Friday, November 25, 2016

One crust Chicken Pot Pie

It's the day after Thanksgiving and I'm sure you're full but this recipe is an easy one and can made with leftover turkey.  So go for it!!! Hope you had a very nice Thanksgiving and we should always be thankful. xoxo

Hi everyone:

This was a spare of the moment dish since I wanted to be able to use the chicken and carrots I used in my chicken soup from yesterday.  I had planned on making chicken salad but I'm unpredictable when it comes to a lot of my recipes.  If I get a thought I go with it when I have some things to use up.  As in the crust.  I had bought it to make an Apple pie but never did do it so I didn't want the crust date to expire so this is how this particular recipe came into fruition. It looks pretty good I think and I know the boys(grandson's) will enjoy it.

Note:  You don't have to make homemade soup FYI.  Canned Chicken Broth will be fine and you can use any cooked chicken.  Store bought Rotisserie chicken or leftover turkey would work or if you have no other choice canned and drained chicken.  All these suggestions are for in a pinch or no other option. LOL  

4 cups chicken broth (I measured mine)
1 large potato diced and cooked until tender* you can cook the potatoes and carrots together.
2 carrots diced and cooked until tender
1/2 cup frozen peas added to thickened broth along with cooked veggies
1/3 + 2 T. corn starch( it thickens much easier than flour) or use about the same amount of flour if you prefer. Note:  FYI: If you use all cornstarch it may be too thick to your liking so you can mix a tablespoon of cornstarch and the 1/4 cup flour. \
1 refrigerated pie crust

In a small bowl place corn starch and about 1/2 cup cooled chicken broth. Whisk until smooth.

In a large pot that you have placed your 3 1/2 cups chicken broth Gradually add smooth cornstarch mixture. Cook on medium heat until it thicken slightly.  Add cooked carrots,  potatoes and frozen peas.  Stir continually until it thickens.

 Pour into deep baking dish.  Cover with 1 refrigerated pie crust.  Pinch around edges. Prick top about 4 times and prick edges too. Sprinkle a little pepper on top and  Bake in a 400 degree oven for 15 minutes or until brown Allow to set for 10 minutes and serve.  Salad on the side would be my choice. Enjoy!

Note: To be safe place your baking dish on aluminum foil on a cookie sheet to catch any spills.  Mine was filled pretty close to the top so I was happy I did do the foil thing.


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