Trying to feed 7 people every night is a challenge, epecially in a family full of foodies. I try to avoid making the same foods repeatedly while staying in a budget. I, like most people, don’t have the money for gourmet meals but my family wants excellent food that won’t leave them hungry an hour later. Making a dollar stretch is no easy task. The mothers of ol’ had it right when it came to putting food on the table and I’m doing my best to learn from them.
I had everything I needed for chicken pot pie, which helps me stick to my rule of not shopping in between big grocery store trips. The nice thing about a pot pie is that you can toss in whatever is on hand and it’ll turn out. I’ll include a basic recipe but feel free to add/omit as you need.
By the way, the measurements are pretty loose. I definitely cook by feel and taste so don’t hesitate to toss, pinch or throw to your own liking.
Chicken Pot Pie (adapted from BlogChef.net)
2 prepared pie crusts (homemade or store bought)
4 Tblsp butter
1 onion diced
½ cup diced celery
1 cup diced or sliced carrot
1 cup (or so) diced potatoes. I use red or white or whatever is on hand
4 cloves garlic minced, or a Tbsp jarred garlic
1 tablespoon parsley
1 teaspoon thyme
1 pinch red pepper flakes
¼ teaspoon ground sage
salt and pepper
3 tablespoons flour
1 cup beef broth (I use a bouillon cube)
1 cup chicken broth (cube again)
2 cups cooked and diced chicken. I’ve used breast, tenderloin, thigh, whatever I had on hand.
Step 1: Preheat the oven to 425 degrees and press one curst onto the bottom and up the sides of a 9” pie plate.
Step 2: In a large pan melt butter and add celery, onion, carrots, potatoes, and garlic. Stir fry for 5 minutes. Add parsley, red pepper flakes, thyme, sage, salt and pepper to the pan. Mix well. Sprinkle with flour and mix again. Add chicken stock and simmer for 5 minutes or until mixture is thickened. Add chicken bits to the mixture and mix well.
Step 3: Pour mixture into the prepared pie dish. Top with the second crust and crimp sides to seal.
Step 4: Bake in the oven at 425 degrees and bake for 15 minutes. After 15 minutes reduce heat to 350 degrees and bake for 45 minutes. Remove from oven and let cool for 15 minutes before serving.