Sunday, February 9, 2014

Chicken Pot-Pie


I have another wonderful recipe for you!!


In the winter of 2012, I came up with this recipe, modifying one that I found online.
It is STUFFED with chicken, carrots, and green beans, and a delicious breakfast style chicken gravy!
I have been known to add corn or potatoes.
Even better, a couple of easy changes and you have a beef pot pie!!
Make it sausage, gravy, scrambled eggs, hash browns, and cheese, and you have an awesome breakfast pie!

This is an easy and filling meal, and one recipe makes 2 pies!

Here we go!


CHICKEN POT PIE RECIPE:
Ingredients/Supplies:
     2 LBS of chicken
     2 Marie Callender Crusts
     1 Box Pillsbury Pre-Made Crusts (for tops)
     1 Bag of frozen mixed vegetables (Or cut yours fresh!)
     3/4 Cups Flour
     Chicken Stock (32 OZ container. Use stock, not broth!)  
     Milk- 1 cup
     1 Stick of butter
     Salt and Pepper to taste

1) Boil chicken until done and allow it to cool.

2) While the chicken is cooling, melt one stick of butter in a pot on medium heat. ( I used the same pot that I boiled the chicken in)

3) Pre-Heat oven to 350F

4) Add flour slowly to butter, 1/4 cup at a time whisk it to make a roux. 

5) Slowly whisk in your chicken stock, using about 1/2-3/4 or more, depending on how thin you want your gravy to be. I like it pretty thick.

6) Whisk in your 1 cup of milk, and add salt and pepper to taste. 

7) Remove from heat, and chop up your chicken.

8) Add chicken and frozen vegetables to gravy and mix well with a spatula.

9) Fill your bottom crusts to the top if your gravy is thin, or pile it up a little if you have thick gravy. 

10) Lay your top crust over the filled bottoms, and pinch around the edges as you trim off the excess. 

11) Cut an "x" across the top to vent.

12) Bake at 350 F for 20-30 minutes, or until the top is well browned.



To make a beef pot pie, I slow cook a roast in the CrockPot for the day, shred, and make the gravy the same way using beef stock instead of chicken stock, and everything else is the same. :) 

If you try it, please let me know how you like it, and if there's any changes you might suggest for me to improve the recipe for future use!