Easy, peasy and oh so good!
This week, with all the cold and the excitement of the coming festivities, I wanted to make a few ‘stick to your ribs’ meals to keep us warm and happy. I started out with a basic meatloaf with mash potatoes and broccoli and tonight I concocted an amazing, melt in your mouth chicken pot pie that was the easiest meal I’ve made in years. All it takes is a crock pot, a few hours, your favourite veggies and chicken bits and two pie shells and voilà- instant homemade goodness!
Homemade, Crock Pot Chicken Pot Pie
3-4 chicken breasts (with rib meat)
4-5 potatoes, diced
A small can of corn nibblets
A can of green beans
A can of mixed peas & carrots
A can of cream of celery
1/2 cup of chicken stock
A handfull herbs de provence
2 garlic cloves, minced
2 pre-made pie shells, in tins
Salt and pepper to taste
Now all of my ingredients were as low sodium as I could find, which is my preference, but get what you can and want.
Basically, take the first 9 ingredients and throw them in your large crock pot for 6 hours on high. Once the chicken is cooked through, shred it and add it back to the pot. Preheat your oven to 400°. Simmer the stewed ingredients on low until the majority of the liquid is boiled off. Follow the instructions on the pie shells package for making a double pie crust. Prick the entire bottom crust with a fork and add the crock pot ingredients to the shell. Cover the pie with the remaining crust, seal the edges together and cut slits in the top crust. Add salt and pepper to the top crust and bake in the oven on a cookie sheet for 45 mins or until the crusts are golden brown. Brush butter on the crust if you want an extra touch of flavour, but it isn’t really needed. Let the pie cool for about 10 mins and cut into four pieces. Enjoy! You will have plenty of filling left over, so save it and eat it straight or load another double shell and freeze it to bake it off later.
So easy, and so good. Kasper even went back for seconds… but then again he always does that. Let me know what you think, y’all.
