So I have another recipe for you. It's a great winter meal....hearty and delicious. All from scratch (the best kind of cooking!). I hope you try it, and I think you will enjoy it!
Chicken Pot Pie
1/2 stick of butter
2 cups chopped bite size potatoes (you can use less and add more carrots or peas to compensate, if desired)
1 1/2 cups chopped carrot
1 cup chopped onion
1/2 Tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup plus 1 Tablespoon flour
2 cups chicken broth
1/2 cup heavy whipping cream
2 cups chopped cooked chicken
1/2 cups frozen peas
1 teaspoon thyme
1 teaspoon parsley
1 recipe Easy Homemade Pie Crust (recipe below)
1 egg, beaten
First, bake a few boneless skinless chicken breasts (enough to yield 2 cups when chopped), in the oven with a little bit of water in the bottom of the pan so they don't dry out. A half hour should be enough time. Chop into bite-sized pieces and set aside.
While the chicken is cooking, make the pie crust. If you have never made pie crust from scratch, it is so simple, buttery and flaky. You will never return to frozen crusts again, I promise!
Easy Homemade Pie Crust Recipe
2 cups flour
1/4 teaspoon salt
2/3 cup cold butter, cut into little cubes
4-5 Tablespoons cold water
Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with a fork just until flour is moistened. Form the dough into a ball with your hands and set aside or refrigerate.
Preheat your oven to 425.
In a large pot, melt butter over medium heat. Add potatoes, carrot, onion, garlic, salt and pepper. Cook for 12 minutes, stirring often, until vegetables are just tender. Add flour; cook for 2 minutes, constantly stirring. Slowly add chicken broth and cream. Stir to combine. Return to a simmer for 2 minutes, stirring often. Remove the pan from heat and add chicken, frozen peas and herbs. Stir and pour mixture into a casserole dish, sized so the mixture comes just about to the top of the casserole dish, maybe an inch or so below the rim.
Using a floured pastry cloth, roll out pie crust roughly in the shape of your casserole dish (round, oval, square, etc.), adding a couple inches all around to fold it under and crimp the edges. Place the rolled crust on top of your chicken-filled casserole dish. Fold the edges under and pinch the crust like a pie crust. Make it pretty, your family is worth it! Brush the crust with beaten egg. Using a knife, make a few cuts in the top of your crust for air to escape. Bake for about 15 minutes, or until the crust is golden brown and the inside is hot and bubbly.
Serve and Enjoy!