With the weather being so cold and snowy a little comfort food is necessary. Homemade chicken pot pie also gives a sense of satisfaction when it comes out of the oven, the pie crust all brown and flaky. I make my own crust sometimes and other times I just buy a pre made tender flake crust. If you want to showcase it you can even make it in a large caste iron skillet.
- Recipe from http://chefmichaelsmith.com/recipe/old-fashioned-apple-pie-2/
- 2 Chicken Breasts cooked and diced (you can do this ahead of time and keep in the fridge until your ready to use.
- 1 1/2 Cups of Frozen Hashbrowns (or diced uncooked potatoes)
- 1/4 C Margarine or Butter
- 1/2 Onion chopped and diced
- 2 Cups Frozen Peas and/or Corn defrosted if possible
- 1/4 Cup Flour
- 1 Cup Chicken Broth
- 1/2 Cup Half and Half (milk would be fine to substitute)
- On medium heat, covered, cook hashbrowns or potatoes in butter approximately 10 minutes if using uncooked potatoes, add vegetables and saute for 5 more minutes. Add flour and cook for 2 minutes. Combine half/half and chicken stock and add to the pan and stir until thickened.
- Roll out larger dough disk to fit into a greased 9×9 pan, it should overhang over the sides. Add cooked pie filling and cover with second pie crust crimping the edges and cutting off any extra dough. Brush with a beaten egg and cut several vent holes in the top. Bake at 400 degrees for approximately 45 minutes or until crust is browned and cooked.
Recipe used and modified from: http://www.food.com/recipe/homemade-chicken-pot-pie-128566