October 17, 2009

Recipe: Chicken Pot Pie

We tried a great new recipe this week! This chicken pot pie is perfect dinner in chilly fall weather. We all really enjoyed it. I made it with a homemade pie crust, which was deliciously flaky and golden, if I may say so myself. If you aren't a homemade kind of pie crust person you could use store bought. I'm not including the crust portion of the recipe since I just used the basic pie crust recipe from my Betty Crocker Cookbook.

Chicken Pot Pie

1 small onion, chopped
2 T. butter
1 cup carrots, cut up
3-4 potatoes, peeled and diced
2 cups cooked chicken, diced
1 can cream of chicken soup
2 chicken bouillon cubes

Saute the onion in butter. Add carrots, potatoes, and just enough water to nearly cover them. Simmer 15 minutes or until carrots & potatoes are nearly done. Drain all but a half cup or so of the water. Add remaining ingredients and heat thoroughly. Pour into large pie pan lined with crust and top with additional crust. Cut some slits in the top. Bake at 350 for about an hour or until the crust is golden. Let sit a few minutes before cutting to allow the sauce to thicken.

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