I love this recipe for Chicken Pot Pie. I use to hate pot pies, with all the crust and meat, it was all too much for me. When I was a kid, I hated pot pie. I didn’t think there was anything good about serving a kid a pie crust filled with meat and vegetables. I hadn’t eaten a pot pie since my Mom had served me the last one when I was a kid. Here I am, several (cough) years later and I am in love with Chicken Pot Pie. Another cook book received last Christmas, gave me the idea for this super easy, super fast recipe. I modified it, of course. My whole family adores this recipe, the Chicken pot pie does not last long in this house.
I have a 10″ enameled cast iron pan that I cook/bake my pot pie in. I posted a recipe for,Slow Cooked Lemon Chicken and this is what I did with the left over chicken. There are only “so many days” one can eat the same thing. Chef Michael Symon was commenting on his FB page about food waste, so I’m trying to keep my food waste down and join the Food Network tackles food waste. In that spirit, I chopped up the remainder of the Lemon Chicken and added it to the pot pie recipe. YUM!
One Pot Chicken Pot Pie:
1 Can Chicken broth
salt & pepper to taste
Reduced fat milk
3 tbl spoons butter
2 shallots chopped
3 Carrotts chopped
3 celery stalks chopped
2 cups left over veggies you would like to use
1/3 cup flour
2 cups cooked chicken
1/2 tsp thyme leaves
1 tbl spoon cilantro chopped
1 frozen pastry pie crust
Melt butter in the same pan you will be baking the pot pie in and sautee the veggies until soft, sprinkle the salt.
Add the flour and slightly brown
In a measuring cup pour chicken broth and milk to make 2 cups add to the veggies and cook until the mixture boils and thickens.
Take the pie crust out of the tin and place on top of the pot pie.
I invert the tin and push it onto the mixture. I don’t smooth it out because once it gets into the hot oven it will form to the pie.
With a sharp knife slice some steam vents in the crust
Bake at 400 degrees for 30 minutes until golden brown
Last year I was given a large Crock Pot for Christmas, or slow cooker. This year, I was given a fantastic cook book to go along with it. It’s called “Fix-It and Forget-It, Christmas Cookbook, 600 Slow Cooker Holiday Recipes.” I am really enjoying this cookbook. There is nothing better than the smell of slow cooked meals permeating the house.
My husband picked out the Lemon Chicken recipe and I modified it a bit to suit how I like to cook. I don’t like to cook things before I, well, cook them. So if a recipe calls for braising, or browning, I usually won’t. Such is the case with this recipe.
MY NOTES: I did not brown the chicken pieces. I used about 7 lbs of pre-cut thighs with the skin on. I also didn’t thaw the lemonade I just put it on top of the chicken and I added lots of pepper. I love lemon pepper chicken. I also added the cornstarch to the slow cooker at the beginning. I got a little ahead of myself, as I just realized I was suppose to add it at the end. While I was typing it into this blog to be exact. It didn’t make too much of a difference. This recipe is delicious and could even be used as a BBQ for the summer. The chicken is so tender it falls off the bone and most of the above ingredients are found in sweet BBQ sauce. I suggest adding some “red pepper flakes” for some kick and serving with baked beans and cole slaw. A very versatile and delicious dinner!
St. Mary’s Ontario Canada
Fix-It and Forget-It by Phyllis Pellman Good
Good Books, Intercourse, PA 17534
Makes 10-12 servings
Prep. Time: 25 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 5 qt.
1/4-1/2 cup flour
1 tsp. salt
5-6 lbs. chicken, cut into pieces
2-4 Tbsp. oil, divided
1 can frozen lemonade concentrate, thawed
3 Tbsp. brown sugar
1 Tbsp. ketchup
1 Tbsp. vinegar
2 Tbsp. cold water
2 Tbsp. cornstarch
- Combine flour and salt in a shallow bowl. Dredge chicken pieces in it, one at a time.
- Place 2 Tbsp. oil in large skillet. Brown several pieces of chicken in oil at a time. Be careful not to crowd the skillet, or the chicken will steam and not brown. Continue until all pieces are browned on both sides, adding more oil as necessary.
- As you finish browning pieces of chicken, place them in slow cooker.
- In a mixing bowl, whisk together lemonade concentrate, brown sugar, ketchup and vinegar. Pour over chicken
- Cover. Cook on High 3-4 hours.
- Remove chicken, place on platter, cover with foil and keep warm.
- In a small bowl blend cold water into cornstarch.
- Stir into juices in slow cooker until well blended. Cover and continue cooking juices several minutes, until thickened and bubbly.
- Spoon some of thickened juice over chicken to serve.
- Place remaining juices in serving bowl and pass as topping for chicken and cooked rice…..”