During this past year my blog has seen a tremendous amount of growth. Not only in traffic but also adjustments that I’ve made and incorporated.
As a child I grew up eating those cute little frozen pot pies. I learned at a young age how to poke holes in the top and heat them up. To be honest, it’s still a comforting meal to me, and sometimes I’ll find them on special at the grocery store for $.75 each and buy a few.
I like to recreate some of my favorite boxed or frozen meals that I enjoyed growing up, and make them homemade without all that nasty sodium and preservatives. A few months ago (before our move) I posted a status update on my facebook that I was making a chicken pot pie using Pillsbury Pie Crusts. I asked if anyone would like the recipe and some interest was shown so I had planned to share it with you during our move. Unfortunately over the course of that move I misplaced my folder that I write all my recipes down in that I’m making and testing. Thankfully I found it, (in my son’s dresser drawer – what’s that about!!??) so now I can share this delicious recipe (adapted from this one) with you! Maybe it will bring about fond and comforting memories for you as well!
- 1/3 cup butter
- 1/3 cup chopped onion
- 3 cloves garlic, minced
- 3 stalks celery, sliced
- 10 baby carrots, sliced
- 2 medium yukon potatoes, peeled and diced
- 1/3 cup all purpose flour
- 1-3/4 cup chicken broth
- 3/4 teaspoon salt
- 1/2 teaspoon poultry seasoning (such as Old Bay)
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 cup milk
- 1/2 cup frozen peas
- 2-1/2 cup cooked, shredded chicken
- 1 box refrigerated pie crust (like Pillsbury), brought to room temperature
|Preheat oven to 425 degrees.
Begin by sauteing your onion with the butter in a medium saucepan.
|Add the garlic and celery, heat until just softened.|
|In a separate pot, bring water to boiling. Add carrot slices, then potatoes. Heat until just tender.|
|Stir in flour and whisk quickly until well blended.|
|Slowly add chicken broth, whisking immediately.
Add seasonings and continue to mix.
|Add milk, and whisk often keeping pot over medium heat until thick.|
|Once sauce has fairly thickened, add carrots and potatoes, frozen peas, then the shredded chicken.
Mix to combine.
|Roll the first refrigerated pie crust into a pie dish, cutting any excess crust off the edge.
Fill the crust with the warm pot pie mixture.
|Cover with the second pie crust. Center the crust over the bottom one, then flute the edges.|
|Cut a few slits in the center of the crust so steam can escape while it cooks, and bake for about 50 minutes. During the last 15-20 minutes, cover the edges of the crust with foil or pie crust savers.|
|Here’s an example of a nice clean cut slice of chicken pot pie.|