Monday, March 21, 2005


It has finally happened. I made something for dinner that my husband liked well enough to ask for again. This is the first time in seven years that this has happened! And to make it even more gratifying, it was a recipe that I made up myself, so I get all of the credit, sort of.

I made a chicken pot pie. My husband loves those disgusting frozen things that cost 50 cents and taste like cardboard, but they have so much extra sodium and fat that I just couldn't stand them any more. So I thought that I would try to figure out my own recipe. I'm one of those trial and error type people and I figured that women long ago didn't need a recipe so neither did I. It was really easy and very delicious, but it's not like I invented the idea of Chicken Pot Pie, so I can not take all of the credit.

The HH's Chicken Pot Pie

1/2 pound Chicken
1 can of Chicken Broth (10.75 oz)
1 cup Water
1 cup chopped carrots
2 cups diced potatoes (I used plain old russets, to help thicken the stew, but if you use red or new potatoes, they will hold their shape better)

2 Tbls Olive Oil (approx.)
1 large Onion, chopped
1 cup frozen veggie of your choice: Peas, Green beans, Asparagus, ect.

1/3 cup Water
1/3 cup Flour
2 Refridgerated Pie Crusts (yes, you can make these from scratch, and yes, I do know how to make my own, but sometimes quick is good!)

Cut Chicken into small, bite-size pieces and brown in a medium size saucepan. Add Broth, Water, Carrots, and Potatoes; bring to a boil then reduce heat and simmer for about ten minutes, or until carrots are tender. Set aside.

Preheat your oven to 425 degrees. Heat Olive Oil in a large skillet over medium heat. Cook Onion until soft and translucent (about 5 minutes), then add Frozen Veggies. Stir in the Broth Mixture.

Whisk together the flour and water until there are no lumps. Whisk Flour Mixture into Veggie Mixture. Increase heat and bring to a boil to thicken. Taste to see if any salt or pepper is needed at this point. Season and set aside.

Line a deep dish pie pan or 2 quart casserole dish with the first Crust. Leave trailing edges. Pour veggie mixture into dish and cover with second Pie Crust. Fold edges under and crimp to seal pie. Cut four slits into top crust or use cookie cutter to make a decorative cut out (if you are feeling especially Martha-ish :).

Bake until the crust is brown and the filling is bubbly. (about 15 to 20 minutes)

1 comment:

thicket dweller said...

Sounds very yummy! I love chicken pot pies. :-)