Chicken Pot Pie

 So, I know you are here for the Chicken Pot Pie, and for good REASON! It’s one of my favorite comfort foods. Plus, I get to use my oh-so darling burnt orange crocks that I LOOOOOVE.  But before we get to food, I just had to share a quick picture with you of Tylan.  This weekend, he got to be the Jr. Attendant for Homecoming at our school. I saw our school, because it is the Christian school I graduated from waaay back in the day. ’99
Tylan 

  He answered his questions so sweetly, they read these aloud as he walked in with his friend, Kinley, and last years Queen.

Ty says his favorite food is Mommy’s cooking, his favorite colors are green, blue and white {Central’s Colors}, his favorite subject in school is Handwriting, and his favorite Bible Story is David & Goliath, because it shows God can do BIG things!

Collage 6

  Alright, on to the food:

  You are going to take one look at this ingredient list and say it’s too much work!  But don’t!!!! Once you get all the veggies, chopped, and the chicken cooked, the rest comes together very easily.  I PROMISE you, this is so worth it!

Homecooked “Comfort Food” at its BEST!!!!!!!!!!!!!!!!!

This is Dale’s Aunt Lucy’s recipe, and my favorite part, is that it’s not a thick, quagulated filling, but almost a hearty chicken veggie soup under that flaky crust.  And the seasonings are just plain incredible!

Try it, try it!!!!!!!  Please????

Chicken Pot Pie

{click title for easy printable}

Chicken Pot Pie Collage txt 3

Ingredients

  • 3 whole Boneless Skinless Chicken Breasts, Cooked, Seasoned And Cubed
  • 6 Tablespoons Butter
  • 32 ounces, fluid Chicken Stock Or Broth, Divided Use
  • 1 whole Large Onion, Diced
  • 3 whole Carrots, Thinly Sliced
  • 3 stalks Celery, Thinly Sliced
  • 2 whole Potatoes, Peeled And Finely Diced
  • 3 whole Garlic Cloves, Pressed
  • ½ cups Flour
  • 1-½ cup Milk {I Use Half Cream!}
  • 1 teaspoon Thyme
  • ¾ cups Frozen Peas, Thawed
  • 2 Tablespoons Parsley
  • 2 teaspoons Salt
  • ½ teaspoons Cracked Pepper
  • 2 teaspoons Worcestershire Suace
  • ½ teaspoons Italian Seasoning
  • ½ teaspoons Rosemary
  • 1 box Pie Crust Dough, 2 Crusts
  • 1 whole Egg
  • 1 Tablespoon Water
  • 6 whole 10 Oz Ramekin Cups

Set out pie crusts for easier spreading. Cook chicken and cube chicken, set aside.

Preheat the oven to 400* and start to prepare your filling:

In a large skillet or soup pot, melt butter on medium heat. Add the onions, carrots, celery, garlic and potatoes. Cook until the onions are translucent, about 10 minutes. Add the flour and cook stirring 6 minutes more. Stir in peas. Whisk in 2 1/2 or 3 cups chicken stock, and cook until starting to thicken nicely. Whisk in cream/milk mixture. Decrease the heat to low and simmer for 10 minutes, stirring often.

Add the meat, thyme, parsley, rosemary, garlic, salt, and pepper. Stir well. Add worcestershire sauce. Taste and adjust as necessary. You can add more stock here, if it seems too thick. {I added the rest of the carton because mine was!} Divide the warm filling among 6 – 10 oz. ramekins.

Cut the pie crust into 6 rounds slightly larger than the ramekins. Lay a dough round on top of each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the ramekin. Cut a 1 inch vent into each pie. Apply egg wash to the dough, which is 1 egg mixed with 1 T. water.

Line a baking sheet with foil; place the pies on baking sheets.
Bake 400* for 25 minutes or until golden and filling is bubbling. Let cool 5 minute before serving.

Ok, Suzie Homemaker, you’ve GOT THIS!  Come back and tell me how much your family oohed and aahed over this meal.  I know mine sure did!  :)

~T