Post by Loupy on Dec 16, 2015 21:03:59 GMT -7
Chicken Pot Pie (plus crust recipe)
From: Jessica @ lifeasmom.com/
Chicken Pot Pie is a sure-fire favorite at my house. Flaky, buttery crust surrounds chicken, vegetables, and a delectable homemade gravy for delicious comfort food.
People seem so intimidated to make Chicken Pot Pie, but it’s really a super easy recipe. And it’s a great make ahead meal. I often make several at once, wrap tightly unbaked, and freeze them. How nice to pop a pot pie in the oven on a night when I don’t want to cook, but crave good home cookin’!
And this chicken pot pie is so much better than the store bought kind!
Preparation Time: 30 minutes
Cook time: 1 hour
Total time: 1 hour 30 minutes
Makes: 8 servings
Ingredients:
2 cups cooked, chopped chicken breast
1/2 cup frozen peas
1/2 cup cooked, diced carrots
1/2 cup cooked, diced potatoes
1/4 cup butter
1/4 cup chopped onion
1/4 cup flour
1 1/2 cups chicken broth
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried thyme
double pie crust
Instructions:
Combine chicken breast, peas, carrots, and potatoes in a bowl; set aside.
In medium saucepan, melt butter.
Sauté onion until clear.
Whisk in flour and cook until bubbly.
Whisk in broth and milk. Bring to a boil.
Reduce heat and simmer until thickened.
Stir in seasonings.
Pour over chicken-vegetable mixture and stir to combine.
Cool completely if preparing for freezer. Otherwise proceed with recipe.
Line pie plate with bottom crust.
Pour in filling.
Position top crust, crimp edges, and cut a slash in the top.
Bake at 375° for one hour or until crust is brown and filling bubbles.
If you want to make this ahead and freeze.
Simply wrap with foil before baking, label, and freeze.
To serve: Vent top and brush with milk. Bake at 450° for 15 minutes and then reduce heat and bake at 375° until crust is browned and filling bubbles, about one hour more.
Note: Mixed, frozen vegetables may be substituted for the peas, carrots, and potatoes.
This is also delicious made with cooked turkey.
Gramma John’s Pie Crust
From: Jessica @ lifeasmom.com/
Making pie crust from scratch is like kid’s play when you use Gramma John’s Pie Crust recipe. It’s simple and delicious!
Preparation Time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Makes: 8 servings
Ingredients:
1 cup unbleached, all-purpose flour
1/2 cup butter, cut into chunks
1/2 teaspoon salt
1 to 2 tablespoons cold water
Instructions:
In medium bowl, combine flour, 1/2 cup butter and salt with a pastry blender, or two knives held together.
Or use a food processor for quicker work.
Kids can do this with a fork if that is easier.
Work these ingredients together until they form pea-sized crumbs.
Quickly stir in cold water and combine until a dough forms.
Pat into a pie plate, pushing the dough thin and up the sides.
Use as is in recipes that call for an unbaked pie shell.
For other recipes, such asLemon Meringue Pie, you may prebake it for 10-15 minutes at 350 degrees until light golden brown.
Cool completely before pouring in your filling.
From: Jessica @ lifeasmom.com/
Chicken Pot Pie is a sure-fire favorite at my house. Flaky, buttery crust surrounds chicken, vegetables, and a delectable homemade gravy for delicious comfort food.
People seem so intimidated to make Chicken Pot Pie, but it’s really a super easy recipe. And it’s a great make ahead meal. I often make several at once, wrap tightly unbaked, and freeze them. How nice to pop a pot pie in the oven on a night when I don’t want to cook, but crave good home cookin’!
And this chicken pot pie is so much better than the store bought kind!
Preparation Time: 30 minutes
Cook time: 1 hour
Total time: 1 hour 30 minutes
Makes: 8 servings
Ingredients:
2 cups cooked, chopped chicken breast
1/2 cup frozen peas
1/2 cup cooked, diced carrots
1/2 cup cooked, diced potatoes
1/4 cup butter
1/4 cup chopped onion
1/4 cup flour
1 1/2 cups chicken broth
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried thyme
double pie crust
Instructions:
Combine chicken breast, peas, carrots, and potatoes in a bowl; set aside.
In medium saucepan, melt butter.
Sauté onion until clear.
Whisk in flour and cook until bubbly.
Whisk in broth and milk. Bring to a boil.
Reduce heat and simmer until thickened.
Stir in seasonings.
Pour over chicken-vegetable mixture and stir to combine.
Cool completely if preparing for freezer. Otherwise proceed with recipe.
Line pie plate with bottom crust.
Pour in filling.
Position top crust, crimp edges, and cut a slash in the top.
Bake at 375° for one hour or until crust is brown and filling bubbles.
If you want to make this ahead and freeze.
Simply wrap with foil before baking, label, and freeze.
To serve: Vent top and brush with milk. Bake at 450° for 15 minutes and then reduce heat and bake at 375° until crust is browned and filling bubbles, about one hour more.
Note: Mixed, frozen vegetables may be substituted for the peas, carrots, and potatoes.
This is also delicious made with cooked turkey.
Gramma John’s Pie Crust
From: Jessica @ lifeasmom.com/
Making pie crust from scratch is like kid’s play when you use Gramma John’s Pie Crust recipe. It’s simple and delicious!
Preparation Time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Makes: 8 servings
Ingredients:
1 cup unbleached, all-purpose flour
1/2 cup butter, cut into chunks
1/2 teaspoon salt
1 to 2 tablespoons cold water
Instructions:
In medium bowl, combine flour, 1/2 cup butter and salt with a pastry blender, or two knives held together.
Or use a food processor for quicker work.
Kids can do this with a fork if that is easier.
Work these ingredients together until they form pea-sized crumbs.
Quickly stir in cold water and combine until a dough forms.
Pat into a pie plate, pushing the dough thin and up the sides.
Use as is in recipes that call for an unbaked pie shell.
For other recipes, such asLemon Meringue Pie, you may prebake it for 10-15 minutes at 350 degrees until light golden brown.
Cool completely before pouring in your filling.
