Saturday, February 28, 2009

Chicken Pot Pie

my sister keeps complaining that she doesn't have the domestic art cookbook. i don't think she really wants them; i just think she wants this recipe. it's the best chicken pot pie ever.

2 1/4 c. chicken broth 3 c. chicken breast, cooked & shredded
1/2 c. celery chopped 1 c. frozen peas
1/4 c. onion, chopped 1/4 c. fresh parsley, snipped
2 med. carrots, coarsely chopped 1/2 tsp. dried sage
3 tbsp. cornstarch 2 pre-made pie crusts
1 3/4 c. evaporated milk

preheat oven to 350. in medium saucepan combine 2 c. broth, celery, onions, and carrots. bring to a boil then reduce heat. cover and simmer for 5 minutes or until vegetables are tender. in a small bowl stir together the remaining 1/4 c. broth and cornstarch until smooth. slowly add cornstarch mixture to vegetables and broth. stir in milk. cook and stir for 1 minute. stir in chicken, peas, parsley, and sage. coat 2-qt. casserole dish with cooking spray then line with dough. gently pour chicken mixture into casserole dish and bake for 35-40 minutes until crust is golden brown.
* i do make a few changes. i omit the carrots and peas and add almost a whole bag of frozen mixed veggies. instead of baking in 2-qt. casserole dish i divide it into 2 pie pans and put one in the freezer; this recipe makes an excellent freezer meal. i use 3 pie crusts. i put one in the bottom of each pie plate and use the 3rd to cut into strips and lattice on the top of each pot pie.

LOVE this recipe! now maybe my sister will leave me alone about getting the cookbooks.  or maybe she should wait until mother's day, or her birthday, or another holiday where you receive gifts. :)


Arin and Troy said...

This really is the BEST chicken pot pie EVER!! Troy still asks if we have anymore chicken pot pie everytime I ask him what he wants me to heat up for dinner. We need to make some more to freeze.

sarah jane said...

Your chicken pot pie looks amazing. I am really excited to try out the recipe

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