My sister Melissa is my go-to-gal when it comes to delicious and easy things to make. Being a mother of four, she barely has time to breathe let alone cook, so she always comes up with simple yet creative ideas. Not so long ago she shared with me her recipe for Chicken Pot Pie. I love making it because it is one of those dishes that goes a long way but doesn’t take forever to prepare. So Mel Mel I dedicate this dialogue to you. Thanks for always sharing your cooking secrets with me. They are so scrumptious!
Melissa’s Chicken Pot Pie
4 Pieces Chicken Tenderloin (fresh or frozen)
2 Frozen Pie Crusts (the one’s you buy in 2-pk in aluminum pans)
½ Onion – chopped
1 Celery Stalk – chopped
Bag of Frozen Mixed Vegetable (the one with green beans, carrots, and some peas)
1 Potato – peeled and cube
1 Can Chicken Broth (or as much as you need – see below)
1-2 Tablespoons of Flour (or as much as you need – see below)
Garlic Powder (season to taste – meaning put as much as you would like)
Salt and Pepper (season to taste)
Preheat oven to 350 degrees. Put chicken in large pan of water to boil. While it cooks, chop onion, celery and potato. Remove pie crust from freezer to let thaw. Once chicken is almost done, remove from water and cut into bite size pieces. Pour water from pan. Put chicken, chopped onion, celery, and potato, ½ can chicken broth, and bag of frozen vegetable into emptied pot. Place on stove at medium heat to a soft boil. Mix flour with ½ cup chicken broth to make a thick mixture. Pour into pan with chicken and vegetables, stirring constantly while you do. This will thicken the ingredients. If you need more broth or flour, add to your taste. Just make sure to mix them well together and slowly add to chicken mixture or you may get lumps. And if you get lumps it is no big deal…it is just flour and chicken broth, it won’t hurt anything. Season with the garlic powder, salt and pepper. When it gets to your liking, pour mixture into one of the pie crusts. Then remove 2nd pie crust from aluminum foil and place on top. Pinch the edges of the two crust together to seal. Cut 4-5 slots in the top for venting. Place in oven and cook for about 45 minutes. If top starts to brown too much, place a piece of aluminum foil on top. Just lay it there, don’t wrap it. It is just to keep it from burning. Remove, let cool for 10-15 minutes, slice and serve. It will probably fall apart as you take out the slices so use a large spoon to remove. The mixture of the chicken and vegetables with the flaky crust will just melt in your mouth so savor every bite!
Note: You can use pretty much any vegetables you have. I have added broccoli, cauliflower, mushrooms, or whatever. And you can use fresh if you want but it takes a little more time to chop and you need to cook mixture a little longer (maybe 5-10 minutes) before you add flour/broth mixture. As I have said many times before, make it your own…you can’t go wrong.
Ideas for sides:
Tossed Salad with light vinaigrette dressing
P.S. If any of you have tried my recipes, please comment and let me know what you think. Thanks!