Friday, September 2, 2011

Chicken Pot Pie

I love trying new recipes...

When my friend, Patti, made this yummy Chicken Pot Pie for our Bible study group one week this summer, I knew I needed the recipe. I've never made one with a pie crust before. My Mom always made it with biscuits on top, so that is what I've always done. And that is very yummy too!

So here's what it looks like before going into the oven...

And here's what it looked like just out of the oven...

And here's what it looked like on my plate. :) MmmMmm...good!

Chicken pot pie

2-10oz can chunck white chicken drained
2 boxes of ready made pie crust
6 tbs butter
1 cup diced potatoes (cook these a little)
1 cup chopped onion
1/2 cup chopped celery
1 cup frozen peas and carrots
2 cans cream of chicken soup
1/2 tsp ground white pepper
1/2 tsp ground sage (I didn't have any so I didn't use this)
1/2 tsp crushed rosemary (My husband said he'd do without it but I rather liked the flavor!)

Prepare bottom half of 2 pie crust shells and set aside. Melt butter and add vegetables. Sauté 5 minutes then add rest of ingredients. Mix well and divide mixture between the two pies. Place top pie crust on. Bake at 400 degrees for 10 minutes. Reduce to 350 for an additional 40 minutes.

Tip from Patti - I use the frozen onions and as a time saver I have been known to use the julienned cut frozen potatoes. The only reason for white pepper is appearance so I use black pepper because I didn't have white.



1 comment:

  1. I love chicken pot pie!!! We can't get soups here ready made (or the canned chicken) but I make my base from chicken bullion, butter, flour, cream, salt/pepper. Mmm. I use these same vegs.


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