File this chicken pot pie recipe under food hug.
Peggy Smith wore many hats during her time with theSouthern Livingeditorial staff and Test Kitchen professionals.
She never tried that again.
Credit:Stacy K. Allen; Food Stylist: Torie Cox; Prop Stylist: Shell Royster
It would also be great in the winter with warm roasted vegetables likebroccoliorcarrots.
Refrigerate for 3 to 5 days.
Reheat in a 300F oven until warmed through.
Credit:Stacy K. Allen; Food Stylist: Torie Cox; Prop Stylist: Shell Royster
Alternatively, transfer single servings to airtight, freezer-safe containers, and freeze for up to 3 months.
Can I Make Chicken Pot Pie Ahead of Time?
Allow this mixture to cool, transfer to an airtight container, and refrigerate for up to 2 days.
Credit:Stacy K. Allen; Food Stylist: Torie Cox; Prop Stylist: Shell Royster
Transfer to the prepared baking dish, top with the piecrust, bake, and enjoy.
Ingredients
1(3 1/2-lb.)
broiler fryer
2qts.water
1tsp.salt
1/2tsp.pepper
1stalk celery, cut into 2-in.
Credit:Stacy K. Allen; Food Stylist: Torie Cox; Prop Stylist: Shell Royster
pieces
1medium onion, quartered
1bay leaf
1(16-oz.)
Cover, reduce heat, and simmer 1 hour or until chicken is tender.
Remove chicken, reserving broth in Dutch oven; discard vegetables and bay leaf.
Credit:Stacy K. Allen; Food Stylist: Torie Cox; Prop Stylist: Shell Royster
Let chicken cool; skin, bone, and cut into bite-size pieces.
Add frozen vegetables and potatoes; return to a boil.
Reduce heat, cover, and simmer 8 minutes or until tender.
Remove vegetables from broth, and set aside.
Measure 3 cups broth; set aside.
Reserve remaining broth for other uses.
Cook 1 minute, stirring constantly.
Stir in 11/2 teaspoons salt, 11/4 teaspoons pepper, and thyme.
Add vegetables, chicken, and hard-cooked eggs; stir gently.
Spoon into a lightly greased 13- x 9- x 2-inch baking dish; set aside.
Place over chicken mixture; crimp edges, pressing against sides of baking dish.
Cut slits in top for steam to escape; bake at 400 for 20 minutes or until golden brown.
