We have been experiencing a heat wave in North Carolina over the month of July. My husband and I decided to make a day trip on Saturday to the mountains where it is a little cooler and not as humid and sticky as it is in the foothills of the state. We decided to have lunch at Shatley Springs which is a prime example of old style country cooking in the South.
They have wonderful food prepared the way our grandparents cooked it. My favorite is their country ham and they also have wonderful fresh vegetables. The people at the restaurant are so nice to you and it is a very homey place with rocking chairs on the front porch. Shatley Springs is located near Jefferson, North Carolina. I will be the first to tell you that the mountains of North Carolina are absolutely beautiful and my favorite part is this area of the mountains.
The location was known for its Spring and many people went there for water and it became popular. There were and are lots of people that think the water has healing properties for them. You can buy a jug for a few cents and go to the Spring and get water while you are visiting the restaurant. I am sharing the link for their website and if you plan to go for a meal on the weekend, a reservation is strongly recommended.
My husband had chicken pie, creamed corn and mashed potatoes. I had country ham with red eye gravy, mashed potatoes and green beans. We also had wonderful homemade biscuits.
The chicken pie looked delicious and had huge chunks of white chicken, broth and a few vegetables. The server suggested to my husband that he sop up the corn juice with his biscuit. He said that was absolutely wonderful. The serving sizes are large and you can be served family style and that works out well for 4 or more people. We ordered from the lunch menu.
That experience reminded me of my chicken pie recipe and I think I will prepare it for Sunday lunch this coming weekend. A friend had clipped this from her NC state agriculture newsletter which she received each month. This was back in the 80’s so I have had this recipe for a long time and I have fine tuned it a little.
Chicken Pot Pie
4 chicken breasts ( I think they have the most flavor when you roast them in the oven seasoned only with salt and pepper) You will need broth for this recipe and any time that I cook chicken breasts I freeze the broth so I usually have it on hand if I decide to roast the chicken for this recipe. I have used canned broth and think it tastes just fine.
1 large can of mixed vegetables
1 can cream of mushroom or cream of celery soup
1 can cream of chicken soup
Boil or roast chicken breasts as desired. Drain can of vegetables and mix with cream of celery or mushroom soup, cream of chicken soup and 1 and one half cans of chicken broth. Mix all of these ingredients together in a bowl. Chop chicken and line casserole dish. I usually pull my chicken apart and never chop it. I don’t like minced chicken at all (I use a 9 x 13 inch pan) Pour vegetable mixture over the chicken.
For a crust you can use the following recipe; however, if you have read my blog before you know I love Pillsbury Frozen Biscuits. I let them defrost a little and roll them out flat or press them out flat between two pieces of wax paper. I put them on top of the above mixture and bake. In the 9 x 13 inch dish it will take approximately 6 to 8 biscuits.
1 1/2 cups of self rising flour
1 cup milk
1 stick melted margarine
1/2 tsp. black pepper.
Mix flour, pepper, margarine and milk. Pour on top of casserole and bake in a 350 degree over for approximately 45 minutes.
This is a great recipe for a covered dish meal or a family reunion.