16
Submitted by Jauna
"I'm not even sure where I received this recipe, all i know is that whenever i make it, it doesn't last long. I made this for my younger brothers and sisters and they devoured it! It's simple to make, and very healthy. You can actually get your kids to eat their vegetables and enjoy it!"
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
2 pies
- Serves:
- 6-12
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ingredients
-
PASTRY
- 3⁄4 - 1 1⁄2 cup butter or 3/4-1 1/2 cup margarine
- 2 1⁄4 cups flour
- 1 pinch salt
- 5 -6 tablespoons cold water
-
FILLING
- 1⁄2 - 1 cup butter
- 1 cup chopped onion
- 2 chicken bouillon cubes
- 1⁄2 teaspoon salt
- 3 cups milk
- 1⁄2 teaspoon pepper
- 1 (10 ounce) package frozen vegetables
- 1 1⁄2 cups chopped celery
- 1⁄4 cup flour
- 1 teaspoon thyme leaves
- 2 cups cubed or shredded cooked chicken or 2 cups turkey
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directions
-
PASTRY:
- Crumble salt, flour, and butter.
- Add water one tablespoon at a time.
- Stir lightly until dough clings in a ball.
- This should be enough for 2 pie shells.
- or what you can do is just let the dough sit and use a 9x13 pan and put dough on top.
-
FILLING:
- Sauté celery, onions and butter together.
- Add flour to make a paste.
- Add milk and bouillon cubes.
- Cook until thickened.
- Add vegetables and meat.
- If using pie shells, fill pie shells, and cover with remaining dough and bake at 375°F for 20-25 minutes.
- If using a 9x13-inch pan, pour the veggie/meat mixture in the pan, and then cover with a layer of dough.
- Bake at 375°F for 20-25 minutes.
- Another thing I like to do is take one of the pies and freeze them so that I can bake them later for a quick meal.
- -- or if you want, you can get the mini pie pans and make individual pot pies and freeze them for your family to eat whenever they please.
Questions & Replies
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Reviews
-
This is a very simple comfort food recipe! I have made it many times with a few alterations. I leave out the thyme and I use refrigerated canned cressent rolls for the crust on top. I only use a top crust and just unroll the cressents and lay them flat on top of the chicken mixture and bake as stated. Delicious, quick, and easy.
elizabeth_o_neil
-
This is the recipe I use all of the time now. I cheat and use a store bought crust and only put crust on top, otherwise there is too much for us. Sometimes I will make it with biscuits on top for a change. Thanks for sharing.
akmama
-
I would hardly call this a "healthy" recipe... quite the opposite, actually, but it was definitely a yummy cold-day comfort food. I used a pre-made crust and halved the ingredients in order to save time and use it in one pie plate. Used a mix of frozen baby peas, slightly pre-cooked sliced baby carrots, and a handful of frozen diced hash brown potatoes because that is what I had in the freezer. The roux of flour and butter makes it thick and creamy- most definitely UNhealthy especially when combined with the pie pastry, but a nice comfort food meal for an occasional indulgence.
cg880
-
This was great! Well worth the time to make. I did add a clove of garlic, some dried parsley flakes, and some dried dill weed too. There was plenty of pie crust for a top and bottom crust in a 13 x 9 inch pan, but it took more like 35 to 40 min. to bake. Excellent!
coolmom73120
-
I can only rate the pastry as I changed the recipe so much. Nice texture, could of been a little more crunchy. Over all a great savoury pastry recipe and so simple to make, I used my food processor. Added in the flour and butter, whizzed it until breadcrumbs texture, turned it down to low and added the cold water - easy!! Rolled and used it immediately, no resting time needed.
cookingpompom
see 11 more reviews
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Tweaks
-
My DH and I loved it! I did make some minor changes to make it vegetarian. I subbed one vegetarian bouillon cube for the chicken bouillon. I would have used the frozen veggies, but I didn't have them, so I sauteed 4 ounces of sliced baby portobello mushrooms with the butter, celery and onion. For the frozen veggies, I used a cup of frozen peas, one cooked cubed potato and about 10 cut up and cooked baby carrots. I divided the mixture into two 9 inch glass pie pans and added one cubed chicken breast to one of the pies and kept the other one vegetarian. My DH kept commenting on how good it was and can't wait to have it again tomorrow night. I've made many chicken pot pies in the past, but this was so yummy!! Thanks for a great recipe with a really nice sauce for the filling.
Louisville Mimi
RECIPE SUBMITTED BY
Jauna
- 1 Follower
- 4 Recipes
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