southern fried gal

I made Chicken Pot Pie for dinner last night. I got the recipe from a friend at church almost 8 years ago (sniff). She brought it to us for dinner one night shortly after BBC was born. What I love about this recipe is that it is pretty simple and it makes two batches at once. I usually cook one right away and freeze the other for a really easy and tasty future meal. Or you can pay it forward as my friend did!

Chicken Pot Pie
1 cup onions, chopped
1 cup celery, chopped
1 cup carrots, chopped
1/3 cup butter
1/2 cup flour
2 cups chicken broth
1 cup evaporated milk
4 cups chicken, cooked
1 cup frozen peas, thawed
1 1/2 teaspoon salt
1/4 teaspoon pepper
pie crusts (in a pinch I use Pillsbury refrigerated crusts)


Saute onions, celery, and carrots in butter in a large skillet over medium heat until tender. Add flour and stir until smooth. Cook one minute, stirring constantly. Add chicken broth and evaporated milk. Cook, stirring constantly, until thickened and bubbly. Stir in chicken, peas, salt and pepper. (I omit the onions – the things you do for love – and add mushrooms). Divide filling in half.


If freezing, allow to cool and freeze in one gallon freezer bags.


To serve, thaw filling. Bring pie crusts to room temperature. Shape bottom pie crust. Add filling. Cover with top crust. Pinch the edges of the two crusts together and then flute or crimp. Make a few slits in the top of the crust for the steam to escape. Bake uncovered for 30 minutes at 350. Then bake covered with foil for 30 more minutes.


Let stand 10 minutes before serving.


Enjoy!

 

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