Anyway, several years ago, a good friend of mine invited us over for dinner. She made a chicken pot pie. I must have made a funny face, because she picked up on the fact that I was not too thrilled about her menu! So, I admitted my dislike and told her my reason, but like a trooper, agreed that I was open to trying her homemade version. I have to say, it was actually very, very delicious!!! I always wanted to ask her for the recipe, but never did. Last week I was looking for a new chicken recipe in my new Taste of Home cookbook that I won over at Dine & Dash a few weeks ago. I adapted this recipe that is actually for a turkey pot pie, but I had chicken, so chicken it is. You can use either one.
Pillsbury refrigerated pie crust (should sit out for 15 minutes)
1 large potato, peeled & diced
4 carrots, finely diced
2 celery stalks, finely diced
1 small yellow onion, diced
3 cloves garlic, minced
1 TBSP butter
1 -14 oz can reduced sodium chicken broth
2 TBSP all-purpose flour
1/2 cup milk
2 cups cubed cooked chicken (I used a store bought rotisserie chicken)
1/2 cup frozen peas
1/2 cup frozen corn
1/2 tsp salt
1/2 tsp dried tarragon
1/2 tsp pepper
- In a large saucepan, saute potatoes, carrots, celery, onion, and garlic in butter for about 5 or 6 minutes. Add broth, cover and cook until vegetables are tender, about 10 minutes.
- In a small bowl, combine flour and milk until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients; simmer 5 minutes longer.
- Fit crust onto a pie tin. Pour hot filling into crust. Place the second crust on top; crimp edges. Cut slits in top of crust.
- Bake at 350 for 35-45 minutes or until crust is light golden brown. Serves 6.