We celebrated our big Christmas meal with a late lunch and our family on the 24th in anticipation of the winter storm headed our way. By the time Christmas afternoon rolled around, I started to have a hankering for some comfort food – specifically, “Chicken Pot Pie”.  Not wanting to get out of our nice cozy warm house to make a trek to the grocery store; I started digging around online as well as in our fridge.  I took about three different recipes I found and pulled together what ended up being a pretty yummy meal!

I only have a picture of the finished – half-eaten product… I was too busy slicing, dicing, stirring, etc., to take pictures (not to mention I didn’t know what I was doing at the time!)

First, make your Pie Crust and get it chilling in the fridge.

Preheat oven to 425.

Gather:

Chicken Broth (not sure how much, it was enough to boil the chicken and veggies)

2 Chicken Breasts

Veggies (I used:  celery, carrots, frozen green beans and frozen corn – approx 1/2 cup each)

2/3 c Milk

1/3 c Flour

Salt and Pepper

Here’s the gist of  how I pulled it all together:

I started with chicken broth on the stove on high, while it was heating up, I cut two chicken breasts into chunks and chopped a couple of sticks of celery and some carrots (approx 1/2 cup each).

I added the chicken breasts, celery, carrots, along with frozen corn and frozen green beans to the chicken broth and boiled it for about 15 minutes with salt and pepper.

After the chicken and veggies had boiled for 15 minutes, I set it aside and took 1 3/4 c of the broth to use for my cream.

In a smaller pot I started on the “cream” concoction.  I stirred together the broth, 1/3 cup flour and 2/3 cup of milk over medium heat, working to get the “lumps” of flour dissolved and stirred until it started to thicken.

Once you have the cream in good condition, roll out the first pie crust and place in pan.

Strain the remaining liquid from the Chicken and veggies. Discard the excess liquid (or save for another project) and place the Chicken and Veggies on top of pie crust, add some salt and pepper.  Then pour the “cream” mixture over the chicken and veggies.

Roll out second pie crust and place on top of your “pie” – seal the edges and make several small slits in the top crust to let the heat/steam escape.

Bake in the preheated oven for 30-35 minutes.  My edges started looking a little “golden brown” too early, so I took it out and MacGivered foil around the edges so they wouldn’t get “too” done and put it back in until it was finished baking.

Let the pie set for about 10 minutes before diving in.

I thought about adding some Cheddar Cheese (after it was already in the oven) –  I think I’ll try that next time!

I’d love to hear from you if you make one; let me know what you added or changed… I really don’t think you can mess it up!

Enjoy…

This is very quick easy… and yummy!

Gather:

1 cup unsalted butter, cold

2 cups all-purpose flour

3 Tablespoons White Sugar

1/3 cup ice water (or more, if needed)

Get Started:

I use mix Kitchen Aid Stand Mixer.  Add Flour and Sugar and mix.  Cut the butter into Tablespoon pieces and mix into the flour/sugar.  After all of the butter has been added, with the mixer on medium speed, add the cold water.  As the dough starts to clump, turn off the mixer and use your hands to make the dough into a ball.  If more water is needed, add a little bit and check the consistency until you’re happy with your dough ball.

Divide your dough in half and make two patties.

Place in fridge for at least 30 minutes before rolling out to use.

You can freeze it for later if you’d like.