Yum, Chicken Pot Pie!

My husband adores anything like pot pie, or shepherds’ pie. Any sort of warm, meat casserole, and he’s just happy as can be. (And why not? The man has good taste.)

I had a little bit of extra pie crust, so I made a heart!

Looks good enough to eat, am I right? 😀

So, here’s what you do:

  • Thaw some chicken, at least halfway, and then just put the pieces in a pot, and fill it up with enough water to barely cover them. Then add an onion, cut into at least quarters, 3-4 stalks of celery in about finger-width pieces. Make sure to occasionally stir the stock, so that the chicken doesn’t stick. (A wooden spoon is perfect for this) *Be sure to not be too far away from the stove, so it doesn’t boil over and make a nasty mess.Yes, I’m speaking from experience. 😛
  • Next, you get a 9″x13″ baking dish, and put veggies in it. In my opinion, a chicken pot pie always needs on the inside (besides chicken and gravy) is peas, carrots, and potato chunks. You want to make sure that the veggies are all about the same shape and size, just so that you can have more than one veggie in each bite. I also put green beans in mine. *Something that makes this super easy is just using a bag of mixed frozen veggies.*
  • Once the stock is done, (and a good way to tell is just to grab a piece of the chicken with a pair of tongs and see if it’s separating from the bone) carefully cut the chicken off the bone, and into chunks. Put the chicken pieces into the pan, and thicken the stock into gravy, then pour the gravy on top of everything else in the pan.
  • Make pie crust (or use biscuits),

Never-fail pie crust:

2 cups all-purpose flour

1 cup shortening

1 teaspoon salt

1/4 cup ice water (just make yourself a glass while you cook, very nice!)

Mix flour& salt together. Cut in shortening with a pastry blender until the mixture resembles coarse cornmeal. Add water, and mix only until mixture is moistened.

Makes 1 double crust, or 2 single crusts (or 1 9×13 crust)

  • roll it out, and lay it over the contents of the 9×13, poking a few vents in the crust before putting it into the oven at 450* for about 10 minutes or so, or until the crust is firm and golden.

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