I've always liked chicken, pies, and pots, but for some reason when you throw it all together, I'm not a huge fan. That is until my mom started making this chicken pot pie recipe. I believe it is a Southern Living Recipe, and we all know that Southerners know how to cook. There are 3 things that I can promise you about this recipe.
1. If you're a chicken pot pie eater, you will never use another chicken pot pie recipe again. If you're not a chicken pot pie eater, you will be converted.
2. You are not going to lose any weight eating it. That's why it is just an "every now and then" meal.
3. Your kitchen is going to look like a disaster area when you're finished. You may even feel like Bill Nye the Science Guy while you are boiling, sautéing, and baking.
Last night I made dinner for a family in our church that just had a baby. I doubled the recipe so that I could make enough for Jeff and I to eat. It is one of Jeff's favorites! It's great because you can do a traditional pot pie in a pie pan, or you can put individual servings in ramekins and top them with pieces of a pie crust or with phyllo dough. Here's the recipe:
Chicken Pot Pie
2 Pillsbury pie crusts (come in 1 package)
1/4 c butter (1/2 stick)
1/4 c flour
1 1/2 c chicken broth
1 1/2 c half and half
3/4 tsp salt
1/2 tsp pepper
2 T butter
8 oz mushrooms
1 small onion finely chopped
2 hard boiled eggs chopped
3 1/2 c chopped chicken (3 or 4 breasts) You can boil the chicken, but as my mom says, "Baking it is just so much better."
Preheat oven to 375 degrees. Melt 1/4 c butter and add flour in skillet. Gradually add broth and half and half. Cook until it is thick and bubbly. Stir in salt and pepper and set aside. Sauté onions and mushrooms in 2 T butter. Place pie crust in pan. Add veggies, chicken and eggs to sauce. Pour into pie crust and top with the 2nd crust. Make sure you vent the crust! Bake for 30-40 minutes. You may want to let it sit for a few minutes and allow some time for the sauce to thicken up a little more. Enjoy!