Chicken Pot Pie I Made It Ii

Chicken Pot Pie

LindaLMT 5 years ago
Chicken Pot Pie
Made for IMI2's January 2019 "Casserole" challenge.

My review: This is an outstanding classic pot pie recipe!! I love the technique of sautéing all the vegetables in the butter to soften them. I had been blanching. Sautéing is so much easier and better. I like too that this recipe uses only a top crust. Measurements for everything are perfect! My only changes were to only use 1/4 cup of minced onion because DH can't handle a lot of onion and I like to add a little bouillon for salt and more "chicken" flavor and a sprinkling of dried parsley for color. If I was feeding a hungry bunch I would make this casserole style but for just the 2 of us I make us each an individual pie in a small pie pan.
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LindaLMT 5 years ago said:

I like this recipe so much that it will replace the one I had been using. Of course it made enough that I was able to freeze enough filling for 2 more small pies for another time. I often add peas to my pot pies, sometimes broccoli, but I had neither and it was delightfully delicious without either.

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Cosmicmother 5 years ago said:

Gorgeous photo Linda! It looks scrumptious! :)
I've never heard of blanching the veg before making a chicken pot pie. Did your old recipe poach the chicken too? I make mine similar to this except I use some herbs, either poultry seasoning or some fresh thyme or rosemary.
It's nice to try a new recipe and be pleasantly surprised! I'm glad it worked out well for you. :)

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LindaLMT 5 years ago said:

I blanched the chicken then blanched the vegetables in my old recipe. Making pot pies is a lot of work without making more work. Sautéing the vegetables was ideal. I use Better than Bouillon which has spice too.

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eastcoaster 5 years ago said:

Lovely photo Linda, it looks delicious.Glad a new recipe worked out for you.
Very nice that it made enough for you to freeze:)))

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DIZ3 5 years ago said:

Very nice photo, LindaLMT! This recipe is almost identical to mine. Poach the chicken and saute the vegetables. I rarely make it because it's just too much for 2 people. I could freeze, but it's one of those things that never manages to get in the freezer. We eat until it's gone and often overeat. I really like the idea of only putting a crust on top. That would make it a lot easier to put together and make into individual pies.

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LindaLMT 5 years ago said:

Thanks Everyone!

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mommyluvs2cook 5 years ago said:

Oh wow, sauteeing sounds so much easier than blanching!! One less thing to clean :) So glad this worked out for you and that you like it more than your go-to!! Awesome picture Linda :) :)

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