I love chicken pot pie in the winter time. It’s just a great warming and comfort food for me on the cold winter nights. I hadn’t made it forever, okay lets say never, but it turned out great. I have this great recipe in my recipe box. Oh and I made my own pie crust as well. It’s super easy. Here’s my recipe for the pie crust that can be done quickly. Plus it always turns out for me. One trick for rolling your pie crust out though: place your dough between two pieces of wax paper to roll it out. It makes it easy to transfer to your pie pan for sure.
My kids really liked this. It’s a great way to sneak in those veggies for them. They were gobbling them up. I like to make a lot of my meals ahead of time when my kids are napping. Then when it’s close to dinner I can just pop them in the oven. This is a great way to be able to do this. This can be made ahead of time. Cover it and put it in the fridge. Then once you are ready to bake it toss it in the oven. Also it is a great freezer meal as well.
1 c. of peeled & diced potatoes
3/4 c. sliced carrots
1/2 c. butter
2/3 c. diced onions
1 1/4 t. salt
1/2 t. pepper
1/4 t. ground thyme
1 t. garlic powder
1/2 c. flour
1 1/2 c. chicken broth
1 c. milk
3 c. shredded chicken
1 c. green beans sliced in thirds
1/2 c. corn kernels
2 pie crusts ( Here is the Recipe)
1 egg beaten w/ a T of water for an egg wash
Make your pie crust and roll the bottom crust out. Place in a greased pie pan. Poke about 4 times with fork in different spots. This helps get more heat into the pie. Boil the potatoes & carrots until softened. Saute butter and onions. Add all your seasonings. Next add flour and mix it well with onions and butter. Cook for a minute. Then whisk in the chicken broth and milk. Add potatoes & carrots & let simmer for a couple of minutes. Add the chicken, beans and corn. Taste and add more seasoning if desired. Pour filling into pie pan. Roll out top crust. Place on top. Cut off extra crust on the edges with sharp knife. Cinch the two crust together with fingers or fork. Brush top with egg wash. Bake for 30 minutes at 425 degrees.