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Have you ever made HOMEMADE Chicken Pot Pie?
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Chicken Pot Pie
I must admit this is one of our family favorites , and it is hard not to go back for seconds! ..Tammy
Chicken Pot Pie
his Recipe is in our Volume One Cookbook
Chicken Pot Pie
BOIL A YOUNG FRYER CHICKEN
1/2 TSP.GARLIC SALT
1 1/2 TSP. SALT
1/2 TSP. PEPPER
1 KNORR CHICKEN BOUILLON
1/2 TSP. SOUL SEASONING (DOLLAR GENERAL)
Boil chicken with seasonings breast down on medium/low for 1 hour. Take chicken out with two large spoons and place on platter. (Remove chicken from bones after it cools) discard bones and fat. Strain if broth desired.
Place half of chicken on cutting board and chop. (Refrigerate remaining chicken for another meal.)
MAKE GRAVY RECIPE (SEE WHITE GRAVY PG. 34)
Tip: When making White Gravy, half of milk can be replaced with chicken stock.
2 REFRIGERATED PRE-MADE PIE CRUSTS
2-14.5 OZ. CANS MIXED VEGETABLES (DRAINED)
SALT & PEPPER
ROUND CASSEROLE OR 10” CAST IRON 3” DEEP SKILLET
Place one of crusts in bottom of casserole dish. Pour white gravy in a large bowl. Add two cans of drained mixed vegetables. Add chicken. Taste gravy and add salt and pepper if needed. Mix up ingredients pour into casserole dish over pie crust. Take other pie crust roll it out and place on top of casserole. Cut a few slits in top with a knife. Bake in oven at 375 degrees for 45 minutes.
“Do not use frozen vegetables unless you pre-boil them first or they won’t get done. I like to make this in my 10” three-inch-deep iron skillet. It gets crust good and brown” -Tammy
Chicken Pot Pie
BOIL A YOUNG FRYER CHICKEN
1/2 TSP.GARLIC SALT
1 1/2 TSP. SALT
1/2 TSP. PEPPER
1 KNORR CHICKEN BOUILLON
1/2 TSP. SOUL SEASONING (DOLLAR GENERAL)
Boil chicken with seasonings breast down on medium/low for 1 hour. Take chicken out with two large spoons and place on platter. (Remove chicken from bones after it cools) discard bones and fat. Strain if broth desired.
Place half of chicken on cutting board and chop. (Refrigerate remaining chicken for another meal.)
MAKE GRAVY RECIPE (SEE WHITE GRAVY PG. 34)
Tip: When making White Gravy, half of milk can be replaced with chicken stock.
2 REFRIGERATED PRE-MADE PIE CRUSTS
2-14.5 OZ. CANS MIXED VEGETABLES (DRAINED)
SALT & PEPPER
ROUND CASSEROLE OR 10” CAST IRON 3” DEEP SKILLET
Place one of crusts in bottom of casserole dish. Pour white gravy in a large bowl. Add two cans of drained mixed vegetables. Add chicken. Taste gravy and add salt and pepper if needed. Mix up ingredients pour into casserole dish over pie crust. Take other pie crust roll it out and place on top of casserole. Cut a few slits in top with a knife. Bake in oven at 375 degrees for 45 minutes.
“Do not use frozen vegetables unless you pre-boil them first or they won’t get done. I like to make this in my 10” three-inch-deep iron skillet. It gets crust good and brown” -Tammy
Milk Gravy
White Milk Gravy
1/2 CUP SELF-RISING FLOUR (WHITE LILY) IN SIFTER
1/4 CUP SHORTENING
1 TSP. SALT
1/2 TSP. PEPPER
3 CUPS SKIM MILK OR 2% MILK
Use a 10” cast iron skillet or 12” standard skillet. Melt shortening in bottom of skillet on medium heat. Turn heat up to high after melted. Quickly sift flour into melted shortening. Use a wire whisk and blend shortening and flour well. Add salt and pepper. Let flour mixture turn to a light brown. Once brown, add milk. Stir constantly making sure to scrape bottom and sides of skillet. Whisking well prevents lumps. Once gravy gets hot enough to boil, it will thicken. Pour into serving dish.
Tammy’s Tip: For a thinner gravy, just add milk and whisk.
Option: For a butter gravy, substitute shortening with real butter. This is my daughter’s favorite gravy, but I was raised on shortening gravy. Try them both!
1/2 CUP SELF-RISING FLOUR (WHITE LILY) IN SIFTER
1/4 CUP SHORTENING
1 TSP. SALT
1/2 TSP. PEPPER
3 CUPS SKIM MILK OR 2% MILK
Use a 10” cast iron skillet or 12” standard skillet. Melt shortening in bottom of skillet on medium heat. Turn heat up to high after melted. Quickly sift flour into melted shortening. Use a wire whisk and blend shortening and flour well. Add salt and pepper. Let flour mixture turn to a light brown. Once brown, add milk. Stir constantly making sure to scrape bottom and sides of skillet. Whisking well prevents lumps. Once gravy gets hot enough to boil, it will thicken. Pour into serving dish.
Tammy’s Tip: For a thinner gravy, just add milk and whisk.
Option: For a butter gravy, substitute shortening with real butter. This is my daughter’s favorite gravy, but I was raised on shortening gravy. Try them both!
Rights: This recipe has a copyright in our Cookbook. You are allowed to use it for personal use only.
