Chicken Pot Pie

My new favorite cookbook. Check out the author.

     I just got this new cookbook and I am loving it. I have tried a few recipes and they all have been very easy to make and they have all tasted absolutely fantastic. This cookbook happens to be one of the better cookbooks that I've gotten in the mail. I always seem to have everything that I need to make most of the recipes in here. They don't really call for any weird ingredients.

     I had to laugh at the last name of the author. Who knew we'd share the same last name. I hadn't noticed it at first then one day I went to grab it off the shelf and I noticed the name. Made me laugh.

     Anyways I made the recipe in here for Chicken Pot Pie. I cut the recipe in half and I used a store bought pie crust. I also used frozen corn instead of frozen peas and it turned out to be really tasty.

     I wish we would have let it cool a little longer once it came out of the oven like the recipe says. We were so hungry we dove in. If we would have let it cool a bit the center would have thickened up a bit so it wouldn't have oozed all over our plates. Never the less it was still yummy, I just don't have any real good pictures of it. I'll add one at the end, but it's just not the best.

     I thought that one could substitute turkey for the chicken, especially since Thanksgiving is just around the corner and there is always the question of what to do with the leftovers.

     Here's the recipe and remember I've cut the recipe in half to make one pot pie.

Chicken Pot Pie
1 C peeled and diced potatoes
3 carrots peeled and sliced
1/3 C chopped onion
1/2 C (1 stick) butter, softened
1/2 C flour
3/4 t salt
1/4 t pepper
1 T chicken soup base
1 1/2 C chicken broth
3/4 C milk
 2 C cooked chicken, cubed
1/2 C frozen corn
2 pie crusts

Preheat the oven to 350.
Boil the potatoes and carrots in a large saucepan over medium heat until almost tender, about 10 minutes. Drain and set aside. In a large skillet, saute the onion and butter until tender. Stir in the flour, salt, pepper, and chicken soup base until blended. Gradually stir in the broth and milk. Cook, stirring, for 2 minutes, or until thick. Add the chicken, corn, potatoes and carrots to the broth mixture. Remove from the heat.
Place one pie crust in a glass pie plate. Lightly press along sides to form the sides and bottom. Add the chicken mixture. Put the top crust on and crimp the edges of the top and bottom crusts together. Bake for 30-40 minutes or until the crust is golden brown. Remove from the oven and cool on a wire rack for at least 20 minutes. Once pie has cooled cut and serve.
Pie can be kept in the refrigerator for up to 7 days.

Chicken Pot Pie