One of my husband's favorite home cooked meals is chicken pot pie. I hated chicken pot pie as a kid, and still hate the frozen ones, but after tweaking this recipe I actually like eating chicken pot pie now.
Chicken Pot Pie RecipeIngredients:
2 cups of cooked chicken, shredded or cut into bite-sized pieces
2 cups of Grimmway Farms baby carrots, cut into bite-sized pieces and cooked
3 medium potatoes, cut into bite-sized pieces and cooked
2 cans of cream of chicken or mushroom soup
1/2 tsp of pepper
1/4 tsp of salt
2 pie crusts
Boil carrots and potatoes separately. When slightly tender, drain and allow to cool until you don't see steam coming off of them.
Combine chicken, soup, salt and pepper. Gently stir-in potatoes and carrots until coated with the soup.
Place one pie crust in a pie plate. Pour chicken and vegetable mixture into pie crust. Cover with the second pie crust. Crimp the edges. Make 4 slash marks in the top of the crust to allow steam to escape.
Bake at 375* until the top pie crust is golden brown.
We usually have half of the pie left over. I allow the pie to cool completely. Then I gently wrap the leftovers in parchment paper or waxed paper. Then wrap a second time in aluminum foil and place in the freezer.
We usually eat the leftover pie within 2 weeks. I unwrap the pie, allow to thaw, and heat it up in the oven.
Does your family eat chicken pot pie? Do you cook it from scratch or use frozen?
Disclosure: I received a coupon for a free bag of Grimmway Farms carrots in exchange for this post. I accepted the coupon because I always buy Grimmway Farms 5 lb. baby carrots at my local Price Rite for my family to eat. Grimmway Farms also sells produce under the Cal-Organic label and may be found in your local grocery store.