Do you like chicken pot pie, but want an easy recipe that tastes like the old fashioned, slow cooked kind?
I have one for you that is better than mom’s —well, except for it is my recipe and it’s really the best.
You start with a pre-made crust, or your own. You can cook up chicken, or make it simple with a roistere one, and the sauce…..now that’s the amazing part of this recipe!
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.
Take along this Glorious Fruit Salad, or Raspberry Heaven. Add in a dessert like the popular Pineapple Dream Bars or a yummy Toasted Coconut Poke Cake , or try these Ooey Gooey Bars and you’re set. Everyone will be happy and grateful for this meal!
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 right after preparation, heat the oven to 400 degrees.
Line a cookie sheet that preferably with sides (like a jelly roll pan) with tin foil to catch any spills.
To make the creamy, yummy sauce:
In a large pot melt the butter on medium heat, then stir in onions and cook until almost transparent; add in the garlic and cook 3 more minutes.
Add in the flour and cook more 2 minutes; turn to low heat.
The reason you are doing this, is to cook out the ‘floury’ taste. But stir constantly or it will burn.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. Again, remove from the heat and add in vegetables and chicken.
This step prevents a soggy crust whether cooking immediately or freezing for later use.Take 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.Pour the chicken mixture into the pie plate and place the other crust on top, centering over the pie.Tuck under the crust and pinch to seal edges.
Cut slits in the top to allow for steam to escape when baking.
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 the layer of saran wrap – then cover with another piece of saran wrap to hold in it in place, and also preventing the paper from absorbing any moisture from the pie.
Place pie in a freezer bag if desired.
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, 2017
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