I can’t think of a food that is more of a comfort than a Chicken Pot Pie. Growing up, my Mom would sometimes make them from scratch, and then sometimes she would purchase them from the store already frozen. I recently was given the opportunity to try several frozen foods and write about how they tasted.
I personally love to cook food from scratch, I have been writing recipes for almost 20 years now. While I would love to tell you every day I go down to my local farmers market and purchase what I need that day. You know what? I don’t. I go to the store on the weekend and muddle through the week the best that I can. So for me, that means that I purchase some frozen dinners, and frozen fruits and vegetables. Frozen fruits and vegetables make my life easy. What I learned as part of this sampling opportunity is that frozen fruits and vegetables can have potentially higher nutritional value than fresh items. When fruit and vegetables are picked fresh from the field, they start out the same. Frozen food companies will freeze and prepare foods as quickly as possible, in doing so, this means that the nutritional value of their foods stays the same nutritional state. This means they have an advantage over some fresh foods because they can lose some of their nutritional value over time. They must have been thinking about my produce drawer at times if the week gets busy, I may not get to cook everything that I originally intended.
While I am not saying that you shouldn’t eat fresh foods, I am trying to say that give frozen fruits and vegetables some consideration when preparing your meals. I made this chicken pot pie with some of the Birdseye Recipe Ready Stew Blend, this had all of the fresh ingredients inside that I would normally put it. It had cut up carrots, potatoes, celery, and onions. So all I needed to do was to add some seasonings, gravy, and a pie crust and I was in business.
Chicken Pot Pie - With Frozen Vegetables
- 1 double pie crust recipe or use refrigerated pie crusts.
- 4 cups chicken stock
- 3 tablespoons butter
- 3 tablespoons flour
- 2 tablespoons half and half
- 1/2 teaspoon poultry seasoning
- 4 cups cooked chicken
- 1 package Birdseye Recipe Ready Stew Blend Vegetables or 16 ounces of vegetables your choice
- 1 eg egg beaten with 1 tablespoon water, for egg wash
- Preheat oven to 375.
- Prepare the sauce for the pot pie by placing the butter and flour in a medium-sized saucepan over medium-high heat. Stir the butter and flour together and cook until it begins to become fragrant like pie crust.
- Add in 1 cup of chicken stock and poultry seasoning stir until this becomes thick. Add in half of the remaining stock and stir until the gravy becomes thick. Add in remaining stock. Place cooked chicken and vegetables into the pan and stir to blend.
- Place one crust in the bottom of a 2-quart casserole dish Spoon filling into the 2-quart casserole dish, and then top with the remaining pie crust. Brush egg wash over the top of the crust, and sprinkle with kosher salt and fresh cracked pepper. Cut two or three slits in the top of the crust to let some of the steam come out of the pie.
- Bake for about 1 hour or until the top is golden brown and the inside is bubbling hot.