I get all giddy when the weather starts to turn cooler. My favorite seasons are fall and winter, so I am totally in my element from September to April! I am a huge sucker for comfort food. Roasts, casseroles and other heartier foods is definitely what I prefer. One of my favorite, and a favorite of my family, is chicken pot pie.
The flaky crust and hot,creamy filling loaded with veggies is always a welcome addition to our table. Laden with calories, but good for the soul! This recipe is very forgiving.You can add any veggies you have on hand. I usually add carrots, peas, green beans, potatoes, broccoli, and onions. Anything goes. The filling is creamy,thick and perfect to nestle the veggies in . Can easily be doubled. I made 12 of these one year to feed our church congregation. So yummy!
Old Fashioned Chicken Pot Pie by Liz Lanza
OLD FASHIONED CHICKEN POT PIE
Ingredients:
1 Tablespoon butter
2 garlic cloves, minced
1/4 cup diced onion
2/3 cup sliced or diced carrots
1 teaspoon salt (or more, depending on taste)
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup frozen peas
2/3 cup frozen corn
2/3 cup diced potato
2/3 cups milk
1/2 cup flour
2 cups cubed cooked chicken
1 refrigerated pie crust (from a pack of 2)
Directions:
1. In saucepan on stove top, combine butter, garlic, onion, carrots,potatoes, salt, pepper, and chicken broth. Bring to a boil and simmer until carrots and potatoes are tender
2. When carrots and potatoes are tender, add peas and corn and simmer for about 5 more minutes. Whisk together the flour and milk. Add to boiling mixture and return to a boil, stirring constantly; boil for 1-2 minutes or until thickened. Add chicken and stir.
4. Pour filling into a pie dish.
5. Roll out the pie crust and place over the chicken mixture,sealing the edges.Cut slits in the middle for ventilation.
6. Bake at 425 degrees for 30-35 minutes or until crust is golden brown and filling is hot and bubbly.
Happy Eating,
Liz
Coleen, this is actually one of the only recipes that my husband and kids will eat that contains peas. I try not to use cans of soup as much as I can. Although for some quick weeknight dinners I admit, I cheat and use them . 🙁 I have tried a few homemade recipes for cream of soups in the past, but have never liked the outcome. I will keep trying to find a substitute for canned creams soups. I will let you know if I find one. This recipe is a perfect use for leftover roaster chicken. Makes it super easy to put together.
so, liz…i made this tonight except i made a cornbread crust not the piecrust. yummy fixin's for the inside! thanks. xo
Yum!!! This will definitely be on my plate soon!!! 🙂
Shauna, you will not be sorry. It is so good!
I will be making this next wk!! YUM!!
Sarah, I hope you enjoy it. Wonderful recipe for pot pie!
Beautiful – and it sounds like it tastes as good as it looks!
Dana, it is!!! Pinky promise!
easy peasy! (hey, there ARE peas in there!) thanks, liz…love that your recipe shows us that a can of soup does not need to be included! i was wondering what to do with the leftover chicken from a roaster we just ate, so squeezing this into the menu this week; thanks! <3
Looks delicious, Liz! And from previous experience using a recipe of yours, I'm going to take a leap and say it tastes scrumptious! Perfect meal for a chilly autumn day 🙂