Chicken Pot Pie is great to have in the refrigerator where hungry visitors can fill a bowl or plate and warm it in the microwave for a quick "pick-me-up" meal. Add a tossed salad, and you're ready for a yummy full lunch or dinner. Chicken Corn Chowder with Cornbread has to be the ultimate of comfort foods---warm, creamy and so soothing. You can take a bite and close your eyes while savoring the potatoes, cream, bacon, corn, and a whole blend of delicious flavors.
If you're ready, let's get started. First, I'm actually going to modify, just slightly, a recipe that's in the cookbook (Angie's Chicken Pot Pie, page 45).
First, locate your ingredients:
2 Pillsbury Pie Crusts
2 Chicken breasts (boiled and deboned, or boneless), or 1 large can chicken breast, well drained
1 large or 2 small cans of Veg-all (or Kroger Mixed Vegetables), well drained
1 Tsp. California Garlic salt
Black pepper, to taste
1 Stick butter
2 to 3 Tbsp. flour
2 C. hot water
1 Chicken bullion cube
1/2 C. canned evaporated milk (Carnation or Pet)
1 Can Cream of Chicken Soup
2 Tbsp. water or milk
1) Allow your pie crusts to warm slightly so you can unroll them. I always flour the surface of waxed paper and place the crusts on it to gently roll them out just a bit. Place the first crust in the bottom of a large casserole dish or baking pan.
2) Layer well drained chicken pieces on top of crust. Sprinkle with California garlic salt and pepper, to taste.
3) Layer well drained veggies over chicken layer. If you have enough chicken and veggies, you can do the layers twice.
4) Dissolve chicken bullion cube in water. Mix well and add milk and Cream of Chicken soup. Set aside.
5) In a large skillet, melt butter and add flour, stirring to mix well at medium high heat. When bubbly, pour milk/chicken bullion/soup mixture into the skillet stirring constantly to form a roux. (Stir until it looks like a thin gravy.)
6) Pour as much of the creamy roux over the veggie layer as you can. Allow time for it to drain down to the chicken and bottom crust, then pour more and allow to settle.
7) Top the layers with the second pie crust, tucking under the edges. Cut a + in the center of the pot pie and several slits around the outer edges to allow steam to escape.
8) Use a fork to beat one egg and two tablespoons water (or milk) until froathy. Use a pastry brush to spread a light coating of the mixture over the top crust to aid in browning.
9) Place in preheated 375 degree oven until browned and bubbly (about 40 minutes). Allow to sit about 20 minutes before serving. Serve with a tossed salad.
Ready for some yummy chowder? The recipe is on page 19 in the cookbook. (If you don't have a cookbook and you'd like one, email me at email@example.com I'll tell you how to get one---or more! :-). Here we go: