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Chicken Pot Pi(e)

Yesterday was a magical pie day. I love pie. I especially love chicken pot pie, and since it was officially Pi(e) day (3.14) I took the opportunity to make it! I also made a Magnolia/Grandma Lemon Pie, but I’m gonna give you THIS delicious recipe first.

I associate pie with comfort. Doesn’t everyone? It reminds me of home, it reminds me of family and it reminds me of so many gatherings we’ve had over the years when casseroles, rolls, salads, fruits, and tons of family favorite desserts were present. Potluck dinners are the BEST with the ones you love.

This recipe is my immediate families favorite. They not only like it fresh out of the oven, but for several days after as well. So I just know you will want to add this to your recipe box and know it will become a family favorite for you too.

Gather these ingredients:
Rotisserie Chicken (I buy mine from either Costco or Walmart)
Frozen bag of Baby Peas (1c. needed)
Frozen bag of Crinkle Cut Carrots (1c. needed)
4 med-large Potatoes
4 cups of Whole Milk
2 T Chicken Bouillon (instant…not the cubes unless you are desperate)
6 T Unsalted Butter, melted
1/3 c. All-purpose Flour
and 1/4-1/2 t. Ground Pepper



1st Step: Bake your potatoes. Then when they are cooked and cooled you will want to skin those and cube them and set aside.

2nd Step: Thaw and cook the frozen Carrots. I place mine in a Pyrex measuring cup with about 2T water and place in my microwave oven for about 3 minutes, remove, drain the juices and set aside.

3rd Step: repeat step 2 with the frozen Peas.

4th Step: Tear that yummy chicken meat off that bone and try your hardest to not eat it all before using it in this recipe. It’s hard. Sooooo hard.

5th Step: Make your filling. To do that you will melt the 6T butter in a medium saucepan. When it’s melted add 1/3 c. Flour, 4 cups Whole Milk, 2T Chicken Bouillon and the pepper. DO NOT WALK AWAY. No one likes scorched filling. Stir with a wire whisk over med-heat until it starts to thicken. Once it’s thickened you will want to remove from heat.

6th Step: Get a 11×17 Glass pan or a 9×13 (might be really full, but it will work) and spray that baby with Pam Spray.

7th Step: Add the Chicken, Peas, Carrots, and Potatoes to that pan. Stir to combine. Then pour that yummy creamy sauce over that mixture and stir it all up! That is the basis for your pot pie deliciousness. All that’s left is the crust!

8th Step: Now, I’m sure there are “purest” out there, but I just grab my Bisquick box and follow the recipe on the box for Biscuits which is 2 1/4c. Mix and 2/3 c. Milk in a bowl and rolling it out. Yes, it’s simple, but it’s divine. My kids LOVE the topping crust and it heats well the second day. I’ve tried homemade before and it wasn’t as good surprisingly. I guess we are creatures of habit. So BISQUICK MIX it is.
Now I just mix the milk into that mix and roll it out the size of my pan. It’s easy and it holds up so well. Then when it’s on top of your pot pie you’ll just wanna make a few slits on the top for the air to escape while baking.  For THIS special day I made the Pi symbol for fun. 🙂

You only need to bake this because of the crust. Everything else is cooked, but it does help continue to cook those flavors all together in the oven. At least that is what I think! Cook the pot pie in the oven at 350 until the crust is golden brown. It usually takes about 20 minutes for me. Then remove and let it sit for about 15 minutes (if you can wait) so it won’t burn anyone’s tongue off! That wouldn’t make a good first impression.

As far as sides to go with this meal, truthfully I don’t add anything but a big glass of water or milk. We really aren’t salad people and all the veggies and protein are already wrapped up into this recipe! So… do sides at your will and liking.

I sure hope you’ll take the opportunity to try this amazing recipe. It’s TRIED AND TRUE and the PERFECT Pi(e) for Pi day!

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