Monday, August 16, 2010

Making It Monday: August 16th

I swear, I will do "Making It Mondays" that are not about making food...but not this week, or probably next, I will probably wait until all house guests and family are gone before I can really dive into my craft-making ness so hang tight to see my interesting creations and adventures learning to use my sewing machine...

But until that day arrives...more food! And on today's menu...CHICKEN POT PIE! It brings back lots of childhood memories, but I remember my Dad would feed them to us when Mom was working late or had a meeting.  Not the homemade kind, but the individual frozen ones...I loved them, I loved breaking the shell and then would eat all the veggies out of it first, then the chicken, then all the crust! Yum...

Now that Im older, the thought of the nutrition panel of said frozen pot pies makes me not want to get within 5 feet of I make my own..minus the day and a half worth of sodium!!

So, to start, gather:
-1 box Pillsbury pie crust (or you could make your way I was doing that though!)
-1/3 cup of butter
-1 medium chopped onion
-1 carrot diced fine
-1/3 cup of flour (i use whole wheat- because I can)
-1 large garlic clove (I had really TINY cloves so I used 3)
-1 3/4 chicken broth
-1/2 cup milk
-3 chicken breasts cooked (I had leftover grilled chicken from the night before)
-1/2 cup frozen peas
- parmesean cheese (optional)

1. Cook the bottom crust following the directions on pie crust- mine said bake for 10 minutes

2. In saucepan over medium heat, melt butter.  Add onion, garlic, and carrots until softened- mine took about 4 minutes. 

Then, stir in flour, and season with salt and pepper, stir until blended and the flour doesn't look "raw" anymore.

3. Stir in broth and milk- cook until bubbly and thickened.

4. Add chicken and peas.   I cooked it for a few minutes to warm the chicken and peas though then spooned the mixture into the pie crust.  I put Parmesan cheese on top just for some extra flavor. Top with second crust, seal edge, and cut slits into the top crust.

5. Bake 30-40 minutes until crust is golden brown.  I add tin foil to the sides of the crust so they do not burn and remove them where there is 15 minutes left of cooking time. Let stand 5 minutes before serving. 

ENJOY!!  Its simple yet yummy!!!!


  1. I just bookmarked this to hopefully surprise Matt with it one night! PS, you eat the chicken pot pies the way I do :-p

    Oh, and do you know if you can do this but as individual pies???

  2. Oh yeah, you can do it individually! I like that idea but we don't have the little individual dishes so I never have...maybe Ill buy them soon so I can make individual ones while Kale is gone because you can freeze the chicken mixture and make it a quick pot pie dinner!


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