Whether you're missing your family's at home cooking or just looking for a hearty meal, these recipes will bring back old memories and remind you of some classic homemade favorites.

1. Chicken Pot Pie

Ingredients: (Makes 2 pies)

• 4 sheets refrigerated pie crust
• 2 cups diced and peeled potatoes
• 4 cups cubed cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 1 3/4 cups sliced carrots
• 2/3 cup chopped onion
• 1 cup all-purpose flour
• 3 cups chicken broth
• 1 1/2 cups whole milk
• 1 cup cubed butter
• 1 3/4 teaspoons salt
• 3/4 teaspoon pepper
• 1 teaspoon dried thyme

Instructions:

1. Preheat over to 425 degrees
2. Put carrots and potatoes in large saucepan, add water, and cover
3. Bring to boil, reduce heat, and cook covered for 8-10 minutes then drain
4. Heat butter in large skillet. Add onion and cook until tender
5. Stir in flour and all seasonings until well blended
6. Stir in milk and broth, gradually
7. Bring to boil. Cook and stir for 2 minutes
8. Add chicken, peas, corn, and potato mixture. Remove heat
9. Unroll 2 pie crusts in 9 inch pie plates. Add mixture
10. Unroll other 2 crusts and place on top
11. Bake 35-40 minutes. Let stand 15 minutes before cutting
    

2. Meatloaf

Ingredients:

• 3 slices bread
• 1 1/2 pounds ground beef
• 1 cup shredded cheddar cheese
• 1 finely chopped onion
• 1 large egg, beaten lightly
• 2/3 cup milk (2% recommended)
• 1/2 cup finely shredded carrot
• 1 teaspoon salt
• 1/4 teaspoon pepper

• 1/4 cup brown sugar
• 1/4 cup ketchup
• 1 tablespoon mustard

Instructions:

1. Preheat oven to 350 degrees
2. Tear bread into 2 inch pieces, put in blender to get coarse crumbs
3. Put bread crumbs in large bowl. Stir in egg, milk, cheese, onion, carrot, salt, pepper, and beef
4. Mix lightly and transfer to greased 9x5 inch loaf pan
5. In small bowl, mix all glaze ingredients and spread over loaf
6. Bake 60-75 minutes. Let stand 10 minutes before cutting

3. Pot Roast

Ingredients:

• 1 boneless beef chuck roast (3-4 pounds)
• 2 onions, cut in 1-inch pieces
• 2 chopped celery ribs
• 3 minced garlic cloves
• 4 parsnips, peeled and cut in 2-inch pieces
• 6 carrots, cut in 2-inch pieces
• 1 pound small red potatoes, cut in quarters
• 1 tablespoon tomato paste
• 1 tablespoon dried thyme
• 2 tablespoons minced parsley
•  2 bay leaves
• 3 cups reduced sodium beef broth
• 2 tablespoons canola oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. Preheat oven to 325 degrees
2. Dry roast with paper towel and tie at 2 inch intervals
3. Sprinkle roast with pepper and salt
4. In Dutch oven heat oil over medium heat, add roast, and brown on all sides and remove from pan
5. Add onions, celery, and salt to same pan. Cook and stir for 8-10 minutes (or until onions are brown)
6. Add garlic, tomato paste, thyme, and bay leaves. Cook and stir for 1 minute
7. Add wine and stir in broth
8. Return roast to pan and put potatoes, parsnips, and carrots around it
9. Bring to a boil and bake, covered for 2-2 1/2 hours (until meat is fork-tender)
10. Remove roast and vegetables from pan. Discard bay leaves and skim fat juices
11. Bring juices to boil and cook 10-12 minutes. Stir in vinegar and parsley.
12. Remove ties and serve with vegetables

If you're looking for more amazing homemade recipes, check these out!