CHICKEN POT PIE

Around my house this recipe is better known as Chicken "Pox" Pie"! Ha!

When my kids were 3 and 6 they both got chicken pox at the same time!  But the real kicker was that I got chicken pox right along with them!  Seriously, what are the odds?

My sweet friend, Matresa Wooding, felt sorry for us and made this awesome chicken pot pie and brought it over to us.  Thus the name...Chicken Pox Pie!

Let me just say....I didn't even like chicken pot pie until I ate this one!  I made it a little different today by using fresh vegetables instead of canned.  But I have always made it using the recipe, exactly as it is written.  I have made this recipe so many times for friends of mine when I have wanted to bring them a meal and I have given this recipe out probably more than any other.  It makes 2 pies so you can share one and keep the other for yourself.  You can also bake one now and freeze the contents in a freezer bag without the crust for another day.  When you are ready to cook the pie, defrost the veggies, pour into a crust and bake.

I made a smaller pie today to bring to a woman who is precious to me.  Her name is Jane Guynes and she is 94 years old.  I have known her my entire life.  I went to visit her the other day and I asked her what she wanted me to cook for her and she said in her little, high-pitched voice..."I want a chicken pot pie.  But I don't want one of those you put in the microwave."  So this one is for her!

I am freezing this for a couple of days until I can go to visit her.

I promise that if you make this Chicken Pot Pie recipe that it will become one of your favorite go-to meals!

CHICKEN POT PIE

2 packages deep dish pie crusts

3 pound chicken breasts, boiled and cut up

1 medium onion, diced

4 stalks celery, diced

1 medium bell pepper, chopped

1 bunch green onions, chopped

9 cloves of garlic, chopped

1/2 pound green beans, cut into 2 inch pieces

5 carrots, peeled and chopped into small circles

1-1/2 lbs red potatoes, peeled and diced into small pieces

1-1/4 cup corn (I use frozen)

OR IN PLACE OF THE LAST 4 INGREDIENTS USE:

1 can Veg-All, drained

1 can corn, drained

1 small can evaporated milk

1 can Cream of Mushroom soup

1 can Cream of Chicken soup

2 tablespoons chicken bouillon

Bring water to boil in a large soup pot or dutch oven and add 2-3 tablespoons of salt.

Chop the vegetables

Add the chopped vegetables to the boiling water. 

**At this point, if you have decided to use Veg-All and can corn, just add the onion, celery, bell pepper and green onions to the water.

Add 2 tablespoons of garlic powder

Scoop the veggies out of the water.

Add frozen corn to the water and cook according to the package.

Remove from water.

Add the chicken to the veggie water, boil and remove from water.

Chop the chicken into small, bite-size bites and pour into a large bowl.

Add the vegetables. 

**If you are using Veg-All then add it now along with the corn, onions, bell peppers, celery, garlic, and green onions.

Add the soups

Add chicken granules 

Pour in the evaporated milk

Add Pepper and stir ingredients together

Place a pie crust into a pie pan and pour half of the mixture into the uncooked crust.

Place top crust on pie and crimp the edges

Then let's make it pretty

Here is the pie with the "ruffles". Now cut slits in the top to allow steam to escape.

Beat one egg and then brush over the pie.

Bake at 350 degrees for 1 hour.

This pie on the left has an egg wash and the one on the right does not

This pie has a wonderful flavor.  I served it with a big fruit salad and fresh baked bread and butter.

ENJOY!