Friday, March 01, 2013

Friday's Food: Homemade Chicken Pot Pie

Mmmm Mmmmm Good. 
A new favorite even.
I made this last night for the first time:

Every time I try something new, I have my husband rate it on a scale of 1-10. 
1=NASTY and we're having cereal instead
10= WOW make it again and I can't wait for leftovers again tomorrow!!!!

My son never rates anything.  He's six.  He dislikes anything besides hotdogs and pizza.  But he's a good boy and eats whatever I give him anyway.  It's taken work, and sometimes bribery, and always patience.  But he's doing GREAT at eating what he's given.  I figure eventually his taste buds will appreciate variety.

Anyway, before I had a chance to ask my husband his rating he offered a 10+
My son (when he f.i.n.a.l.l.y tried his first bite) got all wide eyed and also gave it a thumbs up.
Now that's really saying something.

So, here it is.  I hope it gets a 10+ in your home too.  If not, I apologize for getting your hopes up.  Kind of like when someone says a movie is the BEST movie EVER and will change your life,.....and you watch it and uh, fall asleep.

Chicken Pot Pie
1 can chicken chunks (or 2 chicken breasts chopped and cooked)
2 cans white potatoes (or 3-4 medium potatoes chopped and boiled until tender)
1 small package of frozen peas and carrots
1 can cream of chicken soup (or homemade cream of chicken soup)
1 1/2 tsp salt
1/2 tsp. black pepper
1 tsp. garlic powder

Mix all ingredients together in large bowl and pour into pie crust. Seal mixture inside pie crust with pie crust top.  Cut design into top and bake at 350 degrees (fahrenheit) for about 55 minutes or until heated through and crust is done.  Should be lightly golden brown. 

1 recipe Double Pie crust (or ready-made from store)
* pie crust recipe from Better Homes and Gardens Cookbook

2 1/4 C. all-purpose flour
3/4 tsp. salt
2/3 C. shortening
8-10 Tbl. cold water

In medium bowl stir together flour and salt.  Using a pastry blender (or fork) cut in shortening until pieces are about pea-size.  Sprinkle 1 Tbl. of water over part of flour mixture and gently toss with fork  Push moistened dough to side of bowl.  Repeat 1 Tbl. at a time until all of the flour mixture is moistened.  Divide in half and form each half into a ball.  On  a lighly floured surface, roll dough out flat to about 12 inch diameter.  To transfer the dough, wrap it around the rolling pin and place over pie dish, gently pushing it down to fill in the pie dish so it won't break when you put the filling in.  Do the same with the other ball of dough, place over top of filled pie.  seal seam and cutt off excess dough.  Cut slits in top for steam to escape.


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