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In Reply to: meals on a budget posted by sm on May 03, 2009 at 22:18:56:
Shopping list: average about $10 assuming you already have butter, milk, and pepper. We eat out of this 3 to 4 times, depending on how hungry we are (2 adults). In a pinch, you can skip the milk, it won't be as creamy of a gravy, but still good. You can add in other seasonings to taste as well.
10 lb bag chicken leg quarters $7 (Wal-Mart)
butter (margarine will do, what ever you have/cheapest)
self-rising flour (less than $2, any brand will do, small bag if you don't use it often)
bag of frozen mixed vegetables (I think it is the 16 oz bag, but less than $1, store brand at Wal-Mart)
milk
pepper
Chicken Pie
Ingredients:
10 pounds chicken cooked then shredded
2/3 cup butter or margarine
2/3 cup self-rising flour
1 teaspoon pepper (or to taste)
3-1/2 cups chicken broth
1/3 cup milk
bag mixed frozen vegetables
Cook chicken and save broth. (easiest way is to put chicken in a large pot, cover with water, bring to boil, then reduce to a very soft simmer. Simmer for 1-2 hours, depending on the actual temperature you set it on). Once the chicken is done, remove it from the pan, let it cool, and then remove skin and bones. Shred the chicken.
In large pan/soup pot heat butter over medium heat until melted. Stir in flour, salt, and pepper. Cook, stirring constantly, until mixture is bubbly (about a minute or two). Slowly stir in broth, use a whisk lightly if needed to break up the clumps. Stir in the milk. Heat to boiling, stirring constantly. Add in vegetables. Boil and stir 1 minute. Remove from heat and stir in cooked shredded chicken.
Pour in a 9 x 13 baking pan.
Biscuit topping:
1/3 cup vegetable oil
2 cups self-rising flour
2/3 to 3/4 cup milk
Heat oven to 450. Mix oil and flour. Stir in enough milk until dough leaves side of bowl and forms a ball. Turn dough onto a lightly floured surface. Knead 10 times. Roll out into a 9 x 13 rectangle (fold in half length wise then in half again width wise for easy transfer). Place on top of chicken and gravy and unfold to cover. Bake 10-12 minutes or until golden brown.
You can also skip the biscuit topping and baking, and either eat as is, or serve over rice.