Day 2: Chicken Pot Pie
1 lb. cooked boneless skinless chicken, cubed or chopped
1 C sliced carrots
1 C frozen peas
1 or 2 cubed potatoes
1/3 C butter
1/3 C flower
1 3/4 C chicken broth, + some for boiling
2/3 C milk
1 or 2-9" pie crusts (I use Pillsbury refrigerated pie crusts--it really has a good flavor for being pre-made)
Seasonings: chicken base (not bouillon cubes, there is a difference), garlic, oregano, paprika, poultry seasoning, salt, pepper--all to taste
Preheat the oven to 425*. Lightly spray a pie pan or round 2 quart or larger casserole dish. Prepare your chicken to your preference; I actually boil the chicken pieces whole in water mixed with chicken base. When they are fully cooked, remove from the water and set on a cutting board to cool. Cube or shred, and set aside.
|Because my casserole dish is a bit smaller than the pie crust, I fold the extra over to create a thicker outer crust.|
Sometimes I like to have a top and bottom crust. If you are making the pie with a bottom crust, bake the crust for 5-7 minutes in the pan before adding the filling. It will help the bottom crust from getting soggy. This is soooo good and filling on a cold winter's night!
Luke 2:4-5: So Joseph also went up from the town of Nazareth in Galilee to Judea, to Bethlehem the town of David, because he belonged to the house and line of David. He went there to register with Mary, who was pledged to be married to him and was expecting a child.