So, thus far, I’ve only posted desserts. I must say, they are my favorite to make, because dessert is always everybodys favorite part of the meal, but my talents to range to actual meals as well. (Surprised? Don’t be!) Now, I know Chicken Pot Pie is usually a winter month meal, but with the nasty weather we have been getting, coming in out of the rain to a warm, homemade chicken pot pie is really nice. This recipe is actually my own, I took several elements from different recipes, tweaked them a bit, and now have the perfect recipe! This particular recipe makes either 2 9-inch pies, (You can cook one, and freeze the other!) or 1 13×9 inch casserole. Either way, it really is fantastic, and hey, who doesn’t like chicken pot pie?!??
Chicken Pot Pie
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1 cup Chopped onions
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1 cup chopped celery
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1 1/2 cups diced potatoes
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1 can green beans
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1 can corn
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1 can peas
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1 cup chopped carrots
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1/2 cup margarine or butter
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2 cups chicken broth
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1 cup half and half
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4 cup chopped, cooked chicken
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2 (15 oz) packages of pie crust
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salt
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pepper
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1/2 cup all-purpose flour
- Saute’ potatoes in butter/margarine for 5 minutes. Add onion, celery, and vegetables. Saute’ another 10 minutes. Gradually add flour to mixture. Stir constantly for 1 minute.
- Combine half and half with the chicken broth. Gradually stir into veggie mixture. Cook over medium heat, stirring constantly until thick and bubbly. Add salt and pepper to taste. Add chicken.
- Preheat the oven to 400 degrees.
- Spray non-stick spray into either two 9 inch pie pans or a 9×13 inch casserole. Place pie crust on the bottom of pan, covering the entire bottom of can. (may need to cut to fit.) Pour the mixture over the crust, then top with remaining pie crust. Cut Vents in the top of the crust.
- Bake for 40 minutes. (Or until golden brown!)
Until next time folks, Stay Hungry!
— Your Blogstress, SMCombs
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