Welcome to my favorite family recipes, and some of my own discoveries. All of the recipes published here will be “tried and true”. I grew up with many of these recipes. My mom is a very good cook. We were a working class family, but we always had good food. Nothing fancy, but everything was good. I will also be sharing Mom’s best cake recipes.
Saturday, January 26, 2013
Easy Family-Style Chicken Pot Pie
I’ve always loved
chicken pot pie.A few years ago a
friend made a super simple, family-style chicken pot pie with frozen pie
shells.I’ve been making my own ever
since.I’ve used frozen pie shells,
frozen gluten-free pie shells, and refrigerated (rolled, in a box) pie
shells.I’ve made it with chicken, and
I’ve made vegetarian pot pies many times, with a variety of different
vegetables.It’s always good.
I like to use a
large shallow baking dish.As much as I
enjoy the crust, the pot pie is too dry when placing top and bottom crusts, so
I skip the bottom crust.
Chicken Pot Pie Ingredients
3 cups diced cooked
2 cans cream of
1 can cream of
2 soup cans milk
1 bag frozen mixed
vegetables, or vegetables of your choice
1 deep dish frozen
pie shells, thawed, or one refrigerated Pillsbury Just Unroll pie crust
1.Grease the bottom of a 11” X 13” baking dish.
2. Add soups and milk to baking dish. Whisk to combine.
3.Add vegetables and chicken.Stir to combine.
4. Top with pie crust. Don’t worry if there are gaps.
5. Bake in preheated 350 degree oven for about 1
hour. Turn up oven temperature if needed to lightly brown crust.
My friend used several thawed regular sized frozen pie
shells.She carefully pieced them
together to cover the entire bottom of the baking dish.As I said above, in the shallow baking dish,
it made the pot pie too dry.I just put
a single crust on top. The frozen crust,
especially the gluten free crust, breaks into pieces.I just evenly space the pieces around the
main center piece.The refrigerated
crust more amply covers the pot pie.
I typically use a traditional vegetable mix of peas,
carrots, and corn.The HEB store brand
frozen mixed vegetables has peas, carrots, corn and lima beans.I’ve used many different vegetable
combinations.Try vegetables such as
broccoli, asparagus, artichokes, butternut squash, mushrooms, and leeks.