Saturday, October 2, 2010

Chicken Pot Pie Recipe


Today I'm featuring friend and homeschool mom, Jenn as Guest Chef.  (Go check out her Marble Cheese Cake recipe,too) She is always posting something yummy over on Facebook.  This is a must share recipe! As a kid I grew up eating those mini frozen chicken pot pies.  I loved them.  When my girls were little, way back 13 years or so ago, I bought them some! They didn't like them and neither did I.  That is pretty much the last time I ate or made a pot pie.  Every time I see one I want to make one!  I've decided that we will have these this week! I'm pretty sure that my girls will eat a homemade one.



How about you? Do you like Chicken pot pies?  Do you have a recipe to share?  If so link up at the bottom of this post.  Link up if you have any pot pie recipe on your blog.  I'd love to see what other crust are used as well as fillings.  

 Jenn's Chicken Pot Pie

Here is how to get it done!

*Boneless skinless fat-less chicken breast (or use whatever you already have, no need going out to the store if you already have chicken)

*Boil the chicken till done in chicken broth. You are wanting to keep the flavor in the chicken not cook it to death. 
I also like to add Bicentennial Rub from Pensey's into the water to add more flavor.

*Chop the chicken into bite sized pieces when cooked (average of about 20min to boil)

*Make the pie crust, enough for a whole pie.(click for pie crust recipe by Jenn)

*Reserve the broth that the chicken was cooking in, (don't want to waste all of that flavor) thicken it into a soupy gravy either with flour or corn starch, I've used both.

*Frozen peas and corn. You can use can if you need to, just found that the frozen holds the shape and crispness through all the cooking. 

*Roll out the crust and line the pie pan, if you are using a mini pie shell it is the same as the regular in sequence. 

*Put in order of chopped chicken, frozen peas, frozen corn, ladle the gravy. 

*Season with white pepper and ground rosemary. (just need a dash of both for the mini pans, bit more for the larger)

*Then add a slice of American cheese. 

*Finally top with the pie crust. Don't forget the vent holes. Decorate with a sprig of whole rosemary if you have it. 

*Bake 400 degrees for 35-40min or until the crust is lightly golden brown. 

Take out and let sit to set up for about 15min and enjoy. :o)
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9 comments:

Craftberry Bush said...

Hey Susie...thanks so much for stopping by Craftberry Bush and leaving a message...I appreciate it.....so much to see here at your blog...gonna have fun for a while....:o) Thanks again...much love, Lucy.

Lisa F. said...

I want this, now! Thanks girl.

Teresa said...

That sounds so good and actually so easy to make!!! My daughter and I actually had Marie Callendar's pot pies yesterday that we bought from the store! So good, but homemade, sounds so yummy!

e-Mom said...

I've never made these from scratch, but I should try. (I can tolerate the frozen version.) Funny how we have childhood memories of certain comfort foods. This is one of those for me!

Thanks for the recipe.

e-Mom @ Susannah's {Kitchen} ღ

Purplehummingbird said...

Thank you for posting these Susan. Let me know how they turn out for you. :) Speaking of which... might be time again to make some more.

Georgia said...

Hi, You won my giveaway. Check out my blog to see your prize and where to message your postal address

Well done.
xxx

Kristen said...

Pot pies are one of my favorite ways for using up leftovers. Yours looks lovely!

Anne said...

I love chicken pot pie. I make a version from the Silver Palate cookbook. This one looks yummy, too. Thanks for stopping by and leaving a comment on my blog, Sugarbowlmix, on Friday. I only started blogging a few weeks ago but I will post recipes or food related topics every Monday so come on over!

Miz Helen said...

Your chicken pot pie recipe looks great. It is a wonderful recipe for fall and winter.
Thank you for sharing.

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