 cups light Cream
• 1 tsp Dill Weed
• 1/8 tsp Dry Mustard
• 1/8 tsp Dry Nutmeg

Topping Mixture:
• 1 cup dry Bread Crumbs
• 2 tbls Butter or Margarine, melted
• ¼ tsp Dill Weed
• ¼ cup shredded Cheddar Cheese
• ¼ cup chopped Walnuts (optional)

In a large bowl, combine chicken, ham and cheese, and set aside. In a saucepan, sauté onion in butter until tender. Add flour and stir to form a paste. Gradually add cream, stirring constantly. Bring to a boil for 1 minute or until thick. Add dill, mustard and nutmeg, mix well. Remove from the heat and pour over meat mixture. Spoon into a greased 13x9x2 baking dish. Toss bread crumbs, butter and dill. Stir in cheese. Sprinkle over the casserole. Bake, uncovered, at 350 degrees for 30 minutes or until heated throughout. Yields 8-10 servings.

• 2 Pie Crusts (pre-made or home-made, your choice)
• 2 cans Campbells Cream of Potato soup
• 1 can mixed vegatables
• ½ cup Milk
• 2 cups chopped Chicken, cooked
• Salt and Pepper to taste

Put first pie shell in deep dish pie pan. In separate bowl mix soups and milk, add vegetables and salt and pepper. Pour into pie shell. Place chicken on top. Cover with your second pie crust. Make 5-6 slits in pie crust. Brush crust with egg (this creates a golden brown crust as it bakes). Bake at 350 degrees for 40-45 minutes or until crust is golden brown. Let cool 5 minutes before serving. You may find you want to vary ingredients in this recipe to include your favorite foods. Brandon’s favorite part of this pot pie are the ‘runned over green beans’ (aka, lima beans). This is a favorite at our house. Doesn’t take long to prepare, but tastes like you’ve been cooking all day!