Monday, December 12, 2011

Momma's Chicken Pot Pie

Chicken pot pie can be a bit intimidating and time consuming. Chopping all those vegetables and fussing with a from-scratch pie crust could end up taking you half the day. And while I don't mean to lessen the greatness of such recipes, I would like to present you something much easier but nonetheless JUST as delicious. Allow me to present Momma's chicken pot pie.

Momma's Chicken Pot Pie
Serves 8

  • 1 box refrigerated Pillsbury pie crust
  • 1/3 cup salted butter
  • 1/3 cup chopped yellow onion
  • 1/3 cup flour
  • ¾ tsp salt
  • ½ tsp pepper
  • 1 ½ tsp. instant bouillon seasoning – chicken flavored, granular style (If you haven't worked with bouillon before, don't let this ingredient freak you out—it's very easy to work with and available in every grocery store)
  • 1 ½ cup boiling water
  • 2/3 cup milk
  • 1 large can chicken, drained
  • 1 can Veg-All vegetables, drained

Before you begin, dissolve 1 ½ tsp bouillon in 1 ½ cup boiling water. Let it sit. Preheat your oven to 425 degrees. Take your pie crust out of the refrigerator to thaw for about 20 minutes or according to the instructions on the box. Then chop your onion into small pieces. 

In a medium saucepan, melt butter over medium heat. Add onion and saute for one minute. 

Next we will make the roux! It will look a little scary at first, but don't worry, it will all turn out beautifully! Stir on flour , salt and pepper until well blended. (Mixture will be thick and gummy) 

Gradually stir in bouillon mixture. Then add your milk. Keep stirring! Cook, stirring constantly until thick and bubbly. It will thicken up in a few minutes. It may take a little while, so be patient! In this picture, it's almost there....

And in this one, it's just about there!

Grab your trusty cans of veg-all and chicken (be sure they're drained!) and stir until combined. Remove from heat.

By this time, your pie crusts should be thawed and pliable. Take one crust out of the plastic and place it in the bottom of your pie plate. Spoon your filling into pie crust and smooth it out. I won't judge you if you cannot resist licking the spoon at this point!

Then place the second pie crust on top and flute the edges using your thumb and index finger.
Bake for 25-30 minutes. Be sure to check it with 5 or 10 minutes to go to make sure the crust isn't getting overly brown. If it is, cover the edges with foil or a pie shield. 

Serve with a leafy green salad. And there you have it, comfort food at its finest! (AND its EASIEST!)

 Chicken pot pie makes for a happy Lover!

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