By Frank E. Vaerewijck, FF/EMT, Engineer & Fire House Chef
As the Fire Prevention Officer at my department, part of my responsibility is Public Affairs and Public Education. My crew and I often give tours to visitors at the station. Many times, we are asked about where we sleep, where we eat, and the most popular question asked is about what we eat. During the tours, we show our guests around and answer all their questions, no matter how many times we’ve been asked. Open houses and group tours are a way to spread the news about Fire Prevention and Safety, as well put fresh information in the minds of our citizens, for a safer community.
Justin Fryday from Three Oaks Elementary School, and member of Pack 350 Den 11 in Virginia Beach, has been to fire/rescue stations many times on tours and visiting his mom, who is an EMT with Princess Anne Courthouse station 5/21 in Virginia Beach. Justin enjoys cooking with his Mother and Nana. He knows the value in fresh food, and with his family, Justin enjoys mixing his “lip smacking pot pie”. Thanks Justin, Mom and Nana for helping “Bring the Firehouse Home”
1 refrigerated pie crust
1/3 cup margarine
1/3 cup chopped onion
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth (you may use canned broth, but mom makes her own)
2/3 cups whole milk (do NOT use skim milk… it doesn’t taste as good)
2 to 3 cups of cooked chicken (mom said if you want to shorten the time, buy a roasted chicken from Sam’s)
2 cups frozen mixed veggies, thawed
Preheat oven to 425.
In medium sauce pan, melt butter and cooked-down onions for about 2 minutes
Stir in flour, salt, and pepper
Gradually add chicken broth and milk
Stir constantly until bubbly and thick
Add chicken and veggies.
Put in oven-safe deep-dish pie pan
Cut pie crust into strips and criss-cross on top
Bake at 425 for 30 to 40 mins…
Let sit for 5 minutes
Dish out and enjoy!