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Hey y’all! Follow along with me as I show you how I make my Chicken Pot Pie and how I go about freezing them to take out and cook for an easy, quick dinner on those nights when I just don’t feel like cooking! You can find my recipe below! Enjoy! Thanks for watching!
MY CHICKEN POT PIE RECIPE:
*THIS MAKES 1 PIE*
INGREDIENTS: *This makes 1 pie*
¼ cup baby lima beans, pre-cooked until almost tender (I boil them!)
¼ cup peas, pre-cooked until almost tender (I boil them!)
¼ cup potatoes, cubed, pre-cooked until almost tender (I boil them!)
¼ cup carrots, diced, pre-cooked until almost tender (I boil them!)
¼ cup fresh white sweet corn (Make it a ½ a cup instead like I do for added sweetness)
¼ cup onions, diced
¼ cup celery, diced
2 cups cooked chicken, small cubes (any kind of chicken will do)
1 ¼ Tbsp of minced garlic
1 can of Cream of Chicken Soup (10 1/2 ozs.)
¼ cup whole milk
1 frozen pie crust in pan (this is for the bottom) (these usually come as a pack of 2)
1 Rolled pie crust (this is for the top) (these also usually come as a pack of 2)
Salt, to taste
½ tsp. Pepper
Olive oil (about a Tbsp or so, just a little to sauté the onions and celery)
I think that’s it! Moving on!
DIRECTIONS:
1. Rinse and prep your veggies!
2. Open pie crusts (one top, one bottom) and let them sit out for no more than 20 minutes. They need to warmer, so they will be workable. NOTE: If you let them sit out too long, the dough will get very sticky and hard to work with.
3. Heat olive oil in large skillet over medium heat. Add celery and cook for about 1-2 minutes, then add onions. Cook until tender.
4. Add garlic and let cook for 1 minute. Let that flavor come out!
5. Add chicken, lima beans, peas, potatoes, carrots, corn, soup, milk, salt, and pepper. Mix very well. Bring to a boil over high heat, then simmer on medium heat for about 5 minutes or until mixture is heated thoroughly.
6. Add mixture to your pie crust pan. Unroll the rolled pie crust and lay on top of your pie. Cut the excess dough hanging off and pinch those sides shut.
7. Get a fork and make 4-5 fork holes in the top to vent.
8. Bake at 350 degrees for 30 mins. (I usually put my pie on a cookie sheet for easy maneuvering!)
9. Last step … ENJOY!!!
FREEZE YOUR CHICKEN POT PIE for later:
Put your pie into a gallon sized freezer bag. Get that extra air out and pop it in the freezer! When you’re ready to cook it, bake the pie, unthawed at 350 degrees for about 1 hour and 10 minutes. Don’t forget to poke a few vent holes with your fork, which I usually do halfway through cooking.
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