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Half gone in 30 seconds flat!

Diced ingredients. (Right click any image and select 'view image', to see it full-sized.)

Mmmmmm…..yum, absolutely delicious!  You will love this simple homemade version of a classic comfort food.  After throwing this together the other night, we will never buy frozen potpies.  This is inexpensive, hearty and flavorful.  The best part is it goes together in minutes and is simple to prepare.  You could definitely make it ahead and freeze it, but when you smell the filling cooking, you won’t want to.   I used chicken because that’s what I had on hand, but any meat that seems savory and wonderful to your family would work as well.

Family-Sized Chicken Pot Pie

Yield: 9×13 pan (8-10 servings)

• 3 cups cooked, diced chicken breast
• 4 cups diced potatoes, uncooked
• 4 large carrots, diced
• ½ – ¾ cup chopped green onion
• 1½ cups frozen peas
• 4 or 5 chicken bouillon cubes (4-5 tsp granulated)
  

  Melted butter and crushed bouillon cubes.

• 2 tsp. dried rosemary
• black pepper, to taste
• 1/3 cup butter
• 1/3 cup flour
• 2 cups water
• 2 – 3 cups milk (I used whole milk.)
• (2) 9 inch pie crusts (homemade or refrigerated)

Melt the butter in a large skillet or saucepan.  Crush and add the bouillon cubes.

Sauteed veggies

Add diced potatoes, carrots and onions to butter and saute 5-10 minutes, until veggies start to soften some.

Add the rosemary and pepper.

Pour flour over sauteed vegetables and stir constantly over medium heat, until veggies are coated and the flour incorporated into a thick roux.

Add the water and continue stirring, until well blended.

Creamed veggie potpie filling.

Add 2 cups milk and continue to stir over medium heat.  Mixture will thicken fairly quickly.  Add extra milk to get the creamy consistency you want if necessary.  You want it thickened and creamy, but not gloppy.

Remove filling from heat.  This is where you want to taste it and see if you want to add salt.  For me, the bouillon has enough salt and I didn’t add any extra, but season this to your personal taste before filling the pie.

Chicken and frozen peas.

Spread the diced chicken and frozen peas in the bottom of a 9×13 pan.

Pour the prepared filling over the chicken and peas.  Mix thoroughly.

Use two prepared pie crusts or roll a rectangular crust from your homemade recipe and cover the top of your pot pie.  You will see from the pictures why Sara Lee bakes all my pies.  -  lol  -  It may not have been pretty, but it was delicious.

Again, why Sara Lee does my pies. I trimmed the crusts to fit and then rolled the excess into a long rope and pressed it around the edge of the pan. Not beautiful, but wait until you taste it! Yum!

Cut two or three vent holes in the top of your crust and bake in a 400° oven for 40-45 minutes.  Crust will be golden brown and the filling bubbly and delicious.  Serve with a green salad or fruit and you have a complete meal.

Golden brown, bubbly and delicious, straight from the oven.

This is going into our family’s regular meal plan rotation.  It was not only easy and delicious, the leftovers heated beautifully in the microwave the next day and it would also be the ideal candidate for freezer meals.  I did not track the costs of this dish down to the penny, but I feel very safe in saying, even with purchased pie crusts, it was under $5 and with homemade it would be even less.  What a great value as well as a tasty supper!

Bake some, today.  Your family will thank you and build monuments in your honor! 

This post is linked to Tasty Tuesday, Grocery Cart Challenge and Tempt My Tummy Tuesday.