Friday, September 09, 2011

Food Blogging Friday: The BEST Chicken Pot Pie

I can honestly say in all my years on this earth that I have never found a better chicken pot pie recipe than this one. I haven't lived all that long but I challenge you to find one. This uses a white sauce instead of gravy and it is . . . yum!!

Okay, to start out with I made Pioneer Woman's Perfect Pie Crust. It was my first time trying it and yes, it was perfect. As a side note, I was tempted to try it with butter, and I think I will next time, but I used organic expeller pressed shortening and not Crisco.

http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

Then you take 2 tablespoons butter and melt it in a sauce pan. Add 2 tablespoons flour and stir to combine. Cook over medium heat for about a minute. Don't burn it!!


Add 2 cups milk. Whisk constantly to prevent lumps.




Here is the key to this recipe. No matter now long it takes you must wait until this mixture is thickened. I have had it thicken in 5 minutes and sometimes I cook it more like 15 minutes. You'll know. I'm not sure what the difference is but you'll have watery and runny pot pie if you don't have a thick sauce.




*Add 1 cup of cooked shredded chicken.




Add one bag of mixed vegetables (your preference).




Add one teaspoon of Nature's Seasons.




Add the chicken, vegetable, and sauce filling to your pie crust.




Please ignore the beauty of my pie crust. It was NOT beautiful. It was delicious but not beautiful.


Add the top pie crust.




Bake for 45 to 55 minutes at 350 degrees. I actually ended up baking mine longer because the Pioneer Woman's crust was a bit thicker than my usual. I just made sure that the top crust was baked and the rest was perfect.




I forgot to get a picture of it before we dug in! I had some hungry people to feed!!





* The chicken. I made this recipe and others with cooked shredded chicken that I will occasionally put 5 or 6 chicken breasts in a crock pot with carrots, onions and celery and cook all day. Then I will shred the chicken, measure it out into one cup portions and freeze it. Makes this dish super simple! If you haven't done that ahead of time you can just bake or boil (or whatever) your chicken.

This is one of our favorite recipes. I could make it in my sleep, I think. Anyway, enjoy!!




The BEST Chicken Pot Pie


jaimeschechter.blogspot.com




2 pie crusts


2 Tbsp flour


1 cup cooked shredded chicken


2 cups milk


2 Tbsp butter


1 tsp Natures Seasons


1 bag frozen mixed vegetables

Place one crust in deep pie plate. In large saucepan, melt butter. Add flour and cook for 1 minute. Stir in milk, stirring constantly to prevent lumps. Cook until thickened. Add chicken, seasoning and vegetables and stir. Pour into crust. Top with other crust and seal and flute edges. Bake at 350 for 45-55 minutes until golden brown and bubbly. Freezes well.

2 comments:

Jennifer said...

This IS the best chicken pot pie!! Now that I have the recipe, I'll have to try making it myself :)

Jaime said...

Thanks, Jen!