Thursday, September 5, 2013

Easy Peasy Chicken Pot Pie

A few of my friends get together once a month or so and trade freezer meals. This is really nice, because if 5 people do it, then you end up with 6 (counting the one you make) homemade freezer meals to use on those hectic nights.

The last two that we have done, I have made chicken pot pies. For one, they freeze really well, and for two, they are super easy to make.

I have had a few people ask me for my recipe, so here goes, try not to get lost in the uber complicated directions... ;)

Chicken Pot Pie

2 Chicken Breasts (Boneless)
1 Bag Frozen Mixed Veggies
Self Rising Flour
Chicken Broth
Refrigerated Pie Crust
Salt & Pepper to taste

Preheat the oven to 350. In a large pot, fill halfway with chicken broth and salt & pepper to taste. Then place the chicken breasts in the pot. Bring to a boil and reduce heat to medium and boil until the chicken is cooked thoroughly. remove the chicken and add the mixed veggies. Cook on a low boil until veggies get tender. While they are cooking, take a fork and shred the chicken into small pieces. Add the chicken back into the pot with the veggies.

Now, in a small cup, add 2 tbsp of flour and add water and mix to make a slurry (looks like milk) and then add to the pot. Let it boil for a bit to thicken. Repeat the process until the sauce is as thick as you’d like it. Take a nine inch pie pan and place one of the pie crusts on the bottom and trim the excess off the edges. After the chicken mixture has cooled a little, begin spooning it into the crust. Don’t overfill it. Then add the other pie crust to the top and seal the edges and trim excess. Place in the oven and bake until crust browns. Enjoy! (you may have enough mixture to make 2 pies, just freeze the extra one)

See? Easy peasy lemon squeezey (as moose would say)!

to the moon and back,

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