Tuesday, September 16, 2014

simplified chicken pot pie

 ^^ "Seriously guys, it's good stuff." ^^

 ^^ "Two thumbs up!" ^^

 ^^ "Chicken pot pie!!!" ^^

 ^^ "You guys have got to try my mom's chicken pot pie! It's delicious!!!!" ^^

 ^^ "...my belly is so full I can't sit up straight..." ^^

^^ "What do you mean there's something on my face, mom? I guess it's 
probably because I just devoured your delicious chicken pot pie." ^^

A couple of years ago I gave this recipe a shot. I'd never been much of a chicken pot pie fan, but this seemed different than the typical version so I tried it. I made several changes, mostly having to do with the chicken. I hate cooking meat, especially bone in meat, so a rotisserie chicken was not coming in my kitchen (I'm sure it tastes good, but that's more than I like to deal with (or pay for)).  We've tried boiled chicken and other things through the past year or so, but a can of already cooked chicken is just.too.easy. Of course if you like your meat a little more 'meaty' following the original recipe or whatever else seems tasty would be more than acceptable.  You could easily adjust the amount of carrots, chicken and peas you prefer as well. I could do with more vegetables and my husband sure wouldn't mind more chicken ;)

Chicken Pot Pie
4 C water
2 T minced onion
2-3 t chicken bullion
2 bay leaves
1 1/2 C chopped carrots
12.5 ounce can of chicken breast
3 T butter or margarine
5 T flour
1/2 C milk
1 t dried basil
1 t salt
1/4 t pepper
1 1/2 C frozen peas


  1. Bring water, minced onion, bay leaves and bullion to a boil. When bullion is dissolved, add carrots and cook until tender. Less than five minutes.
  2. While carrots are cooking, drain can of chicken and shred into small pieces. Set aside.
  3. When carrots are tender, strain two cups of broth and set aside. Strain carrots from remaining broth. Set carrots aside and discard broth or save for another use.
  4. Melt butter in sauce pan over medium heat until melted. Slowly add flour until mixed well. Slowly stir in two cups of broth previously set aside, along with milk. Stir constantly until smooth and slightly thickened. Add basil, salt and pepper.
  5. Stir in cooked carrots, chicken and frozen peas until well coated.
  6. Pour mixture into a greased 9x13 and set aside.
1 1/2 C flour
2 t baking powder
2 t sugar
1/4 t salt
1/3 C shortening
1/2 C milk (probably less)
  1. Preheat oven to 400˚.
  2. In a medium mixing bowl combine flour, baking powder, sugar and salt. Cut in shortening until mixture is crumbly and combined. Slowly stir in milk just until moistened enough to hold together, up to 1/2 a cup.
  3. Turn onto a lightly floured surface and knead 8-10 times. Gently roll to about 1/2inch thick. Cut biscuits with a cup or cookie cutter and place on top of chicken mixture in 9x13. 
  4. Bake uncovered for 20-25 minutes or until biscuits are golden brown.
  5. Allow to sit 5-10 minutes before serving.


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