Good gracious, I haven't posted a recipe since November! I knew it had been a while but not that long. It is what it is though so there's no use crying about it. I'm just going to put this one out there with no promises about a weekly recipe right now. We shall just have to find out together whether I can get into some kind of routine again :-)

This is one of those adaptable recipes that can be a major made from scratch (ha!) delight or a take-some-short-cuts-and-it's-still-a-delight recipes. I've tried making homemade pie crust and frankly I've found the store bought ones to be just as good. (No offense to you homemade pie crust making women...I've just never made one that was so significantly better that it was worth the extra time and work.) I've also made this with fresh vegetables as well as frozen and both work just fine.

What you'll need:
2 cups chicken broth
2 cups boiled and shredded chicken (I use about 6 chicken tenderloins) 
3 cups vegetables of your choice (I have used the frozen mixed veggies for soup and I've also chopped up celery & carrots and mixed them with corn and green beans.)
4 TBS butter
4 TBS flour
1/2 cup milk or half & half
Italian seasoning
double pie crust


What you'll do:
Place one crust in the bottom of a pie plate and set aside.
Add your chicken and veggies to your broth and boil for 15 or 20 minutes.
Turn your heat down and let simmer.
In a small sauce pan melt your butter.
Add your flour, milk and Italian seasoning. (You may need to remove from heat so you do not scald your roux. It should be pretty thick.)
Add roux to the chicken and vegetables and stir until it is mixed in very well.
Pour mix into prepared pie plate. Unroll and add top pie crust, pinching sides together and cutting out small vents.
Bake at 350 degrees for about 30 minutes or until the crust is golden brown.

This has quickly become a family favorite and it's a hearty meal that goes far. One pie feeds six of us with enough leftovers for my beloved to take for lunch the next day. I'm excited about trying it this week with shredded beef, mushrooms, potatoes and onions. I'll keep you posted on how it turns out.


6 Comments

  1. I personally was able to have this wonderful pot pie that Marty prepared! It was FANTASTIC!! Going to make it soon!

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  2. Hi Marty! I think you forgot to add the flour to the butter for the roux! :-) Sounds yummy! -Allie H

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    1. Well it seems I did but at least it was only in the writing and not int he actual cooking ;-) I better go change that though, thanks!

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  3. Mmmm.... looks so good! I just make my pot pies with bisquick, because, well, I don't really like making pie crusts. ;0)

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    1. My Mother enjoys making hers that way as well :-)

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