This dish requires lots of cutting and chopping unless you use pre-cut chicken and pre-packaged vegetables. However, the recipe will make two deep dish pies–one to eat and one for freezing. (Or both for freezing.) So, in my humble opinion, it is well worth the effort. The great thing about this particular recipe is that it’s not entirely, purely from scratch; making it a little easier to put together. On top of that, you can make some different choices to suit your tastes and/or time constraints. We had this last night for dinner and even the kids liked it! (That’s the barometer for how good a dish is–if several of my children like it–your children will probably like it too.)
Prep:
You will need 4 cups of cooked chicken. I simply cooked 4 chicken breasts in the oven and then diced them up. You could also used 4 cups of canned chicken or 4 cups of chicken from a Rotisserie chicken.
You will need 4 cups of shredded potatoes. I actually shred my potatoes by hand preferring the taste of Yukon gold potatoes. You can use 4 cups of shredded frozen hashbrowns as well. If you use frozen hashbrowns–thaw them first.
You will need 16 oz. of mixed vegetables. You can buy them frozen and again, if you use those you will need to make sure they’re thawed first. However, I used instead, 3/4 cup thinly sliced carrot, 1 can of sweet peas, and 1/2 finely chopped onion. Really, you can use any time of diced or thinly sliced vegetable–mixed together to make 16 oz (2 cups).
You will also need:
1 can of condensed cream of celery soup
1 can of condensed cream of mushroom or chicken soup
1 cup of milk
1 cup of sour cream
2 tablespoons of flour
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/4 teaspoon garlic powder
1 pie pastry for the top (I used refrigerated pie pastry but certainly if you have the time, make it from scratch!)
You will also need 2 deep dish pie plates.
Directions:
Mix together the prepped chicken, potatoes and vegetables. Add in the soups, sour cream, seasonings and flour. Mix together thoroughly and divide the mixture evenly between two deep dish pie plates.
Top the dishes with pie crust; trim, seal and flute the edges. Place one pie in the oven, cover with foil and bake at 400 for 35-40 minutes–until the top is golden brown. Freeze the other pie for up to 3 months.
To use the frozen pie, Cover edges losely with foil and place pie on baking sheet. Bake at 425 for 30 minutes. Reduce heat to 350; remove foild and bake 50 to 55 minutes longer or until golden brown.
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Valorie Delp shares recipes and kitchen tips in the food blog, solves breastfeeding problems, shares parenting tips, and current research in the baby blog, and insight, resources and ideas as a regular guest blogger in the homeschooling blog. To read more articles by Valorie Delp, click here.
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