3.12.2010

Chicken Pot Pie

I found out about this recipe about a year ago.  The ladies in our church get together every quarter and make several meals at once that can be frozen.  When someone has a baby, gets sick or needs a meal we have they are given a "freezer meal" -a meal that they can put in their freezer or heat up for dinner that night.  I like the convenience of this idea--and it is so easy to make 9-10 meals in a few hours with lots of hands helping out. 
This particular recipe is simple yet so delicious.  The crust is divine--flaky from the butter and rich from the cream cheese.
Cream butter and cream cheese together until well blended.

 Mix together the butter, cream cheese, flour & salt.  Mix until crumbly. Gradually add the water until it is a good dough consistency.
 Good dough, don't add too much flour.  It will make it hard.
 Divide dough into four balls, two larger, two smaller. Roll two out to size of pie pan.  Roll remaining two to the size of the top of pie pan.
I am an advocate for having children help out in the kitchen.  This is a perfect step for little ones (if they are older they could roll the dough out too)  Poke holes in the dough to help it cook evenly.
In a separate bowl mix together cream of chicken, cooked chicken and bag of frozen veggies.  I like to cook the veggies for a few minutes in some water so they are too crisp in the pie.
Mix well and pour into pies.
Put the lids on.  Pinch the edges and poke holes.  You can just poke slits with a knife--but creating a design is more fun.  At this point you can decide to freeze both or freeze one and keep one out or cook both.  If you are going to freeze just foil them up and place it level in the freezer.
If you are going to cook one up slight beat and egg yolk and brush it on the top of the pie.
Another step for my little helper.  She likes to "paint" in the kitchen.  This will give your pie a perfect golden glow after the baking process.  I tried it once without the egg yolk and it just didn't taste as good.
Throw it in the oven and get ready for some yummy dinner.


Chicken Pot Pie
1 C Butter
8 oz Package Cream Cheese
4 1/2 C Flour
1/2 tsp Salt
4 Tbsp water
1 Egg Yolk
3 C Cooked chicken (canned is fine, but the best stuff is the rotisserie chickens from Costco)
1 (14-16oz) package peas carrots and lima beans (the kids won't even notice they are in there)
2-3 cans cream of chicken soup (depends on how deep your pie pans are)

Mix together butter, cream cheese, flour and salt to make pie crust, gradually adding the water.
Split the dough for top and bottom.  Roll out bottom portion and place in pie pan.

For filling, combine cooked chicken with peas and carrots and soup (undiluted).  Pour into unbaked pie crust.  Place top crust on.  Make slits in the top of crust.  Brush with beaten egg yolk.

Bake at 375 for 35 minutes.

2 comments:

The Smith Family said...

Mmm... this looks DELISH!
Great recipe... can't wait to try it.

Thanks for the sweet comment on my blog, btw.
Shelley Smith
houseofsmiths.blogspot.com

design gal said...

this looks so yummy!!!

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