Chicken Pot Pie

Ingredients

Homemade or store-bough pie crust (recipe below for homemade)

4 whole carrots, peeled and sliced (or use 8-10 baby carrots)

1 onion, diced

4-5 russet potatoes, peeled and cut into small chunks

3/4 c. frozen peas

1/2 c. flour

4-5 T. chicken bouillon (cubes or paste-do this to taste

1 T. Italian seasoning

Salt & pepper to taste

1 t. garlic powder

1 1/2 c. chicken or turkey, cooked and shredded or cubed

Directions

Filla large pot on the stove with water. Season water with salt, pepper, chicken bouillon, garlic powder and Italian seasoning. Place carrots, potatoes and onions in the water once it is boiling. Cook the vegetables until tender. Depending on the size that you've cut the vegetables you'll might want to cook the carrots a little before adding the potatoes, this will make it so the vegetables are done at the same time. Once the vegetables are tender remove some of the water from the pot and remove the pan from heat. Keep enough water in the pot with the vegetables to have them covered completely. In a separate bowl mix flour and a little bit of water to make a paste. This will thicken the water in the pot and turn it into gravy. Slowly stir the flour paste into the pot of vegetables/water and bring the pot to boiling again, this will thicken the mixture. 

At this poin you'll want to add more salt, pepper, garlic powder, Italian seasoning and chicken bouillon until it is a very flavorful and savory gravy. If it gets too thick add more water, if it is too thin add another mixture of flour paste. After the gravy tastes good to you add the peas and turkey. Stir the mixture and pour it into a 9x13 pan. Place the rolled out pie crust on top of the gravy mixture. Make sure to bring the pie crust to the edge of your dish and seal it to the sides. If you do not do this gravy will leak up the sides and make the top of your pot pie soggy. Bake at 375 degrees for 20-30 minutes or until the top of the crust is slightly brown. Serve smothered in ketchup, at least that's what I do!

Additional Information

*Use chicken, carrots and potatoes from a sticky chicken roast.  Then just make the gravy mixture and put in a pan with crust.  EASY!

*QUICK TIP: Use store bought crust if you don't have time to make homemade.  If crock potting a turkey breast for pie, use 1/2 of the shredded turkey for this pot pie recipe and the remaining half  for the Turkey BLT Wraps later in the week.

*FREEZER MEAL:  The filling for this pie can be frozen fora later meal.  Crust can also be frozen in a pie tin before it has  been cooked.  When cooking, just thaw out crust and bake pie

as usual.

Recipe from Deals to Meals - a great site to save you money!