I have to say some chicken pot pie may be one of my favorite things to make. And usually, I make 2 at a time, bake one and freeze the other.
I have to be honest, this recipe only comes out during the winter. Mostly because I’m the summer I want nothing warm to eat. I want to sit with ice cream and hide from the sun, but in the winter it’s a different story… I could eat pot pie Every. Single. Day.
Chicken Pot Pie (makes 2)
- 1 lb Chicken Breast, diced
- 1 can Peas and Carrots, drained
- 1 can Whole Corn Kernals
- 2 Idaho Potatoes, peeled and diced
- 1 can Chicken Stock
- A few tablespoons of Flour (2)
- 3 cups Chicken Broth
- 2 packs of Pie Crust (or make your own.)
- 1 Egg
- Salt and Pepper
- Fresh Thyme
- 1/4 tsp Turmeric
- To make the pies start with boiling the potatoes until almost tender. Then go to cooking down the carrots, peas, onion, corn and add the potatoes to a saucepan with butter and cook. Then add the flour to thicken everything up. Add in salt pepper, turmeric, and thyme.
- Cook chicken breast in another frying pan with butter. Allow to cool and then shred.
- Add shredded chicken to vegetables. Mix to coat chicken and then add the chicken broth. Cook down till it is nice and thick. (Using 1/4 cup of Half and Half is an option.)
- Place 1 pie crust in the bottom of each pie pan and divide the chicken mixture equally between them. Then add the top layer of pie crust making sure to seal all of the edges around the pan. Use a knife or fork to put in vent holes in the pie crust.
- Bake at 375 covered with foil for 15 minutes and then another 10-15 minutes without the foil.
- If you are saving one for later in the freezer, don’t bake the pie. Wrap the pie tightly in plastic wrap and then cover again in foil. Stick in the freezer and it should be good for a month!
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