One of my family’s favorite meals is chicken pot pie. It is chock full of yummy veggies, seasoned chicken and a flaky, homemade crust. It is so delicious and a regular on the weekly menu around here.
Although this is not your “30-minute crock-pot freezer meal” kind of recipe, or how to make dinner quick, this labor of love is so worth it! This is a time-consuming, comfort, grandmama’s finest kind of recipe.
I make this every time I take a meal to someone who’s had a baby. Everyone always asks for the recipe afterwards, so I should probably figure out a way to include that when I drop off their meal. 🙂 I sometimes add a bagged salad and a dessert with it, when I’m feeling extra on top of things!
While this one has been in our family for a couple of decades, but it’s not a “family” recipe, per se. I got it from my mom, who got it from a friend, who got it from a tea room in Louisiana. So, unnamed tea room, thank you. This is delicious.
First, you’ll mix the salt, pepper and garlic together.
Then take that mixture and sprinkle it on the chicken breasts …
Mix the sour cream and cream of chicken soup together and dump on top of the chicken.
Put that in the oven on 370 degrees for 1 hour.
While that’s cooking, cut up your vegetables. The recipe calls for 1/2 pound of carrots, half a bunch of celery and an onion. I usually double the vegetables, though. They’re just too good!
Because this recipe has a bunch of steps, I sometimes will cut up all of the vegetables the day before. That way I’m not spending quite as much time in the kitchen all at one time.
I had a cute little helper, as you can see. 🙂
And then you cut …
And you cut …
And you cut some more …
Pour the vegetables into a pan on the stovetop and sauté the vegetables in the butter for 18 minutes. At the end, add the flour and water mixture and stir until thickened. Remove from heat.
And once the chicken is done, you’ll need to cut that up, too. More cutting. But you’re almost done and it’s sooooo worth it!
Mix the chicken and vegetables together and pour them into a 9×13 pan.
Make the crust and put it on top, poking holes in the crust with a knife.
Hot brown bubbly goodness! We devoured it quickly, as always.
- Part 1
- 4 chicken breast halves
- 1 can cream of chicken soup - (did you know you can make your own COC soup? My sister-in-law has a great recipe here.)
- 8 oz. sour cream
- 1 t. salt
- 1 t. pepper
- ½ t. garlic powder
- Part 2 - While chicken is cooking, prepare the following:
- ½ pound of carrots
- ½ bunch of celery
- 1 medium onion, chopped
- 3 T. butter
- 1 cup water
- 2 T. flour
- (amount of vegetables can be doubled)
- Part 3 - Crust
- 2 cups of flour
- ⅔ cup shortening
- 1 t. salt
- 5 Tbsp. + of water
- Mix salt, pepper and garlic powder together and sprinkle on chicken.
- Place chicken in shallow baking dish.
- Combine soup and sour cream and pour over chicken.
- Bake at 370 degrees for 1 hour.
- Cool slightly.
- Save chicken and sauce.
- Cut chicken into bite-sized pieces.
- While the chicken is baking, sauté vegetables in butter for about 18 minutes.
- To the water add the flour and stir.
- Add the water/flour mixture to the vegetables and stir until slightly thickened, then remove from heat.
- Combine with chicken and sauce.
- Pour in 9x13 baking dish.
- Crust Recipe
- Cut shortening into flour and salt.
- Add water and stir.
- Roll out on floured surface.
- Cut to shape of pan and cover pie, making slits to vent the steam.
- Cook on 425 degrees, until brown bubbly. Usually 30-45 minutes.
You can make this the night before, or the morning of and put it in the fridge before cooking that last time. OR, you can even freeze it and cook it later. I just add an extra 10 minutes to the cooking time and watch for bubbling to know it’s ready.
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