Saturday, November 2, 2013

Chicken Pot Pie

I am in the process of getting more of my own recipes onto this blog so I can get rid of my big white notebook...we'll see.

Anyways. Here's how I make chicken pot pie. Everybody does it their way.

Chicken Pot Pie (makes 2)
** can freeze extra one before baking for a quick meal later!
4-6 chicken breasts (bone + skin)
2-3 small red potatoes, diced
½-1 onion diced
2 stalks celery sliced
1/3 c frozen green peas
1/2 c frozen green beans
1 can of corn
1 small can mushrooms
1/3 c. frozen lima beans
2-3 carrots sliced
2 can cream chicken soup
2 frozen deep dish pie crusts
1 box phyllo dough sheets or 2 pie crusts tops...I know some folks do biscuits. Whatever floats your boat

  1. Preheat oven to 400 degrees and bake pie crusts 10-12 min, remove and allow to cool
  2. Boil chicken in large stockpot until done, de-skin, de-bone and chop up breast meat
  3. In broth from chicken cook carrots, celery, onion, potatoes, peas, lima beans, green beans until tender; drain.
  4. In large mixing bowl mix together all ingredients, salt and pepper to flavor
  5. Fill each pie crusts with half the chicken mixture
  6. Top with phyllo dough (follow instructions on box for handling)…if freezing stop here and cover with plastic wrap, aluminum foil and freeze.
Bake 400 degrees until browned on top and hot in center

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