As much as I love cooking, going home for dinner is always a treat. It’s nice to let someone else cook and visit with my family. When I stopped by for dinner a few weeks ago, my stepmother was preparing chicken pot pie. It smelled divine. And, it was very very very tasty. So much, that I asked if I could take a serving of leftovers home with me (Sorry B, I wasn’t intending to share the leftovers either!). I was so disappointed when I got home and realized I forgot to grab my leftovers.
I was probably too busy saying goodbye to these two cuties:
Rebel (4 year old Austrian shepherd)
Rascal (1 year old yellow lab and white German shepherd cross)
So, I texted my stepmother to ask how she made the chicken pot pie, so I could make one myself. And you know, it didn’t sound as difficult as it looked. Of course, I took a few shortcuts to make it easier to prepare as a weeknight dinner.
I bought prepared pie crust.
I baked and shredded the chicken the night before.
I bought a gravy mix.
I’m not sure my version of the chicken pot pie was as tasty, but it was nice to be able to share it with B and have leftovers for the next few days.
Chicken pot pie
- 2 prepared pie crusts – approximate cost $4.00
- 1 1/2 cups of cooked chicken, chopped into small pieces – approximate cost $4.00
- 1 cup of green peas – approximate cost $1.00
- 1 cup of carrots, chopped into small pieces – approximate cost $1.00
- 1 onion, chopped into small pieces – approximate cost $0.50
- 1 cup chicken gravy – approximate cost $1.15
- 1 teaspoon of dried rosemary – approximate cost $0.10
- 1/2 teaspoon black pepper – approximate cost $0.05
- 2 teaspoons olive oil – approximate cost $0.25
- Preheat the oven to 350 degrees Fahrenheit.
- Brush 1 teaspoon of olive oil in a 9-inch pie pan.
- Arrange the first pie crust in the pie pan.
- Cook the onion pieces until softened.
- In a large bowl, combine the cooked chicken pieces, peas, carrots, onions, rosemary, and black pepper.
- Pour the chicken and vegetable mixture into the prepared pie pan.
- Pour the gravy over the chicken and vegetable mixture.
- Cover the pie with the remaining pie crust.
- Pinch the edge where the crusts meet.
- Trim the excess crust from around the edges of the pie pan.
- Brush the top crust with the remaining olive oil.
- Bake for approximately 45 minutes, or until cooked through and the crust begins to turn golden-brown.
- Let stand for about 10 minutes before serving.
Makes about 6 servings (approximate cost: $2.01 per serving).