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Sunday, May 1, 2011

Easy Chicken Pot Pie

 This is a recipe that I've made up as I went after Thanksgiving several years ago.  It's a good way to use up left overs.  A rotisserie cooked chicken from the grocery store or a crock-pot-cooked chicken works really well for this.  I'll serve the chicken for dinner one night, then clean the left-overs off the bones and use those in my pot pie the next night.  If you have any suggestions on how to improve this recipe, please share them in the comments!!!!

4 tbsp flour
4 tbsp butter
salt & pepper to taste
2 14.5 oz cans chicken broth
1/2 of a whole chicken, cooked, picked off the bones, and cut into small pieces*
sm can corn, drained
sm can mixed peas & carrots, drained
1 box Pillsbury frozen rolled pie crusts, thawed (2 crusts)

Pre heat your oven to 350°F.  Make the gravy:  Melt butter, sprinkled with salt and pepper, in a large sauce pan over med-low to medium heat.  Add flour and stir with a whisk until well mixed.  Add broth a little at a time as the gravy thickens, stirring frequently with the whisk.  When the gravy has reached the desired consistency, reduce heat to low and stir in the chicken and vegetables. 

Line a 9" glass pie plate with the first pie crust, pressing the crust all the way into the plate.   Pour the filling into the crust, and place the second crust over the top.  Tuck or trim the edges, and press together with the tines of a fork.  Cut 2 or 3 slits in the middle to allow the pie to vent.

Bake in the center of the oven for 60 minutes, or until the crust is golden brown.  If the edges brown too quickly, cover them with foil after 20 or 30 minutes.  It isn't a bad idea to place a cookie sheet under the pie to catch nay drips; it's easier to wash the cookie sheet than to scrub out the oven.  Cool for 10 minutes before serving.

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