Follower Friday: Chicken Pot Pie

Gosh, I love Friday. Even more today because when I woke up, it was snowing outside.  I'm so ready for Christmas and presents and lights and....food!  I have something REALLY exciting planned for the month of December so be sure to watch for it!

FOLLOWER FRIDAY goes to Sharon today.  I have A LOT of memories with my good friend Sharon.  We went to the same high school and by our senior year we were inseparable with her twin sister and our good friend Amy.  We went to games, dances, parties and had sleepovers together.  I love her dearly and think so highly of her!  Enjoy her recipe...


I'm glad Tiffanie asked me to do this! She is pretty much awesome and can I just tell you when I heard she started a blog with all things food I wasn't one bit surprised. One of my favorite memories of Tiffanie was her love for muddy buddies in high school. I can't tell you how many times I saw or heard of that girl making a batch and still to this day I think of her when I encounter the chocolatey, powdered sugar goodness!

Hey, I'm Sharon. I am a wife to the greatest husband and a mom to the funnest little 14 month old while pregnant with my second little one. Currently I am an online full-time student while being a stay at home mom with my Kamden Wade. We live clear over in Maryland right now and I try to record all our life happenings and keep everyone updated on our little family blog Live Every Moment. So, this time of year I really get in the cooking mood. It's the atmosphere, the cooler temperatures, the fresh air and it just all gets to me. I crave the comfort food, you know the kind that probably isn't very healthy for you. However, I also crave fruit like crazy so I think I'm balancing it pretty good!

This year I am a full time online student and pregnant with my second child so we'll be honest, I haven't cooked as much as I would like but at least a couple times a week I hunker down and make one of those meals that take a little longer. I love cooking homemade because let's be honest, that just warms my soul. This chicken pot pie is one of our favorites around here. 

For this, sometimes I have gone crazy and made my own condensed soup but most the time I use the great store bought kind! It's fast and who doesn't need that in their life! Also, I'm not good at measuring. I throw things in and eye it all the time so there will be a lot of 2-3's or 1/2-1's in here. It's really easy to adjust to your taste preference though!

Here we go!

Chicken Pot Pie
Pastry for a two crust-pie
2-3 medium carrots (chopped)
3-4 stalks celery (chopped)
3 medium potatoes (chopped)
1/2 onion diced small (I use dehydrated and I use less)
3-4 chicken breasts cooked and diced
2 cans cream of chicken soup
1/2-1 cup of milk (Use less or more depending on how thick you like)
2-3 cloves garlic (I just use a spoonful of the stuff from my fridge)
1 tsp parsley
1 tsp basil
Salt and Pepper to taste

Pastry for Two Crust 9" Pie (Betty Crocker Cookbook)
2 cups all purpose flour
1 tsp salt
2/3 c plus 2 Tblsp shortening (I use butter)
4-6 Tblsp cold water  

*You can also just use a bag of frozen vegetables of your choice. We don't do peas like a lot of recipes call for but you can use whatever vegetables your little heart desires!

Alright, get all those vegetables chopped up (unless of course you got the bag of frozen veggies). 

 Put them on the stove to cook and soften up until they are fork or knife tender. While those are cooking you can start your pie crust. I make my own but you can easily use one from the store.

 Mix your flour and salt in a bowl. Cut in your shortening or butter using a pastry blender or two knives until in small particles. Sprinkle with cold water, 1 tablespoon at a time, mixing with your fork until it starts to leave the sides of your bowl and add more water if necessary. Gather into two balls, one being a little bigger than the other to fit down in the depth of your pan and around the sides still. Betty Crocker says to refrigerate it for 45 minutes but as long as it's workable, I just refrigerate it until the filling is done. 

Preheat your oven to 425 degrees.

Drain the vegetables when they are tender, add your chicken, onion, soup, milk, garlic, and spices. I use dehydrated onions because I cry like a huge baby when I have to handle onions. If you are using fresh you might want to saute them with a little olive oil first to soften them up! Cook this on medium/low to get it all warmed up together.

 Roll out your bottom crust and lay in your pan, making sure it is tucked in the corners of your pan good. Cut off your excess with a knife and then add your filling. Roll our your top crust, lay it on top, and cut off the excess with your knife. I then go around the edges and tuck them the way my mom taught me how with pie crust.Do it however you please! Glaze with milk. Make pretty designs on top, go crazy, or just be lazy like me and cut slits in the top of your crust as well as poking with a fork. 

Put that lovely little thing in the oven and try to be patient for 30-35 minutes or until golden brown and the crust is cooked!

I just served it with a little fruit salad because honestly, your have your meat, your veggies, and your crust all in that one dish!

Enjoy and eat to your heart's content!


Have a great weekend!
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1 comment:

  1. Yum Sharon! Can't believe your cooking pregnant, I didn't cook anything! Way to go! I'm going to try this next week. Thanks.