The Pie I Had All Wrong

I have never been a huge chicken pot pie fan. I’m also realizing from this blog that I never ate the foods everyone else in the world ate. This also explains why my Hubby is always looking at me weird when I say “ew!” when he talks about his good ‘ol country childhood meals.

There were a few things that always bothered me with this dish:

  1. Meat in pie. Ew.
  2. Gravy in pie. Ew.
  3. Veggies in pie. Ew.

Pie is delicious, sweet, with fruit, ice cream on the side and as much whipped cream as you can get on top! Chicken pot pie was a pie crime. Not okay.

But the Hubby came up with this recipe I told myself to suck it up because marriage is about sacrifice right?! Turns out tastes change… I loved this pie and am still eating the leftovers. The pie police can put me in cuffs because I committed a delicious crime. (Cherry Pie don’t worry I still love you!)

FROM THE CHEF

Ingredients

(note: we had a lot of extra pie filling. You could probably make two pies from this recipe. But this is how we did it)

2 cups potatoes, peeled and diced

2 cups carrots, peeled and chopped

1 cup butter

⅔ cup onion, chopped

1 cup flour

2 Tbsp salt

1 Tbsp fresh ground pepper

1 tsp onion powder

2 tsp garlic powder

2 cups beef broth

1 ½ cup milk

4 cups chicken, chopped

1 cup frozen peas

1 cup frozen corn

2 store bought refrigerated pie pastry

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  1. Bring a pot of lightly salted water to boil. Add the potatoes and carrots. Cook for 8 minutes. Drain the water.
  2. Melt butter in a large skillet and add onion. Cook for 4-5 minutes until tender. Stir in the flour, salt, pepper, onion powder, and garlic salt and blend evenly. Slowly add the milk and broth and bring to boil, stirring constantly. Boil 2 minutes to allow the mixture to thicken. Remove from heat and stir in the chicken, peas, corn, potatoes, and carrots.IMG_0585 copy
  3. Preheat the oven to 425 degrees. Unroll the first pie pastry in your pie dish. Add the filling. Cover with the remaining pie pastry and trim/seal the edges. Make slits in the pie top.IMG_0587 copy
  4. Bake 35-40 minutes. The crust should be lightly browned. Allow the pie to rest 15-20 minutes before serving.IMG_0599 copy

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FROM THE BLOGGER

*We always do our own take on the recipes we find by not buying branded products because we are poor and the store brand is cheaper and don’t waste time on those extra steps because life is hard enough. But we are not trying to take anyone else’s content or property just redistributing it with my sarcastic commentary.
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