Chicken Pot Pie Recipe
Can you solve this puzzle?
Why yes. The answer is chicken pot pie.
Do you remember, back in the 90’s, there was a game show called Classic Concentration? My Dad was a big fan of it… really he was and still is a fan of any game show period.
The things that shape us into the adults we grow up to be.
Don’t remember Classic Concentration? Here is a clip… wouldn’t you love to be this announcer guy? I think we can add this to the list of worst jobs ever.
Yes, I am very very easily amused. Forgive me.
Oh, look. Alex Trebek. I guess we all have to start somewhere.
Now, what you came for.
The chicken pot pie recipe.
This really is very simple and yummy.
First, start by cooking a whole chicken in the crockpot for 6-8 hrs. Season it however you want. I shake some salt and pepper on it, a few scoops of minced garlic, a pat of butter and then cover in water.
When the chicken is done, debone and shred.
You will likely have a lot of chicken from this. You can use all the chicken and make two pot pies by doubling everything listed below. Freeze one cooked pie if your family is not big enough (or hungry enough) for two pies. Then, dinner is done for one night next week and all you would have to do is heat it up at like 200 degrees until warm once it is defrosted.
Or, divide the shredded chicken in half. Use the first half for your pot pie and put the other in a ziplock bag and freeze to use later in a casserole.
Cook once and serve twice, either way you look at it.
Ingredients:
about 2 cups of cooked shredded chicken
10-12 oz pkg frozen mixed veggies
1 can cream of celery
1 can cream of potato
1/2 c milk (or half of one of the soup cans)
Pillsbury Refrigerated Pie Crust (click to view- it is the pkg that comes with two rolled up crusts in the box)
egg for brushing top of crust
salt and pepper to taste
In a large bowl, mix the soups and milk together.
Add some salt and pepper to taste.
Stir in the shredded chicken.
Stir in the frozen veggies.
Take one of the crusts and roll it out and place it in the bottom of your pie plate letting the crust come up the edge of the pan.
Plop the chicken, veggie, soup mixture in.
Take the second pie crust and place it on top of the mixture sealing the edges of the bottom and top crusts together.
Brush with egg.
Cut out vent whole in the crust. Simple or pretty, both will do. We live out of necessity here, so we keep it simple.
Bake at 350 until the crust browns- about 30-45 minutes.
Yum!!