Today’s guest recipe comes from one of our communities “stars.” Kristy Morrison was recently a part of the Habersham Community Theater’s production of 1940’s Radio Show as Ann Collier. She shares her family favorite chicken pot pie with us here that can also be found (among other delicious dishes) on her blogsite, Our Daily Bread. (Note the heart in the middle of the crust. This dish was made with love. No wonder her family loves it!)
3-5 russet potatoes, depending on size, peeled and cubed (or you can used the canned potatoes instead)
1 cup of baby carrots, chopped
1/2 white onion, diced
1 can Italian style green beans ( or can of sweet peas if preferred)
1 cup sliced mushrooms
1/8 cup all purpose flour
1 package chicken breasts
1 cup chicken stock or broth
1/4 cup half and half or milk
1 prepared Pie Crust, or Perfect Pie Crust from scratch
1-2 cups of reserved chicken broth from cooking chicken, depending on thickness desired
salt and pepper to taste
Pre-heat your oven to 400.
In a large pot, add potatoes, carrots and onion to a boil, reduce heat to low. Boil for approx. 10 minutes.
Have your dough option prepared and ready, laid to the side. While the veggies are cooking, in a shallow casserole dish or baking dish, place the chicken breast side by side. Cover each breast with garlic salt, dried basil, salt and pepper.
Fill the dish with water, just covering the chicken.
Cover with tin foil and bake at 400 for 25-35 min depending on the thickness of the chicken. Remove from oven and take off the tin foil, letting it cool. Remove chicken from water, KEEPING it to use later. It is amazing in the pot pie!
Rinse off any remaining spices from the chicken, and cube or pull the chicken apart.
While the chicken is cooking, drain your veggies. Melt your butter in the same pot and then add the flour. Stir well, then add the cooked veggies back to the pot, add your mushrooms and green beans or peas. Stir well. Add your milk, chicken broth AND the broth from the cooked chicken to the pot with spices included. Simmer on low until the chicken is finished.
Combine veggies with Chicken and pour into a casserole dish or deep pie plate. Cover with your pie crust, crimping the edges. Also, puncture the crust with a toothpick randomly so that the hot air can escape. Reduce the heat of your oven to 350 and place in the oven (with a cookie sheet on the rack below to catch spillage) for 20-25 minutes.