Wednesday, January 8, 2014

Chicken Pot Pie

I don't know about you all but when I think of Chicken Pot Pie I think of those little frozen individual pies that we all ate growing up. They were cheap and all you had to do was take them out of the box and pop them in the oven. I remember loving them as a kid but as a grown up not so much!! Plus they are not very good for you just like most premade prepackaged things. I have been making homemade chicken pot pie for years but have yet to add the recipe to this blog. It has been several years since I have made this yummy comfort food and so last night I decided to make it for dinner. I got the recipe from my Sister's Sister-in-law. I changed it up a little bit for my families liking and it sure is tasty. Feel free to change the veggies to what your family likes and will eat. But do give this a try it is so much better than a premade frozen one believe me.
Chicken Pot Pie
2 T. butter
2T olive oil
2 chicken breast, cubed
Salt and Pepper
2 cups carrots, diced
4 stalks celery, diced
2 large potatoes, diced and cooked(I used leftover baked potatoes from the night before dinner)
1 large onion, chopped
1 T garlic, minced
1 cup peas, or corn or green beans(I use frozen)if you use fresh add them when cooking the carrots, celery and onion
Salt and pepper
6 T butter
6 T. flour
1/2 cup  half n half or cream
2 cups or 1 (14 oz) can chicken broth
Salt and Pepper
2 store bought pie crusts or homemade (enough to cover a 9x13 inch pan)
1 egg, beaten
In a large skillet, heat the butter an oil up, then add the chicken and salt and pepper to taste and sauté until cooked through. Then add the carrots, celery, onion, and garlic and cook until veggies are just about soft and tender. Season with plenty of salt and pepper to taste. Add the cooked potatoes and frozen peas, corn or green beans or a combination of them and cook till they are heated through. Remove the chicken veggie mixture from pan. Add the 6 T butter and melt then whisk in the flour and cook for one minute creating a roux. Make sure it is bubbling gently for the one minute. Then whisk in the cream and chicken broth and whisk till smooth and thick like gravy. Add salt and pepper to taste. THen dump the chicken veggie mixture back into the pan with the gravy and mix well. Dump into a 9x13 inch pan and top with a rectangle pie crust to cover the top. Make sure to cut holes in the crust to vent. Brush with beaten egg. Bake at 375 for 40 minutes or until heated through and crust is a golden brown. I have used both store bought and homemade. when I use store bought I use both crusts , put them together and roll out in to a rectangle. If I use homemade I make enough to cover the top of the 9x13 pan. I only put a top crust on because we like more filling than crust in our house. If you like a lot of crust put some on the bottom of pan, then add the filling and place a crust on top.

1 comment:

Elly May said...

Glad you could adapt that recipe! I sure love it and never though of adding potatoes! will have to try sometime