Tuesday, May 29, 2012

Belinda's Chicken Pot Pie

Don LOVES pot pie. I made this for him on the day we found out we had a plumbing leak in the master bathroom. I was vacuuming and saw water on the floor. Come to find out, after 2 holes in the wall, there was a pin hole leak in a copper pipe above the mirror. Don is a handyman and was able to fix it for $60! The best part....we have not started to gut the master bathroom yet!

This pot pie is wonderful and makes enough for 2 regular pie plates, so if you make the full recipe, freeze half of the filling, or have a party and make 2 pies!
Belinda's Chicken Pot Pie
Blue Bonnet Cafe Cookbook

3-3 1/2 c chicken breasts cooked and chopped
1/4 c butter
1/4 c flour
3 c chicken broth
2 T chopped parsley
1 c chopped carrots
2 potatoes, peeled and diced
1 c green peas(if frozen, thaw)
1 c corn(if frozen, thaw)
1 c grated American cheese(Beth used cheddar)
1 t poultry seasoning
salt and pepper
2 prepared pie crusts(like Pillsbury)

Preheat oven to 375.  Place one pie crust in round deep baking dish.  Bake 5-7 minutes; remove from oven. 

Place potatoes and carrots in boiling water.  Cook until almost tender;  add peas and corn.  Continue boiling until all vegetables are tender.  Drain.

Melt butter in Dutch oven.  Whisk in flour and poultry seasoning.  Gradually add chicken, salt and pepper and parsley.  Spoon mixture into partially baked crust.  Top with remaining pie crust and flute the edges of the dough.  Cut slits in top for steam to escape.  Sprinkle paprika on top and bake 35-40 minutes.  You may want to place a pizza pan under pie dish to catch any spill overs.

****Beth's notes.  The filling mixture EASILY makes 2 regular size pot pies.  I froze the 2nd half of the mixture for another meal.

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