Tuesday, April 14, 2015

Easy Chicken Pot Pie

In my quest to be more prepared for dinnertime, I made this delicious and easy chicken pot pie recipe recently and threw both of them in the freezer. So - full disclosure, I did not try the finished product of this batch, however our sweet neighbors made this for us when Owen was born and I immediately asked for the recipe. She used turkey, which was also delicious, but we always have chicken on hand so that's what I used. (Also, I had several cups of the filling leftover and ate it plain - and it was delicious!! Which actually is a semi-healthier way to eat a pot pie, however, the pie crust is the best part so forget that idea!)

Chicken Pot Pie makes two pies
4 frozen pie crusts (I bought two "two packs" - you actually use two of the crusts upside down as the top of the pie crust. You could also make your own ... (and if you have time for that, good for you!) 
Three chicken breasts, cooked and diced (I cooked mine in the crockpot, frozen in chicken broth, on high for four hours). 
2 cups potatoes, diced into small bite sized pieces
2 cups carrots, diced into small bite sized pieces
1 can peas
1 can corn kernels
1/2 cup onion, diced
1 cup flour
1 1/2 cups milk (I used whole milk)
2 sticks butter (yeah you read that right - ignore it, this is comfort food!)
3 cups chicken broth
Salt and Pepper to taste

Boil the potatoes and carrots until they are tender. Then drain and set aside. Meanwhile, put both sticks of butter into a large saute pan/pot). Add the onions. Once soft, add the flour, milk and chicken broth and stir constantly. Once it's thick, add some salt and pepper to your heart's desire. Lower heat and add peas, corn, potatoes, carrots and chicken. Mix well!

Then, fill your pie crusts (I actually had a lot of leftover "filling" so you could potentially even do a third pie if you don't overfill your crusts). Once full, place the two remaining crusts on top (upside-down). Cut four "slits" in the top.

If you're ready to cook now, put in the oven at 350 for about 45 minutes (after 45 minutes, check the crust to make sure it's not too brown - you may need to cook for another 10 minutes or so).

I froze mine. TO freeze, the recipe says to top with foil and wrap in plastic wrap. When ready to bake, don't thaw first. Remove plastic wrap and let it sit on the counter while your oven heats to 425. Cook for 30 minutes and then reduce the heat to 350 and bake another hour and 15 minutes or so until the crust is golden brown.

Write those instructions right on the pie for easy use when ready to cook!


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