Cooking Wright

Chicken Pot Pie


3 chicken breasts cooked, (I use a Costco rotisserie chicken and pull the meat off the bone and chunk it)
5 cups chicken stock
2 chicken boullion cubes (I use 2 tsp of Chicken Better than Bullion)
6 Tbs butter
1 -2 onions chopped
3/4 cup flour
1/4 cup heavy cream (I use half and half or milk if I don't have this on hand)
2 cups medium diced carrots
2 cups potatoes diced
1 small package frozen corn
1 small package frozen peas (you can use green beans or broccoli or whatever veggies your family likes!)


Preheat oven to 375

In saucepan, heat chicken stock and extra boullion. Boil potatoes and carrots in stock until just tender. In a large pot, melt butter and saute onions over medium low heat for 10-15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock (drain potatoes and carrots out of stock first) to the flour, butter, and onion mixture. Simmer over low heat for 1 more minute, stirring, until thick. Add salt, pepper and heavy cream. Add chicken and vegetables. Mix well. Place the stew in two 8 inch pie pans and bake for 15 minutes. Add crusts (I like Trader Joe's pre-made pie-crusts) and secure to the edges. Make slits in crust and bake for about 25 - 30 minutes until crust is brown and done. If you want to save one as a freezer meal, bake it for only 15-20 minutes or until the crust is just barely turning brown and then remove from oven and cool completely. Stick it in a ziploc bag, removing as much excess air as possible, and freeze. When ready to use, put frozen pie in oven at 350 and bake for about 45 minutes (more time if you used a deeper dish) or until warmed all the way through.

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