Chicken Pot Pie

[aeiou]

It's been a while since my last visit and I am so glad I stopped by today. MaMa - thanks for posting a Chicken Pot Pie recipe that does not have peas. I am not a fan of peas and all the other Chicken Pot Pie recipes that I have always calls for peas. Everyone I know likes peas and always includes them in their Chicken Pot Pie and I end up having to pick the peas out. Today's Gold Ribbon goes to MaMa for this Chicken Pot Pie recipe.

[Mama Mangia]

aeiou - we have missed you and I am so glad you are back! Please stick around! WELCOME BACK!

[The Ironic Chef]

Keep picking out them peas and pass them to me. I'll eat em.

[chubbyalaskagriz]

Hi aeiou! I've seen & enjoyed several of your posts- great "blasts from the past"! I'm happy to see your return. My name's Kevin. I've been hanging around and enjoying the place a year and a half now and love the community mama's built for us, here! A fine, fine group...

[uss626dw]

Thank-you I've been looking for a Cpp recipe

[Kika88]

Can You give me photo's this meal?

[chubbyalaskagriz]

Kika88, here are three different photos for you to check out! Chicken Pot Pie is a very warm comforting dish tradtionally served in winter-time, here. It's delicious!

My Kitchen Snippets: Chicken Pot Pie

Home Cooking: Chicken Pot Pie

The Girl Who Ate Everything: Chicken Pot Pie

[PaniniGuy]

Mama

Thanks for the recipe! Usually my kids ask about it when I have little time so I have my cheater recipe using organic frozen veggies, mushrooms, condensed cream soup, chix breast and pie crust. I usually have leftover filling, but that is OK as we use it in other places!

CW

[Mama Healthy]

Hi, can you show me some recipe on chicken pot pie. I am interested in this too. I wanted to taste how yummy this chicken pot pie you've mentioned here. I wanted to make chicken pot pie at home too. Thanks!

[PaniniGuy]

I use about 3 cups of organic frozen veggies I get from Costco, 2 cans cream of chix and mushroom soup, 4 chix breasts (cooked) a hand full of the shrooms of choice (portabellas) and 2 pie crusts - sized for my jumbo pyrex pie dish, lightly thaw the veggies, mix with everything else except the crust, and put in to crust, put topper on and cut a few vents. Bake for about 35 minutes at 375. When the crust is a golden brown, your ready to eat. Leftover fillning - put into ramikens and top with philo and bake for 20 minutes - real easy squeezy lemon peasy.

My next trick it to make a panini of the stuffing- messy but tasty!

Want to add some depth - toss in a small can or two of green chiles and dash of NM Chile Powder!