Did someone say “Chicken Pot Pie?”

Pot Pie is one of our favorite recipes.  Golden brown crust that is flaky and filled with warm veggies and tender chicken swimming in gravy- that is comfort food!  Any type of chicken will do, breast, bone-in thigh, whole chicken, whatever you have on hand.  If you boil a whole chicken, you will only need about 1/3 of the meat, so you can freeze the rest for another meal!  By boiling the chicken you will get the broth that you need also.

The herbs in the recipe are 3 of my favorite.  Each of these is very easy to grow and you can cut them fresh from your Garden almost year round.  Sage, Parsely, and Thyme add a warm comforting flavor very common in Southern food.

Pie Crust- click link for recipe

Filling:

2 tblsp. butter

1 tblsp. flour

1 breast and 2 thighs of chicken- any chicken parts will work

16 oz chicken broth

1 tsp each of ground sage,parsley, and thyme.

12-16 oz package of frozen mixed veggies

Salt & pepper to taste.

In a heavy sauce pan or dutch oven, melt butter and add flour.  Cook flour for 5-7  minutes without browning (this will keep the filling from tasting pasty)

Add broth, chicken, veggies and seasoning, bring to a boil.  Remove from heat, broth should be thickened.

Roll half the pie crust out and place in a deep dish pie pan- a 9in cast iron skillet works great.  Pour or ladle filling into crust.  Roll out the other half and lay over the top.  trim the edges of pie crust, cut 5 slits in top of crust.  Bake at 375′ for 30 minutes or until top is golden brown.  Let cool for 15 minutes, serve and enjoy.

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