As a college student I don't really get the chance to sit down and plan a meal. If I don't really cook anything unless it can be whipped up in 15 minutes. Personally, I love cooking. There's something about creating a meal that makes me feel warm and fuzzy inside. During the fall and winter months I find that I tend to gravitate to certain meals that are a bit heavier in a good way, and have a bit more longevity. If I can squeeze enough for three days out of one well--planned meal then it has been a good week. This recipe for chicken pot pie is enough to make two pies that will hopefully last a few days.
I love chicken pot pie and probably could eat it on a daily basis. My mother and I used to live for the pot pies we could get at our local market. With a glass of southern style sweet tea it was perfect. It is important to remember that as a broke college student deals are always around. Couponing can save a few extra dollars when it comes to buying a variety of ingredients. Just because the label says Great Value doesn't mean the value of the product decreased. Keep that in mind when planning such a meal as this.
Ingredients:
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrot
1/3 cup butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half & half
2 cups chicken, cooked, chopped (I personally bake the chicken then shred it)
1 cup frozen peas, thawed
1 1/2 tsp. Salt & Pepper (Or to desired taste)
4 unbaked pie crusts
Steps:
Set your oven to 375
Place the two of the pie crust into the bottoms of a couple of pie pans. Leave the other two out until you are ready to cover the pies.
Saute the first 3 ingredients in a pan in butter until they are tender over medium heat.
Add flour and stir. Let cook for 1 minute stirring the mixture. Then add chicken broth and half&half stirring constantly until the mix is thick and bubbly.
Stir in peas, chicken, salt & pepper.
***Very Important*** Let the mixture cool before pouring it into your pie crust. You do not want to know what happens if you don't do this.
Pour into bottom crusts and cover with top crusts folding the edges under. Poke slits in the top and create a design if you wish.
Bake, without a cover, for 30 minutes, then cover with foil and bake another 30 minutes.
Once it is done baking let it rest for at least 10 minutes before serving.
I would try to guess how many this serves, but everyones appetite is different. Also if you are like me you will want to eat this three times a day for as long as possible. The struggle is real out there if you don't want to live in the Taco Bell drive through or stock up on ramen noodles. This can be a great meal for the colder months. It is fast and easy. At the most it will take and hour and a half to make. If you don't want to bake both pies straight away one can be frozen for later.
For the chicken simply take a pack or two of chicken legs or breast. (I use thighs). Then rub a bit of olive oil on it before sprinkling with a mix of salt, pepper, onion powder, garlic salt, and for a bit of a kick some cajun seasoning. Set the oven to 400 and bake for 45 minutes to an hour. This recipe works fine on it's own for baked chicken. The leftovers can be what is used for the pies to save time as well.
Let me know what you think of this recipe and if you wish to see more.
M.
I love chicken pot pie and probably could eat it on a daily basis. My mother and I used to live for the pot pies we could get at our local market. With a glass of southern style sweet tea it was perfect. It is important to remember that as a broke college student deals are always around. Couponing can save a few extra dollars when it comes to buying a variety of ingredients. Just because the label says Great Value doesn't mean the value of the product decreased. Keep that in mind when planning such a meal as this.
Ingredients:
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrot
1/3 cup butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half & half
2 cups chicken, cooked, chopped (I personally bake the chicken then shred it)
1 cup frozen peas, thawed
1 1/2 tsp. Salt & Pepper (Or to desired taste)
4 unbaked pie crusts
Steps:
Set your oven to 375
Place the two of the pie crust into the bottoms of a couple of pie pans. Leave the other two out until you are ready to cover the pies.
Saute the first 3 ingredients in a pan in butter until they are tender over medium heat.
Add flour and stir. Let cook for 1 minute stirring the mixture. Then add chicken broth and half&half stirring constantly until the mix is thick and bubbly.
Stir in peas, chicken, salt & pepper.
***Very Important*** Let the mixture cool before pouring it into your pie crust. You do not want to know what happens if you don't do this.
Pour into bottom crusts and cover with top crusts folding the edges under. Poke slits in the top and create a design if you wish.
Bake, without a cover, for 30 minutes, then cover with foil and bake another 30 minutes.
Once it is done baking let it rest for at least 10 minutes before serving.
I would try to guess how many this serves, but everyones appetite is different. Also if you are like me you will want to eat this three times a day for as long as possible. The struggle is real out there if you don't want to live in the Taco Bell drive through or stock up on ramen noodles. This can be a great meal for the colder months. It is fast and easy. At the most it will take and hour and a half to make. If you don't want to bake both pies straight away one can be frozen for later.
For the chicken simply take a pack or two of chicken legs or breast. (I use thighs). Then rub a bit of olive oil on it before sprinkling with a mix of salt, pepper, onion powder, garlic salt, and for a bit of a kick some cajun seasoning. Set the oven to 400 and bake for 45 minutes to an hour. This recipe works fine on it's own for baked chicken. The leftovers can be what is used for the pies to save time as well.
Let me know what you think of this recipe and if you wish to see more.
M.