Chicken Pot Pies. You've got to check these out!

Here is another picture of them:

Chicken Pot Pies

I made about a half dozen of these when I was "nesting" with my second baby, and it saved me from having to cook on Sundays until my baby was six weeks old. These pies freeze really well and are delicious. Add carrots, celery and peas if you like (we prefer them without).

4 chicken breasts
2 cups potatoes, diced
1 cup onions, chopped
1/3 cup butter or margarine, melted
1/2 cup flour
2 cups chicken broth
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper

Pastry

4 cups flour

2 teaspoons salt

1 1/2 cups vegetable shortening, plus

1 tablespoon vegetable shortening

1/3-1/2 cup cold water

Cut the chicken breasts up into one-inch pieces and add to a large pot.
Cover just to the top with water and boil for 20 minutes, or until done.
Reserve the water (broth) for use later in the recipe.
Meanwhile, chop the potatoes and par-boil.
In a skillet over medium heat, sauté the onion in melted butter until tender.
Whisk in flour and stir until smooth.
Cook 1 minute, stirring constantly.
Add 2 cups of the reserved chicken broth and milk and whisk, stirring constantly, until smooth, thick and bubbly.
Stir in chicken, potatoes, and salt and pepper. Set aside.
To make pastry, combine flour and salt in a large bowl.
Cut in shortening into mixture becomes coarse crumbs the size of peas.
Add cold water 1 tbsp at a time and mix gently until dough becomes a sticky ball.
Divide into 8 equal parts.
On a lightly floured surface, roll 4 parts into 10-inch circles.
Place pastry circles into four 6-inch disposable pie pans.
Divide chicken mixture evenly into pie pans.
Roll the last 4 portions of pastry into circles.
Place over the tops of the pans and fold edges under and flute.
Cut slits in the top of each pie to allow steam to escape.
Cover tightly with foil and freeze for up to 2 months.
To serve, bake frozen pies uncovered at 400 degrees for 1 hour or until brown.

In the words of my DH "These are by far the best Chicken Pot Pies we have ever had"!! My first time making pot pies too I boiled 2 chicken breast with a chicken bouillon cube, salt and pepper and used the broth for this recipe and for making some chicken gravy to pour over the pies. I also used left over Country Green Beans and Onions,a can of mixed vegetables and whipping cream in place of the milk along with what else the recipe calls for. It was well worth all the trouble of making the crust for this recipe. I was very happy to hear my DH say these were the BEST EVER! He is sharing a pie with one one of his employees tomorrow, even Thanks so much for sharing the recipe! I am sure these would do well frozen then baked. We just like fresh ones

Review:
WOW are these good. The pastry and the filling are just excellent. I have something against peas in chiken pot pie, I think it turns out to be the only thing you can taste, so this was the recipe for me! I threw peas in my DH's pies and left mine Pea-less.

Country Green Beans and Onions


If you happen to be making bacon for breakfast one day, save a little of the bacon grease for this tasty recipe. Its a little indulgent in the saturated fat for everyday, but for an occasional treat its a flavor hit. Green, yellow, or Italian beans are all equally good done this way. If your family leaves any bacon behind you can add a little crumbled bacon. Mine never does
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1 1/2 lbs green beans (fresh or frozen)
1 large onion
1-2 tablespoon bacon grease
fresh ground black pepper