The picture of this kitchen was taken at Strawberry Bankes in Portsmouth,NH on a tour with the Kennebec Valley Garden Club.
The pie, however was baked in my homestead kitchen, as I like to call it.
OK, back to the pie as promised..
Unfortunately, I cannot remember where I found this recipe, and although I would love to lay claim and take full credit, I simply cannot. I believe it was from a magazine that perhaps you have already seen and tried yourselves. If so, then hopefully this will inspire you into making this pie once again.
I do, however, like to pretend that it is mine when serving to my family and friends. After all, I love making this pie, and you can too. These pies are easy to make in large quantities. They can be frozen for quick and easy dinners or entertaining. If freezing pies, wrap well with tinfoil and bag in big Ziploc baggies. Once frozen you can stack on top of each other for spacing.
Chicken Pot Pie
1 package of roll out pie crust, or you may use your own unique recipe.
1 large can veg-all
1-2 cans cream of potato soup
1/2 cup frozen peas ( canned get mushy)
1/2 cup canned carrots or fresh cooked.
1-2 cups of diced cook chicken
A few dashes of poultry seasoning
A few splashes of milk.
I usually eye these ingredients and more often than not I will add more as I like a very full pie. Using the ingredients listed above fill your pie to your liking.
First, a little bit of advise:
If pie is filled too much,, the pie will drip and run,but if not enough the pie will tend to be dry. Without over stressing, just be aware and careful of this..If needed, place dish on a cookie sheet, pizza stone,or tinfoil for protection. Using different cooking dishes, these ingredients are adjustable to smaller and larger service sizes.
Because my pies are never exact, I love that this recipe is so flexible. These pies have always been tasteful and bake well.
If you are trying to cut calories, are diabetic, or just do not like a lot of crust, you can omit the bottom crust. You my also omit crust all together and use biscuits at the end of baking. It's always your choice. With that said, enjoy this take on Chicken Pot Pie, and have fun making this dish as much as I do.
Put one rolled crust into a 9 in DEEP dish pie plate. As you can see from the above picture I used a square baking dish..Use cooking dishes that you have a good relationship with. Dare to be creative, and always make to your preferred serving size.
OK, now back to making this pie...
Layer all ingredients on top of crust.
Cover with top crust and pinch and shape into place to ensure top and bottom crust are one.
Beat one egg with a dash of water and pastry brush top of crust.
Bake at 350 for an hour, no less.Pie should be bubbly. Baking time may require more or less baking time depending on serving size.
Great as leftovers also.. Just reheat in the microwave.
Chick-ah-Dee's cooking tip of this day is:
When taking hot dishes from oven to counter, place a towel, or weaved trivet to avoid breakage. Hot and Cold can cause cracking when combined as one..then dinner is take out..
