When my husband goes on long business trips, I eat cereal for dinner. Other times, it’s peanut butter and jelly. But, after the third night of sitting down to a cold meal alone, I start craving something warm and usually rush out to the store for a Marie Callender chicken pot pie… Which is probably the most chock-full-o-calories frozen meal imaginable, but hey. I get lonesome.
Though Mark isn’t planning on leaving anytime soon, I know for sure that the next time he does, I’m making a big homemade chicken pot pie so I can heat up the leftovers and have a toasty hot meal, even if my only company is the TV screen. Because a dinner of cereal is seriously depressing night after night, don’t you agree?
This pot pie is sensationally good, you’ve got to trust me. If you don’t want to, maybe you can trust these people who’ve made it, too?
It’s been one of our favorite comfort foods for years, and since we travel often, it’s easy to freeze and come back to. You can make it large, make ’em mini, make it with homemade pie crust or store-bought (I’m sure you can tell which is which from my pictures!). However you make it, this pot pie is always delicious and never easy to mess up.
Plus, eating pot pie is like getting a big, warm squeezed-to-death hug from your Grandma. And who doesn’t love those?
I’ve never been a good air-hugger. I always go for the big hugs.
1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 1 cup pea
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts ( either store-bought or your own recipe)
Step1: Preheat oven to 400°F. Saute pea, onion, celery, carrots, and potatoes in margarine for 10 minutes.
Step2: Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and half and half. Gradually stir into vegetable mixture.
Step3: Cook over medium heat stirring constantly until thickened and bubbly.
Step4: Stir in salt and pepper; add chicken and stir well. Pour into a shallow 2-quart casserole dish and top with pie shells.
Step5: Cut slits to allow steam to escape. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through
Calories: 244kcal | Carbohydrates: 27g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 5mg | Sodium: 649mg | Potassium: 70mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1131IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg