Wednesday, February 9, 2011

Chicken Pot Pie

      Well, we had another snow day today.  That makes 6 1/2 for the school year so far.  We had 12 to 14 inches of snow last week and missed three days and then 6 more inches fell yesterday.  Most of the area south of us got even more than that.  Needless to say, it was a great day to make something hot and delicious that sticks to your ribs.
      My daughter suggested Chicken Pot Pie since we had some leftover chicken and the broth from a couple of days ago. We also found some scalloped potatoes that Grandma had sent home, so we threw in some of those which helped to thicken up the gravy.  Use whatever vegetables you have, I always keep some frozen mixed vegetables in the freezer just in case I don't have any in the fridge, but you can use whatever you have on hand. We also made our own pie crust, but store bought pie crust will work just as well.

Chicken Pot Pie

Leftover shredded chicken, about 2 cups or so
Chicken broth, we used about 2 cups
Vegetables such as potatoes, green beans, carrots, corn, and peas
Salt and pepper to taste
Pie crust

Pour the broth into a large skillet.  Add a thickening agent such as flour to the broth to create a gravy like sauce.  Add salt and pepper. Stir constantly until it bubbles and thickens and then add the chicken and vegetables until heated through.

Prepare a two crust pie crust.  On the bottom pie crust layer, pour in the chicken and vegetable mixture.  Top with the remaining pie crust layer.  Cut a few slits to allow the steam to escape.  Bake at 425 degrees for 45 minutes or until bubbly.  Place aluminum foil around the crust edges for the first 30 minutes and then remove for the last 15 minutes so the edges won't burn.

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