Wednesday, August 10, 2011

Chicken Pot Pie

When I follow cooking blogs and find a recipe I like I always look at the comments to see what the followers have thought of the recipe before I try it.  I'd like to have the same thing going on with my blog.  So, please share w/ me your thoughts.  How do you think I'm doing w/ my blog?  Do you enjoy my recipes?  Let me know what you think when you try my recipes.  What are your suggestions?  I would love some feedback.  I have a feeling I have more people using my recipes than I know of.  Please leave comments, I love sharing my recipes with you, but I'd like to have some feedback too.  And, thanks to those who have shared w/ me your comments!  I love them!  And I'm sure my followers appreciate them too.  So...On to what you all came here for, the recipe...

Do you love Chicken Pot Pie?  If so, or if're going to love this recipe!  It's so good and a great homemade taste,  much better than the boxed store kind.  My good friend Janel shared this recipe with me a few years ago and have loved it ever since.  Give it a try, it's easier than it looks!

Heat butter and stir in flour, onion, salt, and pepper.

Cook and stir until bubbly.  Stir in milk and broth and bring to a boil.

Stir in chicken and veggies.

Use the refrigerated pie crusts (or make your own if you're that good!)

Place pie crust in a 9 inch pie dish and pour filling in.

Place top crust on and flute edges (I use a fork to press the two crusts together).  Cut extra crust away and cut slices into the top of the crust to release steam.

Cook at 425 for about 15 minutes and then cover edges so they don't burn.  Continue to cook another 15-20 minutes until browning.

Take out of the oven and let cool and thicken for 5-10 min.

Makes a wonderful dinner!  Yum!

Chicken Pot Pie


10 oz Frozen Peas and Carrots (or mixed veggies)
1/3 c. Butter
1/3 c. Flour
1/3 c. Chopped Onion
1/2 t. Salt
1/4 t. Pepper
14 oz. Chicken Broth
2/3 c. Milk
2.5-3 c. Cubed Cooked Chicken
2 - 9" Pie Crusts

Heat butter over low heat until melted.  Stir in flour, onions, salt and pepper.  Cook, stirring constantly until mixture is bubbly, remove from heat.  Stir in milk and broth, place back on the heat until boiling, stirring constantly for 1 minute.  Stir in chicken and veggies. Take off the heat.

Put Pie crust in a 9" pie pan.  Pour the filling in.  Place the top crust on.  Flute edges, cut away extra crust, and cut slices in the top to release steam.  Bake at 425 for 15 minutes, take out to cover the edges and cook for another 15-20 minutes until browning.  Enjoy!


The Downey's said...

Hey! I check your blog all the time! I am amazed at what you put together every night for dinner. The sides and everything in your pictures always looks yummy! I'll start posting on the recipes I have tried! :)

Chad & Bonny Day said...

Hey Beautiful! LOVE your recipes..LOVE your Blog! P.S. I have had this chicken pot pie and LOVE it..and I don't like Chicken Pot Pie.

Chad & Bonny Day said...

P.S.S. I have made this twice since that last comment and I LOVED It! It was soo easy!

SheriJane said...

Made this yesterday, and it was sooo good and easy! We will definitely be having it again! A couple things we did different.... I didn't have pie crust on hand or the ingredients for my recipe, but just happened to have a can of crescent rolls so I used that for just a top crust. I also had leftover potatoes from a pot roast we had the day before so I threw those in the filling too! Thanks for the recipe!