There are now
days left until I move home to the States.
Today as my extra tidbit of information I would like to share a recipe with you. Homemade Chicken Pot Pie!
This stuff is soley responsible for my extra 5 winter pounds… Darn you Chicken Pot Pie!
Homemade Chicken Pot Pie
- 4 cups cubed cooked chicken
- 4 cups frozen southern style hash browns (thawed)
- 1 (16oz) package frozen mixed vegetables (thawed and drained)
- 1 can cream of chicken soup
- 1 can cream of onion soup
- (I use two cans cream of chicken soup instead of the onion)
- 1 cup milk
- 1 cup (8oz) sour cream
- 2 tbsp flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- Pie crust for top and bottom of two pies
The first step is to mix the first 11 ingredients into a large mixing bowl and stir well.
Then get out your two favorite 9″ deep dish pie plates.
Next make your pie crust! You can use frozen but I prefer to use my own.
- 2 cups flour
- 2/3 cup shortening (chopped)
- 1 tsp salt
- 1/2 cup ice cold water (1/4 cup added then add as needed)
(You will need two batches of pie crust)
Then cut your dough ball in half and roll it out (excuse the poor quality of this dough… I ran out of flour!)
Line your pie plate and press in.
Then fill with the lovely guts!
Roll out your second piece of dough and cover.
Pinch together the edges and clean off…
Using the extra dough make pretty leaves for your pie! (Optional of course!)
Next cut slits into the top for venting…
And you have a lovely ready to bake Chicken Pot Pie!
The best part of this recipe is that it makes two. One is made to freeze for up to three months!
Bake the one you intend to eat today covered at 400 degrees for 35-40 minutes then uncover and bake until golden brown. (Personally I found that I had to cook it for about half an hour longer than recommended before taking of the foil… but that may be because of the deepness of my pie dish, the fact that I messed with the recipe and not the cooking times, or my German oven! So play with it!)
For the frozen pie; bake at 425 degrees for 30 minutes then reduce heat to 350 degrees and bake an additional 50-55 minutes or until golden brown.
Top with a bit of cheese if you desire. And the most important step?
If you intend to eat it ALL the first night make it just like this! If you’re going to have a TON of leftovers you might want to leave the bottom crust out of the recipe. When you go to reheat it the next day it’s dry and bready and therefor extremely HEAVEY! So if you anticipate this lasting for a few days just cover it with a crust… (On the bright side this means you only have to make crust once!)