Chicken Pot Pie

Chicken Pot Pie – sound like a blast from the past. I never hear people talking about actually making Chicken Pot Pie from scratch. Chicken Pot Pie is truly described in its name – some cooked in a pot and then cooked in a pie shell.

Do you remember back in the 70’s and frozen foods were really only able to be cooked in the “real oven”? There were no microwaves back then so for Chicken Pot pie you had to wait the long 45-50 minutes to eat that oh so crusty pie crust and tasty pot pie filling inside.

Well, rather than have that small frozen food portion, you can easily make Chicken Pot Pie from scratch and big enough for your family. It will still take about an hour, but so much better and it’s a complete nutritious meal in one pie shell.

Ingredients for Chicken Pot Pie:

1 package forozen prepared deep dish pie shells – usually 2 in the pack.

1 lb bag of frozen mixed vegetables

1 full grilled chicken breast – cubed

2 Tablespoons butter

2 Tablespoons flour

2 cups milk

White pepper

Sea Salt

¾ cup sharp cheddar cheese (finely shredded)

Deep skillet or saucepan

Saucepan to cook the vegetables

Baking Sheet

Foil

Early in the day place your frozen pie shells in the refrigerator to thaw.

At cooking time, preheat oven to 400 degrees.

Cook the frozen vegetables according to package directions. Drain and set aside.

In a deep skillet, melt the butter on medium heat (#6). Gradually add the flour and stir well cooking for about 1-2 mins. Slowly add 2 cups milk. Stir well and constantly for 10 mins. You should have a thick soup consistency white sauce. Turn off heat. Add about a ¼ teaspoon or to taste white pepper and sea salt.

Whisk in cheddar cheese. Stir in vegetables and cubed chicken. Mix well.

Pour mixture into one pie shell and pat down.

Cut off the crust edge of the second pie shell. Carefully peel the pie shell to position on top of the pot pie mixture. Seal the two crusts together with a fork. You can dab your fork in warm water to help the sealing process.

Cut 2-3 slits in the top of pie crust to vent; otherwise the white sauce will come leaking out wherever it can escape.

Place the Chicken Pot Pie on a baking sheet lined with foil. There is nothing worse to clean than burned on Pot Pie on you baking sheet or the oven. Take the empty pie tin and place on top of the Chicken Pot Pie. This will prevent the top pie crust from baking faster than the bottom pie shell. Bake covered for 30 mins and 20 mins uncovered for a total of 50 mins baking time.

Remove from oven and let sit for 5 mins.

Serving Suggestions for Chicken Pot Pie:

Cut into sections and serve. Since Chicken Pot Pie consists of all the nutritious elements such as meat, vegetables, milk, and bread – it’s a complete meal in one. Of course a cool side salad is a nice accompaniment.

Enjoy this wonderful and easy Chicken Pot Pie recipe, which is a great reminder of what some call “comfort food”. We just call it “some good groceries”.

P.S.: You can substitute making the white sauce with a can of mushroom soup. I can’t eat canned soup because of the preservatives and MSG. But this is a quick alternative.