Wednesday, February 24, 2010
Sure, you could go out and buy one of those handy-dandy frozen chicken pot pies for a whopping 85 cents. But where's the fun in that? And you've got to ask yourself...what exactly is in those things anyway, if they're able to sell for so cheap? My guess is, you don't wanna know. And neither do I, because I used to be their #1 fan. In my poor college student days, chicken pot pies were a staple of my diet, as were the turkey pot pies. The beef ones? Not so much. Healthy? No. Cheap? For sure. Now that I'm older (and hopefully wiser!) and can afford to prepare my own pot pies, I can say goodbye to those little blue (or was it red?) boxes!
Try out this great Chicken Pot Pie recipe I found on Sunday Baker (via Mommy's Kitchen), and you'll be hooked. I'm not normally a fan of pie crust, but man oh man...this one is made with cream cheese and it's mighty good! And bonus! It makes three small pies instead of one standard pie-sized pie! Customize your pies with your favorite veggies; I used potatoes and a frozen veggie blend I mix up myself (1 lb. each frozen chopped broccoli, diced carrots, peas, and corn--mix in large bowl and store in two 1-gallon freezer bags). The recipe calls for a whole cooked, deboned chicken...but I only used about a cup since I added potatoes.
Be forewarned: these pies may bake up in individual pans, but unless you're REALLY hungry, plan on getting two servings out of each pie.