The other day I struck gold at the used book store. I found a copy of Peg Bracken’s The Compleat I Hate to Cook Book. It’s a compilation of three of her earlier cookbooks. I took it home and felt proud of myself for the rest of the day.

Peg was the inspiration for my Banana Jam in the Bread Machine recipe. Her Souper Chicken is the basis if my own Chicken Pot Pie recipe.

Chicken Pot Pie

3 pounds of chicken parts (I usually use thighs)
2 cans mushroom soup – undiluted
1 cup dry white wine

Put the chicken in a large casserole dish. Mix the soup and the wine together. Pour the soup mix over the chicken, cover and bake at 300 degrees for 2 1/2 hours.

Half an hour before the dish is done take it out of the oven and add 1 can of green beans (drained) and/or any leftover vegetables you might have. Don’t add too many items or the casserole dish will overflow. Then on top add a circle of drop biscuit dough. Make just a half batch. That should be enough for a nice biscuit ring. If you have buttermilk, do yourself a favor and make buttermilk drop biscuits. They taste heavenly in this recipe. Bake uncovered for the remaining half hour.

And here’s a 50th Anniversary version of The I Hate to Cook Book from Amazon:

The I Hate to Cook Book – 50th Anniversary Edition