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Shortcut Chicken Pot Pie

Shortcut Chicken Pot Pie

This is one of our family favorites. The filling is all homemade (no cream of chicken soup or any shortcuts like that)...but using a frozen crust makes it so quick and easy. This recipe usually makes enough filling for 2-3 pies, so I usually freeze one :) I don't use a recipe for this, so I please keep in mind that these amounts are just a guess...if you want to make three pies (so you can freeze some), you'll want to use a little more veggies/meat...two pies, a little less :)

Shortcut Chicken Pot Pie

-about 2-4 chicken breasts, cooked and shredded (or you can use 1 canned or rotisserie chicken)

-1 Tbs. butter

-1 onion, chopped

-1 clove garlic, minced

-1 stick butter

-enough flour to make a medium-thick paste

-garlic powder, celery salt, seasoning salt & pepper

-4 cups chicken broth

- 3/4- 1 1/2 cups heavy cream

-2-3 potatoes, peeled and cubed in bite sized pieces

-1 1/2-2 cups carrots, chopped in bite size pieces

-1 1/4 cups peas

-1 1/2-2 cups corn (I use my freezer corn)

If you are baking your own chicken, you'll want to do that first and set aside to cool. Peel and chop potatoes and carrots and place in a sauce pan and boil until tender. I use frozen peas, so I throw those in with the potatoes and carrots for the last couple of minutes to warm/cook them a bit. Drain and set aside vegetables. In a deep frying pan, saute onion and garlic in 1 Tbs. butter. I usually put the onions in the same bowl as the veggies at this point and return my pan back to the stove. Melt 1 stick of butter and add enough flour to make a nice paste (not too thick, not too thin). Cook paste for about a minute over low heat, stirring constantly with a whisk or wooden spatula. Pour in chicken broth and whisk over medium heat until warmed. Add heavy cream and continue to whisk over medium-high heat until mixture begins to thicken. Season well with garlic powder, celery salt, seasoning salt and pepper. Once it has thickened, turn down heat and add chicken and veggies. Stir until warmed through. Now, divide between 2-3 pie shells. This is the cool part. If you look in the frozen dessert section at the grocery store, there are a lot of frozen pie crusts, and they come in a double pack. I like the Marie Calender's brand...but you can use anything. You will use one crust for the bottom of the pie, and the other crust will become the top. So...if you're making this recipe, you'll need at least two packages (four pie crusts), and maybel three packages if you make a big batch of filling. Once you've filled your pie crust, just simply plop the other crust upside down on top and cut a few slits in the pie to vent. Place on a cookie sheet and bake at 375 degrees for about 45 minutes or until crust is golden. For the pies you plan on freezing, just place the filling in one shell and cover with tinfoil. I don't plop the top crust on top until I take it out to bake at a later time. Enjoy :)

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