CHICKEN POT PIE

Chicken Pot Pie image

I'm not even sure where I received this recipe, all i know is that whenever i make it, it doesn't last long. I made this for my younger brothers and sisters and they devoured it! It's simple to make, and very healthy. You can actually get your kids to eat their vegetables and enjoy it!

Provided by Jauna

Categories Savory Pies

Time 55m

Yield 2 pies, 6-12 serving(s)

Number Of Ingredients 15

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Ingredients

3/4-1 1/2 cup butter or 3/4-1 1/2 cup margarine
2 1/4 cups flour
1 pinch salt
5 -6 tablespoons cold water
1/2-1 cup butter
1 cup chopped onion
2 chicken bouillon cubes
1/2 teaspoon salt
3 cups milk
1/2 teaspoon pepper
1 (10 ounce) package frozen vegetables
1 1/2 cups chopped celery
1/4 cup flour
1 teaspoon thyme leaves
2 cups cubed or shredded cooked chicken or 2 cups turkey

Steps:

PASTRY:.
Crumble salt, flour, and butter.
Add water one tablespoon at a time.
Stir lightly until dough clings in a ball.
This should be enough for 2 pie shells.
or what you can do is just let the dough sit and use a 9x13 pan and put dough on top.
FILLING:.
Sauté celery, onions and butter together.
Add flour to make a paste.
Add milk and bouillon cubes.
Cook until thickened.
Add vegetables and meat.
If using pie shells, fill pie shells, and cover with remaining dough and bake at 375°F for 20-25 minutes.
If using a 9x13-inch pan, pour the veggie/meat mixture in the pan, and then cover with a layer of dough.
Bake at 375°F for 20-25 minutes.
Another thing I like to do is take one of the pies and freeze them so that I can bake them later for a quick meal.
-- or if you want, you can get the mini pie pans and make individual pot pies and freeze them for your family to eat whenever they please.

Nutrition Facts : Calories 733.9, Fat 46.9, SaturatedFat 28.1, Cholesterol 153.9, Sodium 1015.4, Carbohydrate 55.5, Fiber 4.2, Sugar 2, Protein 23.8

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