Southern Recipes from the Head of a Southern Gal

                                   ~  Chicken Pot Pie ~

I love Chicken Pot Pie. Most recipes you find in the internet searches call for a cream soup. Now i love me some cream soups in cooking but it just doesn't do it for me with Chicken Pot Pie. After several pot pie tweaks, misses and hits...  This recipe does it for me.

Chicken Pot Pie

2 chicken breasts ( i roast mine in the oven with seasoning but you can poach them on the stove top) diced

1 cup frozen peas and carrots (sometimes i add a 1/3 frozen corn kernels)

1/3 stick butter

1/4 cup flour (plain or SR) doesn't matter

1/2 chopped onion

 1/2 tsp each black pepper, season salt, celery flakes, dried parsley flakes, poultry seasoning

 pinch dried sage (optional)

1 cup chicken broth, warm

1 cup milk, warm

pie crust : your own recipe, frozen or from dairy case

Preheat oven to 425 F.

in deep skillet melt butter over medium heat, cook onion until translucent. add flour and stir over medium heat until just beginning to get a golden hue. slowly add milk and chicken broth stirring over medium heat to dissolve lumps & just until it begins to thicken. stir in veggies, spices, and chicken and heat through stirring constantly. pour into ready pie crust; top with 2nd pie crust and  seal edges. slit top to vent steam. place on cookie sheet. bake for 30 - 35 minutes or until crust is browned. allow to set for 10-12 minutes to cool.

* If you just have the bottom crust try flour tortillas cut in strips to make a top lattice crust. works great! i just brush with a little melted butter before cooking

** you can also dice a potato and boil into a little water till tender and add to filling mixture.

serves 2 adults and a small kid or two!

Variation- add 1/3 cup shredded cheese to filling. Sprinkle another 1/3 cup over top last 5 minutes baking. even more yummy!