The story of this chicken pot pie goes back about 7 years.
When my husband and I first started dating, we got into a pattern of sharing date nights. So during the work week, I took responsibility for planning and then on the weekend, he would take responsibility.
We live in a very rural area and there aren’t a lot of choices for eating out. You can only go to the same establishment so many times before it starts to loose it’s appeal.
This gave me the opportunity to get creative! One day, it was a rainy day, I believe I decided that I wanted to have chicken pot pie but I didn’t want to buy one of those processed ones at the grocery store.. They taste bad in my opinion.
So I made one from scratch.
Check out the recipe below.
5.5 cups flour
1 TBSP vinegar (top with water to make 1 cup)
This recipe makes 3 double crusts so it’s great for bulk meal planning or it freezes great.
Chicken Pie Filling
1-2 cups chicken (chopped to desired size)
1-2 cups mixed vegetables
1.5 cups cream soup or gravy
Preheat your oven to 350 degrees. Grease your pie plate.
Chop chicken. Cook in a frying pan until well done.
Combine chicken and vegetables in frying pan. Add in cream soup or gravy and bring to a simmer. (Add desired spices to taste.)
Mix pie crust. Divide it up and roll out your bottom crust.
Put the bottom crust into pie plate and bake for 10 -15 minutes
Roll out top crust.
Remove crust from oven, add filling and top crust.
Bake at 350 degrees for 30-45 minutes.
Now, in full disclosure, I have to admit that this recipe is not the healthiest… that’s why it’s a sometimes food in my house. One thing I can say about it is, it’s much better than the frozen ones at the grocery store and you can control the ingredients you use… which is a win in my book!