Saturday, July 19, 2008

Chicken Pot Pie

Diane over at dk Mommy Spot is running a healthy recipe contest. Diane is a green girlie who knows a ton about natural cures, foods and healthy living. She also hosts lots of amazing give aways....not that I have personally ever won anything....yet!

Diane has asked for healthy recipe submissions. She is posting them on her blog and will be giving away a wonderful prize to the winner of the yummyest recipe. Fingers crossed.

I submitted the one and only recipe that I have ever created myself that doesn't contain copious amounts of sugar. The recipe started with one that my friend Kim used to cook a chicken pot pie for me when Little Guy was born. I tweaked the recipe to make life easier for me. What could be better than cooking once and getting two meals?

This chicken pot pie is the meal that I make for my sick or elderly neighbors. My friends who have had babies have also received this pie. It is nice to be able to cook for a friend and yourself at the same time.
Disclaimer: Not my actual pie. Mine look more...homemade.

You should know that my family loves this recipe so much that we have our own chicken pot pie recipe song. Sing it to the tune of Jimmy Crack Corn.

"Chicken pot pie and I don't care.
Chicken pot pie and I don't care.
Chicken pot pie and I don't carrreee
It's yummy anyway!"

So, we aren't the most musically inclined bunch. But, we sure do know how to eat. Enjoy!

Chicken Pot Pie for Two Nights
Gruppie Girl

1 package of antibiotic boneless, skinless chicken breasts. Shredded
1 16 ounce package of organic frozen, mixed veggies
4 pie crusts
2/3 cup organic butter
2/3 cup chopped organic onion
2/3 cup whole wheat flour
1 teaspoon salt
1 large 30 ounce box of organic chicken broth
½ teaspoon pepper
1 cup organic milk

1. Heat oven to 425 degrees. Line two pie pans with pie crust.

2. Melt butter in a large saucepan over medium heat. Odd onion, cook and stir 2 minutes or until tender. Add flour, salt and pepper. Stir until well blended. Gradually stir in milk and broth, cooking and stirring until bubbly and thickened.

3. Add cooked chicken and uncooked veggies; mix well. Spoon mixture into the crust-lined pie pans. Top with second crusts; seal edges and flute. Cut slits in several places in top crust.

4. Bake the first pie at 425 degrees for 30 to 40 minutes or until the crust is golden brown, covering the edge of crust with strips of foil during the last 15 to 20 minutes of baking. Let stand 5 minutes before serving. Wrap and freeze the second chicken pot pie. Should freeze well for a month.

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