Anyways, this here is my mom's chicken pot pie recipe. It's super easy to make and only has to bake for about 10 minutes!
The photos you see are just a little different than the recipe. I decided to make a smaller version because we really just don't need that many leftovers. Usually, my mom just puts the crust on top of the dish, but for this one, I decided to line the pie pan with crust and a little bit on top too. However, I really didn't love the crust to filling ratio. Overall, I prefer just having the crust on top, but you can always change it up to make it your own.
I also made this one with turkey left over from Thanksgiving instead of chicken! It's just so versatile! Lol.
Chicken Pot Pie
Adapted from: My Momma
Ingredients:
+/- 10 oz. frozen mixed vegetables (I use a package that has carrots, corn, green beans, and peas in it.)
1/2 cup chopped onion (I usually omit this.)
1/4 cup margarine
1/3 cup flour
3 cups cooked, shredded chicken
1/2 teaspoon salt
1/4 teaspoon sage
1/8 teaspoon pepper
2 chicken bouillon cubes
2 cups water
3/4 cup milk
1 Pie crust *recipe below
Directions:
- Cook the vegetables in salted water. Drain and set aside.
- While vegetables are cooking, melt margarine in a large sauce pan.
- Cook onion in the butter.
- Add flour, salt, sage, and pepper into sauce pan and stir to combine.
- Pour in the milk, water, bouillon cubes, and stir until thick.
- Add drained vegetables and chicken; stir to combine.
- Pour into a 7x11 or 9x9 casserole dish.
- Cover with pie crust, and cut off the edges.
- Bake at 450 degrees for about 10-12 minutes or until crust starts to look dry and browns just slightly.
1 1/4 cups flour
1/2 teaspoon salt
1/3 cup hard Crisco
3-4 tablespoons water
- Stir together flour and salt in a mixing bowl.
- Cut in Crisco until crumbly.
- Add water. Start with 3 tablespoons and then add more as needed until the dough comes together.
- Roll out the dough on a slightly floured surface.
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