The makings of the ultimate comfort food: chicken pot pie! Ours for tonight just came out of the oven- this one will be wrapped in plastic, then foil and frozen for a later date… Or as a meal for someone in need. I haven’t yet decided.
This recipe is a little time consuming as every part has to be made or chopped or peeled and cooked (including the crust!) so this is more of ‘Weekend Warrior’ meal instead of a weeknight meal. BUT, that being said, it does make enough for two so by freezing one, you could easily have a weeknight meal all set to go for that super busy night you are probably going to have in the next month!
*Side Note: this could be a lot easier if you purchased everything already done for you: a rotisserie chicken, potatoes and carrot that are maybe frozen or at least pre-cut, and a couple of pre-made pie crusts…
Ingredients / Directions:
3-4 tenderized chicken breasts, salt and peppered, oven baked or grilled (we did it grilled this time- so moist!) and chopped into bite sized pieces.
1 each potato and carrot per person, peeled, diced and boiled until just tender. Add ~ 1/2 cup peas in last minute. Drain.
2 celery stalks, 1/2 yellow onion, diced, 1/4 tsp garlic sautéed in a little butter.
Combine chicken, veggies and onion mixture in a large bowl, pour in two jars Heinz Turkey Gravy. Mix until evenly coated. Salt and pepper to taste.
Divide chicken mixture between two pie plates and top each with half of the pie crust. Slit the top of each, brush with an egg wash (milk can be substituted, but I’m not as much of a fan) and bake at 375-400 degrees for 55-45 minutes.
I recommend putting your pie plate on top of a cookie sheet while baking, as every time I’ve made this, some boils over.
Now for the pie crust:
This recipe will make enough for a bottom and a top or two tops like I did above.
Mix 2 cups flour with 1 tsp salt. Cut 2/3 cup shortening into flour with a fork until coarse and crumbly (o just use my hands).
One at a time, mix 5-7 Tbsp cold water into flour mixture until a soft dough forms. (I’ve almost always used the full 7 Tbsp, sometimes a little more).
Split dough in half, roll out on a floured surface.
Best and easiest dough recipe ever right? I use this recipe for apple pie too in the fall….
What are you eating tonight?