This is actually a recipe that I shared on another blog of mine way back when I ran 3 blogs one of which was a Christmas Traditions blog as well as 2 literacy blogs. I also had a children's book business,worked full time and tried to stay on my feet. Now that I'm on one blog I find I have a bit more time but it is still nice to have DELICIOUSNESS in a pie plate in my freezer for those days I want a little taste of home.
Chicken Pot Pie
(1 pie)
This is a recipe I originally got from my mom who owned a little cafe with 2 of her sisters about15 years ago called "Johanna's" which was named after Great Grandma Deboer. I've shared recipes from GG Deboer but I don't think I've ever shared one of mom's.
I've done a little "adjusting" to this recipe to make it more savory. I've added a little sage and a little savory and since I've never written down my favorite version of this pie - I keep trying new seasonings. If you want to add sage or savory to your sauce I'd try about 1/4 teaspoon and then tweak it to your taste.
Instructions:
Poach 2 chicken breast halves in water. When done remove and set it aside to cool. Shred or cut into 1" cubes.
Filling:
2 medium potatoes, peeled and cubed into 1" pieces (or thereabouts)
1 small bag of frozen mixed veggies or carrots & peas
Boil until just done. I usually cook the potatoes until softened, add the veggies and cook according to the package. Pour veggies & water in a colander and let drain.
Pie Crust:
I use a refrigerated pie crust by Pillsbury - you can find it near the refrigerated biscuits/cookies.
Sauce:
In a 4 qt saucepan add the following in this order & by these steps:
3 Tab butter (I've used 2 T w/ no problem)
Melt & add 1/4 cup flour.
Stir to form a roux (this is a soft paste)
In a measuring cup or bowl, combine:
1/4 cup chicken broth
1 cup milk **
1 1/2 tsp salt
1/8 tsp pepper
1/4 tsp poultry seasoning
Opt: 1/4 tsp sage OR savory
(**I used So Delicious coconut milk today which thickens up really fast & usually need up to 1 cup or it's too thick - click on the link in the line above to sign up for their newsletter & see if you get a coupon. =D)
Pour the Milk & broth mixture into the roux and stir until it thickens. Then pour in the veggies and chopped chicken. Pour into a deep dish pie plate. You will want the pie crust ** to sit out for a tiny bit (read the package) and then unroll it over the pie. Seal the edges. I always use foil on my cookie sheet to make cleaning easier and then put the pie on top. (** You can also make your own crust)
Bake @ 350 for 1 hour - if your crusts start to get really dark take a little foil and "cuff" them over the edges so they don't burn.
Tip:
I did want to mention that sometimes if I have energy to make up 2 pies, I'll bake one and freeze the other in a gallon baggie as the filling. Then when I want to bake it I'll thaw the filling overnight or during the day, pour it into a deep dish pie plate, top it with the crust and then bake. It tastes wonderful and is a great way to have dinner in the freezer for an easy quick (sorta) meal & then bake like normal.
Chicken Pot Pie
(1 pie)
This is a recipe I originally got from my mom who owned a little cafe with 2 of her sisters about15 years ago called "Johanna's" which was named after Great Grandma Deboer. I've shared recipes from GG Deboer but I don't think I've ever shared one of mom's.
I've done a little "adjusting" to this recipe to make it more savory. I've added a little sage and a little savory and since I've never written down my favorite version of this pie - I keep trying new seasonings. If you want to add sage or savory to your sauce I'd try about 1/4 teaspoon and then tweak it to your taste.
Instructions:
Poach 2 chicken breast halves in water. When done remove and set it aside to cool. Shred or cut into 1" cubes.
Filling:
2 medium potatoes, peeled and cubed into 1" pieces (or thereabouts)
1 small bag of frozen mixed veggies or carrots & peas
Boil until just done. I usually cook the potatoes until softened, add the veggies and cook according to the package. Pour veggies & water in a colander and let drain.
Pie Crust:
I use a refrigerated pie crust by Pillsbury - you can find it near the refrigerated biscuits/cookies.
Sauce:
In a 4 qt saucepan add the following in this order & by these steps:
3 Tab butter (I've used 2 T w/ no problem)
Melt & add 1/4 cup flour.
Stir to form a roux (this is a soft paste)
In a measuring cup or bowl, combine:
1/4 cup chicken broth
1 cup milk **
1 1/2 tsp salt
1/8 tsp pepper
1/4 tsp poultry seasoning
Opt: 1/4 tsp sage OR savory
(**I used So Delicious coconut milk today which thickens up really fast & usually need up to 1 cup or it's too thick - click on the link in the line above to sign up for their newsletter & see if you get a coupon. =D)
Pour the Milk & broth mixture into the roux and stir until it thickens. Then pour in the veggies and chopped chicken. Pour into a deep dish pie plate. You will want the pie crust ** to sit out for a tiny bit (read the package) and then unroll it over the pie. Seal the edges. I always use foil on my cookie sheet to make cleaning easier and then put the pie on top. (** You can also make your own crust)
Bake @ 350 for 1 hour - if your crusts start to get really dark take a little foil and "cuff" them over the edges so they don't burn.
Tip:
I did want to mention that sometimes if I have energy to make up 2 pies, I'll bake one and freeze the other in a gallon baggie as the filling. Then when I want to bake it I'll thaw the filling overnight or during the day, pour it into a deep dish pie plate, top it with the crust and then bake. It tastes wonderful and is a great way to have dinner in the freezer for an easy quick (sorta) meal & then bake like normal.
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