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)
________________________________________________
Post a Comment
Related Posts Plugin for WordPress, Blogger...

Blog Archive

LOVE Buck Books!

Blogging tips