Aunt Jennifer’s Chicken Pot Pie

My Aunt Jennifer is one of the best cooks I know, so when a few years ago when she passed down her old recipe binder to me (I guess she was updating her recipes into a new one), I felt like I inherited a treasure book of secrets.  I always think of Chicken Pot Pie as the quintessential meal that people make to fill up someone’s freezer when they’re going through a rough time and so it was no surprise to me that Jennifer’s recipe was for 2 pies with the directions: “Make one and freeze one to give away.”

Yes ma’am.

This recipe is super easy, but I was really happy with how it tasted.  I put in a few more veggies than it called for, and it made for a very filling meal.

Side bar: I literally cannot eat or make CPP without singing a little diddy to myself of “chicken pot chicken pot chicken pot pie.”  My HS best friend (Hi, Kris!) and I had this as an inside joke, and like most good inside jokes, I had no clue where it originated from.  Enter google.  It took me about 3 minutes to find out it was from an episode of Just Shoot Me, where David Cross pretends to be Slow Donnie in order to get attention. 

It’s at 0:57.  And now, it can be stuck in your head too.  You’re welcome.

Anyways!  Cooking, right?  Yes, cooking.

For most of the recipes I made this week, I had boiled a lot of chicken and then shredded it.  This went into these pies, the tetrazini and the buffalo chicken sandwich. 

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Aunt Jennifer’s Chicken Pot Pie
14 oz frozen mixed vegetables (carrots, peas & green bean mix)
1/3 C butter
1/3 C flour
1/3 C chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 c chicken broth
2/3 c milk
3 c cooked shredded chicken (approx 2-3 chicken breasts)
2 pie crusts*

1. Melt butter
2. Add flour onion, salt and pepper.  Stir quickly to dissolve flour lumps.
3. Add broth and milk, stirring constantly.  Bring to a boil for 1 minute.
4. Add chicken and veggies.  Stir for a minute to thicken.
5. Pour mixture into 2 pie shells.
7. Bake at 425 for 40 minutes.  After the first 15 minutes, put tin foil on the edge of the pie crust to keep it from burning.

*I buy the Pillsbury pie crusts that are in the fridge/dairy section.  Take them out of the fridge before you prep to come to room temp.  Directions are on the box.  You will need a pie dish to make this in, and if you’re giving one away you can usually find a disposable tin one with a lid in the plastics aisle.  You can also buy the frozen pie crusts already in a tin (buy 2) and 1 box of the Pillsbury dough as the top crusts for each of the pies.

I have also seen CPP recipes where, instead of using a top layer of pie crust, you use the Pillsburgy crescent rolls and lay it out in a lattice shape across the top.  This is intended to cut down on how much pastry dough is used in order to make the recipe a little healthier.  I’ve done this in the past, and it does turn out fine.  So if you wanted to healthify this a little bit, you could do that. 

I decided to make it the traditional way this time though.

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Before & After.  The after-after?  An empty pie plate.  Yum!

If you freeze or give-away, include the instructions to reheat in the oven at 350 for 15-20 minutes.  For a truly authentic experience, be sure to add a Well, bless your heart as you deliver it to a friend or neighbor in need.

The next few day’s posts will be featured in one post at the end of the week explaining how I cooked *all* these meals in one day.  Yea, I’m superwoman.  No big deal.

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