Recipe of the Week: Chicken Pot Pie

This week's recipe is based loosely on a recipe from my friend Beverly. I made a few changes to the original recipe however and love the results. We just got up from the table as this was our dinner tonight and I can tell you this...my tummy is smiling! One thing to note about this pot pie is that in order to make it like mine...you need a DEEP dish pie pan. I actually use a Pampered Chef Deep Dish Baker which is even deeper than a deep dish pie pan. If you have access to a Pampered Chef rep, I highly recommend getting a deep dish baker. I use mine all the time and it is the PERFECT dish for this pot pie.

Here is what you need:

1 pound boneless chicken breasts
Pillsbury Pie Crusts (as pictured above, let sit at room temperature 20 minutes before using)
2/3 c. flour
6 T. butter
1/2 t. pepper
2 2/3 c.  boiling water
1 1/3 c. milk
6 chicken boullioun cubes (I use Wylers low sodium cubes)
3 cups mixed frozen vegies (I use a combo of brocolli florets and a mixed vegetable medley that has corn, green beans, peas and carrots)
1 russet potato

The very first step is to boil the water and drop the boullion cubes into the boiling water so they can dissolve. Set aside.

Next, prick holes into the potato and cook in microwave until fork tender. (microwaves vary, mine took 5 minutes for a large russet potato)

Set the hot potato aside and let cool.

Next, poach your chicken breasts to cook them. Bring approximately 6 cups of water to boil in a large sauce pan. Drop the chicken breasts into the boiling water and let poach in  gently boiling water for 20 minutes.

When done, remove breasts from hot water and set aside to cool.

Next, measure out desired amount of brocolli florets and mixed vegy medley to total 3 cups of frozen vegies.
Set aside so vegies can begin to defrost. 

Next, prepare your deep dish pie pan. Open your box of pie crusts and take out one of the rolled up pie crusts. Un roll and press into the pie pan.

Depending on how deep your pan is, you may have to carefully pull and press up the sides. When you are done it should look like this:

Set aside.

If your potato is cool enough to handle, peel and cut into small cubes. Additionally, cut the chicken breasts in cubes. Set both aside.

You are now ready to start preparing the filling. First, melt the butter in a large sauce pan.

Stir in the flour and pepper, creating a rue.

Next, add the milk and water/boullion cube mixture. Don't worry if all the cubes have not dissolved, they will finish disolving as you cook the sauce. Whisk over low heat until smooth.

Continue to cook over very low heat until sauce thickens and all the boullion cubes are completely dissolved. You will have a thick, creamy sauce as can be seen below.

Next, add the partially defrosted vegies that you have pre-measured to the sauce. Stir until the vegies have completely defrosted (takes only a few minutes) Remember to keep your heat on low so you don't burn the sauce.

Once vegies are defrosted, turn off the heat. Next, add chicken.

Lastly, gently fold in the cubed potato. Stir all well to incorporate. Carefully pour the filling into your prepared pie plate as shown below.

Set aside momentarily as you prepare your top crust. Unroll the 2nd crust that comes in your pie crusts box. On a lightly floured board, and with a lightly floured rolling pin; roll the crust from the center out until the round crust increases in size by approx. 1/2 inch in diameter. (you need it large enough to fit on top of your deep dish pie plate) Carefully pick up the crust and lie on top of the filling so that the crust falls over the side by 1/4-1/2 inch.

Tuck the crust under all the way around until your pot pie looks like the below image.

Lastly, if you know how to...crimp the edges.

If you don't know how to crimp, you can watch a u-tube tutorial which will teach you how...OR you can do a fork flute, by just taking a fork and pressing it into the crust, all the way around the edge.

Taking a small sharp knife, cut 3 small slits in the middle of your pie so that steam can escape while baking. Bake in a 350 degree oven for 35-40 minutes or until the crust is a nice golden brown. When you remove your pie from the oven, it should look like the picture below:

This pot pie is SO yummy. The crust is light and flaky and the filling is creamy, hearty and delicious. I like to serve this with a spinach or fruit salad.

                                                            ENJOY!!!