Monday, February 14, 2011

Aunt Jennifer’s Chicken Pot Pie

My Aunt Jennifer is one of the best cooks I know, so when a few years ago when she passed down her old recipe binder to me (I guess she was updating her recipes into a new one), I felt like I inherited a treasure book of secrets.  I always think of Chicken Pot Pie as the quintessential meal that people make to fill up someone’s freezer when they’re going through a rough time and so it was no surprise to me that Jennifer’s recipe was for 2 pies with the directions: “Make one and freeze one to give away.”

Yes ma’am.

This recipe is super easy, but I was really happy with how it tasted.  I put in a few more veggies than it called for, and it made for a very filling meal.

Side bar: I literally cannot eat or make CPP without singing a little diddy to myself of “chicken pot chicken pot chicken pot pie.”  My HS best friend (Hi, Kris!) and I had this as an inside joke, and like most good inside jokes, I had no clue where it originated from.  Enter google.  It took me about 3 minutes to find out it was from an episode of Just Shoot Me, where David Cross pretends to be Slow Donnie in order to get attention. 

It’s at 0:57.  And now, it can be stuck in your head too.  You’re welcome.

Anyways!  Cooking, right?  Yes, cooking.

For most of the recipes I made this week, I had boiled a lot of chicken and then shredded it.  This went into these pies, the tetrazini and the buffalo chicken sandwich. 


Aunt Jennifer's Chicken Pot Pie
14 oz frozen mixed vegetables (carrots, peas & green bean mix)
1/3 C butter
1/3 C flour
1/3 C chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 c chicken broth
2/3 c milk
3 c cooked shredded chicken (approx 2-3 chicken breasts)
2 pie crusts*

1. Melt butter
2. Add flour onion, salt and pepper.  Stir quickly to dissolve flour lumps.
3. Add broth and milk, stirring constantly.  Bring to a boil for 1 minute.
4. Add chicken and veggies.  Stir for a minute to thicken.
5. Pour mixture into 2 pieshells.
7. Bake at 425 for 40 minutes.  After the first 15 minutes, put tin foil on the edge of the pie crust to keep it from burning.

*I buy the Pillsbury pie crusts that are in the fridge/dairy section.  Take them out of the fridge before you prep to come to room temp.  Directions are on the box.  You will need a pie dish to make this in, and if you're giving one away you can usually find a disposable tin one with a lid in the plastics aisle.  You can also buy the frozen pie crusts already in a tin (buy 2) and 1 box of the Pillsbury dough as the top crusts for each of the pies.

I have also seen CPP recipes where, instead of using a top layer of pie crust, you use the Pillsburgy crescent rolls and lay it out in a lattice shape across the top.  This is intended to cut down on how much pastry dough is used in order to make the recipe a little healthier.  I’ve done this in the past, and it does turn out fine.  So if you wanted to healthify this a little bit, you could do that. 

I decided to make it the traditional way this time though.



Before & After.  The after-after?  An empty pie plate.  Yum!

If you freeze or give-away, include the instructions to reheat in the oven at 350 for 15-20 minutes.  For a truly authentic experience, be sure to add a Well, bless your heart as you deliver it to a friend or neighbor in need.

The next few day’s posts will be featured in one post at the end of the week explaining how I cooked *all* these meals in one day.  Yea, I’m superwoman.  No big deal.

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