I don't typically blog about food (even though it is a great love of mine!), but I'm all about sharing yummy recipes so I thought I'd pass this one along!
This recipe for Chicken Pot Pie is the one I'm asked for most often. One, because I make it frequently for other people . . . if you have a baby, get sick, or I just want to show you a little love, this is most likely what will be for dinner! Two, it's just downright delicious!
Before you think I'm bragging on my cooking skills, I'm not! I love to cook and I'm not awful at it, but I score zero points in the inventive category. I find great recipes, which is key to my family eating yummy food!
I got this recipe from the mom (Karen Sanders) of one of our good friends (Justin Langford). Chad and Justin have been friends since 9th grade . . . high school together, college together, seminary together, and now they serve at Edgewater together! Mrs. Karen is like another mom to Chad so when she's coming to visit (especially when she's bringing food) we love to get to visit with her!
One night we went to the Langfords and Mrs. Karen had made Chicken Pot Pie. I'm not gonna lie, I was less than excited. I've never liked it, mainly because I'd only had the pre-made frozen stuff and it didn't do anything for me.
Then I was introduced to this Chicken Pot Pie . . . I took a bite, ate it all, went back for seconds, definitely licked my plate, and immediately asked for the recipe! So good!
Now some people like to keep their yummy recipes a secret, but thankfully Mrs. Karen and I aren't like that! If you love what I make, I'll gladly share!
(Sorry about the half-eaten picture! We'd already chowed down when I thought about taking a picture and sharing the recipe!)
Chicken Pot Pie
1 to 2 cups cooked and shredded chicken
1 can cream of chicken soup
8 oz. sour cream
1 can veg all (or you can use frozen assorted veggies)
Black Pepper to taste
Tony's to taste**
1 package pie crusts (The pkg. with 2 crusts in the refrigerated section by the crescent rolls. Not the frozen ones.)
1/2 stick melted butter
1. Mix together the first 6 ingredients.
2. Spray your pie pan and put down the first crust, pressing it down into the pan.
3. Put the mixture in the crust and spread evenly.
4. Make little divots all around in the mixture. Pour a little melted butter in each divot and then cover back up. (I don't know why this is best, but it is. I tried just adding the butter to the mixture one time and it wasn't as good.)
5. Put the second crust on top. Pinch around the edges to seal the top and bottom crusts together.
6. Cut a few slits in the top crust . . . make it pretty too!
7. Bake at 350 for 45 min to 1 hour or until top crust is golden brown.
*I often make two at a time and freeze one. Just cover with foil before you bake and it freezes beautifully (Did that make anyone else think of Steel Magnolias?!). Thaw in the fridge and bake normally.
**I realize that not everyone who reads my blog is from the south. Sadly some of you may have no clue about the amazingness of Tony Chachere's. If this is you, I'm so sorry. :) If your grocery store doesn't have it, do yourself a favor and order some now . . . this recipe won't be the same without it!
Hope you enjoy!