July 14, 2010

Best of Old House Kitchen: Chicken Pot Pie

The next few weeks our family is going to be very busy!  We have two more camping trips, 4-H week, Vacation Bible School (my hubby's in charge of this so of course I'm helping, too!), our 16th wedding anniversary, a birthday celebration, and we have overnight guests coming to visit on two separate occasions!  Crazy busy!  So ya'll will forgive me if I re-post a few things here and there, right?  Good.  I knew you were nice like that!  : )  Monday menu plans will be new each week because, after all, we have to eat and I need a menu.  Tuesday's kitchen tips will be new and we'll keep following the Queen of the Castle series, but the recipes that I post will be our family's favorite ones.  I've taken a poll during one of our latest Dinner Time Quiz Shows so here is a family's favorite.

Chicken Pot Pie
This recipe is for 3 pot pies -- if you don't need to eat three, then eat one, bless a friend with one, and stick the other one in the fridge for another day that week. ; )

Double Crust Pie Crust Recipe x3
2 lb. bag of frozen mixed veggies (I get the kind with carrots, peas, and green beans)
2 T. onion powder (or 2 medium onions chopped)
1/2 cup butter
2/3 cup flour (I use unbleached all-purpose)
1 tsp. salt
1/2 tsp. sage
1/2 tsp. thyme
1/4 tsp. pepper
4 cups chicken broth
1 1/2 cups milk
3 pounds cubed cooked chicken (or turkey for turkey pot pie)
1/4 cup dried parsley (or 1/2 cup fresh)

Make the pie crust and stick it in the fridge for a while to stiffen up. Cook the mixed veggies according to the package; drain. In a very large saucepan melt butter and stir in onion powder (or cook onions until tender). Stir in flour, salt, sage, thyme, parsley (unless fresh then add it when the chicken is added) and pepper. Add chicken broth and milk all at once. Cook and stir till thickened and bubbly. Stir in drained veggies and chicken. Heat while mixing until it's bubbly. Turn it down to warm then roll out your pie crusts, pour in the fillings, then top with crust. Flute edges of pastry, cut slits in the top for steam to escape. Cover the edges with foil and bake at 450 degrees for 30 minutes, remove the foil and bake until golden brown on top (about 20 minutes more).

Notes:
*Sometimes I'm feeling really industrious so I dice up some potatoes, cook them most of the way then add that to the pot pie filling. Make sure to reduce the veggies to 1 lb. or you'll have extra filling left.

*Also, you can pour the filling into a 9x13 baking dish. Roll out the pie crust (use 1 double crust recipe) and place over the top. Flute the edges, cut slits in the top. Bake 450 degrees for 15 minutes or so.

2 comments:

Karla said...

From someone who has personally tasted your pot pie, it IS indeed very yummy! Perfect comfort food that leaves a very satisfied feeling in your tummy!

Carmen said...

Aw, thanks, Karla. : )

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