The other day, after church, my husband and I decided to go out to eat. I had a whole chicken cooking in the slow cooker but I figured I could turn it into the next day’s meal. S, after returning home from the local diner, I deboned the chicken and placed the meat into a bag. I placed the veggies into another bag and finally, the broth into a jar. I had full intentions of making a savory chicken pot pie the next night for supper.
I allowed two pie crusts to thaw on the counter for the crust of the pot pie and used the ingredients from the chicken I cooked the previous day to concoct this glorious recipe. Boy oh boy, did it ever turn out good!
For as long as I can remember, chicken pot pie has always been one of my favorite meals. My husband and kids a
bsolutely love it. The best part about this delicious pie is how easy it is to make. I even went a step further with this recipe and extended my crust deep down into the dish so that the sides of the pie were covered. You can do this by using two pie crusts instead of just one. Simply line the bottom and side of the pan with the unbaked crusts and then fill with the filling topped by the second unbaked crust.
However, don’t feel that you have to make the chicken pot pie like this. The recipe below come sout perfectly well, too. Enjoy!
Ingredients
1 pound boneless, skinless chicken breasts, cut into ½ inch cubes
½ teaspoon Morton salt
1 cup carrots, sliced
To Find Out All The Delicious Ingredients And The Step By Step Directions To Follow, Please Head On Over To The Next Page.
