Southern Cooking with Andy Bedwell

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Chicken Pot Pie and Lime Pound Cake

What is any better than a homemade chicken pot pie? This dish reminds me so much of my brother-in-law, June (J.L.) Bedwell of Southside. I carried this chicken pot pie and cake to him for his dinner one evening. I have so many fond memories of good food and good times at Jackie and June’s beautiful home on the river at Southside. They were the best host and hostess EVER!!!

Chicken Pot Pie

3 chicken breasts (cooked and pulled off the bone)

1 can cream of celery or cream of chicken soup

2 cups chicken broth

Mix a little cornstarch with a little water to thicken broth. Shred chicken and put in the bottom of a 2 quart Pyrex dish. Pour other ingredients over chicken. Mary Virginia and Matthew like it just like this, but I add a few English peas, cooked potatoes (cut real small), cooked carrots (sliced real thin), and a little chopped onion. Just a few of each!

Topping: 1 stick of margarine (Parkay is my brand), 1 cup self rising flour, and 3/4 cup milk.

Whisk all of this together and spoon on top of the casserole. Bake at 350 degrees for about 45 minutes or until brown. You may have to increase temperature to 400 degrees the last few minutes to brown it on top.

Andy’s Note:  This is my favorite chicken pot pie.  The crust is delish! I always refrigerate my cooked chicken and skim off the fat. I love all of the veggies in it. Everyone always wants this recipe!

Lime Pound Cake

2 sticks margarine

8 ounce cream cheese

2 3/4 cups sugar

5 eggs

2 1/4 cake flour

3/4 cup self-rising flour

1/4 cup lime juice

1/2 teaspoon vanilla

1 teaspoon coconut flavoring

3/4 cup coconut

Lime Glaze: 2 cups powdered sugar; 2 tablespoons butter; 6 tablespoons lime juice

Cream margarine, cream cheese, and sugar. Add eggs, one at the time, beating after each. Add flours, lime juice, and flavorings. Beat until real smooth (pound cakes need a lot of beating). Fold in coconut. Pour into a greased and floured tube pan. Start this cake in a COLD oven. Bake at 325 degrees for 1 hour and 10 minutes.

Glaze: Mix powdered sugar, butter and lime juice together until smooth.  I always add a few drops of green food coloring.

Andy’s Note: This is one of my favorite cakes to bake in the summer. It is so pretty and citrus tasting. Sometimes I use a thick cream cheese frosting on top. Place this cake on a tall crystal cake stand. Of course, I decorate with coconut and red stemmed cherries!

I love pretty food. When Doug and I were in Germany for two years, I would walk the streets going in and out of those wonderful bakeries. I enjoyed seeing all the different ways they decorated cookies and other pastries. Now you know I did more than just look.

Happy Cooking!

“Southern Cooking with Andy Bedwell” can be purchased at Little Faces Doll Shop, Alabama Gift Company, and the Messenger on Broad Street.

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