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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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
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. Remove 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. Remove from heat and add in vegetables and meat.
Cut slits in the top to allow for steam to escape when baking.
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. Instructions 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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