Creamy Chicken Pot Pie
Yield – 4 servings
Preparation Time – 20 minutes
Cooking Time – 25 minutes
- 1 (6 oz.) package of Perdue Short Cuts Chicken – $2.00 (on sale)
- 1 (5 lb.) bag of potatoes – $1.50 (on sale)
- 1/2 pound of carrots – .34 cents
- 3 and 1/2 cups white flour .45 cents
- 2 teaspoons baking powder .08 cents
- 3/4 teaspoon salt .03 cents
- 2/3 cups shortening .16 cents
- 1/2 cups milk .27 cents
- Preheat the oven to 450 F.
- Peel and cut potatoes and carrots. Put in a large pan and cover with water. Bring this to a boil and then cook for 20 – 25 minutes or until tender. Do not drain yet.
- Cut up the chicken in smaller pieces. Put aside.
- Take a soup ladle and scoop out some potatoes,carrots and broth. Put this in a blender. Continue until you have around 2 cups in the blender. Be sparing with the broth. We are going to blend this up to make a cream sauce so we want it a little thick. If you have trouble blending it, add a little more water. If, after you blend it, it is too watery, add more potatoes and carrots. You want a cream consistency. Once that is ready, leave it in the blender.
- Drain the rest of the potatoes and carrots. Return them to the pan. Then pour the cream sauce over this. Add the chicken.
- Stir this all together. Set aside. (Your filling is ready.)
- Stir the above ingredients together.
- Use a pastry cutter, or fork to cut shortening into the flour mixture. Continue to cut into it, until it resembles coarse crumbs.1 and
- Stir in the milk. Put a little flour on the counter and flour your hands. Lightly knead the biscuit dough, until well mixed.
- Cut the dough in half.
- Roll out the first half, so it is large enough to cover a pie pan. Lightly oil (or grease) the pan. Then cover this with the biscuit dough. Carefully shape it into place. Cut off excess dough that goes too far over the edge. Put fork holes in the bottom of the dough.
- Bake this for around 6 minutes or until lightly browned, but not entirely cooked. Pour in the creamy filling.
- Take the other half of the biscuit dough and carefully cover the filling with it. Pinch edges to attach (and seal) them to the bottom edges of the 1st dough. Put fork holes in the top of the crust or slice open a few times with a knife.Bake this for around 10 – 15 minutes, or until top crust is browned.
- Slice open and serve.
Total cost – $4.83
Making this from scratch with fresh potatoes and carrots is the best and most frugal way to go with chicken pot pie. What other veggies do you like to mix into your pot pie?!