Chicken Pot Pie

About 2 weeks ago, our Associate Pastor and his wife had their second child. I am over the Helps Ministry which provides dinner for a week for those who have had surgery, a baby, or a death in the family. I was the first one to cook their dinner and decided I wanted to make them Chicken Pot Pie, not knowing it was one of her favorite meals. I didn't have a recipe to follow but I had made it several times before and it turned out good. I cooked it in 4 individual ramekins. They loved it!


My husband also loves chicken pot pie. I think he got kinda of jealous when I fixed it for them and didn't leave any for us. It was the day after Christmas as we were heading to my parents once I dropped off the food. So I told him I would make him one next time I had leftover chicken. As promised, I did! Tonight! We ate bone-in Roasted Chicken quarters Tuesday night and I fixed 2 extra so I could fix him Chicken Pot Pie. It turned out just a delicious as before! Here is the recipe:


Chicken Pot Pie


In a pot, melt 3/4 stick of butter, I use unsalted.
Add 1 small onion diced, and 2 cloves garlic, diced and saute 2 minutes.
Add 3 cups Frozen Veggies, I used Green beans, Lima beans, brown Lima beans, and Carrots.
Mix around for about a minute and then add 1 1/2 T flour. Stir until mixed well and add 1 can Cream of Chicken Soup. I use the healthy heart lower sodium can. Stir well and add 1 can evaporated milk. Mix well and lower heat to simmer. It will thicken fast. Turn off heat after about 4-5 minutes. You really don't want to cook this very long on the stove. You want you veggies to still have a bite to them when you eat it. Place in individual ramekins or you can place in a casserole dish. Unroll 1 Pillsbury Refrigerated Pie Crust and if you are using ramekins, cut into 4 even pieces. Place over ramekin and press down on sides to seal. Beat 1 egg with a teaspoon of water and brush over crust. Cut 2 small slices into each ramekin to allow steam to escape. Sprinkle salt and pepper over crust and place in a 400 degree oven until crust is brown, usually about 30 minutes.


This picture is a little foggy due to the homemade chicken stock letting off steam beside it.

If you want to make this into a freezer meal, it easily doubles. I would stop at the point of putting the filling in the ramekins or casserole dish. Thaw completely in the fridge over night and add the pie crust before baking.

ENJOY!!!

~Remember to put God first, and everything else will follow~