Chicken Pot Pie

So I have been asked to post my recipe for chicken pot pie. Not by millions of people...just Jennifer :) So I thought I'd humor her. If ya don't feel like looking at pictures of food, there's a couple super cute pictures of Eli at the end :)

Start off by peeling and dicing 2 cups of potatoes (one large) and 1 & 3/4 cups sliced carrots.

Put them in a large saucepan, cover them with water. Bring it to a boil, then reduce heat, cover and let it simmer for about 10-15 minutes-until they are crisp-tender. Drain and set aside.

Chop 2/3 cup onion (LOVE my chopper, mom!) and cube 1 cup (yes...and ENTIRE CUP) of butter. (I NEVER claimed that this was low fat)

In a large (VERY large...ya gotta fit a lot of stuff in it) skillet, saute onion in butter until tender.

Stir in 1 cup flour, 1 & 3/4 teaspoon salt, 1 teaspoon dried thyme and 3/4 teaspoon pepper until blended.

It should look like this...

Gradually stir in 3 cups of chicken broth and 1 1/2 cups of milk. Bring this to a boil. Cook, and stir for 2 minutes or until thickened.

Add 1 cup of frozen corn, 1 cup of frozen peas (sorry mom...)...

4 cups cubed cooked chicken

and the potatoes and carrots. Remove from heat.

Line two 9-inch pie plates with bottom pie pastry (OR, buy the pre-made on in the freezer section at Publix...or the grocery store of your choice...I've made the crust before...once...never again...) Fill the pastry shells with chicken mixture. Roll out remaining pastry (or again, buy the pre-made ones...) cut fun little decorations in the top and place over filling...trim, seal, and make the edges look pretty.

At this point you will have TWO pies that are yummy....

...and just BEGGING to be eaten...

I recommend baking them at 425 for 35-40 minutes first, though...

Once the crust is lightly browned, take it out of the oven and let it stand for 15 minutes...if you can. Edgar had eaten one of the 'M's' off shortly after it was taken out...

The nice thing about this recipe is that it has one to freeze...so some day when you don't feel like making dinner, you can just pull it out of the freezer...you just need to shield the frozen pie crust edges with foil and bake at 425 for 30 minutes. Reduce heat to 350 and bake 70-80 minutes longer or until crust is golden brown. Takes a while when it's frozen, but it's worth it to not have to do ALL this work all over again :)

OR, you can bribe your sister-in-law with it hoping she'll keep watching your son while you teach :) HA! I joked with Edgar that I was going to pay her in chicken pot pies :)

It's not a terribly hard recipe, but it seems to take some time...and makes a zillion dishes. Can't wait to move into a house with a dishwasher.

Oh...and one other thing you might want to make sure of...make sure your 9 (almost 10) month old is going to take a super long nap. Eli slept for 2 1/2 hours (YAY!) so I was able to make this and sneak a little nap :)

When he woke up he had crazy bed head...so enjoy the pictures of his crazy, sweaty hair...

Did somebody say Chicken Pot Pie?!

YAY! I can't wait to try it!

And try it he did :) He loved it. Big surprise...