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Recipe for family meals :

Busy Day Chicken Pot Pie

This recipe has been contributed by Becky who like me loves cooking good food, especially for the family. You can find more of Becky's recipes, as well as finding out more about her, at her website.

This is what Becky said about this recipe:

"Personally, I always microwave a couple chicken breasts instead of using canned and if I have time I make my own pie crust!!! Delicious and very thick and filling!!!".

To visit Becky's website click here


6 medium green peppers
2 tablespoons butter or margarine, melted
1/2 cup onion, chopped
1/2 cup celery, chopped
1 (19 ounce) can tomatoes, undrained
1 (8 ounce) can tomato sauce
1 clove garlic, crushed
1 teaspoon dried basil
1 teaspoon oregano leaves
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 egg
1 teaspoon Worcestershire sauce
1 1/2 pounds ground beef
1 1/2 cups cooked white rice

  • Cut off tops of peppers; remove ribs and seeds. Chop edible portions of tops; set aside.
  • Place peppers in a large kettle with 2 quarts salted water. Bring to boiling; cover, reduce heat and simmer for 5 minutes. Drain pepper and set aside.
  • Melt butter or margarine in medium skillet, saute chopped green pepper, onion, and celery until tender, 3 to 5 minutes.
  • Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer, uncovered for 10 minutes.
  • Preheat oven to 350ºF degrees.
  • Meanwhile, in large mixing bowl, combine egg, remaining salt and pepper, and Worcestershire sauce. Beat with spoon to blend.
  • Add ground beef, rice and 1 cup tomato mixture, mixing well.
  • Stuff peppers with meat mixture. Place in 3-quart casserole dish. Pour remaining tomato mixture over peppers.
  • Bake uncovered for 1 hour.