I love those little frozen pot pies in the freezer section. I wanted to have a more frugal and healthy alternative. I found a Chicken Pot Pie recipe in the 1996 Southern Living Annual Recipes (pg. 75, submitted by Angie Williams) and I adapted it to have some ingredients I wanted to include. I will make two of these for our family.
I want a homemade crust, in order to be more frugal and know the ingredients. A pie crust is one thing I struggle with making. I have found a great pie crust that can just be pressed into a pan. I will use that pie crust for the pot pie and then try rolling it out for the top crust. Jessica Fisher’s blog (Life As Mom) is one that I follow regularly to help with my freezer cooking. This is the location of the wonderful crust. Click HERE for the link.
CHICKEN POT PIE
1/4 cup butter
1/4 cup flour
1 1/2 cups chicken broth
1 1/2 cups half and half (evaporated skim milk may be substituted)
3/4 tsp salt
1/2 tsp black pepper
2 Tbsp butter
1 small chopped onion
3 stalks celery
1 cup whole kernel corn
1 cup green peas
1 cup diced potatoes (boiled until tender)
3 1/2 cups chopped or shredded chicken (cooked. I put about 2-3 lbs in the crock pot in the morning and they are done in about 4 hours with no effort on my part!)
2 hard boiled eggs (chopped)
Deep dish Pie crusts for top and bottom. (store bought pie crusts are fine.)
Melt 1/4 cup butter in a heavy sauce pan over low heat. Add flour and stir until smooth. Cook for 1 minute, stirring constantly. Add in broth and half and half (or milk). Cook over medium heat, stirring constantly, until thick and bubbly. Stir in salt and pepper; set sauce aside.
In the 2 TBSP of butter, saute onions and celery until tender. Drain and stir veggies, chicken and eggs into sauce.
Pour into one pie crust and cover with the other. Cut slits on top of crust.
Bake at 375 for 30-40 minutes or until the top is golden brown. To prevent excessive browning of edges, cover the edges with strips of aluminum foil.
One Pie makes 6 servings.
FREEZER TIP: This pie can be assembled and frozen. On the day you are ready to cook, take out the pie and allow to thaw. Cook as directions state.