Chicken Pot Pie

Forgive my absence, but I’ve been over on the Frugal Hacks Forum.  Am I right to feel that the administrator ought to have the highest number of posts?  When I enabled the stats at the bottom of the page, suddenly everyone could see how many times I had posted and it became obvious that certain members are even more excited about it than I am.  Now I feel something akin to ovarian guilt – like I have to catch up.  Just try and talk me out of it, really, because I’m not sure I can keep up.

Here’s a little something to make it up to you.  My recipe for Chicken Pot Pie.  I guess it’s pretty good, because there’s never leftovers and the kids beg for it all the time.  I like it because (aside from the pie crust) it’s fast, flexible and easy.  And because it’s good.  Really good.

Chicken Pot Pie

  • 1 onion, chopped.  Don’t skip it.  You’ll never know what you’re missing, and you’ll go away thinking this recipe was ok but nothing special.
  • 2 Tbs. butter, because everything is better with butter.
  • 3-4 carrots, in bite-sized pieces
  • 4-5 diced potatoes.  We don’t bother to peel ours.  I’ve convinced the kids that it’s weird to peel potatoes.
  • 2-3 cups diced cooked chicken.  Whatever you’ve got.  I’m totally guessing on all the quantities here.
  • 1 large (28 oz?) can cream of chicken soup
  • 1-2 Tbs chicken bouilion base.  That yellow paste in the jar, or a small handful of salty cubes.  Just do it quick, when nobody’s looking.

Saute the onion in butter.  Add carrots, potatoes, and just enough water to nearly cover them.  Simmer 15 minutes or til carrots are nearly done.  Do not drain.  Add remaining ingredients and heat thoroughly.

Pour into two large pie pans lined with crust, and top with – well, with a top crust.  You knew that, right?  Cut some slits in the top, and consider using a cookie cutter to add a couple of cute cutouts to the top to make it look special because it is.  Bake at 325 for, oh, about an hour, til the crust looks nice and golden.  Or a little hotter for not so long.  Really, this is easy.  You can do it.

variations: 

I make mine in a 9×13, but still with enough crust to line 2 pie pans, top and bottom.

If I’m in a hurry, I use canned or frozen veggies.  With canned, just use the liquid from the can instead of water.

If my chicken isn’t already cooked, I cut it in small bites and saute with the onion.

If I’m out of cream of chicken soup, I’ll add some flour and milk after I saute the onion and make a white sauce for the base.  The carrots and potatoes will have to be simmered separately in this case.

Enjoy!

Comments

  1. This was good stuff! I’m trying to cut down on carbs, so actually used oat flour (different carbs, but not wheat) for the crust, and peas, celery, and corn instead of potatoes. It was really good! Thanks for the tip!
    I also wanted to let you know that I linked to your blog with mine. Mine’s not officially open for the public yet, but you’ll probably get a few visits to your old recipe posts from mine.
    So thanks! If you want me to not link to you, that’s fine too. Just let me know 🙂 Sophie

  2. hmmm I always use chicken gravy so next time I am going to try it with the soup.

  3. I’ve also seen recipes where you roll out biscuit dough and spread it across the top. I think that sounds yummy too and I think our family would like it, but there’s nothing quite like a crisp, flaky pie crust!

  4. If you want to skip on the crust because you want to take a break from it, you can always top it with large bread crumbs (crouton size) or mashed potatoes or what I like to do sometimes is I take a home made pancake mix but use WAY less milk and it becomes a dough instead of a batter and season it however I like, then roll it out and put it on the top. it comes out a little different than pie crust but it is still yummy.

  5. Oh my this sounds so yummy I will have to try it for my family.

  6. My family also really enjoys my chicken pot pie. As we’ve grown, so has the recipe. I use more chicken than you do, and no potatoes, but often throw in some peas. I also quit pre-cooking the carrots, and if the chicken isn’t well seasoned (HEB’s rotisserie works great!) I add some basil to the sauce. (I also skip the onion and boullion, but my pie crust is a little salty.)
    Happy eating.

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