Photo Credit- Robbie Rice
I love having family dinners. Like the Whole family, aunts, uncles, like Thanksgiving but not. I would way rather host these dinners then go to one. Personaly, I don’t like anybody bringing anything I like to make it all myself. I live in Maryland, most of my family doesn’t. We have Boston, Calfornia, Virginia. I don’t want them bringing food from there! I know, I’m kinda a control freak Every year I always make this huge roasted turkey. But, I wanted to do something different. So I decided to roast a chicken, and make a homemade chicken pot pie.
I did the chicken with gravy and mashed potatoes so I did that too. When the pie was 2 minutes before being done, I slapped a ton of mashed potatoes on top. I made them while the pies were baking. I made them normally but it was o good when it got on the pie because it baked on top. Its like a merangue on a chicken pot pie. But that wasn’t enough mashed potatoes for my family. So I made more and tripled my original recipe. I madelike 15 pounds of mashed potatoes, that a lot of mashed potatoes!! My mashed potatoes are known in my family. I put so much butter and cream in them and season them with so much salt and pepper. I do gotta admit, I make good mashed potatoes. You don’t have to put them on top I just prefer too.
My favorite part of the dinner is the chicken pot pie. Its always nice. I made a bunch of big pot pies cause I didn’t have enough mini pie pans to make indivisual ones for everybody. If you do want to make mini indivisual ones then you can use the same recipe, I have no idea how many it would make. But it is nice to have mini pies. The recipe makes 2 big ones so if you made mini it would probably make 8. I just quickly did that in my head.
I’m giving you the recipe for the pie without the potatoes by the way.
- 1 pound skinless, boneless,chicken breast
- 1cup sliced carrots
- 1 cup frozen green peas
- 1 cup celery, sliced
- 1/3 cup butter
- 1/3 cup onion, chopped
- 1/3 cup flour
- Salt and Pepper
- 1 1/3 cups chicken broth
- 2/3 cup milk
- 2 unbaked pie crust
- Preheat oven to 425
- In a saucepan, combine chicken, carrots, peas, and celery. Add enough water to cover the veggies and boil for 15 minutes.
- Remove from heat, drain and put to the side
- In the saucepan over medium heat, cook onions in the butter until soft. Stir in flour, salt, and pepper Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Place the chicken mixture in bottom pie crust. Pour the hot liquid mixture over the chicken mixture.
- Cover with top crust, seal edges, and cut away any un-needed dough.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.