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
1/4-1/2 onion, diced
3-4 TBSP butter
1/2 cup chicken broth
1 can cream of chicken soup (Click here for a substitute.)
1/2 cup, or more, shredded cheddar cheese
Salt and Pepper to taste
2 pie crusts (recipe here)
Add broth and cream of chicken soup. Then add vegetables and chicken. Season with salt and pepper to taste. Stir and set aside.
Spray pie plate with nonstick cooking spray. Place pie plate on cookie sheet. Press pie crust into pie plate. Note that my crust isn't very pretty, but it's the taste that counts, right?
YUM!
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.
Melt butter in skillet. Saute onions and carrots until tender in butter.
Add broth and cream of chicken soup. Then add vegetables and chicken. Season with salt and pepper to taste. Stir and set aside.
Spray pie plate with nonstick cooking spray. Place pie plate on cookie sheet. Press pie crust into pie plate. Note that my crust isn't very pretty, but it's the taste that counts, right?
Fill with chicken mixture and cover with second pie crust. Pinch the sides to form a seam. This crust was worse than the first!
Bake for 30 minutes in a 400 degree oven until golden brown. Let sit for 5 minutes before serving.
YUM!
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