Today I’m going to start a new series called: Friday Family Favorites!
As the name states, this will be the place where I will share our families tried and true recipes that we love! I’m going to start off with Chicken Pot Pie. This recipe is great to double–keep one for yourself and take one to a friend! This is the perfect thing to make when you need to bring a meal to someone and that’s just what we did (I took the pie unbaked to a friend and they baked the finished product which is why you don’t see any finished pictures) today!
There are several reasons why I personally like to make chicken pot pie for my family:
- You can make this totally from scratch or make it semi-homemade
- Meat, vegetables and carbs are all in this recipe-you don’t have to make anything else to go with it if you don’t want to
- You can make ahead and pop in the oven when ready to bake
- Piecrust (today’s is homemade)
- Chicken (t0day’s is rotisserie chicken)
- Filling (today’s is frozen mixed veggies)
- Sauce (today’s is a can of cream of chicken soup)
Any of the parts of this recipe can be made from scratch or store bought and put together…in my opinion, the more that’s homemade the better but sometimes you have to take into account how much time you have! I had enough time to make a piecrust (to me that’s the first thing make from scratch as there’s a major difference between store bought and homemade) but not much time to make anything else from scratch…I needed to drop off this meal during nap times so I was pushed for time!
Since I made the piecrust from scratch I’ll share a few of my tips and trick to making this crust turn out perfect every time you make it! There are many, many versions of homemade pie crust…use whatever one works for you! I have tried with butter, crisco, a combination of both and often use different version. However, if I want a quick version, that’s not fussy and I know is going to work for me, this is the version I use! This is adapted from The Pioneer Woman’s version and she shows you step by step if interested.
- This recipe is not fussy. There is butter in this recipe but I pull it straight from the fridge and don’t do anything special with it.
- Freeze the dough for at least 30 minutes before rolling out-it will make your life easier! During that 30 minutes, prep the rest of the pie.
- When I roll out dough I place it between two sheets of plastic wrap or wax paper (wax paper works better but I was out so here I’ve used plastic wrap) and roll out the dough to the desired size. Then you can remove once piece of the plastic/wax paper and place in you dish. Once placed remove the other piece of plastic/wax paper and ta-da you have a perfectly places pie crust!
- Use an egg wash! A simple egg wash will do wonders for the finished product. It helps to brown the crust and to make it shiny.
I hope you enjoy as much as my family does!
- 2 pie crust (use recipe in link above to make your own)
- ½ rotisserie chicken cut into bite sized pieces
- 1 bag mixed vegetables
- 1 bag pearl onions
- 1-2 cans cream of chicken soup
- 1 egg
- 2 tablespoons water
- Place one pie shell into baking dish.
- Combine together chicken, vegetables and cream of chicken soup
- Add condensed soup as needed to make mixture moist
- Place filling into pie crust and top with remaining crust
- Make egg wash by mixing egg and water together in a small dish
- Brush egg wash over top of crust
- Place 2-3 slits in top of crust to all steam to escape during baking
- Bake in a preheated 350 degree oven for 1 hour or until crust is golden brown.