Yesterday afternoon, still several hours away from suppertime, Jeremy texted me this sweet message: “I’ve been thinking you might like to have a chicken sandwich from Jacks for dinner. I’ll sacrifice and eat leftovers.”
Which would be totally sweet if our leftovers were something subpar and we had already eaten it for 4 meals straight. 😉 But they weren’t. They were leftover from the night before from one of our favorite meals ever. Which means…da da dum dum…this was a straight-out bid for more chicken pot pie for himself. I laughed at his hidden compliment, but refused his offer, point-blank. Um, no. Nobody’s gonna talk me out of this family favorite. 😉 Plus there were PLENTY of leftovers because this recipe makes a TON. So, it was still a win-win situation. =) Yay!
But seriously, we have these kinds of conversations every time I make this chicken pot pie. And we definitely converted Keli and Kevin to its delicious ways before they picked up and moved to Peru. It’s become one of their favorites, too. A request I’m happy to grant every time they visit. 😉 One time Keli said, “I’ve never even LIKED those little green English peas before!” Ha! This recipe is magic. Trust me.
I’ve adapted this recipe from my mom, who received the original recipe years ago from our friend Rosemary. And now I’m bequeathing it to YOU, in hopes that it makes an appearance on your Family Favorites list, too.
- 4 chicken breasts, cooked (I highly recommend using a whole rotisserie chicken)
- 2 c. broth (Better Than Bouillon Roasted Chicken Base is perfect)
- 16 oz. frozen mixed vegetables, cooked and drained
- 2 medium potatoes, chopped and cooked
- 1 can cream of chicken soup
- generous sprinkling of salt
- 3/4 c. canola oil
- 1.5 c. self-rising flour
- 1.5 c. milk
- Bake chicken breasts, sprinkled with salt and pepper, at 350 degrees for 25-35 minutes, depending on their size.
- Prepare the vegetables while the chicken is cooking.
- Peel and dice the potatoes into small chunks. (Smaller will cook faster - you don't want crunchy potatoes!)
- Steam the frozen mixed vegetables and the potatoes together until they are tender.
- If you are using a rotisserie chicken, you will want to dice it up while the vegetables are cooking.
- Stir together 2 cups of chicken broth and 1 can of cream of chicken soup.
- If you cooked the chicken yourself, let the meat sit for a few minutes to absorb the juices before you dice it.
- Add the drained vegetables and diced chicken to the broth/soup mixture.
- Sprinkle the filling mixture generously with salt.
- Pour into one large baking pan (larger than 9x13, but not extra deep) or several smaller ones.
- Stir oil, flour, and milk together in a bowl. (The batter will be thin and there will still be some lumps, but that's O.K.)
- Pour evenly over the filling.
- Bake at 350 degrees for one hour - or more like 40-45 minutes if you're using several smaller pans.
- I use a microwave steamer from Pampered Chef for the frozen vegetables and potatoes. I add a little water - works great! Usually takes about 10-12 minutes or so. I stop and stir it a few times.
- I generally bake these pot pies in several smaller pans - they will cook faster!
Seeming like you’ve read about a chicken pot pie incident here at The Ruffled Mango before? Um, yes – you have. 😉