Homemade Chicken Pot Pie is the perfect meal for these chilly, fall days we have been having. And walking in the house my hubs called out, MMMMM, WHAT is that YUMMY SMELL? Yeah. It makes cooking for a man very, very fulfilling, yes it does.
|The Walmart brand pie crusts (Great Value) are surprisingly flaky. If I am lazy or in a time crunch I use those. Wendy recommended them too.|
Here is the Recipe for Chicken Pot Pie to Die For! It is adapted from one she found on All Recipes.com by Robbie Rice. She adds potatoes. (So I did too). Then I adapted a bit more by adding a half of a chicken gravy packet to my "broth" and I sprinkled in some added lemon pepper instead of celery seed. I added some leftover rice to one of pie instead of potatoes. You could also switch out turkey for the chicken if you prefer.
CHICKEN POT PIE TO DIE FOR
Chop and dice up all the veggies and chicken into a bowl. Add spices, flour, butter, milk and broth. Dump in 1/2 packet chicken gravy. Mix. Roll out pie crust and put in a 9 inch pie pan. Dump the pie filling into it. Cover with another pie crust and pinch the sides around with your thumb and forefinger to decorate. Bake at 425 for 30 minutes (more or less) or until golden brown on top. If the edges start to brown too fast put a strip of foil around them.
Let set out for 15 minutes before cutting into the pie so it will stand up better.
Enjoy! Serves 6.
|The "Great Value" pie crusts from Walmart are really tasty. I used these for the top and bottom, and they were on sale! SCORE!|
Try it one of these cold, autumn days after work. It only took about 30 minutes to bake.