Sunday, January 15, 2012

Chicken Pot Pie Without Peas {Recipe}

I have a special spiral bound recipe book that I was given as a wedding present almost 14 years ago.  It was blank when I received it and I only write down recipes worth writing down in it (i.e. favorites and/or family recipes).  Some of the recipes in this book are Brad's moms Harvey Wallbanger cake, Leslee's Cranberry Relish, Tee's corn pudding (not a family recipe just out of a Southern Living Cookbook), my mom's gingersnap cookies, Brad's mom's dump cake, Jeanine's vegetable casserole, etc.

And Chicken Pot Pie.  I should mention that it does NOT have peas in it.  Brad won't eat them.  David probably won't either.  So I leave them out.

Unfortunately, I didn't write down who or where I got the recipe from.  I spent about 5 minutes on the internet tonight trying to find this exact recipe and I can't locate it.  So....if you are the author of this recipe (like you'd be reading my blog anyhow), then please forgive me and let me know it's yours so I can give you proper credit.

This is worth making.  And eating.  So get a pen and write this down.  Or print it out.  Whatever you wish.

Chicken Pot Pie {out of Bethany's Spiral Recipe Book} Without Peas (how's that for the name)?

2 chicken breasts (boiled and chopped up)
1 can corn, drained
1 can green beans, drained
3 potatoes, peeled and chopped
1 cup carrots, peeled and chopped/sliced
1/2 stick butter
1 can chicken broth
1 pint milk (whole milk is probably best, but I use 1%), plus 1/4 cup more
1 tbs dried parsley
1/2 tsp salt
1/2 tsp pepper
1 tsp Cajun seasoning
Pillsbury Crust (found in the refrigerated section

Add the potatoes and carrots together in a pot of water.  Boil for 8 minutes.  Drain.  Mix together with the corn, green beans and chicken.  In a pan, melt the butter and add the flour.  Cook (while stirring constantly) for 2 minutes.  Then slowly add the can of chicken broth and the milk.  Cook for 7 minutes or until slightly thicker.  Add seasoning and mix well.  Pour the cream mixture over the veggie/chicken mixture and mix together.

I think this recipe originally was made to fit a 9x13 pan, but I like to use a pie plate, because it's chicken pot pie....why would you use a 9x13 pan???  You can divide this in half for two pie plates or put it all in one large pie plate.  If you use two pie plates they aren't super full, but I like them like this.  Spray whatever you use with Pam and spread the veggie/chicken mixture in the pan.  Cover the mixture with a crust and pinch the edges.  Cut a few slits in the top for steam to escape.  You can always use a bottom crust and a top crust, but since I made two pies with this I use the second crust in the package to top the second pie.

Bake at 350 degrees for 25-30 minutes or until the crust has begun to brown and the veggie/chicken mixture is bubbly.   Your 7 year old son may even love it, like mine did.  That makes a mama happy when he enjoys something that I make without having to bribe him to eat it.



amandadb said...

How much flour do you use? I made this today but wasn't sure on the amount of flour. It's in the oven now. I'll let you know how it is.

Herrington Photography said...

Hmmmm.....I don't remember. But it was probably 1/4 cup. I can't believe I left it out of the recipe. Sorry!

Anonymous said...

I was just re-reading for how much flour also. I'm trying this recipe this week. Sounds wonderful. My daughter won't eat green veggies so I'm leaving out the beans. Fingers crossed

Herrington Photography said...

Hmm, I'm so sorry about the flour. I don't remember. But I'd start with 1/4 cup and go from there. I'll try to update it next time I have my recipe book out (it's currently packed away). Hope it works!

Anonymous said...

Poor peas! I just read a recipe on another blog and she won't use peas either, opting for corn kernals instead. It's just not the same.

Deep web links said...

can’t wait to try some of these. The crockpot is wonderful for summer to keep from heating the house up.

Sonia Chauhan said...

This was delicious! I was afraid of the fennel…but it gave the sauce the best flavor! I didn’t have fresh oregano…I’m sure it would have been even better! Thanks so’s a keeper!

Anonymous said...

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