Scratch This with Sandy

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Homemade Chicken Pot Pie

I feel like the past month the flu and colds have just been being past from one person to another in this household! Everyone has been moving slow and not having much of an appetite… So I decide to make everyone a feel good meal. I made the kids individual pies and one the the Hubby and I to share! Its a fun classic that should be whipped up at least once in the winter season!!

Here is what you’ll need:

2 cooked chicken breasts

2-3 celery stalks

2-3 carrots

1 small onion

1/2 cups frozen peas

4 TBLS butter

1/4 cup flour

1 can low sodium chicken broth (14 oz)

1 chicken bouillon

1 cup heavy cream

1 tsp thyme

Salt & Pepper to taste

Cut up your vegtables — Cut up your vegetables

Melt down the butter and add the vegtables... cook over medium heat for a few minutes — Melt down the butter and add the vegetables

Cook over medium heat for a few minutes

I boiled my chicken breast and then cut in up and kinda shredded it... You could also use dark and white meat... I like to buy the roasted chicken from Costco too and pull my meat from there — I boiled my chicken breast and then cut in up and kinda shredded it…
You could also use dark and white meat… I like to buy the roasted chicken from Costco too and pull my meat from there

Add your chicken to the pot

mix with the vegetables

Add the flour and mix in... Cook for a few minutes stirring gradually — Add the flour and mix in…
Cook for a few minutes stirring gradually

Add the chicken broth and bring it up to a gently boil

Add the chicken boilion — Add the chicken bouillon

Just in case you don't know what I'm talking about ;-) — Just in case you don’t know what I’m talking about 😉

Add the heavy cream... Cook over low heat for 4-6 minutes while it thickens up — Add the heavy cream…
Cook over low heat for 4-6 minutes while it thickens up

Add the thyme, salt and pepper and mix

I rolled out my Pie Crust as directed and cut out shapes for my mini pies as well as a top for my small pot pie pan

for the mini pies layered the crust in the cups... On the other dish I did not use a bottom layer — for the mini pies I layered the crust in the cups… bake for 6-8 minutes first and then fill

I didn't use a bottom layer for the bigger dish... This is totally optional depending on what you want your pie to filling ratio to be... My kids like more crust of course... where us adults like more filling :-) — I didn’t use a bottom layer for the bigger dish… This is totally optional depending on what you want your pie to filling ratio to be… My kids like more crust of course… where us adults like more filling 🙂

I cut out tops for the mini pies and cut slits in the top to breath

I topped my other dish and just folded down the edges and added a gently pinch... you can get all fancy if you want... I didn't feel the need! Cut slits on the top to breath — I topped my other dish and just folded down the edges and added a gently pinch… you can get all fancy if you want… I didn’t feel the need!
Cut slits on the top to breath

Bake 400 degrees for 30 minutes

Pull out and let cool for 5 minutes

If you made indivdual pies use a cookie sheet or pan and flip over the pies so they are upside down and slip out of the baking pan

Enjoy!!! My husband and I did... Oh and one of his friends that popped in un-announced! ;-) — Enjoy!!! My husband and I did… Oh and one of his friends that popped in un-announced! 😉

How fun are little pies?? I made they using my jumbo cupcake pans!

One response to “Homemade Chicken Pot Pie”

1 Month Down and New Milestones to Reach! | Scratch This with Sandy says:

February 22, 2014 at 10:34 am

[…] Chicken Pot Pie […]

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