Chicken Pot Pies
We have family dinner every Sunday for our kids, grandkids and my mother-in-law. It’s something we started when they started moving out of the house. After a while, we found it difficult to decide what to make and came up with the idea that everyone would write a dinner idea on a piece of paper and we put them in a bowl. Each Sunday after dinner, the person whose dinner choice we’d just eaten, picks from the bowl for next week.
There are many benefits to this: We don’t have to come up with all the dinner ideas, sometimes, each person has an opportunity to have something they love, and something I’ve never made comes up. That’s what happened this week.
Our son, Alex, loves pot pies. I’ve never been a big fan and when we drew this week’s dinner, I inwardly groaned. But, I started searching the internet for a recipe and I found it. I’m also excited to tell you they were easy to make and they were delicious. I’ll be making these again.
- 1 recipe pastry for a 9 inch double crust pie
- 1 carrot, chopped
- 1 head fresh broccoli, chopped
- 2 boneless chicken breast halves, cooked and chopped
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2/3 cup milk
- 1 cup shredded Cheddar cheese
- 1/2 teaspoon salt
- Preheat oven to 425 degrees F (220 degrees C).
- Steam carrots and broccoli in a covered pot for 3 minutes, until slightly tender but still firm.
- In a large bowl, mix together carrots, broccoli, chicken, soup, milk, cheese, and salt. Spoon mixture into pastry-lined 9 inch pie pan and cover with top crust. Seal edges and cut steam vents in top.
- Bake in preheated oven for 30 minutes, until golden brown.
I baked it with foil around the edges so they didn’t burn. I know I’m not going to win any beauty awards for the looks of my crust, that’s a prize for another time. But according to the family, this recipe deserves a blue ribbon.
What’s your favorite fall meal?