Wednesday, February 10, 2016

Recipe Challenge Submission by Sharon Obst: Chicken Pot Pie

Chicken Pot Pie

Sharon Obst

1 Deli Chicken

1 Yellow Onion

1 Bunch Kale (optional)

1 Can Sliced White Potatoes

1 Packaged Pre-Made Pie Crust (2 9” Crusts)

1 Package Frozen Peas & Carrots

4 TBSP Butter

4 TBSP Flour

2 Cups Milk

Kosher Salt


Pre-heat oven to 350.  Clean chicken from bones and chop into bite sized pieces.  Also, de-stem, 

chop and blanch kale and set aside.  Chop canned potatoes and set aside. In a large skillet, melt 

butter.  Dice the onion and add to melted butter and salt and pepper to taste.  Saute until 

translucent. Add flour and cook for one minute.  Add milk.  Stir until mixed well and starting to 

thicken.  Add frozen peas and carrots, kale, potatoes and chicken. Stir and allow to heat through 

while thickening.  Adjust salt and pepper as needed.  Once gravy has thickened, turn off heat.

Roll out pie crust dough onto flat surface.  Put individual (2 cup) ramekins on large baking sheet.  

Use one ramekin to measure on pie crust to cut tops for the pot pie.  I can usually fill and cover 5 

oblong ramekins. The last cover has to be re-rolled from scraps. Cut a slit into the tops to make 

sure steam can escape

Bake for 45-60 minutes until nicely browned on top and crust is baked through.

Healthy Tip: Kale is an excellent source for nutrition and a great additive to this recipe!

Please try this recipe and don't forget to vote on your favorite recipes by using the google recommend button! You may vote for any and all recipes that you like.