Monday, April 19, 2010

Supreme Chicken Pot Pie

A friend's mom made chicken pot pie this way when we were growing up. I copied this recipe down when I was still in high school and included this postscript: "Note: Confer with mom before attempting this recipe." I had no idea then how to make a "gravy" or what sorts of quantities to use. To this day, Carrie and I always add cheese to our crust, even if we don't follow the recipe below to the letter. Enjoy.

Side Dish Serving Suggestion(s): baked sweet potatoes (start before pot pie--they'll take a while at that temperature), steamed green veggie (like green beans or broccoli)


  • 1 1/4 c. flour
  • 1/4 t. salt
  • 1/3 c. shortening or butter
  • 3/4 c. shredded cheddar cheese
  • 3 T. cold water
Mix together like you would for pie crust. Roll out.

Directions for Pie Filling:
Make gravy by melting butter and adding flour, milk, and mushroom soup. Add cooked carrots, potatoes, peas, and chicken. Pour into dish. Top with crust. Make slits in crust. Bake at 400 degrees for 30-35 minutes until brown and bubbly.

No comments: