Ransom Family

Random Ramblings and Happenings

Chicken Pot Pie

on January 27, 2009



It really is better than these pictures make it look, I promise. (Mine has a few more “spices” from the bottom of the pot when I left it on medium heat too long, but it still tasted very good.)
Chicken Pot Pie
My sister-in-law made Chicken Pot Pie for my brother’s birthday dinner this week and I’ve been thinking about it since then. It is just SO yummy!
Ingredients:
2 Large Chicken Breasts
2 cups Water
1 teaspoon Parsley
2 teaspoons Dry Chopped Onion (or 1/2 cup regular onion)
1 teaspoon Oregano
1/4 teaspoon Pepper
1 teaspoon Garlic (or Garlic Salt-either way)
1 Family size Cream of Chicken Soup
1 cup Milk
2-3 cups Sliced Baby Carrots
5 Medium Diced Potatoes
1/2 cup Frozen Peas
1 can Cream Corn (I was out of the Regular kind, but it still tastes really good in it.)
Instructions:
Defrost Chicken if needed. Cut up chicken into small chunks. Put chicken in large pot. Dump water and spices on top. Let cook on Medium for 15 minutes. Add Cream of Chicken Soup and Milk and stir. Add in carrots, potatoes, peas, and corn. Stir and let heat until it is boiling. Turn heat down to low and let it simmer until the crust is made or longer to help it thicken.

Crust my Mom uses that is SO good:
Celery Seed Pastry Crust for Chicken Pot Pie
Ingredients:
2/3 cup + 2 Tablespoons Shortening
2 cups Flour
2 teaspoons Celery Seed (find this in the spice aisle or Poppy Seeds, Fennel might work too)
1 teaspoon Salt
4-5 Tablespoons Water
Instructions:
Cut shortening into flour, celery seeds, and salt (use a fork or a rubber spatula if you don’t have a pastry cutter) until particles are the size of small peas.
Sprinkle in water 1 Tablespoon at a time, tossing with fork until flour is moistened and pastry almost cleans the side of the bowl (I only needed 4 Tablespoons). Add in 1-2 Tablespoons extra, if needed.
Gather pastry in a ball and divide into four parts. (top and bottom crust of two pies). Roll out each piece separately on a lightly floured surface.

Place into greased pie pan and then fill with Chicken soup (there will be some left over probably. Good for a lunch or to freeze for another day or if you wanted to, you could make more crust and make some more pies). Add top crust and use a knife to make several holes in the top.
When cooking, use a cookie sheet underneath to catch any possible spills (just in case).
Bake at 350 degrees for 30 minutes.
Then, let it sit for five minutes to thicken (if you can stand it) and then enjoy with cheddar cheese on top. YUM!
Let me know if you try it out.

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