One of my all time favorite childhood meals was chicken pot pie however, I had never made it myself. Since it is the fall, I had received the latest Woman’s Day magazine with a slow cooker chicken pot pie recipe on the cover. That was my AHA moment and I knew then I had to make it. I decided not to cook it in the slow cooker because at the time it was full with a heap of chili (recipe soon to come). So I decided to tweak the recipe to what I had on hand and what I wanted to add in the recipe.
As I mention below, please note, when I cook I really do not do measurements. I just add a bit here and there and taste. But I did the best I could with the measurements.
Here is the recipe~
*I would like to preface one of the reasons I love to cook is that I don’t have to measure so I will try to do the measurements the best I can. I took the ingredients from a recipe but not the measurements.
4 chicken thighs (you can use skinless but I didn’t have those so I just took the skin off before I put meat into the filling)
1/2 cup onions diced
1/4 cup carrots diced
1/4 cup g pepper diced
1/4 cup celery diced
2 russet potatoes diced small
1 can cream of chicken soup (99% fat free)
1/4 cup frozen peas
(2) 9″ pie crusts (room tempature)
salt
pepper
oregano
garlic powder
Season chicken thighs with salt, pepper, oregano and garlic powder. Set in hot pot of 2 cups of water. Season water with salt. Cook chicken 30 minutes on medium high.
While chicken is cooking, dice up vegetables (except peas). Heat up skillet with 1 tsp of oil on low heat. Add vegetables to pan. Add in 1 tsp of salt and 1tsp of pepper. Cook until slight color on vegetables (about 12-15 min). Once cooked, turn burner off.
Once chicken is done, take out of water and set aside to cool.
Go back to vegetables and put in large bowl. Stir in cream of chicken soup.
Take chicken off the bones. Discard of skins and then bones. Add the chicken meat to the bowl of vegetables and cream of chicken soup. Season to taste.
Preheat your oven 350 degrees.
Get the 9″ pie pan and unroll one of the pie crusts on the bottom. Any of the excess you can either take off or fold into the pan. Take a fork and poke holes in the crust. Layer the filling mixture of vegetables and chicken and then add the other pie crust on top. Crimp the top around the edges either with your fingers or a fork to seal.
Poke holes in the top to allow heat to escape. Brush top with melted butter. Place foil around the edge to prevent burning.
Place chicken pot pie in the oven for 25 minutes.
ENJOY!
P.S. Sorry no picture. I thought about it after we ate it all. Next time!
Please share your experiences if you make the pot pie.
