Chicken Pot Pie

I'm making chicken pot pie for supper tonight.  My family loves it, and it is so easy to make.  From. Scratch.

Yep, you read that right.  No frozen pot pies for this girl.  I know exactly what's going into my family's dinner, and I just made the dough for the crust a few minutes ago.  It's really not that hard, and it's so worth the extra effort.  To be honest, though, there's not much effort involved either.

I previously posted my pie crust recipe with the instructions.  I hope you take a look at that.  Here's that link:
Perfect Pie Crust

Any pie crust will work for this...don't stress too much about making it yourself.  The point of cooking is to enjoy preparing food for our families.  No one needs any added pressure...just do what's best for you.

Chicken Pot Pie

2 Tbsp butter
2 medium potatoes, peeled & diced
3 large carrots, peeled & diced
2 celery stalks, with leaves, diced
1 medium onion, chopped
2 garlic cloves, minced
1 tsp fresh thyme leaves
1 cup frozen peas
3 cups cooked and shredded chicken
2 Tbsp flour
3 cups chicken stock
Salt & pepper to taste
2 uncooked pie dough disks

Preheat oven to 350 degrees.  Melt the butter in a large skillet over medium heat.  Add all vegetables, except peas, to skilled.  Season with thyme, salt, and pepper.  Cook, stirring frequently, until veggies are slightly soft.

Sprinkle flour over veggies and cook for 2 minutes, then add chicken stock.  Stirring frequently, cook for 5 minutes.

While veggies are cooking, prepare pie pans.  Spray 2 pans with cooking spray.  Evenly divide the chicken and the peas in each pan.  Spread to cover bottom.

I took the picture before I added the peas.  

Pour the vegetable mixture over the chicken and peas, dividing equally between pans.

Top with pie crusts, cut vent slits in top of each crust and bake for 30-40 minutes, or until crust is golden brown.  Let sit for at least 5 minutes before serving.


Note:  If you read this post from a couple of weeks ago...Winter Squash...you'll remember that I mentioned adding this to my chicken pot pie.  I forgot to do that when I made this dish and took the pictures.  I thought of it as I was pulling them out of the oven...lol.

If you have something like this that is dehydrated as in the post above, you'll want to rehydrate them before you add them to the filling.  Just cover in boiling water and let sit for about 20-30 minutes.  I usually do this before I start to chop my veggies, and then it's ready when I need it.  Then add the squash to the vegetables when you add the chicken stock.

If you're using fresh squash, you should steam it for 10 minutes first or cover with water and microwave on high for 5-7 minutes.  You don't want the squash to be firm, but you don't want it to fall apart either.  Again, just add it to the vegetables as above.

Thanks, and welcome to my world!


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