One of the first dishes that comes to mind is Homemade, Warm, Bubbly, fresh from the oven Chicken Pot Pie.
Nope... not on of those hockey puck in a box wimpy store-bought ones.
But a chunky, gravy-y, Homemade ones.
Ain't they purdy?
It looks like a long hard process... but it isn't bad at all and it is sooooo worth it!Double the recipe and freeze a few! they freeze beautifully!!
Leave out any veggies your family doesnt like.
Add any new veggies they do like!
Dana's Chicken Pot Pie!
SERVES 6 -8
1 cup potato, diced
1 cup chopped onion
1 cup potato, diced
1 cup chopped onion
1 cup celery, diced
1 cup chopped carrot
1 cup chopped carrot
1 can corn (or 1 cup frozen or fresh corn)
1 cup green beans large dice
1 cup green beans large dice
1/2 cup green peas
1/3 cup melted butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 pie crusts (either store bought or your own recipe)
Preheat oven to 400°F.
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 pie crusts (either store bought or your own recipe)
Preheat oven to 400°F.
Saute veggies in butter for 10 minutes.
Add flour to sauteed mixture, stir well to mix thoroughly
well Cook one minute stirring constantly.
Combine broth and half and half
Gradually stir into vegetable mixture keep stirrin!
Cook over medium heat stirring constantly until thickened and bubbly
Stir in salt and pepper; add chicken and stir well
Pour into shallow 2 quart casserole dish and top with pie shells
Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Combine broth and half and half
Gradually stir into vegetable mixture keep stirrin!
Cook over medium heat stirring constantly until thickened and bubbly
Stir in salt and pepper; add chicken and stir well
Pour into shallow 2 quart casserole dish and top with pie shells
Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
for freezing
assemble your pot pie
freeze before baking!
To prepare from frozen....
Bake in 350 degree oven for 50 - 55 min, or until crust is browned and the filling is bubbly!
Enjoy!!
This recipe sounds heavenly! I'll be making some up for the freezer. I've always been concerned about freezing potatoes, how do you keep them from being mushy after freezing?
ReplyDeleteI've added you to my bloglines.
Melissa
I think the reason that these dont get mushy is because you are not cooking them all the way before you freeze em... the 10 min of cooking just partially cooks them.
ReplyDeleteOooh, your pot pie looks delicious! And, as a freezing novice, I didn't know that you don't bake it before freezing it. See? I'm learning new stuff here all the time! Thanks, teach!
ReplyDeleteThis recipe is delicious--baked from fresh or frozen! I had to search for it again because my husband loved it so much. What a great use for leftover chicken! Thanks!
ReplyDeleteI'm so glad you liked it!!
ReplyDeleteI have tried many many chicken pot pie recipes through the years and this one is best by far!
:)
Loved making this pot pie, however, I am wondering if you could make it with a bottom crust too.
ReplyDelete