Friday, February 19, 2010

Homemade Chicken Pot Pie

Have you ever made a chicken pot pie? They are divine. So creamy, warm, and perfect for dinner. They can be as easy, or difficult as you want. I have a pretty easy one posted here on my site already. It is delicious, but I wanted to try and make one from scratch, including the pie crust. It is very similar to the other recipe, but I'm hoping to adapt this one even farther when I try to avoid the cream of chicken soup next time. This time, I just didn't have the time to omit it. My kids love chicken pot pie. Even though they aren't fans of food all mixed together, I kind of separate it for them and give them a big hunk of crust, their favorite part, on the side. Enjoy!



Homemade Chicken Pot Pie


Ingredients:
2 cups cubed, cooked chicken (I cooked mine in the crock pot.)
1/4 cup frozen peas
1/2 cup frozen broccoli
1/4 cup frozen green beans
1/4 cup corn, I used frozen
2-3 carrots, cut (could use frozen here too, I just didn't have them)
1/4-1/2 onion, diced
3-4 TBSP butter
1/2 cup chicken broth
1 can cream of chicken soup
1/2 cup, or more, shredded cheddar cheese
Salt and Pepper to taste
2 pie crusts (recipe here, or use store bought)

Directions:

Preheat oven to 400 degrees.

Melt butter in skillet. Saute onions and carrots in butter until tender. Add cream of chicken soup and chicken broth. Simmer 1-2 minutes. Add cheese, stir until melted. Add frozen vegetables and chicken, stir and set aside.

Place pie plate on a cookie sheet. Press one of pie crusts into pie plate. Fill with chicken mixture. Top with second crust and pinch sides to form a seal.

Bake at 400 degrees for 30 minutes, until crust is golden. Let sit for 5 minutes before serving.

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