Thursday, June 7, 2012

Homemade Chicken Pot Pie

Comfort foods are some of the great joys in life.  It doesn't matter what is going on in the world around us, when you eat something that takes you back to a quieter time, a time when the concerns of today aren't even on the radar screen, something inside you relaxes and allows for a calm serenity to creep through your pours.  It's like hearing Ray Charles or Willie Nelson on the just brings a smile to my face and a warm feeling in my soul.

Of course the fact that these dishes are also so freaking delicious doesn't hurt either!

One of my favorite comfort foods is chicken pot pie.  I have never had a homemade chicken pot pie, I always just heated up the frozen kind, but comfort it brought me nonetheless.  After starting out my day on the wrong foot, clearly waking up on the wrong side of the bed, stumping my toe on the dog crate and hitting my shoulder on the door jam, I knew I needed something in the "comfort food" category. Since I was having a friend over for dinner I wanted to do something simple, something standard, but something that would knock her socks off as well.  Chicken pot pie seemed to fit the bill nicely.

As I was looking through a notebook of recipes I put together several years ago which contains close to 500 recipes I came across this one.  I also came across recipes for a million other dishes I have long forgotten about so maybe I should make it my goal to make something from that notebook once a week....hmmmm....that's a fine idea!  I might just do that....Sorry, I am easily distracted!

With my grocery list ready I ordered my groceries online (definitely a nice treat from the local Harris Teeter close to my house), picked them up after work and headed home to make my first ever homemade chicken pot pie!

Homemade Chicken Pot Pie
1 cup chopped onion
1 cup chopped celery
2 diced yukon potatoes
1 can Veg-All Mixed Vegetables
3/4 cup butter
1/2 cup flour
2 cups chicken broth
1 cup half & half
1 teaspoon
1/4 teaspoon salt
4 cups chopped cooked chicken
2 (15 oz.) packages refrigerated pie crusts

Rinse the chicken breasts and place them in a small pyrex dish.  Season with salt and pepper, a pat of butter on each breast and a little chicken broth in the bottom to keep them from drying out.  Cook for about 30 minutes at 350 or until they are done. 
Saute the potatoes in margarine for 5 minutes in a dutch oven.  
Add onion, celery and vegetables.  Saute for another 10 minutes.  
Add flour gradually to the sauteed mixture, stirring constantly for one minute.
Allow refrigerated pie crust to come to room temperature.  Meanwhile, combine half and half and chicken broth.  
Gradually stir into the vegetable mixture.  
Cook over medium heat, stirring constantly, until thickened and bubbly.  Stir in salt and pepper.  Add chopped chicken, stirring well. Add additional salt and pepper to taste.
Preherat oven 400 degrees.  Spray nonstick spray into a 9x 13-inch casserole.  Place pie crust in the bottom of the pan to coverm cutting to fit.  

Pour chicken/vegetable mixture over the pie crust, then top with the remaining pie crust.  Cut vents into the top of the crust.
Bake for 40 minutes or until crusts is golden brown.
Not sure you really need anything other than this for dinner...You have your protein and vegetables all in one dish!!
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