Hearty Chicken Pot Pie

Hearty Chicken Pot Pie
Hearty Chicken Pot Pie

 This is a PERFECT meal to take to a family with a new baby, someone who has had surgery, or just because.  

 I updated the classic chicken pot pie with some of my favorite ingredients to create a savory and comforting dinner.   Add some fruit, maybe a dessert and you’re set.

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Hearty Chicken Pot Pie

Ingredients:

16 oz. package frozen mixed vegetables

1/2 cup (1 stick) butter

1/4 cup flour

1 medium onion, chopped

1 Tbl. minced or chopped garlic

 1/2 tsp. Emerill’s original seasoning

Pinch of smoked paprika

1 tsp. balsamic vinegar

1/2 tsp. Montreal chicken seasoning

1/4 tsp. black pepper

1 Tbl. dried parsley

1 chicken bouillon cube (Knorr, or 2 tsp. granules)

1  1/2 cup water

12 oz. can evaporated milk

 2 – 2 ½ cups cooked chicken, cut into small bite sized pieces (rotisserie is very convenient here and it is easy to make 2 pot pies from 1 chicken)

 2 pie crusts, uncooked (refrigerated works very well; 1 box holds 2 crusts)

2 tsp. flour

9-10” pie plate (disposable tin if giving away) COOKBOOK - CFK Ad button


Directions:

If cooking after preparation, heat oven to 400 degrees.

Line a cookie sheet, with sides, with tin foil to catch any spills.

In a large pot melt the butter then stir in onions and cook until almost transparent; add in garlic and cook 3 minutes more.

Add in the flour and cook 2 minutes.     This cooks out the ‘floury’ taste. Hearty Chicken Pot Pie 1Remove from the heat and whisk in the water, canned milk, Emerills, paprika, pepper, balsamic, chicken seasoning and bouillon, parsley. Put back on heat and cook for 2-3 minutes, or until bubbly. Hearty Chicken Pot Pie 2Remove from heat and add in vegetables and meat.Hearty Chicken Pot Pie 3

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In the pie plate sprinkle evenly the 2 tsp. flour. This step prevents a soggy crust whether cooking immediately or freezing for later use.Hearty Chicken Pot Pie 4Take one of the pie crusts and place it in the pie plate on top of the flour. Arrange evenly and press down into the sides and bottom of the plate.Hearty Chicken Pot Pie 4Pour the chicken mixture into the pie plate and place the other crust on top, centering over pie.Hearty Chicken Pot Pie 5Tuck under the crust and pinch to seal edges.

Cut slits in the top to allow for steam to escape when baking.Hearty Chicken Pot Pie 6

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To bake immediately, place on foil lined cookie sheet with sides and bake for 45 minutes or until golden brown and bubbly. When baking, if the crust edges become too dark, cover with strips of tin foil.

For later use, cover with saran wrap, place instructions listed below on top of saran wrap and cover with another piece of saran wrap to hold in place.

Put pie in a freezer bag. Make sure to add the date and to use within 2 months. Hearty Chicken Pot Pie 7Instructions for baking frozen chicken pot pie:

Do NOT Thaw first!

Preheat oven to 400 degrees.

Cover a cookie sheet with sides with foil to catch any spills.

Place frozen pot pie on cookie sheet and bake for

1 – 1 ½ hours, or until golden brown and bubbly.

If the edges become too dark, cover with strips of foil.

Carrie Groneman’s recipe

Copyright Carrie Groneman, A Mother’s Shadow, 2013

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Comments

    • It is so hearty and rich, with all the veggies you just need some fruit and you’re set for dinner. I hope you like it and THANK YOU for ‘following’; I REALLY appreciate ya!!

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