Sometimes I like to spend hours in the kitchen making things like pie crusts, cookies, cake balls, and fancy cakes. I just like doing those sorts of things, it’s my thereapy you could say. But when it comes to dinner, I’m usually a get it on the table kind of girl. It probably has something to do with my family’s “hangry” level.
Hangry is a word that describes my side of the family perfectly. It’s our gene.
Hangry, simply put, is when you are hungry and angry at the same time. Usually someone is angry just because they are hungry. If someone is hangry in our house, don’t argue, don’t fight, just feed them. When they’ve had enough, you’ll know. They’ll be back to their happy self. No offense is ever taken during “Hangry” times, it’s just understood. This e-card pretty much sums it up:
So why am I telling you all this?
Well, because Chicken Dinner Pot Pie is not something I would ever start making right before dinner time, tummies are too vulnerable at that time.
This is a meal that I spend the afternoon or even morning preparing. The good thing about it, is that it’s ready to throw in the oven when the first bit of “hanger” approaches. I actually like to make two chicken dinner pies each time I make it, either an extra for the freezer or for someone else. Or, sometimes I’ll use my extra pie crust for an actual pie…you know the kind with sweet filling, then I call it an official “Pie Night.” Pie for dinner, pie for dessert.
The actual time consuming part of this recipe is the pie crust. So if you want, you can always skip the whole pie crust mess and buy the already prepared pie crust in the store. If you do this, then you’re half way to your chicken dinner pie. Another time saver is to not make it look so pretty, and just make one large “casserole pie.” I’ll use 3 crust for an 8×11 pan and throw half the crust in the bottom, fill it, and then throw the other have on top.
The filling part of the pie is actually quite easy and uses basic ingredients that most households have on hand (at least I think most households have on hand, I really don’t know what’s in your frig). You know, things like flour, frozen peas, carrots, leftover chicken (or even turkey), milk and such. The ingredients can really be tailored to what you have on hand. I love putting leftover baked potatoes into mine, but you might not have one on hand. Be creative!
So now that I’ve made this Chicken Pot Pie sound way harder than it is, here is the recipe for warm, comforting and deliciousness.
Chicken Pot Pie
Makes 1 pie to feed about 6
2 prepared pie crusts (Note: I use this recipe which makes 3 crusts at a time, freeze the extra or make dessert!)
2 Tbsp butter or olive oil
1 medium onion, diced
1-2 cups frozen or fresh peas & carrots, depending on your tastes
1-2 potatoes, baked and cut into 1 inch pieces, optional
1 tsp salt
1/4 tsp pepper
1/8 tsp ground thyme
3 Tbsp flour
2 cups cooked chicken or turkey, diced
1 cup milk, any kind will do
1. Heat oven to 425 degrees farenheit.
2. Prepare pie crusts and fit one into your pie plate, leaving the other crust to be cut into eight 1inx8 inch strips for the lattice top.
3. In a large frying pan, heat butter or olive oil on a medium heat; saute onions until translucent.
4. Turn down heat to medium-low.
5. Add in peas, carrots and potatoes.
6. Next add in salt, pepper, thyme and flour; stir to coat vegetables.
7. Stir in chicken.
8. Slowly add the milk. Let it begin to warm up while stirring everything together. It should start to look creamy after a few minutes. If it’s too runny, add a few tablespoons of flour or cornstarch, and stir. If it’s too thick, add some more milk to thin it out a bit.
9. Once it is to the consistency you like, taste it and add any salt/pepper/thyme to your taste.
10. Next, pour your chicken-vegetable filling into your prepared pie crust, and cover with the other pie crust. For a lattice top, use about 8 strips to criss cross each other over the pie. Trim off the extra crust.
11. Bake for 35-40 minutes or until nicely browned. Enjoy!