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Homemade Chicken Pot Pie Recipe

Is it freezing cold outside?
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Now’s the perfect time for comfort food to warm you up.  If you’ve already tried these awesome soups, then it’s time for Homemade Chicken Pot Pie.

Chicken Pot Pie is like soup with the nummy crust built in.  My kids like the traditional pastry crust, but we’ve also used biscuit topping and even mashed potatoes (a nice gluten free topping).

Homemade Chicken Pot Pie Recipe

2-3 cups cooked chicken, cubed (1 cooked breast = approx 1 cup cubed chicken)

1 recipe 2-crust pie dough or store-bought pastry dough

1 cup carrots, sliced into circles

1 cup onion, diced

1 cup red potatoes, diced but not peeled

2 tablespoons butter

1 red pepper, diced

1 cup frozen peas

2 cans cream of chicken soup (GF option – 1 c milk, 1 Tbs butter, 1 tbs cornstarch with 1 cube chicken bullion cooked in a saucepan until bubbly)

1 tablespoon dried thyme

kosher salt

fresh ground pepper

Prepare chicken or use rotisserie chicken for an easy shortcut.  Cut into bite-sized pieces and add to a large mixing bowl.  Pre-bake the bottom crust for 8-10 minutes in a 350-degree oven. Remove and let cool.

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In a large saute pan, melt butter and add carrots, onions and potatoes.  Saute for 4-7 minutes until the carrots are fork tender and potatoes have softened slightly but not yet turned mushy. Add sauted vegetables, pepper and peas, soup and seasonings to the large mixing bowl and blend together.  Pour filling into prepared crust and top with second layer of pie crust. Filling may appear to bulge up in a mound but it should cook down and soften in appearance.

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Press the top crust edge  into the bottom crust to create a nice seal. Cut several 1-inch slits in the top to vent the pie.  Return to 350-degree oven for 25 minutes and cook until the top is golden or lightly browned.  Makes approximately 8 servings.

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Variations: Use potatoes to make a batch of mashed potatoes.  Eliminate the pastry dough and top filling with spoonfuls of mashed potatoes.  Bake as directed until potatoes are golden.

Create a batch of biscuit mix and cover dish with large dollops of dough.

Save your extra filling in mini loaf tins for ready-made lunch servings.

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