Homemade Chicken Pot Pie

I tried my good friend Jennie's recipe today and it was gooood. I love food. I love cooking yummy things to eat! It is a hobby for me, I am thinking. I love making things from scratch. So much cheaper, and better for you. I know what every ingredient is! LOVE that. Anyways, I posted a picture of it on facebook and got some request for the recipe. So, here ya go!

• Chicken Pot Pie


• 1 1\3 cup frozen peas and carrots


• 1 c diced potatoes (if using fresh, raw ones, dice and cook a bit first. I put them in my trusty pampered chef microwave cooker bowl for 5 minutes with a bit of water and it was perfect.)


• 2\3 butter ( I didn't use quite that much)


• 2\3 c chopped onion


• 1 t salt


• 1\2 t pepper


• 3 1\2 cups chicken broth


• 1 1\3 c milk


• 6 cups cooked, diced chicken (I just cooked 2 chicken breasts and chopped them up. Probably wasn't 6 cups, but it was enough for us!)


• 2 pie crusts


• Rinse frozen peas and carrots. Melt butter, stir in onions, flour, salt and pepper. Cook stirring contantly until bubbly. I used a whisk. Remove from heat. Stir in broth and milk. Heat to a boil, stirring constantly with whisk. Boil and stir for 1 minute. Stir in chicken and veggies. Pour into a 9 x 13 pan.


• Place 2 pie crusts over the top. Bake at 425 for about 30-35 minutes until the crust is golden brown. You will want to put pan on a cookie sheet to catch the sauce that will bubble over.


• If you don't want to buy the pie crusts, make them! I got this recipe a few years ago from Sister Taylor who is an amazing cook! It is yummers!




• No Fail Pie Crust (I have included the entire direcitions for the pie crust in case you want to use it for dessert pies, not just for this pot pie recipe. Hope it is not too confusing.)


• Sift together:


• 3 1\2 cups flour


• 1 T sugar


• 2 scant t salt


• Then cut in 1 1\2 cups shortening with a pastry blender. Keep going until the shortening pieces are about the size of peas.


• Beat together and stir into the above mixture to moisten: 1 egg 1 T vinegar 4 T cold water Knead lightly and form into 5 equal portions. (For the pot pie recipe, I just used enough to cover the pan. I put the rest into the fridge and will probably make an apple pie from the leftovers.)


• Roll out between two sheets of Saran wrap; this makes it so easy! Rolling pie crust can be a pain and doing this way works perfectly! Remove top sheet of saran wrap and fit tightly into pie pan (if you are making a pie).


• Bake at 400 degrees for 10-15 minutes if you want to use it for a pudding pie. If using it for an apple pie, follow directions for the kind you are making.