Chicken Pot Pie ~ Friday Foods

Chicken Pot Pie in a Square Pan

 Hi, Sweet Friends,

This is such a yummy recipe, we just had to share it. 

Chicken Pot Pie in a Heart Pan. Awe, Thank You, Honey!

Ingredients:
1 Whole Chicken, skinned & deboned (or 3 cups leftover Turkey!)
6 Cups Water
2 Large Onions, diced
4 Stalks of Celery, diced
6 Carrots, peeled & diced 
1 Cup Frozen or Fresh Corn
1 Cup Frozen or Fresh Peas, optional
1 Large Can Cream of Chicken Soup
1 Can Large Flaky Jumbo Biscuits

Homemade Easy Chicken Pot Pie

Directions: Preheat the Oven to 350°F.
1. In a large pot with the 6 Cups of Water, add the chicken and boil for 2 hours, or until the meat starts to fall off the bones.
2. Dice Onions, Celery, and Carrots and put into large bowl.
3. Measure out the Corn and Peas into the large bowl with the other veggies.
4. When chicken is done cooking, use a slotted spoon to lift out all the chicken & bones to another bowl to cool.
5. Place all the veggies into the boiling water/broth and cook covered for 1/2 hour.
6. When cool enough to handle, skin & debone the chicken. 
7. Place all the meat into the pot and discard the skin and bones to the trash.
8. Add the large can of Chicken Soup to the pot and if the veggies are tender, turn off the heat. Keep boiling if the veggies are not tender until they are tender.
9. Ladle the mixture into the baking pans. Hubby used 2 pans here, one a heart shaped pan, the other 6 x6" pan. One pan dish will fit into a 9 x 13" baking pan.
10. Finish by putting the biscuits on top of the mixture. Hubby gooshed (no better word to describe this action) the biscuit edges together kinda making them square. Lay the biscuits on the top.
11.  Bake at 350°F for 20 to 25 minutes. The crust is what is being baked. Any longer it may burn the crust.

A slice of Chicken Pot Pie on a white plate with a fork. The Biscuit Dough makes a delicious delicate crust.

Serve with a nice side salad of lettuce, tomato, and sprinkled with cheese and a bit of dressing.

And there you have it. No need to make a double crust, this worked just fine with the biscuit dough.

If you want a more traditional "Chicken Pot Pie, use two frozen pie shells/crusts. It works perfectly. Place the above filling into one shell and top with the other shell. Bake as directed on the pie shell box.

Enjoy!

All photos are by CJD.Sign. If you want to use my photo, please give me credit. Thank you.

The fine print: Please link with love! As with all of our posts, DIY projects featured on Styling With CJD.Sign may not be copied, distributed or reproduced without express written permission.
 
Love and links are always appreciated!

 If you’d like to share this post, please link to this post directly for the DIY tutorial and do not include the instructions in your own post. All photos on this post are by CJD.Sign. Please give credit. Thanks so much!  oxo CJ

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