Chicken pot pie

[Coupon_Queen]

This is a new version I tried today using a whole chicken cooked in the crockpot. Actually you are only using half of the chicken but you get it. You get better flavor and save money by using the broth that comes off the chicken in the crockpot. Standard roux for the sauce. You can save the other half of the chicken meat for another recipe. Use the rest of your carton of heavy cream to make fresh whipped cream, or use some in a shrimp scampi. I even used measuring cups so I could replicate the recipe.


1 whole chicken--You'll use half of the meat
1 tsp poultry seasoning
salt/pepper
2 cups frozen mixed vegetables (I measured from a birdseye bag)
finely diced onion
2 finely diced celery ribs
2 cups cooking liquid/broth from the chicken--I was able to get almost 2 cups
1/3 cup heavy cream
1 tbsp butter
2 tbsp flour
1 pillsbury refrigerated pie crust
1 bay leaf

Start early in the morning by adding the whole chicken, rinsed, to the crockpot. Add no liquid, just salt, pepper, and the tsp. of poultry seasoning.
Cook on high about 6 hours, or until done. Use a meat thermometer or cut into the breast meat. All the liquid will have come off the chicken, about 2 cups broth. Use a baster and suck out the broth to use in the sauce. Use half the meat from the chicken, one breast, thigh, etc. Dice the meat and save the other half for another recipe. Preheat the oven to 400.

In a deep saute pan, saute the onion and celery in a little cooking spray for just a few minutes, remove. Add a tbsp butter and 2 tbsp flour to the pan, stir until combined. On low-med. heat, begin to add some of the broth, whisking to make a roux. Add all the broth. Add the bay leaf. Cook for a minute until bubbly. Add the cream. Continue cooking, add the chicken, vegetables, and onion/celery. Simmer on very low heat, about 10-15 minutes. Remove and discard bay leaf.Taste the filling and salt/pepper as needed.

Begin making the pie by baking the bottom crust alone for 5 minutes. When its done, pour the filling into it, Add the top crust, and bake at 400 for 23-25 minutes until the crust is golden brown.

You could also make this in custard dishes with just a top crust, and freeze them for individual pot pies. This probably only cost around $5 to make, and I paid full price for the crust $2.98 at Walmart. *gasp

[janniwanni54]

That sounds yummy, but I'd prefer it on a cool Fall day rather than the 90 degree day we had today.

[Coupon_Queen]

That sounds yummy, but I'd prefer it on a cool Fall day rather than the 90 degree day we had today.

Sorry, we had 70s here yesterday. And I just don't know many summer dishes. The part I most wanted to share was using the crock pot for the chicken so you could get free broth. =)

[KristyQ-pon]

This sounds very good but during summer it's hard for me to do the "slow cook" method lol. The easiest way i know to make it is:

2-3 chicken breasts grilled with garlic powder, salt and pepper to taste, let cool then cut into chunks
1 large can (can't remember the oz size but it's the "family" tall ones) Cream of chicken soup
1 bag frozen veggies (i get the peas carrots greenbeans and corn one from walmart -walmart brand maybe 3 1/2 cups?) tried the one with "lima beans" in it but they never get done
2 cans crescent rolls (i get butter flavor)

Do the chicken first, while it's cooking put your veggies in a microwave save dish (i use a butter bucket, we save
them and sometimes use as "tupperware" cause we are ubber cheap lol) with water up to the top of veggies for about 8 minutes to
make sure they are tender when the dish is done.
Drain the veggies, put the cut chicken chunks, veggies and can of cream of chicken in a glass lasagna dish
and mix it all together with a spoon, or if it's not to hot use your hands (yes i'm southern and messy lol)
put the crescent rolls on top (4 some ppl it only takes 1 can but i use a pretty huge dish) covering it all the way
from the edge to edge, the already cut "triangles" provide air pockets so no need to cut extras
Bake it in the oven on 375 for about 25-30 mins or until crescent rolls are golden brown and firm to the tap.
Let it sit for about 5 mins before serving. makes 8 serving sizes with 2 cans of crescents, 4 with 1 can.
It's really easy and yummy!

[coolbeans]

This sounds good!

[joboop]

This is something that I would definetly try. Sounds delicious.

[precious1235]

Sound yummy

[savingdee]

That does sound good. I would probably use biscuits instead of pie crust..I dont do well with pie crust.

[Coupon_Queen]

I am making this tonight, except I am using homemade pie crust (using my new food processor!) and organic chicken stock, rotisserie chicken and organic veggie mix from Costco. <3

I realized I do not have a pie plate yet so I have made it into 12 muffin cups. I will let you know how it turns out! I plan on freezing some as individual pot pies.

ETA: turned out excellent! I baked the bottom crusts for 5 minutes. Be sure to prick with a fork so the crust doesn't bubble up. I poured about 1/4 cup pie mixture into each bottom crust, and still had some left. I just froze it for later. It would be fine as a cream soup! I baked the pies for 16 minutes total. They are sitting in the freezer and when they are solid I will throw them in a conatiner or ziploc bag together.

[almadee]

OK CQ,,,cpl of questions for ya! First things first,,,although I can cook a 20 course meal with no problem I sooooo suck at fresh dough, esp a biscuit or pie crust. How did it come out in the processor, I miay have to get up some courage and try when the weather cools off and when you put the crust in the bottom of the muffin tins, did u put enough to come all up the sides and hang out abit so when you put the tops they would hold together? I know I sound like such a ditz right? If you only knew how much homemade cooking I do!!!!! This is why I make all my holiday cookie doughs ahead of time,,,to save my sanity! I find cookie dough so much easier!