Sunday, February 27, 2011

Mama’s Way or Your Way? Chicken Pot Pie

Yesterday a dear friend brought us a homemade chicken pot pie-It was divine! We savored every bite-what a fabulous cook she is! A week before we got to try a Shepard's Pie and it was fantastic! So I thought I would post a recipe to share and try!

There’s nothing quite like the comfort of a homemade chicken pot pie. Both of these versatile recipes are a favorite with our Food staff. The Stovetop Chicken Pie comes together in a snap – perfect for busy weeknights. Mama’s Double-Crust Chicken Pot Pie takes a little more time, but it’s definitely worth the wait. Below is a recipe from Southern Living...

Try This Chicken Pot Pie Crust
Make Mama’s Double-Crust Chicken Pot Pie with refrigerated piecrusts instead of puff pastry. The filling is prepared in exactly the same way as the original recipe, but the method for assembling the crust is different. Here’s how:

Double-Crust Chicken Pot Pie With Refrigerated Piecrust
Makes: 6 to 8 servings
hands-on time: 35 min. total time: 1 hr., 45 min.

1/2 cup butter
2 medium leeks, sliced
1/2 cup all-purpose flour
1 (14.5-oz.) can chicken broth
3 cups chopped cooked chicken
1 1/2 cups frozen cubed hash browns with onions and peppers
1 cup matchstick carrots
1/3 cup chopped fresh flat-leaf parsley
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 (14.1-oz.) package refrigerated piecrusts
Vegetable cooking spray

Click Here To Print Out Recipe