Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.
So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is SAVORY CHICKEN POT PIE!!
Who doesn’t like pot pie? I know I’ve never known anyone who didn’t keep a secret stash of pot pie boxes in their freezer at one time or another. You know, for that occasional craving or that night when there’s absolutely nothing in the packed fridge you want to eat. Yeah, depending on which brand you buy, they sometimes don’t seem to have enough “stuff” inside to really fill the little tin bowl. But it’s the combination of flavors that appeal so you look for the best brand and hope for the best. You can stop looking now. You can make your own fairly easily and fill that pie crust to the brim with flavor. I have several variations for homemade pot pie but this is one of my favorite chicken recipes.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 69 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
SAVORY CHICKEN POT PIE
3 T. butter, divided
1 small onion, finely chopped
1 red pepper, finely chopped
2 stalks celery, trimmed & chopped
1 lb. cooked chicken, chopped
1 lb. frozen mixed vegetables
½ cup chicken broth
1 can (10-1/2 oz.) cream of chicken soup
½ pkg. (15 oz.) refrigerated piecrust
Preheat oven to 425 degrees. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion, red pepper and celery. Saute vegetables, stirring occasionally, until softened, about 5 minutes. Add chicken, mixed vegetables, broth and soup to pot. Bring mixture to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Transfer mixture to a deep-dish pie plate. Lay piecrust over pie plate and trim using a sharp knife. Seal edge using back of a fork. Cut slits in crust using a sharp knife. Melt remaining butter; brush over top of piecrust. Bake until crust is golden brown, 10-12 minutes. Let stand 5 minutes before serving.
* A great way to use up leftover chicken…or turkey!
** To change the flavors up once in a while, use cream of asparagus soup and a Chinese veggie mix. Or you can use cream of mushroom soup and a winter veggie mix.
*** You can make your own crust but using refrigerated makes this a quick option to get it into the oven fast when you don’t have much time.