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Saturday, November 27, 2010

Comfort of Home Chicken Pot Pie

Years ago, I began making chicken pie.  Then I met the Big Guy and he requested veggies in his meal, thus it became Chicken Pot Pie.  It is my "go to" meal for potlucks and family gatherings.  If you plan a bit ahead, this is also a great weeknight meal in one dish.
Whenever you see whole chickens, whole cut up chickens or even split chicken breasts on sale, buy several. Then take them straight home and cook them.  Either bring out the stock pot, crock pot, whatever.  You can easily just add water to cover and cook on medium.  To go a step further, cut onion, celery, and carrots along with herbs (rosemary, thyme, oregano are good), add to the chicken and water.  Makes a super yummy chicken broth that is easily frozen for later use.  Can we say cost effective??  Once cooled, pick the meat off the bone and put in freezer bags.  Don't forget to label!
Why cook the chicken before you even need them - you will have chicken on hand in the freezer at all times! 
So for Chicken Pot Pie, you would just grab 3 cups of cooked cubed chicken.  Step one complete!
Here's the rest of the recipe!  Hope you enjoy it!

Comfort of Home Chicken Pot Pie

3 cups cooked chicken
2 cups chicken broth
1 can cream of chicken soup
8 oz frozen veggies (soup veggies or peas, carrots, and corn)
1 1/2 cups allpurpose flour
1 cup milk
1 cup melted butter

Heat oven to 350 degrees.  Using a 9X12 Baking dish, spread chicken to cover bottom of pan.  In separate bowl, mix chicken broth and cream of chicken soup together.  Pour evenly over chicken.  Pepper and salt according to taste.  Spread frozen veggies over chicken and broth mixture.  In another dish, mix together flour, milk, and melted butter.  Pour over veggies and chicken mixture.  Bake 35-45 min till golden brown and bubbly!  Enjoy!

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