One of our absolute favorite recipes is a chicken pot pie that a friend gave to me about 10 years ago. She got it from a company that sells cooking supplies but has changed a few things and made it amazing.
This recipe is my go-to recipe whenever I am making a meal for another family. I don’t know anyone who hasn’t asked me for the recipe. The best part is, it makes two pies so you can keep one for yourself and give or freeze the second. It is so much better cooked after being frozen than fresh after you make it.
First thing I do, peel, cube and start boiling my potatoes. Then while those are doing their thing, I get on with the rest.
Because it saves time, I use my canned Zaycon chicken (I will be post how I go about canning it in the next few weeks). Canning chicken saves space in my freezer and when I forget to pull it out to thaw early in the day, I can just grab a jar. The reusable chalkboard labels came from here. They have a huge selection and I use them for more than just canning. I use a chalk pen when writing on these, similar to this.
Drain the chicken and put it in your mixer. I try not to pulverize the chicken, just break it up a little.
I put all of my veggies in a bowl and mix together. I shred my carrots because then my kids can’t pick them out and they cook thoroughly. When you can poke through the potatoes with a fork, drain them and add them to your mixed veggies. Just set aside.
Now on to the BEST part. My oldest always wants to lick the spoon after I make the sauce. This is also no low fat meal…
Saute butter and onion in a pan.
when its good and bubbly, I add the flour and spices.
It’s going to get thick and smell amazing!
Chicken broth and whole milk is next.The milk makes pretty designs.
It’s going to get thick again. and look like country gravy.Mix the veggies and chicken together in a big bowl.
then add the sauce over it and mix together. I cheat and use pre made pie crust, only to save time. cover with another pie crust and…poke out a simple design on your crust. this is where one goes in the freezer and one in the oven. It comes out so pretty and I haven’t had much problem with it bubbling out over the edges, but I alway put a cookie sheet under it in the oven.
Let it cool for a few minutes before cutting into it. You should be able to get at least 8 big slices out of it.
And here is the full recipe:print it out. make it. Maybe it will become your family favorite too.
And it was pretty tasty. We gave it a thumbs up. My girls keep picking at it with a fork, so it doesn’t look so appetizing anymore.
