A friend asked for my chicken pot pie recipe so I thought I would share it with all of you too. In fact, it got my brain thinking and I said to myself: "Self, you should post recipes more often and use pictures to help as visual aids." I have to admit, it wasn't my original idea to do it with pictures. I've been addicted to a blog called "Confessions of a Pioneer Woman" written by Ree. She also has another blog called "The Pioneer Woman Cooks!" that I love. In that blog she shares her amazing recipes with pictures. You HAVE to check out her blogs. They both are very addicting. She's also writing the story of how she, a self-proclaimed city girl, met, fell in love and married her cowboy, Marlboro Man. Her story is better than a Danielle Steel novel! I find myself checking all the time to see if she's posted the next part of "Black Heels to Tractor Wheels: A Love Story." My friend, Kim, and I decided that as soon as she starts holding get-a-ways for overworked Moms on their ranch, we will be the first ones to relax and watch the cowboys! Anyone want to come along???
Onto the recipe already! Enough about country living and hot cowboys! Okay, first let me say that I do not claim to be a chef or any kind of professional cook. I do have some cooking skills which allow me to take a recipe and make it my own. Most of the recipes I make are either my own or from friends and family. If they are from friends and family, I've usually put my own spin on them. Not because I didn't like them, but because I've changed them around for my family's likes and dislikes. Feel free to do the same with any of these recipes. I promise to give credit to whoever has passed on the recipe to me ... that's if I remember or have it in my files. I also have collected a good amount of recipes that are yummy and easy to make. I, like most of you, am too busy to cook elaborate recipes. I love to cook for my family but I hate to decide what's for dinner. One more thing I want to share is that some of the pictures are a little blurry. I'll work on that but I am no Ree. I'm sure her camera is much better than mine anyway. I hope you enjoy my recipes!
First cut the chicken up in to bite size pieces and put it in a big bowl...like the vintage Pyrex one I bought at Goodwill to resell on eBay but fell in love with it and now I don't want to part with it! I boiled white chicken breasts from Market Day this time. It doesn't look too good in that white bowl, does it? You can use whatever you like. I also like those rotisserie chickens you can buy at Sam's Club or your local grocery store. I like to buy one and pick all the chicken off of it. I cut or tear it up and use my "suck and seal" to portion it out and then I throw it in the freezer. I use it for pot pie, soup or casseroles. It's a huge time saver!
Drain and rinse the diced potatoes and add those to the bowl. Add in about 1 1/2 cups of the frozen mixed veggies. Add pepper and a little salt. Be careful with the salt because you can't take it out if you over do it. I add a little more when I use boiled white chicken breasts but when I use those already done chickens I omit the salt.
Put the top pie crust on and fold the edges under the bottom crust. Pinch the two together. Using a sharp knife, cut air holes in the top so it doesn't explode and make your oven a mess! Hey be careful with that knife! I don't do first aid!Next I put it on a pizza pan because I HATE cleaning the oven...and I have a self cleaning one! Now go find your foil and tear thin strips off the roll but be careful of the teeth on that box. Do you have any ideas how many workers' comp incidents I've seen over the years due to foil box teeth? Trust me, it's not pretty! Okay, now go and cover your crust with the foil. It doesn't like to be naked the whole time or it gets too brown. You don't have to squeeze it tightly. Just press it on so it doesn't fall off.
Now place the whole kitten caboodle in the oven that you should have preheated to 425 degrees. Set your timer and bake it for 20 minutes. When you timer goes off, go and get yourself some tongs and pull the foil off the pie. This is why you don't squeeze it on tight. It should just fall off with a little tug. Next close the oven door before you let too much heat out and reset your timer for another 20 minutes.
Watch it closely at the end because if your oven is like mine, it'll be too dark in 20 minutes. My oven is a liar and is hotter than what I set it for. I know, I know. I can fix that but although I can read a recipe, I'm a little not so good at the manual for the stove. So I'll just take mine out when it's nice and golden and bubbly.
I hope you try it. It's so easy and gets great reviews. No one will ever know that you didn't make the crust yourself!
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