Chicken Pot Pie

With this cold weather upon us, I was trying to come up with a yummy meal using up some chicken breasts that would warm us up. I remembered that I had just bought a Jiffy pie crust mix, so the idea for a chicken pot pie was born! If you have never tried a Jiffy pie crust mix pie crust, you MUST! So easy, so inexpensive, so tasty! They have been slightly hard to find, so when I do find them next I intend to stock up!

Chicken Pot Pie

7-8 boneless, skinless chicken breasts
1 package frozen mixed vegetables
2 cans cream soup (I mixed cream of mushroom and cream of chicken and I used the low fat variety)
1 Jiffy pie crust mix prepared according to directions on the box

1. Bring a large pot of seasoned water to a boil. Add in chicken breasts and reduce to medium. When chicken breasts are cooked through, remove and allow to cool slightly until able to handle. Shred chicken with 2 forks. Preheat oven to 375 F.
2. Put shredded chicken, frozen veggies, creamed soup in large casserole dish. Mix until well combined. You may add a splash of milk to thin out the cream if needed.
3. Roll out prepared pie crust and place over top of casserole. Place casserole into preheated oven and bake until mixture is heated through and pie crust topping is a golden brown.

Chicken Pot Pie....from scratch

I bought a whole raw chicken last week. Well they also had the Publix Mediterranean rotiserrie chickens on sale which we decided to try. YUM! Well after that meal, I was not in the mood to eat another roasted chicken. I talked to my mom who suggested I use the chicken to make broth, then shred the chicken up for a recipe. So I made chicken pot pie. Here is the recipe.



Chicken Pot Pie



Broth

1 whole raw chicken
3-4 carrots
3-4 stalks of celery
1 onion
3 whole cloves of garlic
Salt and pepper to taste
Water



1. Place all ingredients into large pot. Use enough water to cover chicken. Bring to a boil, then lower to a simmer. Cover and cook for 45 min to 1 hour or until chicken is cooked through.
2. Remove chicken and shred.
3. Strain broth to remove veggies. At this point, I try to skim off some of the fat that will float to the top.

Crust

1 cup flour
2 tsp baking powder
1 tbsp butter
Pinch of salt
1/3 cup milk



1. Cut cold butter into small cubes
2. Put all ingredients into bowl and mix until forms into dough
3. Refrigerate dough

Pie filling

1 Tbsp butter
1 Tbsp flour
2 cups milk
1 cup chicken broth
Canned/frozen/fresh veggies of your choice
Shredded cooked chicken

1. Melt butter over medium high heat
2. Add flour to butter and cook for 1 min
3. Add milk and chicken broth and bring to a boil. Mine was very runny and didn't thicken well, so at this point, I had to add some cornstarch. You could also possibly add a can of cream of chicken to make it more creamy
4. Add in veggies and cook through
5. Add in chicken and remove from heat

Putting it all together
Preheat oven to 400 F
1. Remove dough from refrigerator and roll out. I chose to only use a top crust and to make it into a lattice pattern.
2. Put pie filling into oven safe baking dish. I used individual sized bowls, but you could make one large one.
3. Cover pie filling with dough.
4. Bake at 400 F until dough is brown and filling is warmed through

This recipe was very time consuming, but it turned out very delicious. I would recommed anothe method to make the sauce creamy, because mine was more soupy.