Friday, April 3, 2009


This is the perfect meal for a sick friend, as well as for your own family. You can put it together, stick it in the fridge and bake it the next day or you can bake it right away. You could probably freeze it too, although I have not tried to do that yet.

This has become a favorite among my neighborhood friends. Their husbands beg for it... It is pathetic really.

Because of their begging I finally wrote the recipe down and I'm sharing it with you as my first entry on my new cooking blog.

Charity's Homemade Pot Pie
Makes 1 large Pot Pie
By Charity M.

2 frozen pie crusts in pie tins (or make homemade if you like)
3-4 Boneless, Skinless Chicken Breasts (Cut into bite sized pieces)
1 ½ - 2 Potatoes (Cut into bite sized pieces)
1/3 Cup Chopped Onions
1 (16 oz) bag Frozen Peas & Carrots

½ Can of Corn with water drained (or Frozen Corn)
2 Cans Cream of Chicken Soup (10.5 oz)
1 stem of Celery, chopped (Optional)
1/8 Cup of Water

* Set pie crusts out to thaw.

* Chop Potatoes into bite sized squares and place in a boiling pot of water. Cook until tender. Do not let them get soggy, they still need firmness to them. Drain the water and set aside.

* In a large skillet with a small amount of oil, add chopped Chicken and chopped Onions. When chicken is fully cooked add Water, Celery, Peas, Carrots and Corn. Cook until the vegetables are thawed and tender stirring frequently.

* Stir Cream of Chicken Soup into the vegetable mixture, add parsley, salt and pepper to taste. Cook until the mixture is warm.

* Pour into one of the pie tins then use the second pie crust for the top of the pot pie. Make 2-4 slits in the top for venting.

* Place the pie on a cookie sheet before baking to prevent spillage.

Bake @ 375 degrees25 minutes (If the filling is still warm when you bake it)
45 minutes (If the pie is refrigerated before cooking)