Saturday, January 29, 2011

Chicken Pot Pie

Ingredients needed:

3-5 russet potatoes, depending on size, peeled and cubed (or you can used the canned potatoes instead)
1 cup of baby carrots, chopped
1/2 white onion, diced

1 can italian style green beans ( or can of sweet peas if prefered)
1 cup sliced mushrooms
2 tablespoons unsalted butter
1/8 cup all purpose flour
1 package chicken breasts
1 cup chicken stock or broth
1/4 cup half and half or milk
1 prepared Pie Crust, or Perfect Pie Crust from scratch
1-2 cups of reserved chicken broth from cooking chicken, depending on thickness desired
Garlic salt
Dried Basil
salt and pepper to taste

Pre heat your oven to 400.
In a large pot, add potatoes, carrots and onion to a boil, reduce heat to low. Boil for approx. 10 minutes.
Have your dough option prepared and ready, laid to the side. While the veges are cooking, In a shallow cassarole dish or baking dish, place the chicken breast side by side. Cover each breast with garlic salt, dried basil, salt and pepper.
Fill the dish with water, just covering the chicken.
Cover with tin foil and bake at 400 for 25-35 min depending on the thickness of the chicken. Remove from oven and take off the tin foil, letting it cool. Remove chicken from water,KEEPING it to use later. It is amazing in the pot pie!
Rinse of any remaining spices from the chicken, and cube or pull the chicken apart.

While the chicken is cooking,
drain your veges. Melt your butter in the same pot and then add the flour. Stir well, then add the cooked veges back to the pot, add your mushrooms and green beans or peas. Stir well. Add your milk, chicken broth AND the broth from the cooked chicken to the pot with spices included. simmer on low until the chicken is finished.

Combine veges with Chicken and pour into a cassarole dish or deep pie plate. Cover with your pies crust, crimping the edges. Also, puncture the crust with a toothpick randomly so that the hot air can escape. Reduce the heat of your oven to 350 and place in the oven (with a cookie sheet on the rack below to catch spilage) for 20-25 minutes.
This is honestly the best pot pie I've every made, even the kids ate seconds! Enjoy :)



I made this for our supper last night and it was great! I had to adjust it for our family a *little*. No onions. No carrots. No peas or green beans. I know, sad isn't it! It was more like a chicken/potato/mushroom pie, but it was GREAT! Thanks for the recipe, I can't wait for another. hint, hint! :)

Kristy L. Morrison

Yay! I will post the Cajun pasta recipe for you soon, promise!

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