CHICKEN POT PIE
Serves: 8
Effort: average
Comments: Recipe made
up by LaDonna. I freeze these up and
have ready to stick in oven when needed.
Jim does not and never has liked the store bought chicken pot pies. A few years ago, he asked me if I could come
up with a recipe for homemade ones. This
is the end results. I usually make up a
huge batch in the fall. One mess then,
and stick in the freezer. It's nice to
have these on hand to heat up on a cold winter's night.
Ingredients:
12 oz. frozen veggie’s
1/2 cup chopped onion
1/3 cup flour
3 cup cubed, cooked chicken
seasoning to taste
2 cans chicken broth
3/4 cup milk (1%
milk)
crust for double pie
little cornmeal
Pie shell recipe:
3 cup flour
1 teaspoon salt
1 cup shortening (I
now use Land O’Lakes baking stick with canola oil)
10 tablespoon cold water
Mix dry ing. Work in
shortening until resembles crumbs. Work
in cold water. Roll out thin on floured
surface. Put in tart pan.
Instructions:
prepare pastry: set aside
Cook mix veggie’s according to pkg. directions, drain.
In saucepan cook onion in a little butter til tender
Stir in flour & seasoning
Add chicken broth & milk all at once
Cook & stir til thickened & bubbly
Add veggie’s & chicken
Let simmer
Roll out dough for individual pie pan
Sprinkle pie pans lightly with cornmeal before adding pastry
Put crust in, then filling, and then crust. Make vent holes
Bake 400 30 -
45 min.
It’s good if you can make up the insides the day before and
let set in the
frig over night. Then put in shells cold.
Pie tins are 4 3/8" x 1 3/16" (They are called little tart pans)
“Ideas are funny little things….they don’t work unless you
do”