Posted by Donna:
I really, really like chicken pot pie, or I should say a really, really GOOD chicken pot pie. Through the years, I have eaten them in restaurants and made them here at home, but none of them hit the spot. When it comes to food and recipes, I know we all have our own individual likes and dislikes. What may taste great to one person may not taste that great to another.
Chicken Pot Pie
2 large chicken breasts, cooked (not fried, but boiled) and shredded---enough for 1 cup
1/4 to 1/3 cup chopped onion ( I only used 1/4 cup)
1/3 cup butter
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 and 3/4 cup chicken broth
2/3 cup milk
1 cup English peas, drained
1 cup diced potatoes and 1 cup diced carrots ( Cook the carrots and potatoes together 15 minutes, drain them and then set them aside until needed.)
2 unbaked pie crusts (My recipe for pie crust is also posted on this site.)
Preheat oven to 375 degrees.
After the chicken has been cooked and shredded, set it in the refrigerator until ready for use. Saute' the onion and butter until the onion is transculent. Add the flour, salt, and pepper. Slowly add the chicken broth and milk. Cook until it becomes thick. Remove from heat.
Mix all the vegetables and shredded chicken together and pour into the bottom of your unbaked pie crust. Pour the liquid on top of the chicken/veggie mixture. Level the top with a spoon. If you prefer, you can mix everything together before pouring it into the unbaked pie crust. Add the top crust and cut slits in it in order for the steam to escape.
Bake for 40 to 45 minutes. You want it to be golden brown on top. (One thing I did forget to mention-----I baked my bottom crust about 6 minutes before adding the veggie/chicken mixture---just to make sure it wouldn't be soggy. ) Let this set for 10 - 12 minutes before serving.
I won't change a thing about this recipe whenever I do make it. If you prefer to have more sauce, you may want to make a recipe and a half of it---just the sauce, not the veggies. I didn't use all of both breasts, either. I went ahead and did the two just to make sure---and saved what was left from the second one for a quick barbecue chicken sandwich---remember, not for Larry the beef guy, just for me!!!!!!!
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I really, really like chicken pot pie, or I should say a really, really GOOD chicken pot pie. Through the years, I have eaten them in restaurants and made them here at home, but none of them hit the spot. When it comes to food and recipes, I know we all have our own individual likes and dislikes. What may taste great to one person may not taste that great to another.
But having said that, I really, really do like this recipe for pot pie. It did "hit the spot." I've looked at this particular recipe (from allrecipes.com) for about a year; but, thought it was probably like all the rest. Since I knew this second round of "winter weather" was coming, I decided this would be great to have on hand----not for Larry the beef guy--- but, for me. I had to make him a pot of stew. I took some over to a couple of our widows from church to get their take on it. I told them they were my guinea pigs!!!!!! I'm anxious to see if they like it as much as I do.
Chicken Pot Pie
2 large chicken breasts, cooked (not fried, but boiled) and shredded---enough for 1 cup
1/4 to 1/3 cup chopped onion ( I only used 1/4 cup)
1/3 cup butter
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 and 3/4 cup chicken broth
2/3 cup milk
1 cup English peas, drained
1 cup diced potatoes and 1 cup diced carrots ( Cook the carrots and potatoes together 15 minutes, drain them and then set them aside until needed.)
2 unbaked pie crusts (My recipe for pie crust is also posted on this site.)
Preheat oven to 375 degrees.
After the chicken has been cooked and shredded, set it in the refrigerator until ready for use. Saute' the onion and butter until the onion is transculent. Add the flour, salt, and pepper. Slowly add the chicken broth and milk. Cook until it becomes thick. Remove from heat.
Mix all the vegetables and shredded chicken together and pour into the bottom of your unbaked pie crust. Pour the liquid on top of the chicken/veggie mixture. Level the top with a spoon. If you prefer, you can mix everything together before pouring it into the unbaked pie crust. Add the top crust and cut slits in it in order for the steam to escape.
Bake for 40 to 45 minutes. You want it to be golden brown on top. (One thing I did forget to mention-----I baked my bottom crust about 6 minutes before adding the veggie/chicken mixture---just to make sure it wouldn't be soggy. ) Let this set for 10 - 12 minutes before serving.
I won't change a thing about this recipe whenever I do make it. If you prefer to have more sauce, you may want to make a recipe and a half of it---just the sauce, not the veggies. I didn't use all of both breasts, either. I went ahead and did the two just to make sure---and saved what was left from the second one for a quick barbecue chicken sandwich---remember, not for Larry the beef guy, just for me!!!!!!!
1 comment:
I love CPP too! I have two recipes I like. One is traditional kind of like yours. The other has an Italian twist with spices and a cheesy biscuit type topping. Maybe I'll try yours sometime.
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