Welcome to good ol’ fashioned supper time!
This brings back memories of eating Banquet Pot Pies when I was a kid. My favorite was the beef and the best part to me was the crust. (Still is!)
⇑⇑ Annie’s patiently waiting for a chicken bite or two. 🙂
How long has it been since you’ve crafted a chicken pot pie?
Or, have you ever?
It really IS easy!
To feed 4 human beings (and a bite or two for the dog), you will need:
- 1-lb of chicken breasts, cubed
- 16 oz of frozen veggies (I used about 8 oz each of corn and peas) I also added some sliced baby carrots for more color
- Minced or clove garlic and chopped red onion, whatever amount you like
- A healthy fat to cook garlic, onion, carrots, and chicken in (I used approximately a tablespoon of organic ghee)
- One 14-0z can of chicken broth, plus a little water
- Cornstarch (sorry I didn’t measure how much I used!)
- 2 pie crusts, I used ready-made
- Shredded cheese, optional
- I used the following seasonings: pink sea salt, pepper, Mrs. Dash Lemon Pepper, thyme, paprika, garlic powder, onion powder
New family member, cousin Thor, gets a lesson in begging from Annie
Haha! Don’t I look like a saint?! ⇒
If this were my daughter, Lacey, the crust would be homemade. I don’t have time for such nonsense! Just kidding! 😉
Alright, let’s get started.
- Have your crusts ready–on the counter warming to room temperature.
- In a chili-sized pan, melt the ghee over low-to-medium heat and add garlic and onion. Cook for a few minutes, until garlic just starts to turn golden and then add chicken and raw carrots, if you are using them. Add your choice of seasonings.
- When chicken is no longer pink, add broth and frozen veggies. Cook about 15 minutes.
- Place a teaspoon (or so) of cornstarch in a small cup and add some water. Stir until dissolved.
- Slowly pour the mixture into your pot of deliciousness while stirring. If after a few minutes, your concoction is not thick enough make another batch of the water and cornstarch, but probably use less this time.
- When it is the right thickness, add cheese, if desired
- Place and position the bottom crust in your pie plate. Pour the deliciousness into the crust.
- Position and seal the top crust. Poke a few air holes with a fork. Sprinkle some cheese on top, if you fancy that.
- I forgot to, but brushing the top crust with a beaten egg makes it look even more appealing.
- Bake at 425 degrees for 25-35 minutes, depending on your oven. I did 25 ish.
- Let set a few minutes and dish up.
Hey, welcome back. I haven’t done a meal post for a long while. I hope you try this one out.
If you have a different recipe, share it!
Next blog series will be about a quick (only 3 days!) adventure to my favorite place…Colorado.
I REALLY got some stunning photos. This was our first fall trip, so there are lots of quaking golden aspens to share. 🙂
Blooms for you!
Talk with you soon.
Blessings and blooms,
♥ Genuine heart-hunger, accompanied by sincere seeking after eternal values, does not go unrewarded. ~ Justine Knight
Everyone who asks, receives. Anyone who seeks, finds. If only you will knock, the door will open. ~ Matthew 7:8 ♥
Glad you’re here!