Tuesday, November 27, 2018

Homemade Chicken Pot Pie

Good morning y'all. Being from the South, who doesn't love pot pie? I grew up with the little frozen pies you baked in the oven. It took forever and we thought they were delicious. LOL what they are is full of sodium. Several years back, in 2010 my husband was very sick. He wanted pot pies. So, working all day and him being home, I did what any good wife does. I bought him those little frozen pies. Well, he was eating TWO of them for lunch. When he went for his check up, low and behold his blood pressure was through the roof. I could not figure out why. A few days later, I'm putting pies in the freezer and looked at the label. OH MY HOCKING WORD! These dad gum things are almost nothing but Sodium! over 1600 mg of sodium PER PIE! I cut him off quick and fast like.
Fast forward to this year. It was still hot outside but I had a hankering for a pot pie. I mentioned it to him and he said "what are ya waiting for woman, get cooking" ! LOL I told him I was already ahead of him and putting it together.
I have made pot pies before, but for some reason, this one was off the hook, slammin' jammin' and totally ruined my taste buds for any other!

1 16 oz can Veg All mixed veggies, drained and rinsed
4 chicken breast tenders, sauteed in a pan with butter, salt and pepper
3 TBSP butter
4 TBSP flour
1/2 cup water
2 chicken bouillon cubes
pinch Rosemary
1/4 tsp thyme
3/4 cup water
2 c self rising flour
1 TBSP butter
1/4 cup Parmesan cheese, grated
half n half
400 degree oven for 45 minutes
Drain and rinse the veg all, place 1/2 the can in each large ramekin and set aside. Cook the tenders in a non stick skillet, I used a pad of butter, salt and pepper. Once the chicken is done, remove, dice and place half in each ramekin. Now in the skillet add 3 T butter and melt, stir in 4 T flour and stir around making a rue, add salt and pepper to taste, slowly add 1/2 cup water and mix well. Add the 2 bouillon cubes, stir as it thickens. Now add the rosemary and thyme, add another 3/4 cup water and stir again until it thickens. Pour this over the chicken and veg all.
In a small bowl add 2 cups self rising flour, 1 T butter, 1/4 cup parm and a dash of half n half. Stir but don't over mix. I made mine a little loose. Allow it to sit, it will rise some, after about 5 minutes mix the dough again and put half on top of each bowl spreading it out to cover the edges.
Bake for 45 minutes in a 400 degree over.

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