Thursday, September 26, 2013

Chicken Pot Pie Recipe

One of my ALL TIME favorite things to make is
Chicken Pot Pie... given to me by the sweetest
lady, Myra Smith, who is an incredible cook!
This is so delicious and although it's a little
more difficult than the majority of the recipes
I've posted, it's still easy enough because if I
can make it, so can you! I love fixing this,
because you really don't even need to make
anything else for the meal. You have your meat,
veggies, and bread all together in one dish =)

I always associate this dish with fall... not sure why though?
I mean, potato soup, chili, anything pumpkin... those
are all "fall foods"... but for whatever reason, I've got
it in my head that chicken pot pie is best during the fall.

 At any rate, the husband was pretty happy to come
home after a few days of traveling and have a home
cooked meal! Sometimes I wish I was one of those
 women who had dinner on the table every night when
 my man got home, but I'm just not.  Maybe I would
IF (or dare I say when???) I didn't have a full time job...
or I guess I would HAVE to if we had kids to feed...
but whatever. The truth right now is that I rarely cook!
And honestly - I really only cooked yesterday because
I was taking dinner to some friends who just had a baby =)
Isaiah just got lucky that it was the same day he came home.
OK, that's enough of making myself sound like a terrible wife....
2 cups of cooked chicken, chopped
1/3 cup butter
1/3 cup all purpose flour
1/3 cup chopped onion
1/4 teaspoon pepper
1/2 teaspoon salt
2/3 cup milk
1 3/4 cup chicken broth
1 package of 2 pie crusts, deep dish
15 oz can of mixed vegetables, drained
Cook the chicken and chop/shred it.

Heat butter over low heat until melted.
Blend in flour, onion, salt and pepper.
Cook over low heat, stirring constantly til
mixture is smooth and bubbly.
**This is the most time consuming step
besides the actual baking time**
Remove from heat.
Stir in chicken broth and milk.
Heat to boiling, stirring constantly.
Boil and stir one minute.
Stir in chicken and vegetables.
Place 1 crust in pie plate.
Pour mixture into crust.
Cut slits in second pie crust, and
place over pie mixture.
Bake uncovered at 425 degrees until
crust is browned - about 30-35 minutes.
Let cool a few minutes before serving.
Makes approximately 5 or 6 servings.
I decided to post some pictures of the meal
as it is in progress - I made enough for 2 pies last
night, so there is twice as much in the pics, just FYI.

The next FOUR pictures are all of stirring the
flour, onion, salt and pepper into the melted butter.
To begin with, it's very thick:

Then it's thick and dry, and you start to wonder
if you've followed the instructions correctly:

Then it's crumbly and dry, and you begin to tell
yourself you've done something completely wrong,
and it's never going get smooth and bubbly:

But keep at it, because it finally gets there:
Boiling after adding the milk and broth
goes much more quickly.
But I forgot to take a picture of just that.
Here it is though right after the chicken was added:

The veggies I added:

And this is what the mixture should look
like before pouring into the pie crust:

Press the edges of the pie crusts together.
 I set the pie plate on a pan (and I'm a little
embarrassed that I used an old worn out
one that looks terrible). It helps a lot when taking
in and out of the oven, and also catches anything
that might overflow:
And the finished product:

This is what it looks like served.
I wish it looked prettier... but really,
who cares what it looks like when
it tastes so amazing?!?
You can prepare some of this stuff ahead
of time to make the process go a little faster.
I measured out everything the night before, and
even put the flour, onion, salt, and pepper all in a
container together. So the next day, that step was a
little faster because I just had to empty one container.
I also cooked the chicken the night before and
put it in a separate container. This is definitely
the biggest time saver.
You can use the disposable dish that the pie
crust comes in instead of transferring it to a pie plate.
I've made it both ways, and prefer using the disposable.
Plus, it's one less thing to have to clean!
Keep the pie crust that you are using for the top crust
in the refrigerator until you are ready to use it.
Cut the slits while it's still in the disposable dish.
I think it's easier to handle that way.


Liz M.

My husband LOVES this recipe. He askes for it all the time! Thanks for the recipe Rachel, and Myra!

Liz M.

I should really start proofreading..


Liz have you ever used the canned chicken when you've made it? I haven't, but wonder if it would be any good... always trying to find a short cut to make things easier!

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