Recipe - Friend Making Monday

Amber had a great idea for Friend Making Monday. She asked for favorite fall recipes. I can't wait to get some new ideas for dinner time. If you want to join in, go here.

My mother-in-law gave me this recipe. It is an oldie but goody from Southern Living. I modified it a little to make it easier for me as I don’t take the time to make my own chicken broth.

I will often double or triple this recipe and give one pot pie to a new mom and freeze one (without the crust on it) for my family. My kids and husband love this recipe.

Chicken Pot Pie

2 chicken breast, cooked and cubed ( I usually put salt and pepper on the chicken and broil it)
1 can of chicken broth
1 tablespoon of butter
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 small potato, peeled and chopped
½ cup frozen peas
½ cup all purpose flour
1 cup half and half
1 teaspoon salt
½ teaspoon of pepper
½ (15 oz) package refrigerated piecrusts

Melt butter in a large skillet and add onion, carrots, celery, potato, and peas. Cook for 10 minutes, stirring frequently. Add flour, stirring until smooth. Gradually add chicken broth and half and half. Cook over medium heat, stirring frequently, until mixture is thickened and bubbly. Stir in chopped chicken, salt, and pepper. Pour into a lightly greased 11 X 7 inch baking dish.

Spread pie crust over the mixture (you can be all fancy with this, but I just put it on there and make sure the pie crust covers everything). Cut slits in top to allow steam to escape.

Bake at 400° for 20 minutes, and then cover with foil and bake another 10 minutes until golden brown.