When my first child was born (10 years ago!), I had many lovely meals brought to my home by friends and family. This meal stood out as one of my favorites! It was made by my cousin, Kerri, and was just so comforting and delish!
I just made it again last week, and forgot that it fills 2 pie dishes. I only made enough crust for one, so the next night I used the leftover filling by heating it up and serving it over homemade biscuits! It was a huge hit with my kids, which means I need to pull this recipe out more often, and double it to make 2 Chicken Pot Pies and 2 meals of Chicken N’ Biscuits! All would freeze beautifully.
Chicken Pot Pie
2 carrots, sliced into 1/4 inch pieces
1 medium potato, cubed
1 medium onion, diced
1/2 cup fresh or frozen peas
***
6 Tbls butter
6 Tbls flour
2 1/2 cups chicken broth (homemade is great!)
1 1/2 cups heavy cream (I used whole milk)
1 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme, crushed
1/4 tsp ground sage
***
4 cups cooked chicken (can use this method)
Pie Crust Pastry (enough to cover the top of 2 pies)
In a saucepan, cook carrots, potato, onion and peas in a small amount of water, covered, about 10 minutes or until crisp tender. In another pan (skillet), melt butter. Add flour, cook and stir until mixture is golden brown. Slowly add broth, cream (or milk), salt, pepper, thyme, and sage. Cook and stir 5 minutes or until thickened and smooth. Divide chicken between 2 pie plates. Top with vegetables and sauce. Stir gently to combine. Place pastry over and cut slits on top.
Bake 425 degrees for 25-30 minutes (watch crust for browning).
Recipe for biscuits coming up!
This post is linked to:
Tasty Tuesdays @ Balancing Beauty And Bedlam
