This URS is the special Fall-Festival edition. If you haven’t already, check out some great gatherings of autumn inspiration:
- How do you Feather your Nest for Fall?
- What does your family do for fun during Fall?
- Share a special Fall tradition.
Each hostess is offering a great giveaway in conjunction with her theme. And it’s never too late to participate!
Well, 8:01 pm PST on Sunday might be too late. But, you have until then to share your comments and links. It’s our hope that you will be encouraged and inspired to make the most of this new season. Winter will be here before we know it.
Today’s Ultimate Recipe Swap is Favorite Fall Foods. I shared earlier this week some of my favorite dishes to cook once the season changes. One that didn’t make the list this week is one that we actually enjoyed last week: Chicken Pot Pie.
This is the typical reaction when Chicken Pot Pie is on the menu at our house.
Almost all the FishKids enjoy this dish. One FishBoy balked at the carrots and the peas and the gravy and the potatoes and the crust.
But, other than that, he loved it.
People seem so intimidated by Chicken Pot Pie, but it’s really a super easy recipe. And it’s a great make ahead meal. Just like my apple pies, I often make several at once, wrap tightly unbaked, and freeze them. How nice to pop a pot pie in the oven on a night when I don’t want to cook, but crave good home cookin’!
And they are so much better than the store bought kind!
Chicken Pot Pie
Makes 1 pie serving 4-6
2 cups cooked, chopped chicken breast
1/2 cup frozen peas
1/2 cup cooked, diced carrots
1/2 cup cooked, diced potatoes
1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup flour
1 1/2 cups chicken broth
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried thyme
double pie crust
Combine chicken breast, peas, carrots, and potatoes in a bowl; set aside. In medium saucepan, melt butter. Sauté onion until clear. Whisk in flour and cook until bubbly. Whisk in broth and milk. Bring to a boil. Reduce heat and simmer until thickened. Stir in seasonings. Pour over chicken-vegetable mixture and stir to combine. Cool completely if preparing for freezer. Line pie plate with bottom crust. Pour in filling. Position top crust, crimp edges,* and bake at 375° for one hour or until crust is brown and filling bubbles.
If you want to make this ahead and freeze. Simply wrap with foil at the asterisk*, label, and freeze. To serve: Vent top and brush with milk. Bake at 450° for 15 minutes and then reduce heat and bake at 375° until crust is browned and filling bubbles, about one hour more.
• Mixed, frozen vegetables may be substituted for the peas, carrots, and potatoes.
• This is also delicious made with cooked turkey.
What’s your Favorite Fall Food? Share it with us either through the comment section or leaving the link to your post below. Everyone who participates this week will be eligible for a random drawing of The Autumn Book by Susan Branch. Enter prior to 8 pm PST, Sunday night.
Can’t wait to see what you got cooking this Fall!
Encouraged by what you’ve read? Subscribe to LifeasMOM by email or in a reader and join me on the Road to Joyful Motherhood.
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{ 29 comments… read them below or add one }
Love your leaf cut outs on the pie! Chicken pot pie is a favorite at our house, can't wait for cooler temps so I can make it again.
Toni
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Your pot pie looks gorgeous! Love those leaves! I've never actually baked pot pie before, so I may have to give this a try sometime soon.
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Thanks for hosting this fall recipe swap event. The chicken pot pie looks great and I LOVE the expression on your little one's face.
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Yum! Now I'm hungry! Chicken pot pie is one of my very favorite meals. Thanks for hosting this fun carnival…it's been a blast!
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This looks delicious. I'm inspired to make my own crust!
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Your chicken pot pie looks divine!!!! Love the pictures too!
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We love chicken pot pie, too! And it's almost time to start adding it into our menus!
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I will be making this recipe this fall! Thanks for postin!
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I love homemade chicken pot pie but yours looks so much better than mine! LOL
BLessings,
Kim
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Yum!! I love the maple cutouts on the top – what a fun fall addition.
I had to laugh when I read about FishBoy…. I thought, gee, does FishMom add something else to her pot pie that FishBoy picks out…! Then, I read your recipe —
Maybe one day he'll grow to appreciate it!
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Yum! I would love to come over for dinner. I love love love pot pie.
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OK, I am new to this Linky thing and I don't think I have it right. I have 2 recipes posted on my blog Mississippi Mama but I think instead of just going to todays post, it shows the whole blog. Any help you can give this "newbie dummy" would be greatly appreciated!
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Sorry, my first link didn't work, so I have mine on twice. If possible, maybe you can remove the first one!
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One of our family's favorite recipes is Sausage-Bean Chowder, served with a pan of piping hot cornbread on the side. The chowder is easy: brown a pound of sausage in a Dutch oven, drain; add 2 cans of kidney beans [drained], 5 or 6 potatoes [peeled and diced], 2 cans petite diced tomatoes [with juice; by the way, I use my home-canned tomatoes for this], 1 medium onion [chopped], 1 c. water, 1 tsp thyme [important!], salt & pepper to taste if you like. Bring to a boil then cover and simmer on medium low heat until potatoes are fork tender (30-45 minutes). Or you can put the Dutch oven on top of the woodstove and leave it all afternoon to simmer until suppertime. Yum!
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Mmm, thanks for this totally homemade pot pie recipe. My husband's been begging for pot pie and the only recipe I know uses canned condensed soup. I'm going to give your recipe a try on Saturday (and make a double batch with one for the freezer). Thanks again!
Jen @ http://jenpenm.com
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Thanks for the yummy looking pot pie recipe. I love making home made pot pies, I add just a little fresh sqeezed lemon juice and a dash of lemon pepper to mine and its soooo yummy!!!!
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Are the post-freezing instructions (with the 15 minutes at 450) straight out of the freezer? I've always defrosted my pot pies for fear of burning the crust if I bake it too long. This works – freezer to oven???
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Yes, ma'am. Freezer to oven. Don't thaw. Easy peasy.
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I love chicken pot pie, I am so glad to find this recipe, can't wait to try it!
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So, do you put your glass pie pans right in the freezer? We just got a second freezer a couple of weeks ago and I'd love to do this. I usually only make one pot pie at a time. I've never had room for make-ahead meals in my freezer, but now that I do (well, until I start filling my freezer with turkeys, LOL) I'd like to do this.
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I usually do it with metal/aluminum pans because those are the ones that fit in a ziploc bag. I guess I sometimes do it with pyrex and I've never had a problem, but I suppose there is a risk of cracking, isn't there?
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I found a new crock pot recipe for spiced applesauce from Gooseberry Patch. You combine all the ingredients in a crock pot and cook on low for 8-10 hours (hi-3-4 hours). Then you smash and stir to get desired consistency. The ingredients are: 8 Golden Delicious apples, cored, peeled and cubed, 1/2 cup brown sugar, 1/2 water and 1 tsp pumpkin pie spice. This was about 10 cups of apples for me–from my trees (not Golden Delicious) and I only used 1/4 cup brown sugar–we don't like it too sweet.
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We LOVE pot pie – I've always made it with a bottom crust although it's hard to find recipes for that… Thanks for reminding me of this because my husband would love for these to be available in the freezer year-round!
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Scrumptious!
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Oh my…this is the best thing I have ever made. Ever. Granted, I'm still fairly new to this whole homemaker thing, but wow…yummy AND actually really doable! Thanks!
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Thanks! I'm planning on making this for my family and a family who just had twins, today
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On the chicken pot pie can you use can vegs. ?
if so I may give this a try- Thanks
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You can use whatever veg you like. This is the way our fam prefers. I usu only do carrots and potatoes now. They've been balking at peas or beans.
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I make pot pies in those little pot pie pans and freeze. Great for individual servings and just pop one or two in the toaster oven and bake til done. Also works for left over spaghetti and chili mac., that way everybody gets what they want for lunch.
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