Friday, November 13, 2009

Chicken Pot Pie

This is one of my favorite comfort foods my mom made growing up. I made a couple of changes to make it a little more economical, but trust me, it doesn't degrade the taste! I use the flakiest pie crust recipe I've posted previously for the crust to my pot pie. I was also able to get 2 whole pies out of this recipe, but if you have a larger pie plate, you might only get 1.

Chicken Pot Pie

1 cup chopped onion
1 bag frozen peas and carrots
2 cups diced potatoes, cooked until tender (I used 2 large baking potatoes)
1/3 cup butter
1/2 cup flour
2 cup chicken broth
1 cup half-and-half (milk should work fine, too, but I'd use 2% or whole)
2 cups cooked, diced chicken
pie crusts (I was able to get 2 whole pies from this recipe, which means 4 crusts, or 2 double crusts)

Saute onions, peas and carrots in butter until tender. Add flouur and stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half-and-half. Cook, stirring constantly until thickened and bubbly. Stir in chicken and potatoes.

Place 1 crust in pie dish and fill with chicken mixture. Place second crust on top and cut vents. Repeat with other crust. Bake at 375* covered, for 35 minutes then uncovered for 20 minutes.

Notes: You can use any vegetables you want, you should just have at least 4 cups total. My mom's original recipe called for 4 cups chicken- I cut it in half and substituted potatoes to make it less expensive. If you want to freeze the filling or a whole pie, do not use the potatoes in the filling. Use 4 cups of chicken for the potatoes and chicken.

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